Friday - April 22, 2005

Eggs Benedict XVI Recipe

I made these this morning. It is a pretty involved process, but quite tasty. Which reminds me of the old joke:

What do Eggs Benedict and a blowjob have in common?

They are two things that you never get at home.

There are four basic ingredients needed here:

Poached eggs.
German rye bread.
Sauerbraten.
Hollandaise sauce.

The Sauerbraten takes the longest time to cook so start it first:

Quick Sauerbraten

2 tablespoons of oleo
4 beef cube steaks
Salt & pepper to taste
2 tablespoons of chopped onions
1 cup of water
1 package of brown gravy mix
1 tablespoon of brown sugar
1 tablespoon of red wine vinegar

In fry pan, heat oleo, add milk and brown on both sides. Season with salt and pepper. Add onion, cook until tender. Stir in water, gravy mix, brown sugar and vinegar. Cook over medium heat, stirring constantly until mixture boils. Cover and simmer 10 to 15 minutes until meat is tender.

The hollandaise sauce is the second most labor intensive ingredient, so start it second.

Hollandaise

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

Finally, you need to poach four eggs and toast four pieces of German rye bread about ¾ of an inch thick. If you do not know how to poach eggs or make toast without a recipe, please DO NOT ATTEMPT TO MAKE EGGS BENEDICT XVI.

Put the toast on a plate, put the sauerbraten on the toast, put the egg on the sauerbraten and top it all off with the hollandaise sauce and a little bit of chopped parsley.

Yum, yum…

I am off to Fort Worth today, so someone else needs to pick up the slack and bash Florida today.

Later…

Posted by Yellow Dog     on 04/22/2005 at 08:25 AM   
Filed Under: • Fine-Dining • Religion •  
• Comments (14) • Trackbacks(0)  Permalink •  

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