 |
| Spring Leeks Benedict |
So, you know that early episode of Portlandia, Put a Bird on It? Well, I put an egg on it. And some hollandaise on it. I would venture to guess that at least 50% of the meals I consume, at some point my mind wanders to the possibility of putting an egg on it and a big, healthy glug of the rich, lemony, buttery sauce. My inner fat kid just can't help it--what can I say?
So this morning, I started my day off happily wandering through my garden and realizing that my overwintered leeks were looking really pretty, and prime for picking. I also had a whole gaggle of fresh, local eggs that my best friend gave me, as well as a few extra bricks of butter left over from a volunteer baking gig for our local museum. It doesn't take a rocket scientist to predict what happened next.
Spring Leek Benedicts
Ingredients per person
1 English muffin
2 leeks
2 eggs
2 Canadian bacon or ham slices (*optional)
1 tsp olive oil
1 tsp butter
1 tsp white vinegar
2 pinches of salt
Blender Hollandaise (makes enough for 6 servings)
4 egg yolks
Juice of 1 lemon
2 sticks of unsalted butter
1/4 tsp salt
2 shakes of Tabasco
Make hollandaise first. Melt butter and set aside.
Place egg yolks into a blender along with lemon juice, salt and tabasco. I use a Vitamix, so if using a different blender, you'll need to make adjustments as needed.
Place the top on the container, turn the blender on, and to variable 1. Slowly raise to variable 5. Remove the stopper from the top and slowly spoon in the melted butter while the blender runs. Once all of the butter has been added, turn off and set aside.
Prepare leeks. Trim and thoroughly clean the leeks under running water. Slice into 1/2-inch rounds, and rinse in a collander under running water under no more dirt or grit is present. Shake off extra water and set aside.
Set a saute pan over medium heat on the stove (size depends on how many servings you are making.) Heat olive oil and butter until melted. Swirl around until combined. Add clean, sliced leeks. Sprinkle with salt and allow to saute until soft and melted, turning periodically. (Mine took about 7 minutes.)
If adding Canadian Bacon or ham: while the leeks are sauteing, warm the cold cuts in a small omelette pan on a low burner.
Place a large saute pan filled with at least 1 1/2-inches of water over medium heat until water begins to simmer lightly. Add vinegar and a pinch of salt.
Toast sliced English muffins and set aside.
Crack eggs one at a time, into a small bowl and slide into the simmering water. Allow to simmer for 4 minutes.
While the eggs are simmering, top the muffins with ham if using, and a healthy-sized serving of leeks. When the eggs are done, remove with a slotted spoon and place on top of the leeks. Top with hollandaise. Normal people are said to put around a tablespoon or two on their benedicts. Me, being a fat kid at heart, I'm more of a quarter cup kind of girl :)
