Ropa Vieja Eggs Benedict

Ropa Vieja Eggs Benedict

Hello Everyone! I’m getting this post up way earlier than I usually do just because I’m about to leave and head on over to a friend’s house to celebrate her daughter turning 1 today! I can’t believe the little munchkin is a year older already – it felt just like yesterday I was holding her in my arms just only being 2 or 3 months old. Gosh how time flies by so quickly! With that being said, I honestly have no idea what time I’ll be back home tonight and thus the early upload.

Tonight’s recipe is a branch off from the Ropa Vieja recipe that I posted just last night. When I was thinking of what other Eggs Benny recipes I could whip up to share with you guys, I immediately thought back to the time Jialing and I had our weekly “Fatness Friday” sessions in-between our classes in search of great food at cafés and/or restaurants that we have yet to explore. One Friday afternoon, we came across a Latin American café in Surry Hills (no, not Cafe con Leche hehe) I don’t actually remember the name of the place. Jailing had the Ropa Vieja sandwich while I had their Huevos Rancheros, and BOOM! A Ropa Vieja Eggs Benedict dish came into mind.

Ropa Vieja Ingredients

PREP TIME 5-10 MINS | COOKING TIME 10-15 MINS* | SERVES 3

*Provided that you’ve made your Ropa Vieja ahead of time, i.e. the night before, if not then make sure you allocate yourself 3-4 hours altogether for this recipe

INGREDIENTS

For the eggs benedict

  • Leftover Ropa Vieja
  • 3 English muffins, halved, slightly toasted, and buttered
  • 3 large free range eggs
  • 1 large avocado, peeled, pitted, and smashed**
  • 1 can (16oz) organic black beans, drained, blanched in hot water, and smashed
  • Chilli flakes, to garnish (optional)
  • Chopped spring onion, to garnish

For the tabasco hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1 tbsp tabasco sauce, less or more to adjust to your liking
  • Fresh Thyme Leaves
  • Ground salt and black pepper to taste

**Squeeze a touch of lemon or lime juice to prevent it from browning

METHOD

  1. If you haven’t pre-made your Ropa Vieja for this recipe, then start of with this before moving on to the other components of the dish. Allocate yourself about 3-4 hours prior.
  2. Tabasco Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  3. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  4. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  5. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, tabasco sauce, fresh thyme leaves, and season with salt and pepper. Set aside.
  6. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  7. Assembly: Spread the smashed avocado on the toasted and buttered English muffin half and top with the smashed black beans. Build up with the ropa vieja followed by the poached egg. Drizzle a generous amount of the tabasco hollandaise sauce and sprinkle some chilli flakes and chopped spring onions. Serve and enjoy!

Ropa Vieja Eggs Benedict

Ropa Vieja Eggs Benedict

Next month I’ll start off with a whole new theme so stay tuned for that! To give you guys a clue, I’ll be switching up my upload schedule day to Mondays just for the month of June. Yes, the fact that I’ll be posting on Mondays does correlate to the theme! My loyal and long term followers may know, and to anyone who wants to take a stab and guess, comment down below!

Don’t forget that the overall theme for Amcarmen’s Kitchen for 2018 is Breakfast Eats!

But before that, I have one more recipe that will go up tomorrow night so stay tuned for that to know what else you can do with leftover Ropa Vieja!

BON APPÉTIT

– Ally xx

myTaste.com

Salmon Sashimi Eggs Blini

Salmon Sashimi Eggs Blini

Hello Everyone! I hope it’s been a good week for y’all so far. So the original inspiration for this dish was actually drawn from a dish that I had back when I was still studying in Australia – a simple dish that is packed with beautiful flavours that sing in our mouth upon every bite. The pop of citrus that you get from the fresh king salmon, the explosion of salt from the caviar, the crunch from the broccolini, and the fluffiness of the blini to just soak up all the creaminess from the maltaise sauce combined with that liquid gold – pure heaven.

