Egg Benedict

This weekend brunch menu is Egg Bennedict. I took the recipe straight from the Japanese variety show. And here's the result. Now I know what impact can Vegemite (that weird taste spread) make into your Hollandaise sauce. It gives a soft cheesy salty bite to the sauce. Nice for salad dressing too. 

Recipe makes for 2 portion

What you need:
2 eggs - Poached
1 English biscuit - halved, toasted with butter
1 thick slice of ham - grilled
Water cress
Hollandaise sauce:
2 big egg yolks
30 cc white wine
125 gr butter - melted, still hot
15 cc lemon juice
Seasoning: Salt, White pepper, Vegemite

How to:

1. On a stainless steel bowl, whisk egg yolk and wine until light, use bain marie to get to sabayon form.

2. Once reach the sabayon form, add on butter, keep whisking, until reach a similar to slightly thinner than mayonnaise consistency

3. Add the rest of ingredients and whisk until well mix and set aside the Hollandaise sauce

4. For poached egg, on a medium size pan, heat water to about 90C (not boiling). *For cheaters like me: add on vinegar, it'll make the egg easier to stick together* Add in the egg, and with spoon stir to 1 direction SLOWLY until the egg white fully formed and the yolk are covered with egg white. Using small strainer, take it up. Repeat the process.

5. Assemble: English biscuit - Ham - Greenies (I use mixed greens) - Poached egg - Hollandaise sauce

Cheats:

I failed on the Hollandaise sauce because it's too watery (greedy, add too much wine and my sabayon can't get thickened). So, I cheat! I quote what the chef said in the show, 'Hollandaise sauce is a warmed mayonnaise.' Get the picture? You're right! So this is what I did:

What you need:

100 gr mayonnaise

5-7 gr white wine (basically just a splash)

splash of lemon juice

Seasoning: Salt, White pepper, Vegimite

How to:

1. Heat up mayonnaise in microwave for about 15 sec (just hot enough will do)

2. Add on white wine, whisk until airy

3. Add on the rest of ingredients and keep on whisking until all well mixed and light airy, and you're done! Save all the washing, and you can keep the left over!!! :d :d.

Points: If you use Kewpie mayo, you'll still can taste Kewpie unique mayo flavor, so it'll be a little bit different from original recipe, but if you use the generic brand, you should get the same taste. Why? Because basically mayonnaise is egg yolk and oil whisked *insert troll face, LOL*

Enjoy!