Close Window   :   Print Page

Show 16.09
Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Eggs Benedict, Fresh Hollandaise Sauce & Pan Fried Potatoes
Guest Chef Garrett Hamilton

Eggs Benedict (for 2)

English Muffin
1 Tbsp butter
4 Thick slices Canadian Bacon
Water
1 cup vinegar
4 eggs
Hollandaise Sauce (see below)

Half and then toast English Muffins. Melt butter in frying pan or flat griddle pan. Place slices of Canadian bacon in pan and lightly brown on each side over medium heat. Place 2 English muffin halves on each plate, then top with Canadian bacon slices.

To poach the eggs:
Fill a large deep fry pan 3/4 with water. Add 1 cup white vinegar. Bring to boil and simmer. Individually drop each egg into water on different sides of the pan so they remain separated. (Note: As you drop in each egg, use slotted spoon to pull portions of egg together) Cook 3-4 minutes, carefully flipping eggs half way through with a slotted spoon. Scoop out eggs with slotted spoon, let water completely drain off and place on top of Canadian bacon.

Pour Hollandaise sauce (see below) over eggs and serve immediately.

Hollandaise Sauce

2 cups Clarified Butter (see below)
8 Egg yolks
1 t spoon Worcestershire
4 drops Tabasco
Juice from 1/2 lemon
Pinch Salt

To clarify butter: Place approximately 6 sticks of butter in pot over low heat. Leave on heat until the butter separates (it will look foamy). Let stand for 3 minutes. There will be 3 layers. Remove all the butter fat ( foamy top layer) with a spoon and discard. Slowly pour the clear butter (middle layer) into a small bowl. The remaining milky liquid is discarded. (Note: 1 stick (1/2 cup) of butter will yield 5 - 6 Tablespoons of clarified butter)

Fill a 10 inch pot with water and bring to a full boil. Place large metal bowl over boiling pot of water (Note: a heavy weight double boiler can be used). Add all ingredients, except the clarified butter, to bowl. Using a wire whisk, beat vigorously keeping the bowl on the pot of boiling water till eggs start to thicken. Remove bowl from top of pot. While still whisking, slowly add about 1 oz of clarified butter. Return to top of pot and continue stirring with whisk. Repeat these steps, adding a little of the butter each time until sauce becomes thick like pancake batter. If sauce gets too thick, add drops of hot tap water, and whisk vigorously. 

Pan Fried Potatoes (Quick and Easy)

3 medium Idaho Potatoes
Canola Oil cooking spray
Thyme
Paprika
Granulated garlic
Salt
Pepper
1/2 cup Olive Oil

Poke holes in skin of potatoes with a fork. Place potatoes on microwave safe dish and microwave on high for 5 mins or until the potato is slightly soft to squeeze. Let cool completely in fridge 30 minutes to an hour (best to do the night before). Cut potatoes in 1/4 slices. Place potatoes on cutting board and spray one side with canola oil non-stick spray. Season with thyme, paprika, granulated garlic, salt & pepper by sprinkling season over oiled side of potatoes. Repeat spray and season procedures on other side of potato slices. In a 10 inch skillet, pour olive oil to a depth of 1/8th inch. Over medium heat, sauté 3-5 minutes on each side or until golden brown.