Devon Café's Eggs Blini
Devon Café’s Eggs Blini • buckwheat blini • poached eggs • citrus cured king salmon • salmon caviar • broccolini • maltaise sauce

If I remember clearly, the first time I had this dish was also the first time I had stepped into Devon Café – one fine Sunday(?) morning I believe. I was waiting outside with Jialing for – of course – Yvonne to show up for our ‘brunch’ meet up. While waiting, I saw one of my high school friend’s brother inside the café with a group of his friends. We both displayed shocked expressions on our faces as we made eye contact and realised each other’s familiar faces. Why? Well because firstly, I hadn’t seen him since I graduated highschool, which at that time would’ve been 3-4 years ago, and secondly, he doesn’t live Sydney, he was just travelling through at that time – what a small world amirite? Anyway we talked for a bit, but I let him enjoy his Eggs Blini (yes he was having that dish) while Jialing and I continued to wait for Yvonne. If not mistaken, we had planned to meet up at 10am, but Yvonne didn’t show up until quarter to one, or even at one maybe. I can’t actually remember, but I know she was super late which is typical. Not hating on her though because Jialing and I know her so well for this to be her thing *cheeky grin* We still waited for her, though I also don’t know what Jialing and I did for 3 hours of waiting. Another one of a brunch-turned-late-lunch sessions! The wait was all worth it though for that spectacular Eggs Blini dish!

The second time I had this dish wasn’t planned at all. The initial plan was to take, my then housemate’s friend to have the BEST sandwiches ever in Sydney, but I had totally forgotten that they were closed on Sundays! So I told him that I’d take him to the next best place on my list for our brunch date – which was of course, Devon Café! I had convinced him to order the Eggs Blini because he was being very indecisive. I told him that he would not regret it – and he didn’t! I could see it in his face as he savoured and devoured each bite he took.

Floris & his Eggs Blini
Remember guys, the camera ALWAYS eats first!

Alright, I apologise for the long-winded introduction, but nowadays it’s very rare that I have something to share with you guys, since I do nothing now but eat, sleep, work, repeat 6 times a week. My social life has gone down the drain, which is also my fault because I can’t be bothered to make the effort to go out. I’d much rather sit in front of the TV after work or just lay in bed waiting to fall asleep. Nevertheless! Here’s my take on Devon Café’s Eggs Blini:

Salmon Sashimi Eggs Blini Ingredients

PREP TIME 1 HOUR 30 MINS* | COOKING TIME 20 MINS | SERVES 3

*Includes time for the buckwheat blini batter to rise and rest.

INGREDIENTS

For the buckwheat blini (original recipe from The Spruce Eats)**

  • 1 cup milk warm
  • 2/3 cup plain flour
  • 1/2 cup buckwheat flour
  • 1 large free range egg, at room temperature, yolk and white separated
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tsp instant yeast
  • 1/2 tsp salt

For the hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • Fresh Thyme Leaves
  • Ground salt and black pepper, to taste
  • 3 large free range eggs
  • 1/2 bunch purple kale, stemmed
  • Fresh salmon, cut into 15 equal sashimi slices***
  • Fresh salmon roe
  • Lemon wedges, to garnish
  • Micro-herbs, to garnish

**I recommend that you follow the link to learn more about what a blini is especially if this word is foreign to you.

***If you don’t possess the knife skills to do so, you can always pop by your local fish market to get lovely and readily fresh cuts of sashimi.

