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Southwestern Eggs Benedict: 

A Sunday morning breakfast favorite, our version of this culinary bad boy is really addictive!

Eggs Benedict with Chipotle Hollandaise, spicy sausage and crispy bacon garnish over flaky biscuits (aka Walt Jr Eggs Benny)

For the Chipotle Hollandaise:

½ cup (1 stick) unsalted butter
3 large egg yolks
2 tablespoons hot water
1 tablespoon plus 1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon sauce from a can of chipotles in adobo

For the hollandaise – Directions

Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken about 5 minutes.

Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.

Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.


For the poached eggs:

Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.

For the Biscuits:

2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
Optional: try adding 1 finely chopped jalapeno pepper and ½ cup sharp cheddar cheese for a spicier biscuit!

Directions: Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment or hand mixer. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out 6 to 8 circles with a 3 to 4 inch round cutter, depending on how large you want your biscuits.

While biscuits are baking, slice Jimmy Dean premium pork country sausage roll into ½ to ¾ inch patties and cook over medium heat for 14 minutes, turning frequently and cooking until the center is no longer pink. Directions for proper cooking are on the package.

Final assembly: place cooked sausage patty on top of your freshly baked biscuit. Place the poached egg on top of sausage, and spoon hollandaise over top. Garnish with crispy bacon crumbles and chopped chives, if desired.

This first recipe was chosen on account of its addictive spicy Chipotle-enhanced Hollandaise sauce, that offers a southwestern nod to the show’s New Mexico setting. Trust us; Albuquerque never tasted so good! Hollandaise sauce, much like a drug addict, can be unpredictable. Here are some quick tips to make every batch successful:

  • Use a double boiler: Soft, even heating ensures your golden buttery sauce comes together quickly and easily. You can make your own double boiler by boiling water in a saucepan and place a stainless steel or (heat-proof) glass bowl on top of the pot. The bowl should sit inside the pot, but it should not touch the water.

  • Temper the eggs: Beat the eggs, and slowly add hot water while whisking briskly in order to avoid curdling them. Scrambled eggs are delicious, but not in a Hollandaise sauce.

  • Add melted butter sloooowly: And whisk butter in furiously—like you mean it. If the sauce starts to separate, don’t panic; and don’t call Saul! Just add a tablespoon of hot water and whisk until thinned out.

These tricks will ensure your Hollandaise is so professionally made, Lydia will give her seal of approval. This delicious dish also includes the classic staples: a poached egg, a bread base, Canadian bacon. If you have an urgent need for more spice, give it the Los Pollos Hermanos treatment, and throw on some jalapenos.

 

NOTE: To make this delicious recipe from scratch takes time, so here are some shortcuts for a simpler and quicker version:

 

1. Substitute Thomas English muffins for the biscuits. 
2. Supermarkets sell hollandaise sauce in small cans; you can add the chipotle sauce.
3. Poaching eggs can take some practice; make it easy by using individual egg poachers or silicone cups that can be immersed in hot water.

 

Editor’s Note: All recipes are Ricin-free!

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