Eggs Benedict with Confit of Pheasant

Eggs Benedict with confit of Pheasant.

For the hollandaise sauce

4 large egg yolks

2 tablespoons of water

2 sticks soft unsalted butter

Salt & Pepper to taste

A dash of Cayenne pepper or to taste

For the poached eggs

2 tablespoons distilled white vinegar, per 2 quarts (1.9 l) water

4 large eggs, the fresher the better

For the eggs Benedict

4 slices of baguette or your choice of bread.  (We like grilled bread)

4 slices of Canadian bacon

4 slices of bacon

2 warm poached eggs

2 breasts of Pheasant confit.  Grill or sear your Pheasant to give color and warm up.

1 cup hollandaise sauce

Salt & Pepper to taste

Instructions

Make the hollandaise sauce

Whisk the yolks and water in a saucepan that’s off the heat for a few moments, until the mixture is thick and pale.

Place the pan over moderately low heat and continue to whisk at a reasonable speed, reaching all over the bottom and insides of the pan where the eggs tend to overcook. To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue.) As they cook, the eggs will become frothy and increase in volume and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove the pan from the heat.

Add the soft butter in spoonfuls, whisking constantly to incorporate each addition before adding more. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency that you want.

Season the hollandaise sauce lightly with salt and a dash of cayenne pepper, whisking it well. Taste and adjust the seasoning if needed.

Poach the eggs

Fill the pan with 3 to 4 inches of warm water, add the vinegar, and bring to a slow boil.

Rapidly crack and open each egg into the water, holding the shell as close to the surface as possible. The eggs will cool the water; adjust the heat to maintain a slow simmer. After a few moments, when the whites have just begun to set, drag the back of the slotted spoon gently across the top of the eggs, to move them off the pan bottom so they don’t stick. Cook the eggs for about 4 minutes, adjusting the heat as necessary.

To test for doneness, lift 1 egg from the water with the slotted spoon and gently press both white and yolk. The whites should feel fully set but not too firm, and the yolks are very soft. If you prefer firmer eggs, poach the eggs longer.

When the eggs are set the way you like them, remove the eggs from the saucepan with the slotted spoon or strainer and immerse them in a bowl of water to wash off the vinegar. Set the spoon on a clean towel (or folded paper towels) for a moment to remove excess water. Immediately assemble the eggs, Benedict.

Assemble the eggs Benedict

Arrange 2 slices of grilled bread on a plate.  Place 2 pieces of Canadian bacon on the grilled bread.  Cut your pheasant confit breast in slices and arrange on the Canadian Bacon.  Pour Hollandaise sauce over the Pheasant.  Place Bacon crumbles or broken into smaller pieces on top and serve.

You can chop chives as well on top for garnish and enjoy.