Guest Chef: Egg Benedict by Luke Ding

hakkachan

Luke and Lisa, are the closest friends Stevie and I shared. Before we were married, we hung around most weekends watching a movie, out for a drink or simple dinner in the city. We married, a couple of months apart and soon to be neighbours. Am looking forward to the proximity, lots of feasting and chilling out again.

Luke, though born in Sitiawan, was brought up in Melbourne Australia since he was 9. A natural in the kitchen, learned culinary art and worked for several years in Atomica Caffe, Melbourne before coming back to Kuala Lumpur. Joint ventured with his brother James and opened Providore, a warm little restaurant tucked in Solaris serving the finest Mediterranean and Italian dishes. It has been a year or so since they have moved on full swing into distributing quality confectionery products in Malaysia.

          

This Saturday, we are opened to surprises. After cooking all weekdays, the Chan’s are eager to host a guest chef to display his culinary skills while we sit back and enjoy a little.

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Overjoyed when Luke disclosed that he was going to cook his signature dish, Egg Benedict. The idea of runny egg yolks served on warmly toasted Thomas English muffins, with a generous helping of hollandaise sauce, warmed our hearts. Luke came with the best ingredients so as not to compromise on the deliverance of a simple but great dish.

Each platter was served with a toasted muffin, cut into half, served open. A twirled, crispy and tasty bacon set on the muffins. Carefully, 2 poached eggs (yes, sinfully indulgent) were laid on top of the bacon. Our Egg Benedict came accompanied with Sautee Mushrooms and Asparagus Spearheads Wrapped in Serrano Ham. Before serving, each dish was drizzle with lots of creamy, eggy hollandaise sauce.

EGG BENEDICT

Recipe for 5 persons

INGREDIENTS:-

  • 10 poached eggs
  • 10 slices of streaky bacon or canadian ham
  • 5 English Muffins
  • Hollandaise Sauce
  • Sauteed Mushroom – optional
  • Serrano Ham Wrapped Asparagus – optional

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POACH EGGS

Method:-
  1. Boil a small pot of water and add in some white vinegar.
  2. Crack an egg a time into a small ball and gently drop into simmering water.
  3. When white is solidify, scoop it out with a ladle.
  4. Do not overcook, a perfect poach egg has runny yolk.

SAUTEE MUSHROOM

INGREDIENTS:-
  • button mushrooms
  • balsamic vinegar
  • rosemary
METHOD:-
  1. Use mushrooms whole or cut into desired size.
  2. After frying bacon, use leftover oil in pan to sautee mushrooms.
  3. Add rosemary and some balsamic vinegar for taste.
  

HOLLANDAISE SAUCE

INGREDIENTS:-
  • 2 egg yolks
  • 2 tablespoon white wine vinegar
  • 1 stick or 250gm salted butter – melted
METHOD:-
  1. Over bain-marie, combine the egg yolks and white wine vinegar.
  2. Gentle whisk over the bain-marie.
  3. Pour in the melted butter, bit by bit and continue whisking till you get the favoured consistency.
  

SERRANO HAM WRAPPED ASPARAGUS

INGREDIENTS:-
  • serrano ham
  • asparagus spears
METHOD:-
  1. Blanch asparagus in boiling water for a quick one minute.
  2. Drain water and rinse with cold tap water.
  3. Transfer to a grill pan and drizzle some melted butter.
  4. Let cool a little and wrap with ham.
hakkachan
hakkachan

A fan of english muffins, Agnes is seen hogging some.

  

A western comfort food eaten the kampong style here.

hakkachan
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