Spring Leeks Benedict |
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.
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.