Eggs Benedict

Brunch has quickly become one of millennial’s favorite meals. For me, the one classic that can’t be beat is eggs Benedict, which I order pretty much every time I have brunch.

Eggs Benedict is a deceptively easy dish to make which will make people think you put a lot more effort into it than you actually did.

Creamed Spinach

Ingredients:

1 QT milk
½ cup (¼ lb) butter
½ cup All Purpose flour
½ of a medium-sized yellow onion, diced small
2 garlic cloves, minced
¼ cup grated Parmesan cheese.
1 lb frozen spinach, thawed
2 TBSP cup freshly squeeze lemon juice.
2 TBSP sour cream
1 tsp tabasco

Instructions:

Place the frozen spinach in a fine mesh colander and squeeze out any excess moisture with your hands (make sure to leave the spinach in the fridge overnight to allow to thaw).
In a medium pot, place butter over low-medium heat and allow to melt.
Once butter is melted, add in your onions and allow to cook for 3 - 5 minutes in the butter before adding your garlic and allow to cook another 2 minutes. Stir constantly to keep onions and garlic from getting any color.
Add flour and whisk together creating the “roux.” Cook the roux for about 3 - 5 minutes, stirring every now and then to prevent any part from getting too much color or burning.
Add milk, sour cream, and Parmesan and stir. Add the lemon juice and tabasco in as well. Raise the heat a little and stir frequently and allow the roux to thicken up the sauce.
Once the sauce is thickened, add the spinach and combine.
Season to taste with kosher salt and pepper (ground white pepper if possible).

Hollandaise

Ingredients:

5 egg yolks
1 cup (½ lb) butter, melted
3 TBSP freshly squeezed lemon juice

Instructions:

In a food processor (or blender) add egg yolks and turn on medium speed.
Slowly begin drizzling in melted butter being careful not to go to fast or you risk breaking the sauce.
If you notice the sauce becoming too thick before you’ve added all the butter, add cold water one tablespoon at a time until a better consistency is achieved.
Add lemon juice and season with kosher salt to taste

Poached Eggs

Ingredients:

3 QTs water
½ cup white vinegar
3 TBSP kosher salt
Large Eggs

Instructions:

Bring water, vinegar, and salt to a low simmer.
With a whisk, stir the water until it is spinning in the pot.
Begin cracking eggs one by one into spinning water (this will cause the egg white to wrap around the yolk).
After 3 - 3.5 minutes, pull the eggs out in a slotted spoon, and set aside OR place directly on constructed base.

Assembly

Ingredients:

English muffins
Any protein you desire. I’m personally a fan of thick sliced ham (preferably black forest) but you can use anything; smoked salmon, steak, lobster, crab meat, you name it. You can even omit the protein all together if you’re a vegetarian.
Piment d'Espelette (optional)

Instructions:

Split your English muffins and toast on one side.
Place toasted side of English muffin up and place, in this order, protein, creamed spinach, poached egg, and hollandaise.
Garnish with freshly sliced chives and some Piment d'Espelette. If you can’t find that, you can just use smoked paprika or omit the spice on top altogether.
Enjoy!

Luis FayadJuly 11, 2020

Eggs Benedict

Brunch has quickly become one of millennial’s favorite meals. For me, the one classic that can’t be beat is eggs Benedict, which I order pretty much every time I have brunch.

Eggs Benedict is a deceptively easy dish to make which will make people think you put a lot more effort into it than you actually did.

Creamed Spinach

Ingredients:

1 QT milk

½ cup (¼ lb) butter

½ cup All Purpose flour

½ of a medium-sized yellow onion, diced small

2 garlic cloves, minced

¼ cup grated Parmesan cheese.

1 lb frozen spinach, thawed

2 TBSP cup freshly squeeze lemon juice.

2 TBSP sour cream

1 tsp tabasco

Instructions:

Place the frozen spinach in a fine mesh colander and squeeze out any excess moisture with your hands (make sure to leave the spinach in the fridge overnight to allow to thaw).

In a medium pot, place butter over low-medium heat and allow to melt.

Once butter is melted, add in your onions and allow to cook for 3 - 5 minutes in the butter before adding your garlic and allow to cook another 2 minutes. Stir constantly to keep onions and garlic from getting any color.

Add flour and whisk together creating the “roux.” Cook the roux for about 3 - 5 minutes, stirring every now and then to prevent any part from getting too much color or burning.

Add milk, sour cream, and Parmesan and stir. Add the lemon juice and tabasco in as well. Raise the heat a little and stir frequently and allow the roux to thicken up the sauce.

Once the sauce is thickened, add the spinach and combine.

Season to taste with kosher salt and pepper (ground white pepper if possible).

Hollandaise

Ingredients:

5 egg yolks

1 cup (½ lb) butter, melted

3 TBSP freshly squeezed lemon juice

Instructions:

In a food processor (or blender) add egg yolks and turn on medium speed.

Slowly begin drizzling in melted butter being careful not to go to fast or you risk breaking the sauce.

If you notice the sauce becoming too thick before you’ve added all the butter, add cold water one tablespoon at a time until a better consistency is achieved.

Add lemon juice and season with kosher salt to taste

Poached Eggs

Ingredients:

3 QTs water

½ cup white vinegar

3 TBSP kosher salt

Large Eggs

Instructions:

Bring water, vinegar, and salt to a low simmer.

With a whisk, stir the water until it is spinning in the pot.

Begin cracking eggs one by one into spinning water (this will cause the egg white to wrap around the yolk).

After 3 - 3.5 minutes, pull the eggs out in a slotted spoon, and set aside OR place directly on constructed base.

Assembly

Ingredients:

English muffins

Any protein you desire. I’m personally a fan of thick sliced ham (preferably black forest) but you can use anything; smoked salmon, steak, lobster, crab meat, you name it. You can even omit the protein all together if you’re a vegetarian.

Piment d'Espelette (optional)

Instructions:

Split your English muffins and toast on one side.

Place toasted side of English muffin up and place, in this order, protein, creamed spinach, poached egg, and hollandaise.

Garnish with freshly sliced chives and some Piment d'Espelette. If you can’t find that, you can just use smoked paprika or omit the spice on top altogether.

Enjoy!