- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2008
- 8 baguettes
- 1 1/2 cup shredded Gruyere cheese
The Ultimate Eggs Benedict Image by: Angus Fergusson
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
Hollandaise Sauce: Cut 2 tsp of the butter into small cubes; refrigerate until ready to use.
Meanwhile, in saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low; keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water; whisk until mixture is thickened and foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat)
to keep warm.
Eggs Benedict: In large saucepan or deep skillet, add enough water to come 2 to 3 inches up side; bring to simmer over medium-high heat. Stir in vinegar.
Crack 1 egg into small cup; gently slide into pan. Reduce heat to low; cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assembly: Top each English muffin half with 2 strips of the bacon and 1 egg. Spoon hollandaise over top.
Tip from The Test Kitchen: To keep the poached eggs warm while you're cooking any remaining eggs, place them in a bowl of warm water. Transfer them to a paper towel–lined plate to dry briefly before serving.
The Ultimate Tarte Tatin Image by: Jeff Coulson
Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples' natural sweetness and adds a warm, inviting aroma.
Penne with Anchovies and Rosemary Cream Sauce
Image by: Photography by Ronald Tsang
Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, stirring, until golden, about 4 minutes. Add anchovies; cook, stirring, for 1 minute. Whisk in broth, cream, 1 tbsp of the rosemary, the mustard, pepper and hot pepper flakes; cook until slightly thickened, about 4 minutes.
Stir in peas; cook until heated through. Stir in pasta, red peppers and capers. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Sprinkle with remaining rosemary.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.