This recipe happened upon on one of those days that I wanted to make Eggs Benedict and was too lazy to go buy muffins/bread. On a late Saturday morning hubby and I decided to twist up the traditional recipe (apologies to any one we may offend :D) and come up with our own version of Eggs Benedict.
We replaced the base toasted muffin/bread with a base of mashed potatoes. We poached the eggs and added a huge helping of buttery Hollandaise sauce. And boy, did it taste good!
So here goes…try it and let me know how it worked for you.
For Mashed Potato Bed
2 large potatoes or 3 medium potatoes
3 tbsp butter
2 tbsps Parmesan cheese
1 tsp pepper powder
Salt 2 tsps or as per taste
Any other seasoning you may want to add
For Hollandaise Sauce
2 egg yolks
100 gms melted butter
1 tsp lemon juice
salt & pepper to taste
For Poached Eggs
2 large eggs
Enough Water to cover the eggs
For Mashed Potato Bed
Boil the potatoes until soft and the peel comes of easily. Transfer the potatoes into room temperature water so that you can easily peel the skin off.
Mash the potatoes with a fork or whisk and add butter to it. Continue mashing till the texture changes to a soft paste.
Add shredded Parmesan cheese and mix well. Add salt, pepper and any other seasoning you may like, mix well.
Scoop out a ladle full of the mashed potatoes and make a bed on the serving dish. Make a well in the middle for the poached egg to sit.
For the Hollandaise Sauce
Fill a vessel or pan with 1 inch water and bring it to a simmer. Separate 2 egg yolks from whites and add the egg yolks to a heat proof bowl. Prepare a bain-marie.
Whisk the eggs yolks till they turn pale. This should take just a few mins. Now add the lemon juice and keep whisking.
Note: Keep the heat low so that the eggs don’t end up scrambling.
Add the melted butter slowly while continuing to whisk. You will see the texture changing to a smooth silky pale yellow. Now take it off the heat.
Mix in the salt & pepper.
If the sauce thickens before serving, just mix a few drops of warm water.
For Perfectly Poached Eggs
Crack the egg in a bowl.
Fill enough water preferably in a flat bottom vessel such that it will cover the egg when you drop it in. Bring the water to a simmering boil i.e. till you see a few bubbles reaching the top. Give the water a spin with the ladle (create a whirlpool). Now carefully pour the egg into the water and step away from the vessel. Do not mess with the egg at this stage!!
Give it about 3 mins, till the egg whites look to be cooked. Gently remove the egg using a slotted spoon. I use on which has holes in it so that the excess water drains out. You could take it out on to a paper towel though.
If you are apprehensive or down-right scared of poaching eggs (which I used to be too) I suggest you check out my tips for perfectly poached eggs. It is 100% fail proof!
Assembling the Eggs Benedict on the Potato Bed
Sit the poached eggs in the mashed potato bed. Season the egg with a little salt if you want. Pour Hollandaise sauce on top of the eggs. Sprinkle some dried basil and oregano on top.
Meat eaters can add a slice of ham or bacon strips on the potato bed and vegetarians can add cooked & seasoned spinach before placing the poached egg.
Try out your versions of this recipe and have fun cooking!