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Monday, December 10, 2012

Eggs Benedict Deluxe

The team of Baked Baking came together again, this time with an added set of hands, and I think we created one of the best meals together yet. We had a house full of friends with hungry mouths and they played music while we created this delight. Overall, it was a very inspiring and delightful morning, and the flavors of this delicious meal still linger in my mouth.

I have not included amounts for the ingredients because it all depends on how many people you are making it for.


English muffins, toasted (1 per person)
Eggs (2 per person)
Prosciutto, thinly sliced (2 slices per person)
Shitake Mushrooms, sliced
Spinach (for 7 we used 4 cups of uncooked)
Asparagus, sliced into match sticks
Scallions, chopped
4 T butter
Garlic, sliced
Onion powder
Salt & Pepper
Gouda Cheese, sliced
Goat cheese

The first step is to poach the eggs, two for each person being served. Bring a large pot of water to boil, adding 1 teaspoon of white vinegar. Once it's boiling, drop it down to a rolling simmer - right before dropping an egg into the water, use a whisk and create a whirlpool. Cook each egg for 2 minutes and immediately drop in an ice bath - a large bowl filled with ice water. To reheat eggs once the rest of the brunch is complete, drop each egg into simmering water for 30 seconds.

In a frying pan or on a griddle, cook the slices of prosciutto until crispy. Set aside in a warm oven wrapped in tinfoil.

In a large skillet, melt butter and toss in Shitake mushrooms, cooking until brown. Add in asparagus, garlic, cook for 5 minutes until soft. Next add in the scallions and spinach and cook until wilted, toss with onion powder, salt and pepper. Keep on low.

This is enough for about 5 Eggs Benedict's.

4 egg yolks
10 T butter
1 T fresh lemon juice
Pinch of cayenne pepper
Pinch of nutmeg
1/2 tsp white pepper
Salt to taste

Beat egg yolks and lemon in a stainless steel bowl until fluffy and they are doubled in size. Meanwhile, melt butter in small sauce pan. Temper the eggs with 1/2 the melted butter, stirring constantly.
Pour eggs and butter back in sauce pan and heat on low stirring constantly. Add spices, and season accordingly. Stir until done.

To construct the eggs benedict:

Toast the English muffins. Place the prosciutto on top of each muffin piece, then a piece of Gouda on top of it. Spoon vegetables on top, then a poached egg, drop a gob of goat cheese on top of it all. Cover with Hollandaise sauce. Serve with a side salad and a mimosa.

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