California Benedict “Meats” Buffalo Bacon & Jalapeño Hollandaise
By: Jill O'Brien
No need to hold the bacon on the vegetarian version of the classic favorite. Wild Idea’s Buffalo Bacon is 100% grass-fed/finished, 100% nitrite free, and 100% delicious! I’ve added a little extra zing with homemade Jalapeño Hollandaise, which brings all the flavors together nicely. Now, what time is brunch served? *Note: My hollandaise sauce is always bright yellow, as the eggs are free range and farm fresh, making the yolks bright yellow to orange.
Ingredients: (per serving)
1 – English Muffins, split
butter
2 – farm fresh or organic eggs
4 – teaspoon olive oil
2 – cups boiling water
salt & pepper
4 – slices fresh avocado, sprinkled with salt & pepper
4 – slices tomato, sprinkled with salt & pepper
*optional , baby spinach leaves
Jalapeño Hollandaise Sauce – recipe below
Garnish options, fresh Jalapeño – diced, fresh cilantro sprigs, lemon or lime wedges
Preparation:
1) In a medium size pan, over medium high heat, heat 3 teaspoons of the olive oil. Add buffalo bacon to the pan and cook for about 2 to 3 minutes each side. If you prefer crispier bacon, cook for a bit longer. When cooked remove the bacon from pan and place on paper towels.
2) Simultaneously, toast the English muffins in toaster until slightly golden. Spread hot muffins with desired amount of butter.
3) To poach eggs, pre-crack eggs into individual ramekins.
4) Heat a non-stick pan over medium heat, and add remaining teaspoon of oil spreading it around. Add eggs one at a time quickly, this helps them set individually. This is method is somewhere in-between poached and basted.
5) Immediately add the boiling water and cover. Reduce heat to low, and check after one minute. Cover and cook for another minute. Eggs are done when the top of the egg white is sealed and is white in color. Cooking to this point will still give you a running yolk. Continue to cook if needed or until desired doneness is established. Remove poached eggs from pan with a slotted spoon.
6) Place buttered muffins on plates, top with tomato and avocado slices, cooked buffalo bacon and poached eggs. Season the eggs with a little salt and pepper, and drizzle hollandaise over the eggs as desired.
Jalapeño Hollandaise Sauce
I’ve added a spicy, little kick to this luxurious favorite sauce. It is terrific on Eggs Benedict, or over steaks, or as a dip.
Ingredients:
½ – teaspoon coarse mustard
½ – teaspoon garlic, chopped
2 – tablespoons lemon juice
½ – teaspoon black pepper
1 – stick salted organic butter, melted and still hot
1 – Jalapeño, roasted, peeled, seeded, and coarse chopped
Preparation:
1) Place all the ingredients except roasted Jalapeño and butter in a blender and puree until slightly thick.
2) Add melted hot butter through top while blender is still running. Blend to incorporate.
3) When ready to serve, flash blend again, and add the roasted Jalapeño.
http://wildideabuffalo.com/2015/california-benedict-meats-buffalo-bacon-jalapeno-hollandaise/
No comments:
Post a Comment