Eggs Benedict with Hollandaise Sauce

Sautéed Broccoli Rabe

Poached Salmon in lightly smoked white wine

French Potato chips

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Mimosa Cocktail

Omelette Soufflée with light Ratatouille

EGGS BENEDICT

Ingredients

8 slices Canadian bacon or smoked salmon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Hollandaise Sauce, see recipe

Fresh chopped parsley, for garnish

Directions

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil.

Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

To assemble: Lay a slice of Canadian bacon or salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Hollandaise Sauce

Ingredients

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict.

If the sauce gets too thick, whisk in a few drops of warm water before serving.

Poached Salmon in lightly smoked liquid

(sous vide or waterless)

Ingredients

1 salmon filet about 1 pound, skin removed
1/2 cup white wine
1/2 cup vegetable stock
1 tablespoon butter
1/2 teaspoon liquid smoke

Instructions

Poach the Salmon

Add 1/2 cup of white wine and ½ cup of stock, 1 tablespoon of butter and ½ teaspoon of liquid smoke into a waterless pan, add the salmon filet. Bring to steam and reduce heat to a simmer. Simmer for 6 minutes.

After 6 minutes, turn off the heat and let sit for about 10 more minutes.

Can be served with a hollandaise sauce for the brunch menu.

Sautéed Broccoli Rabe with Pine nuts

and Orange Zest

Broccoli rabe is a bitter green and that flavor profile is why we choose that vegetable in the first place, but sometimes it is a little too much. The easiest way to get some of the bitter flavor out of broccoli rabe is by blanching it first. Just a quick minute or two in boiling water gets enough of the bitterness out and jumpstarts the cooking.

Ingredients

1 bunch broccoli rabe
1 tablespoon cold pressed olive oil, more for drizzling
2 garlic cloves, sliced for flavoring the oil
¼ teaspoon red pepper flakes
Sea salt and freshly ground black pepper
Toasted pine nuts
Orange zest
Lemon wedge, for squeezing

Instructions

Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli rabe into the boiling water and blanch for 2 minutes. Remove and immerse in the ice water long enough to cool, about 30 seconds. Drain in a stainer and let it sit until ready to sautéed and place on paper towels to dry.

Heat the oil in a large skillet over medium heat. Stir in the garlic and reduce the heat to medium low, let the oil infuse with the garlic flavor for a few minutes, about 3 minutes, remove the garlic and drain on a paper towel if you want to use it later on.

Place the broccoli on paper towels to dry some more. Stir in the red pepper flakes and cook for 30 seconds. Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender, especially the stems, for 3 to 5 minutes. Remove from the pan and drain off any excess liquid. Add the toasted pine nuts, the orange zest and mix together. Season with salt and pepper to taste.

Serve as a side dish with a squeeze of lemon.