Classic breakfast

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As far as breakfast is concerned, we all have our favourites. While some swear by sunny-side-up fried eggs with bacon, others might prefer dosa or upma or puri-sabji. But if you want to pull out all the stops for the perfect blend of taste and presentation, nothing beats a good Eggs Benedict. There’s

something about the golden yolk oozing out of a perfectly poached egg onto a toasted English muffin that will get you full points on the impression-making scale time and again.

Eggs Benedict — Poached eggs over English Muffins with Hollandaise Sauce (Serves 4)
This is it. The ultimate breakfast / brunch recipe guaranteed to blow your guests away. Few things to remember though:
The eggs and the muffins should be as fresh as possible; easy on the vinegar while poaching the egg; keep the hollandaise sauce warm while you are making the eggs.

Ingredients
4 fresh English muffins
8 rashers of bacon or strips of ham
8 eggs
1 tsp white vinegar
4 egg yolks
2 tbsp lemon juice
255 gm butter
Pinch of red chilli powder
Salt and pepper

Method
For the Hollandaise sauce:
In a large glass or ceramic bowl, place the four egg yolks, lemon juice, red chilli powder and the salt and pepper and blend briskly with a hand whisk. Bring water to a simmering boil and place the bowl over the water so that the contents get warm but not hot.
Cut the butter into small cubes and add to the egg mixture and continue whisking. Whisk vigorously until all the butter has blended in and the sauce thickens and takes on a creamy texture. Taste and adjust seasoning. Remove from the heat and keep the sauce warm.
Cut the bacon or ham into circles so that they correspond to the base of the muffin. Poach the eggs (see box).
Fry the bacon if using and set aside.
Now slice the muffin in half horizontally and lightly toast them under a grill or over the gas.
Butter the muffins and place them in the centre of a plate, place a rasher of bacon or ham on the muffin and carefully arrange the poached egg on top.
Finally spoon the warm Hollandaise sauce over the egg. Serve immediately.

The perfect poached egg
n Poaching eggs (or water poaching them as it’s often called in India) is an art. Half fill a sauce pan with water and bring to a boil. Add a teaspoon of vinegar and lower the heat so that the water gently simmers. The simmering action of the water will give the eggs a nice round shape.
n Gently break the egg into the water and let it cook for 2 1/2 minutes to 3 1/2 minutes depending on its size. Remember not to overdo the vinegar.

a touch of salt
Before you begin cutting onions, rub some salt on the blade of the knife this will
prevent your eyes from
watering while chopping.

chill out
While mixing the dough for pies or making shortcrust pastry, make sure your hands aren’t too warm this will change the temperature of the ingredients and cause the butter to melt faster. Dip your hands in some cold water before you start.

blanched!
Although raw broccoli is often served as crudités with dip, a quick blanching will both tenderise and reduce the strong flavour.

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