Sunday, August 11, 2013

Erection blasting Eggs Benedict

Welcome to slave's special:

"The Little Black Book of Indiscreet Recipes”

These are fourteen special dishes created and designed as a tribute to my Master Indy. They are being presented one a day for the two weeks leading up to the second anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!

Erection blasting Eggs Benedict 

While this breakfast is often used as an example of a High Class Fancy treat, it is rarely attempted at home. It is labor intensive, what a shame for us slaves! We love to serve, Master loves to make us serve, and we love to eat like this! Here we have a Win-Win-Win!
So it does involve poaching the eggs and many have troubles with this, just a skill to learn.

Then there is that sauce: Hollandaise is one of the “mother” sauces of French cooking. This is an emulsion and can be very tricky. It can curdle on you or break apart into an oily mess. And Yes, it is loaded with fat! 

Doubt if this would ever be eaten except for the fact it tastes fantastic. It has been described as the French recipe of an egg yoke! Master Indy has often told me how much he enjoys this but simply can not afford the fat calories.

Well what a challenge for slave! Yes the internet is filled with “mock”, “Light”, and “substitute” etc. hollandaise recipes. Too often, slave finds that their tastes fall flat and simply do not fit serving my Master at all.

What is a Traditional Eggs Benedict:
An English muffin topped with a slice of Canadian bacon. Upon this a poached egg is placed and everything is covered with a Hollandaise sauce and maybe garnished with a pinch of cayenne pepper and a sprig of parsley.
SIMPLE? Yes, easy no.
This is what we are up against:
The Original Hollandaise uses:
6 egg yolks, 1/4 teaspoon sugar, 12 tablespoons (1 1/2 sticks) unsalted butter
etc. etc.
even a “mock” Hollandaise uses:
2 tablespoons butter, 1 cup chicken broth, 5 large egg yolks etc.

So now: this is the sauce that slave has dedicated to Master Indy – so you know that it has to be great!
socialslave's “Horni-gaze” sauce:
2 Tbs Wondra brand flour
1 tsp salt
¼ tsp white pepper
2 pinches cayenne pepper
1 Tbs lemon juice
3 Tbs margarine / butter substitute. or unsalted butter
1 Cup skim milk cold
3 drops yellow food coloring
So right there you can see how little fat and calories this is going to have.
Also socialslaves sauce will not “break” and is much easier to handle.
BTW it is based on another of the French “mother” sauces: Béchamel sauce.
This is why we don't even use the word “Hollandaise”.

To poach eggs.
Heat water: Use enough to come 1 inch up the side of a narrow, deep 2-quart sauce pan. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar. Bring to a boil then reduce the temperature to just a very light simmer over medium-low heat.
(Use this method for one or two eggs.)
Meanwhile, crack 1 very fresh cold large egg into a saucer. Use the handle of a spatula to stir the water in one direction until it's all smoothly spinning around.

Carefully slip the egg into the center of the whirlpool while holding the saucer very close to water. You don't want to drop the egg in. Once eggs are in water, turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek!
Remove the eggs with a large slotted spoon, let water drip off then place on the Canadian bacon.

Simply use egg poaching cups, as slave does. Of course please notice that the one I bought was too small for the extra large eggs. Check this out before Your Big Breakfast! Also be sure to “butter” each cup like you would a cake pan. Just a touch of margarine and they slide out when you need them! Place cups in lightly boiling water for no more than 3 -4 minutes. We want the yoke to start to thicken but remain a liquid.

OK lets put this all together:
Split and toast the English muffins. Heat the Canadian bacon by rubbing lightly with margarine and just a drop of maple syrup, cover and microwave on 50 % power for no more than 40 seconds. You will hear loud explosions!

Poach the eggs.

Now make the sauce:
Place the margarine / butter substitute in the pan.

Using a small bowl mix the four, salt and peppers. Add just enough from the cup of skim milk to the mixture so that you can dissolve everything. Add the rest of milk to pan with food coloring.

Stir the flour mixture into the pan and heat over medium heat until bubbles start. Keep stirring for at least 1 ½ minutes. Remove from heat and add the lemon juice. If you add it earlier the milk will tend to curdle, not all bad just not the taste we are looking for. It would be more like you used buttermilk. Another variation!

English Muffin
Canadian bacon
poached egg
cover with sauce


Feel that warm feeling as you see your guests or Master enjoying this lighten treat. If for no other reason the creation of this sauce is worth dedicating it to My Master Indy!

Num num

serving / obeying/ living to make His life easier,


An alternative way to present this IF you really don't want to poach the eggs.
Hard-cook the eggs, shell, then chop them and place on English muffin - Canadian bacon. Spoon this sauce on top. It will look just as elegant, especially with a dusting of cayenne pepper.
ALSO make this even lighter by just using ¼ cup eggbeater type product in each egg cup. Poach even less time – it will cook quickly

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

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