Thursday, August 5, 2010

Eggs Benny

Due to lack of Korean options I've had to take brunch into my own hands. Risky business for someone who arbitrarily bite your head off anytime before 10:00am. Still, I will go to the ends and back for eggs benedict.

Hollendaise Sauce
- 3 egg yolks
- 1/2 cup butter
- tbsp lemon juice
- salt

I don't have a double broiler so this is how I got the sauce together, there are other ways if you are equipped for such things. Microwave the butter until it's bubbling. Separate the yolks and save the white for something else abd lightly beat the yolks. While the butter is still piping hot slowly add it to the yolks, whisking constantly. When all the butter pop it back in the microwave for 15 seconds at a time, whisking in between, until it's thickened. If you see clumps you've got to whisk the hell out of it to break them up. The lemon juice and salt and there you have it!

*CAUTION: this makes an obscene amount of hollendaise. As in people with heart conditions need not apply. I would scale it back dramatically in the future.


I have Jew envy, beucase all the coolest people are Jewish, obviously, so I make latkes and pretend I'm one of the chosen people.

Peel several potatoes and then run them through a cheese grater. Then strain them with a cheesecloth, or just squeeze out the liquid with your hands. Add 1 egg and a few tbsps of flour, form into cakes and grill in a bit of oil.

Throw it all together on top of toast with some ham and sauteed red peppers. Take the pictures, then go back and put twice as much hollendaise on it. Heart attack here we come.

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