{"id":30497,"date":"2022-08-20T03:00:00","date_gmt":"2022-08-20T01:00:00","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=30497"},"modified":"2022-12-04T11:22:10","modified_gmt":"2022-12-04T10:22:10","slug":"eggs-benedict","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=30497","title":{"rendered":"Eggs Benedict"},"content":{"rendered":"\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8983-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-30502\" width=\"512\" height=\"512\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8983-1-1024x1024.jpg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8983-1-150x150.jpg 150w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8983-1-300x300.jpg 300w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8983-1-768x768.jpg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>N\u00e4stan varje g\u00e5ng jag var i New York n\u00e4r jag var flygv\u00e4rdinna best\u00e4llde jag denna favorit-brunch. Jag uppskattar s\u00e4rskilt versionen gjord med lax i st\u00e4llet f\u00f6r skinka. Idag \u00e4r det den klassiska Eggs Benedict fast med tillskott av fr\u00e4sch gr\u00f6n spenat som du f\u00e5r. <\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egentligen ska det ju vara <em>english&nbsp;muffins&nbsp;<\/em>till \u00e4kta Eggs Benedict, men det kan vara sv\u00e5rt att f\u00e5 tag p\u00e5 h\u00e4r i Sverige. Jag tar d\u00e5 tv\u00e5 skivor gott vitt br\u00f6d som jag rostar eller steker. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Receptet p\u00e5 hollandaise-s\u00e5sen finner du i eget inl\u00e4gg: <a href=\"http:\/\/katinkaskitchen.com\/?p=30343\">http:\/\/katinkaskitchen.com\/?p=30343<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Att pochera \u00e4gg kan tyckas sv\u00e5rt, men nedan i receptet f\u00e5r du utm\u00e4rkta tips av kockarna p\u00e5 Greasy Spoon. <\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8982-1-1024x1024.jpg\" alt=\"\" class=\"wp-image-30503\" width=\"512\" height=\"512\" srcset=\"https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8982-1-1024x1024.jpg 1024w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8982-1-150x150.jpg 150w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8982-1-300x300.jpg 300w, https:\/\/files.katinkaskitchen.com\/2019\/02\/IMG_8982-1-768x768.jpg 768w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Du beh\u00f6ver f\u00f6r 4 personer: <\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 skivor br\u00f6dskivor, rostade eller stekta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 skivor r\u00f6kt skinka<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">lite olja eller sm\u00f6r att steka skinkan i<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">f\u00e4rsk bladspenat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">sm\u00f6r att steka i &#8211; det \u00e4r gott att ta n\u00e5gra matskedar sm\u00f6r<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">peppar och salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 \u00e4gg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 msk vitvinsvin\u00e4ger till kokvattnet<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">drygt 1 tsk salt till kokvattnet<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>G\u00f6r s\u00e5 h\u00e4r: <\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">B\u00f6rja med att s\u00e4tta p\u00e5 vattnet till pocheringen av \u00e4ggen. N\u00e4r vattnet kokar tills\u00e4tter du salt och vin\u00e4ger och r\u00f6r om lite, drag ner v\u00e4rmen s\u00e5 att vattnet bara sjuder tills det \u00e4r dags att pochera dina \u00e4gg. Under tiden som vattnet kokar upp g\u00f6r du f\u00f6ljande: <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Stek eller som man tidigare sade: br\u00e4ck skinkan i fetten s\u00e5 den f\u00e5r en fin stekyta. Rosta br\u00f6det, l\u00e4gg skinkskivorna p\u00e5 br\u00f6det. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sm\u00e4lt sm\u00f6ret i en stekpanna, eventuellt med lite schalottenl\u00f6k eller en vitl\u00f6k skuren p\u00e5 l\u00e4ngden f\u00f6r att ge lite extra smak till spenaten. V\u00e4nd runt spenaten i sm\u00f6ret s\u00e5 att den precis &#8221;sm\u00e4lter&#8221; ihop. L\u00e4gg spenaten p\u00e5 skinkan s\u00e5 det blir som en liten grop i varje spenath\u00f6g, som ska h\u00e5lla \u00e4gget p\u00e5 plats.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">N\u00e4r du har allt annat klart inklusive hollandaisen pocherar du \u00e4ggen: <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kn\u00e4ck ett \u00e4gg i taget mot kanten p\u00e5 kastrullen och droppa ner det precis \u00f6ver vattenytan s\u00e5 det slinker ner i vattnet. Du kan pochera tv\u00e5, tre eller till och med fyra \u00e4gg p\u00e5 en g\u00e5ng om du har en kastrull som \u00e4r lite vidare med inte alltf\u00f6r h\u00f6ga kanter. Se till att du har vatten s\u00e5 att \u00e4ggen t\u00e4cks. L\u00e5t \u00e4ggen pochera n\u00e5gra minuter, lyft upp med en h\u00e5lsil och l\u00e5t vila ett kort tag p\u00e5 tallrik med hush\u00e5llspapper du vikt flera g\u00e5nger f\u00f6r att bli av med \u00f6verfl\u00f6dsv\u00e4tska. Jag tycker om n\u00e4r \u00e4ggulan \u00e4r l\u00f6s och man kan n\u00e4stan k\u00e4nna om man f\u00f6rsiktigt lyfter \u00e4gget ur vattnet om det \u00e4r klart eller beh\u00f6ver n\u00e5gon minut till, fokusera p\u00e5 hur vitan \u00e4r. Den ska precis ha stelnat runt \u00e4ggulan och inte vara f\u00f6r l\u00f6s men heller inte bli f\u00f6r stabbig. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meningarna g\u00e5r is\u00e4r kring ifall vattnet ska r\u00f6ras s\u00e5 det blir en virvel innan du sl\u00e4pper ner \u00e4gget. En del f\u00f6respr\u00e5kar att \u00e4gget l\u00e4ggs i en liten kopp innan det h\u00e4lls ner. Jag tyckte sj\u00e4lv att det var mycket sv\u00e5rt att pochera \u00e4gg tidigare. En morgon var jag med dottern p\u00e5 Greasy Spoon p\u00e5 S\u00f6der som serverade perfekta pocherade \u00e4gg. Jag gick ut i k\u00f6ket till engelsm\u00e4nnen som huserade d\u00e4r och fr\u00e5gade vad deras knep var. Deras svar var: inget hokus pokus alls &#8211; de avdramatiserade allt och gav just de tips du fick ovan. Efter det blir \u00e4ggen utm\u00e4rkta varje g\u00e5ng. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u00e4gg dina pocherade \u00e4gg p\u00e5 br\u00f6den i spenatgroparna. Skeda hollandaisen \u00f6ver och servera direkt. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen! <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Katinka Hammarski\u00f6ld<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">katinka.hammarskiold@hotmail.com<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>N\u00e4stan varje g\u00e5ng jag var i New York n\u00e4r jag var flygv\u00e4rdinna best\u00e4llde jag denna favorit-brunch. Jag uppskattar s\u00e4rskilt versionen gjord med lax i st\u00e4llet f\u00f6r skinka. Idag \u00e4r det den klassiska Eggs Benedict fast med tillskott av fr\u00e4sch gr\u00f6n spenat som du f\u00e5r. Egentligen ska det ju vara english&nbsp;muffins&nbsp;till [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":30502,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,4026,11765],"tags":[],"class_list":["post-30497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-brunch","category-retro"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30497"}],"version-history":[{"count":8,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30497\/revisions"}],"predecessor-version":[{"id":33642,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/30497\/revisions\/33642"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/30502"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}