Benedicty thoughts: Cafe and brunch culture is strong in New Zealand and few brunch items are as revered as the classic eggs Benedict. Draped in hollandaise sauce, a simple poached eggs on toasted muffins is suddenly elevated. Around New Zealand, many variations of this luscious breakfast are served each Saturday and Sunday.
These variations are generally centred around what goes under the eggs. You see, the classic eggs Benedict features ham or bacon, crispy and salty. Eggs Montreal features smoked salmon, slices or sometimes a big chunk. And then my favourite, eggs Florentine. With a healthy handful of spinach under the eggs to add some balance. What you put under the eggs is entirely up to you. Asparagus in spring, roast mushrooms in winter; mix it up and keep it fresh.
The backbone of the classic eggs Benedict is the hollandaise sauce. Smooth and thick, it is the marriage of butter and egg yolks in an emulsification. And it must be butter. No replacement will suffice; the texture will be grainy and the flavour will be less vibrant. Some foods should remain as they are and this is one of them. Eggs Benedict is weekend food, for special weeks such as birthdays or anniversaries. Hollandaise sauce, while delicious should remain a casual affair.
I find having a hollandaise sauce recipe handy is incredibly helpful. It can give that fancy finish to salmon cakes; or as a gorgeous dip for roast potatoes when entertaining. The addition of tarragon infused vinegar creates Bearnaise, that beautiful addition to a steak dinner. Sauce Maltese is the 1970’s has the addition of blood orange, creating a vibrant flavour and colour.
