Fleur de Lis

Fleur de Lis

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Saturday, May 18, 2013

Southwestern Eggs Benedict over Texas Toast


This morning's brunch idea was a play on one of favorites, Eggs Benedict.  At the end of the recipe will be a series of pictures showing the lovely yolk oozing down across the ham and the bread.  I honestly couldn't decide which picture to post, so I'm going to show you all of them. 

Four four servings:
4 pieces of Texas Toast style bread, toasted
1/4 pound thinly sliced deli-style ham, lightly warmed in a skillet
4 eggs for poaching*
1 small serrano pepper, stemmed, seeded and minced
1 - 2 T. minced cilantro
Hollandaise sauce**

*To poach the eggs, bring a small saucepan 2/3 filled with water to a gently simmer.  Add 1 T. white vinegar.  Break 1 egg into a small ramekin or bowl.  With a spoon, gently stir the water and when you have it swirling, very carefully let the egg slip into the "whirlpool."  The white of the egg will form around the yolk.  Let the egg poach for 3 minutes and remove from its water bath and let it drain on a paper towel.  Repeat with the remaining eggs.

**To make the sauce you will need 2 room temperature eggs yolks, 1 1/2 T. lemon juice, 1/4 t. salt, 1/8 t. white pepper, 1/8 t. chili powder, 1/8 t. ground cayenne pepper and 6 T. melted butter. 

Add the eggs, lemon juice and seasonings to a blender.  Blend for about 30 seconds.  Then remove the top section of the blender lid and turn the blender onto low speed.  Slowly pour in the melted butter and you can actually hear the sauce begin to thicken.  When you have added all the butter, taste to see if you need to adjust the seasonings.

Now to assemble.
Toast
A few slices of the ham
Your beautifully poached egg
A few spoonfuls of the lovely sinful Hollandaise sauce
Then top with a garnish of the minced serrano and cilantro
  








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