METHOD

  1. Buckwheat Blini: Mix all of the dry ingredients in a large bowl – the plain flour, buckwheat flour, salt, and instant yeast.
  2. Make a well in the centre and pour in the warmed milk, mixing until smooth. Cover and let rise until the mixture has doubled in size, about 1 hour. Then, stir in the cooled melted butter and the egg yolk into the batter.
  3. In a separate bowl, whisk the egg white until stiff but not dry. Fold into batter and cover to stand 20 minutes.
  4. Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding. Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds more. Cover blini and keep warm. Repeat with remaining batter.
  5. Hollandaise Sauce: While the buckwheat blini batter is underway and left to stand, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  6. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  7. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  8. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, tom yum paste, fresh thyme leaves, and season with salt and pepper.
  9. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  10. Kale: Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water.
  11. Assembly: Lay the blini on the plate, and place the blanched kale leaves on top. Build up with the salmon sashimi slices, 5 per serving, and top with the poached egg. Drizzle a generous amount of hollandaise sauce and garnish with the salmon roe, about a teaspoon or two per serving, and micro-herbs. Squeeze with a bit of lemon juice before indulging. Enjoy!

Salmon Sashimi Eggs Blini

Salmon Sashimi Eggs Blini

Before I sign off, I just want to let you guys know that next week will be a little different as the recipe that I will be sharing will be in three parts. I will be posting part 1 of the recipe on Tuesday night, the main Eggs Benny recipe on Wednesday night, and another dish on what you can do with the leftovers! So get your mouths watering for three new recipes next week!

BON APPÉTIT

– Ally xx

myTaste.com

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

Fried Chicken with Salted Egg Sauce ‘Eggs Benedict’

Hello Everyone! I hope everyone has had a good week, and yes I am aware it is only a Sunday night, but I want to be able to share with you guys all the delicious dishes that I’ve whipped up in for the month of May. I do plan out all my recipes so that I know whether to cook 4 or 5 dishes depending how many Wednesdays there are in a month. Because I missed a post last month which is why everything got pushed forward by a week. So I plan to wrap up Eggs Benny month by posting on an extra day so that you’ll get to see everything I prepared for you guys!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

Tonight I’ll be tackling a classic combination of fried chicken and waffles with a hit of a Bruneian favourite twist to it. Over the recent year there has been a craze to add salted egg sauce to pretty much every dish possible – salted egg sauce carbonara, salted egg sauce fried chicken, salted egg sauce nasi lemak, salted egg sauce kolo mee, and the list goes on as imaginable! Oh, and let’s not forget those highly overrated and overpriced Salted Egg Potato Chips from Irvins! At the hype of its time, I caved into these overpriced potato chips because they were indeed, as marketed, dangerously addictive. Thank goodness I’ve fallen out of the craze of it all – or have I really? I’m sure when the craving kicks in, I’ll be in trouble *cheeky grin*

The recipe I’ll be sharing with you guys is not something new, in Brunei that is – I guess? Please do share in the comments below if you’ve seen this dish, or something similar, outside of Brunei. Basically, the waffles substitute the classic English muffin while a salted duck egg sauce is made instead of a traditional hollandaise sauce that makes an Eggs Benny. The sweetness of the Belgian waffles pair perfectly with a savoury spicy crispy fried chicken and salty egg sauce – definitely an explosion of taste and texture in your mouth, exciting your palette. Sweet. Spice. Salty. Boom!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict' Ingredients

PREP TIME 1 HOUR* | COOKING TIME 30 MINS | SERVES 3

*Includes the 1 hour marinating time for the chicken

INGREDIENTS

For the tom yum fried chicken

  • 3 pcs boneless whole leg chicken
  • 8 tbsp water
  • 6 tbsp cornflour
  • 6 tbsp plain flour
  • 3 tsp sesame oil
  • 1 & 1/2 tsp salt
  • 1-2 tsp homemade tom yum paste
  • Dash of ground black pepper

For the salted duck egg sauce

  • 3 salted duck egg yolks, steamed and smashed
  • 2 sprigs fresh curry leaves (dried leaves can be used as well if not available)
  • 3-4 red bird’s eye chillies, chopped
  • 1 can (350ml) evaporated milk
  • 6 belgian waffles**
  • 3 large free range eggs
  • Micro-herbs, to garnish

**You can either make your own waffles or buy them in the store – I opted for the latter just because I don’t have a waffle maker to be able to make them myself.

