Egg Benedict Recipe adapted from masterchef au

This recipe serves 4 pax. 

Ingredients 

250g of Smoked Salmon 

8 Eggs for poaching 

1 Loaf white bread/4 english muffins 

300grams of Chinese baby spinach, only leaf part is needed 

1 Packet of Button mushrooms, sliced/cubed

1 Tbspoon of sliced shallot 

2 Teaspoons of minced garlic

1 Tbspoon of Mirin 

1 Tbspoon of Shaoxing Wine

1 Tbspoon of Oyster Sauce

1 Tbspoon of Thyme 

Salt & Pepper to taste

Ingredients of Hollandaise Sauce 

150grams of unsalted clarified butter 

2 Shallots, finely chopped 

1 1/2 cups of white wine (I omitted this and it tastes fine to me.) 

1 cup of white wine vinegar 

1 Bay leaf 

4 Black Peppercorns 

3 Egg Yolks 

2 tbspoons of finely chopped dill 

Salt & Pepper to taste 

2 teaspoons of Worcestershire sauce 

Hollandaise Sauce 

(1) Melt butter in a small bowel by using microwave for around 5 minutes. Allow the whey and solids to settle, then ladle off the clear melted, clarified butter. Discard whey, and allow clarified butter to cool.

(2) Place shallots, wine(optional, or 1/2 wine 1/2 chicken stock would be a good substitution), vinegar, bay leaf and peppercorns in a saucepan set over high heat, and reduce by two thirds. Remove pan from heat and allow to cool, then transfer mixture to a heatproof bowl.

(3) Add yolks and 1 tablespoon of water to bowl, and whisk until foamy and paler in colour. 

(4) Meanwhile, place a saucepan of water over medium-low heat and bring to a simmer. Set bowl into pan, and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl, taking care not to scramble the sauce.

(5) Slowly pour in butter in a thin, steady stream, whisking constantly. Strain through a fine sieve into a serving dish. Stir in dill and season to taste. Set aside and keep warm. 

To serve, 

(1) Bring a saucepan of water up to a rolling boil. Add vinegar and a pinch of salt. Poach eggs for about 3 minutes until whites are set and yolks are soft.

(2) Coat the bread/muffins with olive oil/butter and toast until its crispy on the outside. 

(3) Pour 1 tbspoon of olive oil in a frying pan over medium heat. Add spinach and oyster sauce, mix well and put the lid on for about 2 minutes until wilted, stir in minced garlic and shallots. Season with salt and pepper. 

(4) Put cubed mushrooms into a frying pan without oil and cook for about 3-4 minutes or until it slightly reduced in size. Add in 1 teaspoon of oil, thyme and minced garlic mix well. Add mirin and shaoxing wine and allow it to reduced. 

(5) To assemble just put toasted bread on a plate followed by sauteed spinach, mushrooms, smoked salmon last but not least the sinful hollandaise sauce. 

Voila you are done! 

Btw I chose to use chinese baby spinach cause it's so much cheaper than imported baby spinach and it tastes the same! I guarantee you would be able to tell the difference ;)

Besides, if you are into cooking at the moment i would recommend you to get a bottle of mirin and shao xing wine each. For me, mirin is absolutely essential for mushrooms and seafood. It absolutely elevates the flavor to the next level. 

Alrighty! I would share my tips on how to get your kids to eat carrots on my next post! Stay tuned. Till then xoxo