Eggs Benedict turns to Eggs 'Benny' through my eclectic cooking style.
Although unconventional, two flavourful and unusual sauces are paired with this classic.
Other than a richer Hollandaise sauce on your eggs Benedict...
how about lightening things up on this dish?
I've made countless variants of Eggs Benedict dishes.
Usually with successfully poached eggs ;o)
However, of course, the one time I scrambled them, was when I last hosted my parents.
Some of you may recall my small poaching mishap that took place at our pre-Valentine brunch.
Usually with successfully poached eggs ;o)
However, of course, the one time I scrambled them, was when I last hosted my parents.
Some of you may recall my small poaching mishap that took place at our pre-Valentine brunch.
It happened when I had decided to detour on my fool-proof way of egg poaching.
This other chef's method...turned out to be a big mistake in my kitchen.
This other chef's method...turned out to be a big mistake in my kitchen.
Next time I'll definitely stick with my tried and true methods.
There was one clear lesson from that experience...
never again to try something new when hosting.
Now, for the classic dish which...
There was one clear lesson from that experience...
never again to try something new when hosting.
Now, for the classic dish which...
I've baptized as Eggs 'Benny'.
Here's how I prepare at least two versions:
Besides the eggs of course, the one ingredient...
I never leave out , is a quality Dijon mustard.
I'll always use a variation of favourite grain breads.
A selective bedding of either:
ham, bacon, smoked salmon or steamed and roasted vegetables are the stars.
I've come up with two very flavourful yogurt based sauces.
They contrast nicely in texture and taste for a wonderfully delicious light topping.
***
Ingredients in common
. 4 large eggs
. 1 tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. Dijon mustard (for spreading on bread)
Here's how I prepare at least two versions:
Besides the eggs of course, the one ingredient...
I never leave out , is a quality Dijon mustard.
I'll always use a variation of favourite grain breads.
A selective bedding of either:
ham, bacon, smoked salmon or steamed and roasted vegetables are the stars.
I've come up with two very flavourful yogurt based sauces.
***
Ingredients in common
. 4 large eggs
. 1 tbsp. (15ml) white vinegar or lemon juice
. 4 slices of toasted bread (your choice of regular or rustic type)
. Dijon mustard (for spreading on bread)
**********
Eggs Benny a.k.a. Eggs Benedict
Smoked SALMON,
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons
Eggs Benny a.k.a. Eggs Benedict
Smoked SALMON,
tomatoes and black Olives with a
Caper Cucumber Yogurt sweet/sour sauce
serves 2 persons
Click HERE for PRINTER version of this RECIPE
INGREDIENTS for sauce:
. a handful of pitted black olives, sliced (garnish)
I realize that many of you have made an Eggs Benedict with the Hollandaise sauce.
The next time you crave this dish, I do wonder if you'd be...
willing to stir your sauce into another direction?
Please take note on how I bake and cook...
Other related posts:
INGREDIENTS for sauce:
(American / Metric measures)
. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1/2 a small 'baladi' cucumber, shredded
. 1 tsp. (5ml) capers, squashed
. 1/4 tsp. (1.25ml) sea salt
. 1/4 tsp. (1.25ml) 'fleur d'ail' (garlic flower)
. 1 tsp. (5ml) Dijon mustard
. 1 tsp. (5ml) extra virgin Olive oil
. 1/2 tsp. (2.5ml) lime or lemon juice,
. 1 tsp. (5ml) Maple syrup
. a handful of pitted black olives, sliced (garnish)
Note: Preparation method follows below after the second sauce option.
Eggs Benny a.k.a. Eggs Benedict
Maple Syrup HAM, fresh 'Tuma' cheese,
Tomatoes and roasted Almonds with a
'Pindjur' or Red roasted pepper Eggplant Yogurt sauce
INGREDIENTS for sauce:
(American / Metric measures)
. 1/2 cup (125ml) plain yogurt (2%+ fat)
. 1/2 cup (125ml) 'Pindjur' *
. 1/4 tsp. (1.25ml) sea salt
. 1 tsp. (5ml) extra virgin Olive oil
. a handful of fresh leaf herbs (basil or flat-parsley), chopped
. 1/8 cup (30g) roasted almonds, crushed (garnish)
. 1/8 cup (30g) roasted almonds, crushed (garnish)
* 'Pindjur' purée spread...
a Turkish condiment consisting of a few very simple ingredients: roasted peppers, eggplant, onions, tomato paste, sunflower oil, vinegar, garlic, spices and a touch of sugar. This incredibly versatile product is mostly found in Middle Eastern stores and also in the Ethnic sections of some regular grocery stores.
PREPARATION:
Sauce:
1. Prepare all ingredients for sauce in a small bowl. Whisk it right before serving.
Preparing toasted bread and spread:
2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: ham, cheese, tomatoes etc...). Set aside.
Poaching eggs:
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts rising to the surface. A soft set appearance should be evident.
5. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
Assembly:
6. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
7. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.
8. Garnish with roasted nuts and/or sliced, pitted black olives. Serve and enjoy.
Preparing toasted bread and spread:
2. Toast the bread slices. Spread a small dollop of Dijon mustard evenly on each slice. Place the other desired layers (ex: ham, cheese, tomatoes etc...). Set aside.
Poaching eggs:
3. Use two tiny bowls to place your initial cracked eggs. Set aside.
4. Fill a medium saucepan half way full with water. Add the 1 Tbsp. (15ml) of vinegar and bring it to a boil. Afterwards lower the heat to MEDIUM to hold a gentle, rolling boil.
5. Before adding the cracked egg, swirl the water and then immediately slip the egg into the water. Then, about 1 minute later, add the second egg. Meanwhile, keep an eye on the first egg as it slowly envelops itself and starts rising to the surface. A soft set appearance should be evident.
5. Using a slotted, spoon ladle, pick up the poached egg and gently leak out the excess water to then gently place it onto the prepared bread. REPEAT the same process with the remaining eggs.
Assembly:
6. Once the poached eggs are all placed onto their bread slices, either pour the sauce directly onto the egg OR place the sauce into individual ramekins so that it becomes more personally individualized.
7. When ready to serve, make a small cross cut on top of egg so that the yolk slowly gushes out.
8. Garnish with roasted nuts and/or sliced, pitted black olives. Serve and enjoy.
I realize that many of you have made an Eggs Benedict with the Hollandaise sauce.
The next time you crave this dish, I do wonder if you'd be...
willing to stir your sauce into another direction?
To all who celebrate Easter...
I'll take this opportunity to wish you the best times in union with...
your loved ones around a celebratory table.
your loved ones around a celebratory table.
Happy Easter - Buona Pasqua -
Flavourful wishes,
Foodessa
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com
Go HERE for more SAVOURY creations.
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.
Egg-based dishes for brunch:
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