Lemony Eggs Benedict with Arugula

There was this fantastic spot for brunch in Toronto a few blocks from where I grew up.  It landed a couple of blocks from uptown, where money flows like water. We lived nearby, partly due to luck and part circumstance. Either way, we were surrounded by more options than one really needs. And every time a place lay claim to being the "in" spot, a new one appeared and took the title with a flurry. 


Oliver's, if the story is correct, was started by a man who used to deliver quality food to local businesses at lunch and his food was such a hit that he decided to open up a restaurant in the same area. Lucky us. The one downside of growing up in an area where people are seen to be seen, are the lineups that form outside one of these new hot spots. Nobody stood a chance with the aroma drifting from the front windows, which were usually swung open during the spring and summer. Any passerby was stopped dead in his tracks as soon as the scent of fresh baked goods hit them. 

Growing up I used to follow my parents whenever they went out for breakfast, brunch or lunch. This was one of the perks of being a kid. And when my parents said they were heading over to Oliver's for breakfast, I was at the door and ready in a flash. This wasn't the kind of breakfast I had at the local greasy spoon, this was elegance on a plate.


I remember the first time I slid into a booth and followed my mom's order with, "I'll have what she's having." It came out of my mouth fast and hard and for a moment I felt all grown up. The standard bacon and eggs, forever the heavyweight breakfast in my house, was about to be replaced. The "in" breakfast was about to have a new contender for the title. 

Eggs Benedict was delivered to our table and I probably stared at it for a good minute or two. It almost looked too pretty. The eggs sat atop the English muffins like a bird in his nest. Besides, poached eggs were new to me and I had never tasted real hollandaise sauce before.  After another moment or two I cut into the eggs with my knife and as soon as the yolk released all of its charm, I knew things were going to change. Move over standard breakfast fare.


The sauce was hypnotizing. The bacon crisp and salty and the eggs perfectly done. It was just the right combination of flavours all in one beautifully presented package. I probably ate it in record time and I could tell from my parents face that their brunch bill was about to be a bit more expensive each week. Another perk for the kid.


I must have ordered Eggs Benedict every time I followed my parents out for breakfast after that moment. And that has followed me long since that restaurant closed down. Eggs Benedict is sinfully good and one my most cherished ways to spend a weekend morning. I make it slightly different than the one I first tasted, but the feeling that sweeps up over me is the same every time. 


Happiness.


From my kitchen to yours, happy eating!

Lemony Eggs Benedict with Arugula


The Goods:

• 2 large egg yolks
• 1 tbsp. lemon juice
• 1 tbsp. water
• kosher salt and cracked pepper
• 1/2 cup unsalted butter, melted
• small handful fresh arugula
• 4 thick slices of bacon, cut in half
• 2 English muffins, split in half
• 4 poached eggs

Prep:

1. Preheat oven to 425 degrees. Place the bacon on a parchment-lined baking sheet and cook for about 6 minutes a side, until slightly crispy. Transfer to paper towels to drain.
2. Using a blender, make the hollandaise sauce first. Combine the egg yolks, water, lemon juice and a pinch of salt. In a small saucepan or microwave, melted the butter. Start up the blender and while it's running, slowly add the butter through the vent at the top and continue to blend until the sauce is thick. Season to taste. Pour the sauce into a bowl and cover and set aside.
3. Poach the eggs and keep them warm in hot water.
4. Toast your English muffins and then place 2 halves on a plate. Top each with some fresh arugula, 4 bacon halves and a poached egg. Spoon a couple tablespoons of hollandaise sauce on each and serve.
5. Serves 2.

Continue Reading...

Eggs Benedict with Crispy Prosciutto

I love the smell of fresh Autumn air pushing through my window early on a Saturday morning. I roll over and look at my wife and realize that life is pretty fantastic. I'm blessed with so many things and the only way to I can show my appreciation and love for this woman is by whipping up something in the kitchen that tells her taste buds just how I really feel.

The pattern is there and before we know it we slip into a trance of rituals and routines. I wake up and brew a pot of coffee and get to work on an omelette or eggs or french toast and home fries.  Depending on the season I may add in some fresh cut fruit with a splash of lime juice and pinch of sugar or add vanilla to my ricotta cakes for a new infusion of flavour. No matter what, the routine doesn't change all that much. It merely varies.

Today was different. I wanted a new way to tell her just how I feel and what better way than making a classic French dish. After all, France is the motherland of romance. A dish that is so decadent it eats like dessert. It eats that way because of the sauce. Eggs Benedict, as all foodies know, is all about the hollandaise sauce.

Hollandaise is one of the five foundation sauces in the French repertoire. It's basic yet so good that it fits with so many dishes, however none better than Eggs Benedict. It's a simple emulsion of egg yolks and butter, seasoned with lemon juice, salt and cayenne pepper. The sauce is rich, buttery and tangy. It transforms eggs from an ordinary state to a classic level.

The classic Eggs Benedict is a combination of poached eggs, either runny or stiff, peameal bacon, English muffins and hollandaise sauce. I prefer a different version. I like my English muffins toasted and browned, crispy prosciutto, poached eggs with runny yolks and a creamy hollandaise sauce that finishes the dish. I also like putting together Eggs Benedict with Crispy Prosciutto and Herb Roasted Potatoes. Potatoes roasted with garlic, oil and parsley and rosemary. Crunchy and soft and loaded with that herb flavour goodness.

I hadn't made Eggs Bendedict in quite some time but I'll be adding it to my repertoire now. It's rich and delicious and, most of all, it make my wife happy. That's what it's all about. Sitting down at the table with family and enjoying life together.

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