If you enjoy eggs, you’re going to love these recipes from Rania Harris!
Eggs Benedict with Smoked Salmon and Asparagus
- ¼ cup white wine vinegar
- 8 eggs
- Extra-virgin olive oil
- 16 thin slices smoked salmon
- 24 asparagus spears – cooked crisp (to maintain their bright green color)
- 4 English muffins, fork split
- Blender Hollandaise Sauce, recipe follows
- Kosher salt
Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. If you are poaching the eggs a day ahead you can reheat the eggs in new water.
Toast the English muffins. Place a couple of thinly slices of smoked salmon on each English muffin. Top with three crisp steamed asparagus and then top with a poached egg. Top with the Hollandaise Sauce.
To re- warm eggs that have been poached ahead:
Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel.
- 6 large eggs
- 2 tablespoons plus 1 teaspoon unsalted butter
- ¼ teaspoon kosher salt, plus more as needed
- Fines herbs (parsley, chives, tarragon and chervil), finely chopped
Crack the eggs into a cold 3-quart saucepan. Cut 2 tablespoons of the butter into small pieces and add to the pan. Set the pan over medium-high heat and, using a wooden spoon or heatproof spatula, mix the eggs to break them up.
Stir constantly, moving the pan off and on the heat so you can catch up with stirring the eggs if they are cooking too quickly in one spot.
Small curds with a pudding-like texture will begin to form. Pay attention to the pan, keep the curds moving and don’t look away. Once you’ve got a saucepan full of small, even but still-wet curds quickly remove the saucepan from the heat. Add the salt and remaining butter and mix well.
Give the eggs a quick taste and season with more salt if needed. Top with some chopped herbs and a few grinds of black pepper, if you like, and serve with fresh croissant and preserves.
- 4 shots orange-flavored liqueur
- 4 teaspoons honey
- 8 large fresh strawberries, tops trimmed
- 1 bottle Prosecco, well chilled
- 4 chilled Champagne flutes
Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Prosecco.