- You're looking at this
and you're saying
Cliff, that's just eggs benedict.
But this is You Can Do This Office Edition.
And we'll only used a microwave and a toaster oven.
(upbeat rhythmic music)
Now eggs benedict has english muffins, ham
or Canadian bacon, whatever you want to call it,
poached eggs and hollandaise.
We're going to do a little riff on that.
We're going to make it kind of
a florentine and benedict.
And we're going to add blanched spinach into that.
You're just going to mash as much spinach
as you can in this little cup.
Now we need to season everything as we go,
every layer since we have no fancy stove tops,
how are we going to blanch spinach?
Well, we're going to take our mashed up spinach glass
and we're going to walk over
to the hot water spigot for coffee.
This water is coming out at around 170 degrees.
Yours may vary.
So we had this all sitting on the top.
What we're going to do is get it all mixed together.
And you know how when you cook spinach, like you start
with a giant pan of it and it shrinks down into like
this tiny little remain of what used to be this mountain?
Well, that's what we're going to do here.
This spinach is going to shrink.
That's why we cram the glass.
When it's looking very limp
and the color changes to a dark green,
you know your spinach is done.
You don't want to do it too much.
So, just like any other regular cooking technique,
we're going to drop it in an ice bath.
And I'm going to drop my spinach in here
to stop the cooking process.
Also, this helps lock in the flavor.
So if you have it just kind of sitting out,
it's going to turn brown on you.
And it only needs to be in the ice bath
for a second.
All right, so let's take our bowl
that we just used.
Put a paper towel in it.
Take our spinach,
and we're going to let it drain.
And this is going to be going on english muffins
so we don't want soggy, wet spinach
over our toasted, crispy, delicious muffin.
Next thing, we need to address the ham
and the english muffins.
Watch how scientific this is.
We put two pieces of bread
and two pieces of ham on a tray.
Now, we're going to walk over here
to a magical machine that's almost in every office.
The toaster oven.
We're going to put it in there.
(clank)
Eh.
(beep)
Start.
And go.
Four minutes and thirty seconds, we'll be done.
Now this game is already getting upped, right.
You can look at Carol or Bradley
whose making their avocado toasts,
whose king of the office, because everyone
is like, oh my god, avocado toast.
And now you're going to slam down eggs benedict
and be like, what. Game upped.
Gauntlet thrown.
What do we need to do next?
The stuff that needs to be kept very very hot.
And we are going to start with eggs.
So I filled this bowl maybe with about a cup
and a half of water.
You can use mugs.
I tried using mugs on this a lot,
like a coffee mug.
What happens is that the underside,
if your coffee mug is too thick,
if the ceramic is too thick,
the top will cook before the bottom is done.
So you have a very uneven egg.
The top will be completely cooked
and the bottom will be a little raw,
but if you are using a thinner mug,
than that possibly would work.
Our bowls here, the ceramic on them are pretty thin,
because they're cheap.
They're very expensive.
So, we're going to use these bowls.
We're going to salt this water.
Mix it around.
Get it incorporated because this is how we're going
to season the egg.
We're going to crack this egg inside.
I do recommend using jumbo eggs
because one it's more egg
and two it cooks better.
Take the bowl, flip it over.
You're going to make a dome now.
In the microwave it goes.
Use just regular cold water.
I tried it starting in hot water
and the eggs exploded in the microwave.
We're finding that around a minute and 20 seconds
is kind of like the sweet spot
where the whites are nicely beautifully set.
And you still have a runny interior.
Microwave wattages and power do vary.
So let's check on this.
This is an awkward angle to reach in.
So I doubt this is done 'cuz I
only had it in there about a minute.
Right. Okay so look at this.
We're about halfway there.
I'm going to add another 30 seconds.
Like, just play with it.
You can go in 30 second increments.
So here we go.
Take this out.
It's a little warm.
(clank)
Are you ready?
Here we go.
Look at that.
That's a poached egg in there.
So we're going to take this out.
We're going to set it aside, just like this
and do one more very quickly.
And here we go.
Dos. Dos-ey poached egg-eys.
Now, we're going to make hollandaise
in a microwave.
Hollandaise has these main ingredients:
butter, eggs, lemon, cayenne.
We're going to work fast
while our stuff is still there.
We have this.
All right.
I have six tablespoons butter.
We're going to melt that in the microwave.
About 30 seconds or so, we're going to get it nice and hot.
To emulsify, we have one of these in our office,
which is a little foam whipper.
Just like that.
I'm going to need two egg yolks.
I'm going to separate these eggs out.
One egg yolk. Two.
So, we have a little whipper here.
You stick this in milk to make froth, basically.
It's a frother.
I'm just going to use it to break up the eggs
and mix them together.
So our butter is now melted.
We do want to work quickly,
but we also want to work efficiently
by not adding too much butter at once
because if you do that these egg yolks
are going to scramble.
And then you get scrambled eggs,
which means your hollandaise is broken.
And if you're looking at this
and you're saying, woah, that's a lot of butter.
It's hollandaise.
And what this thing is actually doing is aerating the sauce.
Which aerating means that it's working in air bubbles,
which makes it really light and fluffy,
which also gives it body.
A little lemon juice.
A little cayenne and some salt.
Season every layer.
Now we're officially ready to play it up.
The english muffins go down.
Next up is our ham, nice and toasty and warm.
Then we're going to move on to our spinach.
Hit that spinach in the microwave for another 20 seconds
to bring it back up to temp.
Our eggs have been sitting in the bowl.
Slide those right on top.
And now, for the finishing touch.
The coup de grâce, instead of d'etat.
I'm going to take our beautiful hollandaise,
our velvety hollandaise and run that over the top.
Don't be stingy with it.
You got some more.
Sprinkle a little chives on top.
All right Carol, and Bradley
with your avocado toast.
This is You Can Do This
with Office Eggs Benedict.
(upbeat rhythmic music)
For other food trickery,
bla, bla, bla.
That was terrible.
But just click here.
Yakitori, the art of Japanese grilling,
skewer, thing-ies on charcoal and fire,
sometimes gas.
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