It's fun, on a lazy Sunday, to have your favorite people in the kitchen whipping up a delicious breakfast cooperatively, (which is why I am also including the basil bloody Mary drink recipe for such an occasion). These are recipes that should be shared with friends, and a bloody Mary in hand! I have come up with a few recipes below that can satisfy the vegetarian or the meat-eater of Benedicts'!! Don't forget the potatoes!
Spicy Italian Eggs Benedict
Serves 4
Ingredients
8 slices of spicy capicolla ham
4 English Muffins, split
8 eggs
Lemony-hollandaise sauce (see recipe below)
A pinch of berbere (Ethiopian spice)
Italian parsley chopped
Directions
Prepare the lemony-hollandaise sauce (from below recipe).
Heat cast iron skillet on medium heat and brown slightly the capicolla. If you cook these typically think pieces of ham, they will shrink too much. I would only keep them on the heat for 2-3 minutes per side. Remove from heat and set aside.
In a large skillet, fill halfway up w/ water and set to boil on your range. You want to time all of the components together, so I typically wait until everything is just about done to drop the eggs into the water. Before you drop them in, turn down the heat to medium, as the bubbling will cause the egg to come apart. Scoop some water over the tops of each egg, as the base of it cooks to cook throughout. This should only take about 5 minutes.
Meanwhile toast the English muffins in your toaster or oven, and set 2 halves on each plate. Top each with a piece of capicolla, one egg and a small ladle of hollandaise. Pinch a small amount of berbere spice over the top instead of paprika, although that will also work here. Sprinkle w/ parsley. Pair with Ethiopian spiced roasted new potatoes.
Lemony-Hollandaise Sauce
Makes 1 cup
Ingredients
2 tbsp fresh lemon juice
Zest of 1 lemon
4 tbsp boiling water
3 large egg yolks
1/2 cup unsalted butter
1/4 tsp cayenne pepper
1/2 tsp salt
Directions
Melt the butter and keep it warm.
Heat the lemon juice until just warmed. Have a small sauce pan w/ boiling water and a measuring tablespoon ready.
Using the double boiler method, (which--if you don't own a double boiler can be done by placing a pan over a pan of boiling water however making sure that the water does not touch the top pan but gets pretty close to it).
Place the egg yolks into the top pan and whisk, they will begin to thicken. Now add 1 tbsp of boiling water. Keep whisking and add the remainder of the boiling water 1 tbsp at a time continue to whisk away.
Add the lemon juice and zest. Whisk and remove the top pan from the heat. Continue to whisk as you add the warm melted butter. Add salt and cayenne. Serve asap.
Tempeh Veggie Benedict
Serves 4
2 large beefsteak tomatoes or heirlooms if you have them
4 whole wheat English muffins split or 8 pcs baguette sliced on the diagonal and toasted
2 pkg of tempeh
1 large bunch baby spinach
2 avocados
1 cloves garlic minced
Vegan cheese sauce
1 lemon
salt/pepper to taste
chopped chives
Directions
Prepare the vegan cheese sauce.
Preheat the oven to broil (high). Wash and slice 8-1 inch pieces and lay them on a slightly olive oiled baking sheet drizzle the tops w/ a little oil as well. You will put these into the oven for less than 5 minutes, keeping a careful eye on them so they do not burn but should get browned and crisp. Flip, and repeat on the other side.
For the tempeh & spinach. Add a little olive oil to a skillet and heat. Cut tempeh into 1/2 size logs. When the oil is hot, add garlic & temeph. Let cook until the tempeh is getting browned on both sides. Add the spinach and let wilt. Squeeze the juice of 1 lemon over the top and stir.
Place 2 toasted English muffins/baguette slice on a plate. Top each piece with one roasted tomato. Top w/ thin-sliced avocado, spinach and tempeh. Ladle the cheese sauce over the top. Sprinkle a little fresh cracked pepper and chives over the top. Pair with the Ethiopian spiced potatoes.
Vegan Cheese Sauce
Makes 1 1/2 cup
Ingredients
1/2 cup nutritional yeast
3 tbsp flour
4 tbsp cornstarch or arrowroot powder
1/2 tsp salt
1 cup water
1 tbsp olive oil
2 tbsp Dijon mustard
Directions
Combine yeast, flour, cornstarch and salt. Whisking constantly over medium heat add the oil and the water. When the sauce thickens add the mustard. Continue heating for 30 seconds, until thickened.
Ethiopian-Spiced Roasted Potatoes
Serves 4
Ingredients
6 medium sized Red potatoes w/ skins on or 12 long fingerling potatoes cut in half
2 tbsp olive oil
1-2 tbsp berbere Ethiopian spice
chopped Italian parsley
2 stalks green onion finely chopped
salt/pepper to taste
Directions
Preheat the oven to 350 degrees.
Wash and chop all potatoes into 1 inch pieces. Add them to a large casserole dish for baking. Add spices, pepper and olive oil and mix well with a large spoon to fully coat each piece.
Cover w/ Aluminum foil and bake for 25-30 minutes covered. Check midway and stir. Add parsley and green onions and cook an additional 5 minutes uncovered. Remove from the oven and let cool. Add salt to taste.
Italian Basil Bloody Mary
Makes 1 1/4 liters
Ingredients
1.75 ml Vodka
6 dashes Tabasco
2 dashes Worcestershire
Pinch black pepper
2 pinches celery salt
1/2 lemon, juice only
1 tsp grated horseradish
2-3 springs basil shredded
1 liter tomato juice. I recommend R.W. Knudsen organic tomato juice, its so good.
Garnish: Sprigs of basil, sherry, lemons, celery, crushed rock salt for the rims
Directions
For the cocktail, mix all of the ingredients minus the tomato juice to a shaker topped with ice, shake and strain into a jug and stir in the tomato juice. Pour the cocktail into a salt rimmed glass and add a dash of sherry on top.
Decorate each glass with a sprig of basil, a stick of celery and a circle of lemon.
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