Poached Eggs & Hollandaise

We both tend to have trouble making a good poached egg or a hollandaise so we tried to perfect it here. Still had challenges with the eggs.

Eggs Benedict with Salmon Hash

Eggs Benedict

8 large eggs

4 English muffins, split and toasted and kept warm

Salmon hash (recipe below)

Hollandaise sauce (recipe below)

Poach eggs in the manner that works for you. We tried many different techniques, and encountered problems because at altitude, water boils at a lower temperature than at sea level. In the end, we used a deep pot filled with barely simmering water. We cooked a dozen eggs to get four perfect ones. The dogs got to eat lots of ugly eggs that morning.

Salmon Hash

1 lb salmon fillet, cut into strips

4 mediumYukon Gold or red potatoes, cooked and diced

1 clove garlic, minced

½ onion, diced

Salt and pepper

Butter

Saute onions in butter, salt and pepper until soft. Add garlic and cook until soft. Add the diced potatoes and cook until heated through and slightly crustly Add salmon and cook just until done.

Hollandaise Sauce

(Cooking With a Food Processor, p 104. General Electric 1978)

3 egg yolks

2 tablespoons lemon juice

¼ teaspoon salt

Dash hot pepper sauce

½ cup butter

Add egg yolks, lemon juice, salt and hot pepper sauce to blender jar. Cover. In small saucepan melt butter until very hot and bubbling.

Blend egg yolk mixture at liquefy speed about 5 seconds. Remove lid insert with blender running and pour in bubbling butter in steady stream. Partially shield opening with lid insert to prevent butter splattering. Blend until thickened, about 30 seconds. Serve immediately over asparagus, broccoli, poached eggs or salmon.

Coffee-Cake Wreath with Chocolate-Walnut Filling

(The All New Good Housekeeping Cookbook, p. 602)

Cake:

½ cup warm water (105° to 115° F)

2 packages active dry yeast

1 teaspoon plus ½ cup sugar

½ cup (1 stick) butter

1 large egg

About 3 ¼ cups all-purpose flour

Chocolate –Walnut filling (recipe below)

Icing (optional)

1 cup confectioner’s sugar

2 tablespoons milk

1. In cup, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes.

2. Meanwhile, in large bowl, with mixer at low speed, beat butter and remaining ½ cup sugar until blended. Increase speed to high; beat until light and fluffy, about 2 minutes, occasionally scraping bowl with rubber spatula. Reduce speed to low; beat in egg until blended. Beat in yeast mixture, salt, and ½ cup flour (batter will look curdled) just until blended. With wooden spoon, stir in 2 ½ cups flour until blended.

3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in enough of remaining ¼ cup flour just to keep dough from sticking.

4. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80° to 85° F) until doubled in volume, about 1 hour.

5. Meanwhile, prepare filling; cover and refrigerate until ready to use.

6. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. Meanwhile, grease large cookie sheet.

7. With floured rolling pin, roll dough into 18” by 12” rectangle. Spread filling of choice over dough to within ½ inch of edges.

8. Starting at a long side, roll up dough jelly-roll fashion. Carefully lift roll and place, seam side down, on prepared cookie sheet. Shape roll into ring; press ends together to seal. With knife or kitchen shears, cut ring at 1 ½ inch intervals, up to , but not completely through, inside dough edge. Gently pull and twist each cut piece to show filling. Dough will be soft, so use small metal spatula to help lift pieces. Cover and let rise in warm place until risen slightly, about 1 hour.

9. Meanwhile, preheat oven to 350° F. Bake coffee cake wreath until golden, 30 to 35 minutes. Transfer wreath to wire rack to cool.

10. Prepare icing, if using: In small bowl, mix confectioners’ sugar with milk until smooth. When wreath is cool, drizzle with icing. Makes about 16 slices.

Chocolate-Walnut Filling

In 1-qt saucepan, combine 3 squares (3 oz) semi-sweet chocolate, chopped, 1 square (1 oz) unsweetened chocolate, chopped, and ¾ cup lowfat sweetened condensed milk; melt over low heat until smooth. Cool to room temperature. Stir in ½ cup walnuts, roasted and chopped. Makes about 1 cup.