METHOD

  1. Tom Yum Fried Chicken: Combine all the marinade ingredients in a medium-sided bowl and mix the chicken around until well coated. Cover the bowl with cling wrap and leave to marinate for at least an hour to let all the tom yum flavours infuse into the chicken.
  2. Preheat oven to 180C. Heat up oil in a large frying pan and shallow fry the chicken until skin is crispy and golden (about 5-6 minutes per side).
  3. Remove from the heat and place on a baking tray lined with aluminium foil. Place the wings in the oven for a further 8-10 minutes to finish off in the oven.
  4. Salted Duck Egg Sauce: While your chicken is on the go, sauté the egg yolks, curry leaves and half of bird’s eye chillies until fragrant. Reserve some of the fried curry leaves to garnish your dish later. Add the evaporated milk and bring to a boil until the sauce has thickened.
  5. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  6. Assembly: Top the waffles with the tom yum fried chicken followed by the poached egg. Drizzle a generous amount of salted duck egg sauce and garnish with the remaining chopped chillies, fried curry leaves, and micro-herbs. Serve and enjoy!

Fried Chicken with Salted Egg Sauce 'Eggs Benedict'

BON APPÉTIT

– Ally xx

myTaste.com

Asian-inspired Vegetarian Eggs Benedict

Asian-inspired Vegetarian Eggs Benedict

Hello Everyone! I hope everyone has had a good start to the week so far, and of course had a great weekend celebrating Mother’s Day! We celebrated by having a delicious brunch at Le Keris (again), as it is our new favourite go-to restaurant for fine dining quality food that’s super affordable. Other than that, the week hasn’t been all that exciting but at least I have the day off to look forward to tomorrow! It’s a public holiday for the first day of Ramadhan here in Brunei and I’m probably going to spend the day updating and planning Amcarmen’s Kitchen, and also whip up a storm in the kitchen – this is, if I don’t procrastinate or fall lazy by midday *cheeky grin*

Last week I mentioned how versatile one can get with a classic Eggs Benedict dish, and I also said that I will be covering the as many options as I can for this month of May. Tonight, I will be sharing an Asian-inspired Vegetarian Eggs Benny with everyone. I drew inspiration from Jenessa over on Jenessa’s Dinners so be sure to drop a visit to her site before continuing on with the recipe below!

Crispy firm tofu, topped with deliciously soft sautéed shimeji mushies in ginger, lemongrass, and garlic, accompanied with some Asian greens and pan-fried marinated eggplant in a sesame oil mixture, tied together with liquid gold and a tom yum hollandaise sauce – if this didn’t make your mouth water, then don’t talk to me. Of course, if you’re going to try this recipe out, you don’t have to restrict yourself to the ingredients I’ve chosen, or the type of cuisine that inspired this dish, pick your favourite veggies and cuisine to fuse together and I’m almost certain that you’ll come up with something just as (guilt-free) indulgent.

Asian-inspired Vegetarian Eggs Benedict Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 3

INGREDIENTS

For the eggs benedict

  • 3 large free range eggs
  • 3 medium-size eggplant, sliced thinly lenghtwise
  • 3 pcs firm tofu
  • 2-3 garlic cloves, finely minced
  • 2 stalks lemongras, finely sliced
  • 1 bunch bok choy
  • 1 pack (250g) fresh shimeji mushrooms
  • Sesame oil
  • Thumb-sized fresh ginger, peeled and grates

For the tom yum hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • 1-2 tsp tom yum paste*
  • Fresh Thyme Leaves
  • Ground salt and black pepper, to taste
  • Toasted sesame seeds, to garnish

