Meals at Meduseld – Country Eggs Benedict

Food is an important part of life here at Meduseld.  It’s why growing natural healthy food is such a priority.  And, it tastes better.  The lamb just tastes GOOD.  The children are gnawing fresh-picked carrots and talking about how sweet and juicy they are.  The vegetables look and taste so wholesome.sunflower

 

 Today, we are going to cover another breakfast that is one of our favorites here, Country Eggs Benedict.

  Country Eggs Benedict

If you are following paleo guidelines, you can omit the bread from this recipe.  Otherwise, charge forward! For some of the ingredients I won’t list an amount, because it will depend on how many people you are cooking for.  This applies in particular to bacon and bread.

Ingredients:

  • Bacon
  • Eggs
  • Juice of one/half lemon
  • Butter – 4 tablespoons cold, and 6 tablespoons melted
  • Large tomato
  • Generous bunch basil or other greens.
  • Vinegar
  • Bread (homemade spelt used here – use your favorite)
  • Olive oil
  • Seasonings

 This was homemade spelt bread, toasted in a skillet with olive oil.

Fry the bacon – reserve in warm oven.

To make the tomato mix:

Chop one large tomato.  Chop basil (or spinach, arugula, or other greens of your choice).  Saute in skillet with olive oil.  Salt, pepper and garlic to taste.  Add about one tablespoon balsamic vinegar.   Once heated through, turn off heat and keep in warm place.

To make the Hollandaise:

Some recipes recommend a double boiler and I think this is the reason more people don’t make this delightful sauce.  Let be honest, any mention of the double boiler and people think “this is going to be complicated” and that’d the end of it.  I don’t use a double boiler and you don’t have to.  I use a thick bottomed pot and the lowest heat.

 Over low heat, stir 3 egg yolks with juice from one/half lemon.  Cut cold butter into pieces and as pan starts to warm, gradually add pieces of cold butter.  Stir frequently.  Don’t add another piece until the previous one is incorporated into the yolks.  Most recipes call for unsalted butter, but we use Amish roll butter which is salted.  I know its some culinary sin that would get me kicked out of Le Cordon Bleu, but you use what you have, right?  The sauce will begin to thicken and once you can see the bottom of the pan, like this, turn off the heat.

saucethicken

Take the melted butter and add one tablesoon at a time into the sauce.  Stir well to incorporate each spoonful.  Add salt and pepper to taste.

To poach the eggs:

Take a pan with a large surface area.  Fill to only about 1/2 to 3/4 inch with water and add two tablespoons vinegar and one teaspoon salt.  Bring to a simmer.  If you boil the water, the eggs will break apart.  What you need is simmering hot water so that the water is not disturbed.  

Break an egg in a small cup and gently pour it into the simmering water.  The slower you are the more intact the egg will remain.  allow the egg to start forming firm edges.  Once it has, you can start ladling some hot water over the egg, and this will firm up its surface.  Cook until there are no clear parts left of the egg white. 

 poachedegg

 My apologies this photo is not clearer, but the lense kept steaming up from the simmering water.

Now, assemble.  Take reserved toast, bacon and place on plate.  Ladle a hot poached egg onto the bacon.  Place a couple spoonfuls of Hollandaise on the egg, and to top it off, a spoonful of the tomato-basil mix.  Serve!

 

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