As I said, my wife does not like Hollandaise sauce. When I suggested making Eggs Benedict salad for her Ethno Breakfast, her response was a definite “NO!” I made a curried egg salad for her function, but I still though my suggestion was a good one. I substituted the mayonnaise—usually used in an egg salad with Hollandaise sauce.
Note: While I made this dish for my breakfast—Jan was off at Ethno Breakfast—I think that it would make an excellent hors d’oeuvre. Cut each English muffin into 8-12 pieces—split the muffin and then cut each half into 4 or 6 wedges—and spread on the salad.
Karl’s Eggs Benedict Salad
For each person being served
1 English muffin
2 pats European butter (optional)
½ tsp. chives, snipped
1. Put a wire rack in a pot and add water up to the bottom of the rack.
2. Bring the water to a boil and then add the cold eggs.
Tip: Since you are going to chop up the eggs you do not need to obsess about perfect peeled eggs.
Note: By adding the eggs after the water boils, you are controlling the exact cooking time of the eggs, preventing over cooking.
3. Cover the pot and reduce the heat to medium low.
Tip: You want your water to continue steaming, but you do not want it to boil away.
4. Steam the eggs for exactly 15 minutes—for large eggs.
Tip: Steam small eggs for 14 minutes and extra large eggs for 17 minutes.
5. Prepare a large bowl with cold water and ice.
6. When the eggs are done steaming, transfer them to the ice water for 10 minutes.
Tip: This is more to cool the eggs enough for easy handling.
Note: Quickly cooling the egg causes the white to shrink slightly and pull away from the membrane making them easier to peel.
7. Peel the eggs and slice them in half.
Tip: Again do not worry if some of the white breaks away—it’s all good.
8. Pop the yolks out of the eggs into a medium bowl.
Tip: It is easier to break the yolks into a smooth powder if you crush them by themselves.
Note: If you prefer chunks of yolk in your egg salad you may simply chop up the egg whites and yolks together.
9. Use a fork to mash the egg yolks into a fine powdery mass.
10. Chop the egg white up into fine bits— ¼+ inch dice—and mix them into the bowl.
11. Lightly fry the slices of Canadian bacon and then finely dice them.
12. Mix the bacon into the eggs.
13. Add enough Hollandaise sauce to moisten the egg mixture.
Tip: Hollandaise sauce is usually thinner than mayonnaise so you do not need to add cream to thin it out.
Note: While I used a good canned sauce, there are plenty of recipes on-line for making it yourself.
14. Slice the English muffin in half and lightly toast it.
Tip: You want the muffin toasted, but not so much the edges become hard or burnt. You may add butter to your muffin for an added richness.
Note: Two eggs makes a fair amount of salad—if you glance at the picture you will see that it makes a very thick layer of salad. If you are making this as an hors d’oeuvre, use two English muffins, spread on the butter, and then cut the muffin into smaller pieces—using less salad on each piece.
15. Spread the egg salad over the muffin halves and garnish them with a sprinkle of snipped chives.
Note: While it was good cold, I found that they were better slightly warmed. Pop them into a microwave and heat them for 30 seconds on high.