How To Poach The Perfect Egg For Your Benedict
No brunch menu is complete without Eggs Benedict. At Eiffel Tower Restaurant, we like to elevate every dish, so we created our Lobster Eggs Benedict. Toasted and buttered brioche is topped with creamed spinach, Maine lobster, poached eggs and hollandaise, complimented by a mixture of pan roasted potatoes, red bell pepper, onion, and flageolet beans. We finish the dish with sautéed seasonal vegetables and a pinch of chili flake. The dish is rich and buttery – a decadent start to a wonderful day.
One of the key components of any Eggs Benedict is the poached egg. What would our Lobster Eggs Benedict be without that perfect runny egg yolk soaking into the brioche and coating the tender lobster meat? Well, we are going to tell you how we do it! First, we start with fresh cage free eggs, which have a richer flavor and a deep orange colored yolk. Crack each egg into a small saucer or ramekin and set aside. Bring a large pot of water with 1 teaspoon of salt to a boil and then turn down to a simmer. Stir the water in one direction until it is all moving, and then gently drop each egg into the center of the “whirlpool”. This swirling motion will keep the eggs from spreading apart in the hot water. The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!Tweet