WAYZATA, Minn — In the world of brunch lovers, Eggs Benedict is a favorite among foodies and this coming Tuesday (April 16) is National Eggs Benedict Day. There's a restaurant in Wayzata that specializes in Eggs Benny -- serving them up eight different ways.
Benedict's is in the Promenade of Wayzata and has two other Midwest locations in Rochester and Fargo.
Executive Chef Mike Rakun joined KARE 11 Saturday to cook up a popular dish.
RECIPE: Classic Eggs Benedict
Ingredients:
- 1 ea English Muffin
- 3 oz Ham, sliced
- 2 Poached eggs
- 2 oz Hollandaise Sauce (recipe below)
- 1 dash of smoked Paprika
Directions:
1. Poaching eggs -- In a medium saucepan bring about 4 inches of water to boil and then reduce heat to low so water is at a simmer. Crack eggs into individual ramekins. Then gently slide each egg separately into simmering water. Cook egg undisturbed for about 1½ to 3 minutes until white is set and opaque. Remove with a slotted spoon and pan on a clean kitchen towel or paper towel to blot off excess water.
2. Assembly -- Split and toast English muffin. Position the muffin open-face on the serving dish. Add ham to each slice. Gently position 1 poached egg on each muffin. Top with Hollandaise Sauce and sprinkle of smoked paprika. (Optional: sprinkle with chopped chives.)
Serve immediately.
Hollandaise Sauce
Ingredients:
- 3 egg yolks
- 1 tablespoon water
- 1+ tablespoon fresh squeezed lemon juice, (not bottled)
- 6 -8 ounces of clarified butter (Clarified butter helps reduce the risk of sauce "breaking.)
- 1-2 dashes of Tabasco sauce, to taste
- Kosher salt, to taste
- fresh ground white pepper, to taste
Directions
Over medium-low heat whisk yolks, water, and 1 Tbsp of lemon juice in a medium saucepan (if you have a double boiler, this is the perfect time to use it). Whisk until yolks are pale and slightly thickened. (This can take up to 10 minutes. Be patient and avoid increasing the heat or you may curdle the eggs.)
Once the egg mixture has thickened up and is smooth. (You should be able to see the pan bottom when drawing your whisk or spatula across the bottom of the saucepan.) Remove from the heat.
Slowly add clarified butter, whisking constantly to incorporate each addition. After each addition of butter be sure it's fully incorporated, or emulsified, before adding more. The sauce will gradually thicken as butter is added. If it becomes too thick upon standing, think it with a bit of warm water or lemon juice.
Season with salt, pepper, and Tobasco sauce, adjusting to taste.
Serve lukewarm.
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