*Adjust to your level of spice likeness

METHOD

  1. Crispy Tofu: Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, pressing to absorb the liquid – about 15 minutes. Remove the weight and drain off the excess liquid. Pat the tofu dry with more paper towels.
  2. Heat about a quarter cup of oil in a large frying pan over medium-high until the oil shimmers. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu. Fry until all sides are golden and crispy, about 4-5 minutes. Once done, place on a cooling rack. Set aside.
  3. Vegetables: In the same frying pan, discard excess oil, leaving about a tablespoon. Sauté the garlic, ginger, and lemongrass until fragrant. Transfer half of the sautéed mixture to a small bowl with sesame oil.
  4. Add the shimeji mushrooms to the frying pan and sauté until soft, about 5 minutes. Season with a touch of salt and ground black pepper to taste. Once done, set aside.
  5. Brush the sesame oil mixture on each side of the eggplant slices and place in the frying pan to cook until soft, about 3-4 minutes per side.
  6. While the mushies and eggplants are going, bring a small pot of salted water to a boil and cook the bok choy for about 2 minutes. Once done, transfer to an iced water bath to stop the cooking process. Drain and set aside.
  7. Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  8. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  9. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  10. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, tom yum paste, fresh thyme leaves, and season with salt and pepper.
  11. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  12. Assembly: Top the crispy tofu with the sautéed mushies, followed by the poached egg. Place the bok choy to the side together with rolled slices of the eggplant. Drizzle the poached egg with a generous spoonful of the tom yum hollandaise sauce, with a bit of extra tom yum paste a top. Garnish with a pinch of toasted sesame seed. Serve and enjoy!

Asian-inspired Vegetarian Eggs Benedict

Asian-inspired Vegetarian Eggs Benedict

Of course you can plate it up any way you want, like incorporating the bok choy and eggplant slices into the stack. It’s up to you on where you creative plating skills will take you!

BON APPÉTIT

– Ally xx

myTaste.com

Bacon Eggs Benedict

Bacon Eggs Benedict

Hello Everyone and welcome to an all new theme for the month of May on Amcarmen’s Kitchen! For the month of May, I will be sharing recipes and renditions of a classic go-to foolproof Eggs Benedict! The thing I love about a good ol’ Eggs Benedict dish is its versatility – if you like pork, then go for a Beer-braised Pulled Pork Eggs Benedict accompanied with a Sriracha hollandaise sauce *drools* Or maybe you prefer beef, chicken, lamb, or seafood? The options are endless! You can even take a vegetarian spin to this and go meatless if you prefer. Get creative with the classic hollandaise sauce that makes an Eggs Benedict what it is. Fuse cuisines and cultures.

All this will be covered on the blog this month so do stay tuned on how you can tackle the endless possibilities to make your Eggs Benny experience one to remember! Tonight, I will be starting off with a classic with a slight twist, and as the month progresses, we’ll delve deep into creative fusions that have been inspired from my café adventures back when I was still studying in Australia.

Bacon Eggs Benedict

Now forgive me if I’m giving out false information as I am relying on the world of Wikipedia here. I guess my teachers from high school and uni haven’t taught me well enough to not source from wiki *cheek grin* but anyway, though there seemed to be conflicting recounts on the exact origins of the Eggs Benedict, this one in particular speaks out to me:

Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise”. Oscar Tschirky, the maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast — “Talk of the Town”. The New Yorker. December 19, 1942.

Therefore, you could safely say (I guess) that the original main ingredients found in a classic Eggs Benedict dish are eggs, bacon, hollandaise sauce, and an English muffin – popularised by Oscar Tschirky. Okay well, when I said that it speaks out to me, I don’t mean in a sense that I’ve ever been hungover, but that this is what I imagined a morning-after hangover meal would be.

Bacon Eggs Benedict Ingredients

Before we dive in, there’s a slight twist to the classic recipe that I will be sharing with you guys tonight – and the twist is basically just a few extra ingredients to bulk it up and add some zing and tang to it. Tanginess from the balsamic reduction and a slight zing from the chimichurri sauce!

