培根蛋松饼
3-4人份

材料
鸡蛋8粒、蒸馏白醋5克、加拿大式培根8条
英式松饼4个(切半)、牛油30克,软化
香葱10克、野生火箭生菜40克

荷兰酱
蛋黄4粒、柠檬汁50克
磨碎的白胡椒少许、喼汁0.5克、清水1大匙
融化的牛油300克、盐¼小匙

做法

  1. 预热烤箱上加热系统。
  2. 准备荷兰酱:在滚水中放置平底锅,在锅中把蛋白、柠檬汁、白胡椒、喼汁和清水用8字形不断搅拌均匀至酱汁浓稠。
  3. 慢慢加入融化的牛油,每次加入1-2大匙,不断搅拌至牛油完全混合均匀。
  4. 加入盐搅打均匀,关火后加盖保温。
  5. 准备水波蛋:把大型汤锅注满3寸深的清水,加热至微微冒泡后加入蒸馏白醋。小心地把鸡蛋打进水中,煮2.5-3分钟后捞起,放在预热后的盘子上待用。
  6. 把英式松饼放在烘焙纸上,用上加热系统烘烤至外皮稍微酥脆。
  7. 把培根用中高火煎香。
  8.  在英式松饼上涂一层软化的牛油,放上一片培根、一颗水波蛋,倒上荷兰酱,然后撒上香葱和野生火箭生菜即可。

小贴士:如果荷兰酱在搅拌时变得太浓,可适量加入1-2小匙清水调节。

 

Eggs Benedict
serves 3-4

Ingredients
8 eggs
5g distilled white vinegar
8 Canadian-style bacon strips
4 English muffins, split
30g butter, softened
10g chive, 40g wild rocket

Hollandaise
4 egg yolks, 50g lemon juice
pinch of ground white pepper
0.5g Worcestershire sauce
1 tbsp water, 300g melted butter
¼ tsp salt

Method

  1. Preheat oven on broiler setting.
  2. Prepare hollandaise: In a water bath, whisk egg yolks, lemon juice, white pepper, Worcestershire sauce and water in a figure of eight motion until thickened.
  3. Slowly add in 1-2 tbsp melted butter at a time while whisking yolks constantly. Continue whisking until all butter are fully combined.
  4. Whisk in salt and remove from heat. Cover to keep warm.
  5. Prepare poached eggs: Fill a large saucepan with 3 inches depth of water. Bring water to a gentle simmer and add in vinegar. Carefully break eggs into simmering water and cook for 2.5 – 3mins. Remove from water and set on a warm plate.
  6.  Toast English muffins on a baking sheet under broiler until slightly crispy.
  7. Brown bacon over medium-high heat.
  8. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Pour hollandaise sauce over eggs. Sprinkle with chopped chives and wild rocket. Serve immediately.

Tips: If hollandaise begins to get too thick, add a teaspoon or two of hot water.

 

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