Plat du Jour | Spring Break Eggs Benedict

| March 31, 2015

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Lisa Harp, Valdosta Today Food Contributor

First of all, this is not a quick meal post. This is a “we’re on spring break and we have time in the morning to do something special” post. You don’t just whip up Eggs Benedict, done right.

This comes from the blog The Candid Appetite, which has great images and recipes. I wanted to share it because, whether you’re off at a beach somewhere enjoying a week off, or at home enjoying a week off (with the kids), you may have time to devote trying some really decadent.

This recipe has loads of veggies, a great sauce, and poached eggs. Let’s get to business.

The author starts by roasting the carrots. He used baby carrots, the ones with the big leafy tops, cut those off and peeled the carrots. Then he cut them in half, lengthwise. Place them on a baking sheet and drizzle with olive oil, maple syrup, salt and pepper.

Author’s Note: The maple syrup brings out the carrots’ natural sweetness and adds that little bit of sugar that allows them to caramelize while roasting. You can use a bit of brown sugar if you don’t have maple syrup!

Roast for about 10 to 15 minutes in a 375ºF or until crispy and caramelized.

Roast the asparagus in the same manner as you did the carrots.

Author’s Note: Just toss the asparagus with olive oil, salt and pepper. Roast for about 10 to 15 minutes or until crispy.

Heat a skillet or griddle over medium-high heat and heat the ham until browned on both sides.

Tip: The ham is already cooked, so just brown it.

And now for the hollandaise sauce. This will probably be the hardest or trickiest step of the recipe. Set up a double boiler, simmer water in a pot with a bowl set over the simmering water. Make sure the water doesn’t touch the bottom of the bowl.

Whisk the egg yolks with the lemon juice until somewhat thick and doubled in size. Then slowly stream in the melted butter, making sure to pour the butter in slowly and whisk thoroughly. Cook over the double boiler until the sauce has thickened. Season with salt, pepper, and paprika.

Tip: Keep whisking and stirring the sauce while it cooks over the double boiler because you don’t want it to curdle and turn into scrambled eggs.

Set the sauce off to the side, covered.

Tip: If the hollandaise is too thick, you can whisk in a bit of hot water to loosen it up a bit.

Get the poached eggs going.

Once all the components are ready you can assemble the eggs benedict. Don’t forget to toast the english muffins.

Enjoy and Happy Easter!

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Ingredients

1 pound baby carrots
1 pound asparagus
2 tablespoon olive oil
1 tablespoon maple syrup
2 teaspoons salt
2 teaspoons black pepper
4 slices cooked ham, cut in half
2 large heirloom tomatoes, sliced
4 large english muffins
8 large eggs
2 teaspoons white wine vinegar
3 tablespoons scallions, sliced
For the hollandaise
4 large egg yolks
2 tablespoons lemon juice
1 stick (½ cup) unsalted butter, melted
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
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Directions

Preheat oven to 375℉.

Cut off the leafy tops from the baby carrots, leaving a little bit of the stems. Peel them and cut in half, lengthwise. Place on a baking sheet and toss with 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1 teaspoon black pepper. Roast for about 10 to 15 minutes or until crispy and caramelized. Remove from oven and set to the side.

Trim the asparagus and cut in half. Place on a baking sheet and toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Roast for about 10 to 15 minutes or until browned. Remove from oven and set to the side.

Heat a griddle or skillet over medium-high heat lightly spray with cooking spray or drizzle in a bit of olive oil and brown the ham slices on both sides. Set to the side.

To make the hollandaise, bring a pot filled halfway with water, to a simmer. Place a bowl over the water, making sure the water doesn’t touch the bottom of the bowl. Whisk together the egg yolks and lemon juice until doubled in size. Slowly whisk in the melted butter, continuing to whisk until fully incorporated. Cook in the double boiler for about 4 minutes or until thickened. Season with salt, pepper and paprika. Remove from double boiler and cover. Set to the side. If the sauce becomes too thick, thin out with a bit of hot water.

Crack the eggs into separate small dishes. Fill a large skillet or pot halfway with water and bring to a simmer. Add in the vinegar and bring back to a simmer. Stir the water with a spoon in one direction to create a whirlpool. While the water is spinning, carefully dip the eggs into the water. You can do a few at a time. Cook for about 5 minutes and remove from the water, making sure to drain well.

Split the muffins and toast until lightly browned. Place a tomato slice on top of each half and then top with a slice of ham, carrots, asparagus, a poached egg, hollandaise sauce, pinch of paprika and scallions. Serve immediately.


Lisa HarpLisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003.  She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers.  You can learn more about her business by visiting her website at www.yourplatdujour.com.

 

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