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 3

INGREDIENTS

For the eggs benedict

  • 6 slices of streaky bacon
  • 3 English muffins, halved, slightly toasted, and butter
  • 3 large free range eggs
  • 1 large avocado, peeled, pitted, and smashed*
  • 1 large tomato, sliced
  • Chilli flakes, to top

*Squeeze a touch of lemon or lime juice to prevent it from browning

For the hollandaise sauce

  • 3 large free range eggs, yolks separated
  • 175g unsalted butter, cut into cubes, at room temperature
  • 2 tbsp water
  • 2 tbsp fresh lemon juice
  • Fresh Thyme Leaves
  • Ground salt and black pepper to taste

For the chimichurri sauce (by Karina from Cafe Delites)

  • 1/4 cup olive oil
  • 1/4 cup parsley, finely chopped
  • 3-4 garlic cloves, finely minced
  • 2 red bird’s eye chillies, deseeded and finely chopped
  • 1 tbsp white wine vinegar
  • 1/2 teaspoon dried oregano
  • Ground salt and black pepper, to taste

For the balsamic reduction

  • 1/2 cup balsamic vinegar

So I know that there are a heck load more ingredients mentioned in the list above than what is shown in the shot – apologies! If you want a classic Bacon Eggs Benny without the fancy schmancy reductions and sauces, then feel free to omit. They’re really just optional for an extra boost of flavours to an already flavoursome dish.

METHOD

  1. Chimichurri Sauce: Mix all the ingredients together in a small bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using, but I think that the longer it sits, the better it tastes, so prepare this first before everything else to ensure this!
  2. Bacon and Tomatoes: Heat a medium size non-stick frying pan over high heat. Add the bacon  strips and cook for about 3-4 minutes per side. Place on a dish lined with paper towels to drain the excess oils. Next add the tomatoes and fry in the bacon fat for about 3-4 minutes per side as well. Set aside in an oven to keep warm before serving.
  3. Balsamic Reduction: Next, pour the 1/2 cup of balsamic vinegar in a small saucepan over medium heat. Bring the vinegar to a boil, then turn down the heat down so that the boil reduces to a simmer. Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrup-like consistency). If you have impatient tendencies like me when it comes to food, do not increase the heat at this point! Your reduction may burn and you will be left with a stiff, hardened mess.
  4. Hollandaise Sauce: While the balsamic reduction is underway and slowly simmering, start on the Hollandaise sauce. Place a heatproof bowl over a medium saucepan that is quarter-filled with water. Make sure that the bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does). Bring the water to a boil over high heat, then reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce – if it is too hot, the egg yolks will cook too much and the sauce will curdle.
  5. Place the egg yolks and the 2 tablespoons of water in the heatproof bowl and place over the pan. Whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.
  6. Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely (about 10 minutes to add it all in). If butter is added too quickly, it won’t mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn’t take too long to be incorporated – if the sauce cooks for too long, it can curdle.
  7. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, fresh thyme leaves, and season with salt and pepper.
  8. Poached Eggs: Bring small saucepan of water to the boil over medium-high heat, then reduce the heat to low-medium – the water should be just simmering. Add in the vinegar and stir. Crack one egg into a small bowl and quickly, but gently pour it into the water. Repeat with the other egg. A really soft poached egg should take around 2 minutes, but if you want it a bit more firm, it will take about 4 minutes. To check if they’re cooked right, carefully remove the egg from the pan with a slotted spoon and give the yolk a gentle push (you can tell just by your instincts if it is under or over – or perfect)!
  9. Assembly: Spread the smashed avocado on the toasted and buttered English muffin half and top with the crispy bacon strips, tomato slice, and then the poached egg. Top a generous amount of the hollandaise sauce and sprinkle with a bit of chilli flakes to pack a slight kick. Finally, drizzle with the balsamic reduction and chimichurri sauce around the plate. Serve and enjoy!

Bacon Eggs Benedict

BON APPÉTIT

– Ally xx

myTaste.com