By 300 Sandwiches
Before E, I was a hard scrambled eggs kind of girl. I hated my eggs runny, even hated the runny soft yolk in fried eggs. My scrambled eggs were solid enough to pick up with two fingers. I didn’t see this as a problem.
To E it was. A huge one.
Since we’ve been together, I’ve learned to enjoy the soft, runny, egg. I’ve learned to appreciate how gravity coaxes the liquid-y egg yolk to crawl down the side of a sandwich, adding savory flavor to each layer. I now enjoy scrambled eggs of a wet porridge consistency. The things I do for love.
Hollandaise? Now that’s a whole other challenge. Asking me to ingest raw egg yolk and butter mixed together is really taking me out of my comfort zone. It’s a consistency thing. And a “how many grams of fat did I just eat?” thing.
Throughout 280 sandwiches, I realized that I had not made a classic eggs benedict sandwich. I didn’t know if I was ready for runny yolk and milk thick hollandaise sauce. I was scared. Scared of all the milk fats, perhaps. But for brunch with E last weekend, when I was particularly famished, I was ready for anything. I placed two perfectly-poached eggs on a toasty muffin topped with green and crispy bacon. I even made my own hollandaise sauce. It took three attempts, but with a bit of help from E, I did it.
I inhaled the sandwiches fact, I outran the pace of runny egg yolk dripping out of the poached egg. Not one drop escaped to the plate.
“Honey, I’m so proud of you,” my fiancé said.
2 egg yolks
1 stick butter, melted and clarified
1 tablespoon water
1 teaspoon lemon juice
1 cup arugula
4-5 slices bacon
2 English or Portuguese muffins
(I am no pro at hollandaise sauce. Like yoga, it’s a practice that will continue for life. I found this video from FineCooking.com was super helpful in breaking down the process. But I’ll lay out the basic steps below.)
Make hollandaise sauce: In a double boiler, or a bowl set over warm water, whisk egg yolk and water together vigorously until a thick. Remove from heat. Mix in lemon juice. Then, slowly mix in butter, very very slowly, and vigorously whisk as you go, mixing and adding butter until sauce has thickened. Season with salt, pepper and cayenne pepper. Set aside.
Poach egg to desired donneness. (like the ol’ swirl hot water rapidly in a clockwise direction, plop egg in the middle and let egg cook into itself in water and vinegar until finished. Spoon out, place in cold water bath, and serve. Toast muffin. Layer bacon, greens, egg on top, drizzle hollandaise. Top with top of muffin. Serve. Makes 2 sandwiches.