Making Hollandaise Sauce Egg Benedict Brunch
I'm into making egg dishes these days, so I made egg Benedict, the standard of brunch. There are a few processes, but the taste is so high that I think it's a good brunch to taste as a home brunch menu. I usually use English muffins to make eggs Benedict, but she always tried making them with potatoes instead. It was a weekend brunch egg potedict that permeated the fluffy potatoes with hollandaise sauce, giving them a much more savory and rich taste than I thought.
1 serving
Within 30 minutes
λŠ˜ν’ˆκ·Έλ…€
Ingredients
  • Potato
    1/2ea
  • Salt
    2~3little
  • ground pepper
    suitably
  • Water
    2~3spoon
  • Sliced ham
    2piece
  • Butter
    little
  • Mushrooms
  • Butter
    1/2spoon
  • Eggs
    2ea
  • Butter
    3spoon
  • Lemon juice
    1spoon
  • Water
    2spoon
  • Salt
    2little
  • Mustard
    1/4spoon
  • Eggs
    1ea
  • Vinegar
    2spoon
Cooking Steps
STEP 1/13
When you make poached eggs, prepare fresh eggs. Fill a deep skillet with 2/3 water and add 2 spoons of vinegar if there are bubbles. When the water boils, don't put the egg in, but when the bubbles form like in the picture above, turn it with a spoon a couple of times to make a whirlwind and put the egg as close to the water as possible.
STEP 2/13
If the whites get clumped up while watching, turn them over with a spoon or ladle and cook them for 2-3 minutes to complete the recipe for poached eggs
STEP 3/13
The finished poached egg is immediately soaked in cold water to prevent it from ripening by preheating and to remove the vinegar scent. Finished making poached eggs
STEP 4/13
[Holandise Sauce] In a generous bowl, whisk in 2 egg yolks and a small amount of salt. Then add 2 spoons of warm water and 1 spoon of lemon juice and mix them. Instead of lemon juice, you can add vinegar and juicy lemon juice. If you add acidic ingredients, the sauce becomes more refreshing and delicious. If you put a small amount of mustard, it'll be easyThe color of the Izu sauce becomes darker and the aroma and taste become more colorful.
STEP 5/13
Boil the butter in the microwave for 30 seconds and turn it around. She always gave it back for about two minutes. As the butter melts, you can see a white lump on the top, so it's better to remove it before making it. Continue stirring with a whisk, adding melted butter 3 to 4 times.
STEP 6/13
Continue to stir in the Hollandize sauce with a medium bath and finish it at the desired concentration.(Always takes about 3 minutes for her) You have to leave the hot water on low heat so that the eggs won't cook. Hollande's sauce is complete, too
STEP 7/13
[Ingredients for potatoes] Flatten the bottom of the potato, add 2~3 spoons of water, wrap it, and microwave it for 2~3 minutes.
STEP 8/13
Add half a spoon of butter to the potatoes from the microwave and cook them thoroughly. When the potatoes are almost cooked, stir-fry the mushrooms, and if you grill the ham, the filling is ready
STEP 9/13
Sprinkle a bit of salt and pepper on the potatoes that are golden brown with savory butter scent
STEP 10/13
Place butterhead lettuce and mushroom stir-fry in order
STEP 11/13
Next, add poached eggs that go well with light ham and brunch.
STEP 12/13
Finally, if you add hollandaise sauce that will make the egg benedict more delicious, you're done making brunch :-)
STEP 13/13
It's good to sprinkle a little bit of paprika powder, but it wasn't there, so I broke the pink pepper and added a little more
Hollandaise sauce is the sauce that determines the taste of egg Benedict. It's not easy to mix egg yolk and melted butter and emulsify it. She's always made it with a medium bath to match the desired concentration of sauce, but if you like watery sauce, you can make it with hot butter without a medium bath. When making poached eggs, do not put eggs when the water is boiling, but when bubbles form, turn them with a spoon a couple of times to make a whirlwind and put the eggs as close to the water as possible and gently add them.
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