Poached Eggs - Eggs Benedict

Directions

Stovetop

Bring 8 cm (3-inches) of water to a boil. Reduce to a gentle simmer.
Break cold eggs, one at a time, into a small dish (picture A).
Gently slip egg into water (picture B).
Cook in barely simmering water 3 to 5 minutes. Remove eggs with a slotted spoon and drain well (picture C).

Microwave

For a 2 egg serving, pour 75 mL (1/3 cup) water into a small deep bowl. Bring to a boil on HIGH (100%). Break eggs and slip into the water one at a time.
Pierce yolk membrane with a fork. Cover with plastic wrap, leaving a small steam vent. Cook on HIGH (100%) for 40 to 60 seconds.
Let stand, covered, 1 to 2 minutes. Drain and serve.

Preparation time: 2 minutes. Cooking time: 5 minutes.
Nutrients per serving(2 eggs):

Calories: 148
Protein: 12.4 g
Carbohydrate: 1.2 g
Fat: 10.0 g

Tips

• A shallow saucepan with large surface area is best for poaching eggs.
• For poached eggs with a compact oval shape, use the freshest eggs available.
• To keep egg whites from sprawling, crack eggs, one at a time, into a small dish, then slip into simmering water.
• Rapid boiling will cause egg to break up as it cooks.
• A few drops of vinegar in the cooking water may help keep poached eggs compact.
• Poached eggs can be made ahead of time and held for up to two days. Undercook them slightly so that the yolks remain runny when reheated. Refrigerate, covered, or store in ice water, deep enough to cover eggs, until ready to use. To complete cooking, immerse in barely simmering water for 1 to 2 minutes.
• Eggs can be poached in dry white wine, chicken broth or tomato juice for added flavour.

Variations

Eggs Benedict:

Top toasted English muffin half with a slice of ham or cooked back bacon, poached egg and 30 mL (2 tbsp) Hollandaise Sauce.

Hollandaise Sauce:

125 mL (1/2 cup) Butter
3 Egg yolks
15 mL (1 tbsp) Lemon juice
Pinch Salt and cayenne pepper or dry mustard

Stove Top

Melt butter until bubbly but not browned. Remove from heat.
Place yolks, lemon juice and spices in blender container. Start blending on high; remove lid and add butter in a slow steady stream, blending for another 30 seconds or until smooth and thick. Serve warm.

Makes: 175 mL (3/4 cup) topping for 8 poached eggs.
Preparation time: 5 minutes. Cooking time: 3 minutes.

Microwave

In 500 mL (2 cup) glass measure, microwave butter on HIGH (100%) for 1 to 1-1/2 minutes, until melted.
Meanwhile, in a 1 L (4 cup) glass measure, whisk together egg yolks, lemon juice and spices. Gradually whisk melted butter into egg yolk mixture, beating constantly.
Microwave on MEDIUM (50%) for 30 seconds to 1 minute until sauce thickens. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Makes: 175 mL (3/4 cup) topping for 8 poached eggs.

Tips

• Curdling may occur due to over beating or adding butter too quickly. To rescue a curdled sauce, try one of the following:
  
  • Beat another egg yolk in a small bowl. With a whisk or fork, gradually beat in the curdled Hollandaise Sauce.
  • Place 15 mL (1 tbsp) water in a small bowl. With a whisk or fork, beat in a small amount of separated sauce until it becomes smooth. Keep adding sauce slowly, while continuing to beat vigorously.
• Hollandaise Sauce may be frozen. To use, thaw in refrigerator. Warm in a double boiler over hot (not boiling) water, stirring constantly. If sauce should separate, use procedure outlined above.
• Serve Hollandaise Sauce over eggs, fish, seafood or vegetables such as asparagus and broccoli.