So im craving eggs benedict for breakfast, and i realized i’m out of quite a number ingredients to make the classic one. The english muffins, ham, fresh salad and the spices to sprinkle on hollandaise!
Still, i’m blessed to have hotdog buns, spam and local lettuce to the rescue. The spice? I gotto skip. That’s a shame. You sure know what spices can do to a dish.
Ohh then the hollandaise sauce….i turned my kitchen into a HUGE mess just to make it. I should have use a larger bowl to whisk at least it won’t splat all over the stove and on the kitchen glass-backing. Yes, glass, i have a hard time cleaning up the mess.
Philip airfryer XXL has become one of my kitchen’ hero. It makes toasting, frying, grilling, baking and warming up food so easy. Just a few button press away! With it, I toasted the buns and crisp up spam. Totally free my stove space, for poaching eggs and to make hollandaise sauce. The best, i can cook these, all at the same time. Love it.
I forgotten to snap photos as i was poaching the eggs, too focus in making sure it’ll come out perfect, to guarantee a runny yolk.
So here’s the result..
The verdict? Classic egg benedict always taste the best. Using replacement like i did isn’t wrong, it’s still delicious. Just not perfect, i meant the spam. It turns out that the spam is too thin, so, that soft fatty texture of ham is much missed! Could be better if i make a thicker cut of spam? And of course, the yolk flows exactly like golden larvae..!
Eggs Benedict with hollandaise saucePrint This
Methods for preparing buns and spam :
Spread small amount of butter onto buns.
Then use airfry to toast buns with 200°c for 4 minutes.
Slice spam to desired thickness. Slightly thicker is better, you’ll like that crispy outer layer to come with the meaty bites too.
Crisp and cook it with airfryer at 200°c for 9 minutes.
Methods for poaching eggs :
Bring a pot of water to boil ( water deep enough for one whole egg to immerse in) , turn down the smallest heat, wait till it is barely simmering.
Drop a half tablespoon of white vinegar, then use a spoon to swirl the water fast to form a vortex. ( Repeat to form vortex before dropping each egg into pot.)
Immediately crack an egg into the swirling water, and let egg poached for about 2-3 minutes. Scoop up with a flat sieve / spoon.
Transfer poached egg onto food grade kitchen towel to dry out all the access water. Set aside.
Methods for hollandaise sauce :
Melt 100g butter over low heat. Careful not to burn the butter. Pour into a jug with mouth. set aside.
Place a bowl on top of a simmering pot, (temperature can’t be too hot). Put 3 egg yolks in the bowl.
Add lemon juice.
And 1 tsp of mustard sauce.
Whisk the mixture while slowly add in the melted butter.
In the beginning you’ll see the mixture starting to clump together but do not worry, just keep adding in the butter slowly and do not stop whisking. Whisk it fast enough to form the consistency as in photo below.
If the sauce splits and doesnt stay together, add an ice cube. Then continue whisk until you reach the right consistency.
Hollandaise sauce taste best if you add in some spices like paprika. I have to skip this since im out of it.
Stack ingredients together starting with toasted bun, follows with veges, spam and poached egg.
Layer a spoonful of hollandaise sauce on top of each poached egg and serve.
Love it whenever that golden larvae flows. Delicious!