Tuesday, October 11, 2011

Portobello Eggs Benedict

Why is it that all uncured bacon products I've come across have added sugar? I've been wanting to try beef bacon, but I can't find one without added sugar. I know the amount is miniscule, but I eschew all added sugar. Eggs Benedict is traditionally served with Canadian Bacon. However, I  substituted Trader Joe's uncured prosciutto because it only had 2 ingredients: pork and salt.

I had this idea in my head ever since the Portobello Eggs Florentine. I used to order Eggs Benedict when I was a kid every time I went to brunch. Bust as I grew up I become fat-ophobic, raw egg yolks mixed with melted butter just didn't sound appetizing and I would opt for a veggie and egg white omelet instead. I'm so glad I got over that.

I am a lactard, and butter is not an option. I decided to try making the Hollandaise with coconut oil instead. The sauce seized on me. I know the exact moment it happened, I accidentally spilled a little too much oil into the bowl at once. You need to pour the oil in very slowly and whisk as you pour. Rather than try to save it by adding another yolk, I just ate it as is. Technically, you are supposed to use Hollandaise immediately and cannot refrigerate it. It was actually refrigeration that saved my sauce. It was already separated so I didn't see any harm. It was the next day, when I started to warm the sauce that I had the idea to mix the cold sauce with an immersion blender (mini processor would work too). What I got was creamy, buttery, lemony goodness, but cold. I figured it would be easier to work with. It warmed and melted a on the hot egg and Brussels Sprouts so I consider it a win.

Portobellos:
4 Portobello caps
2 Tbsp balsamic vinegar
olive oil

Marinate the mushrooms in the balsamic for 10-30 minutes. brush bottoms with olive oil and grill. 

Hollandaise:
4 egg yolks
1/2 cup coconut oil
Juice of 1 lemon
Pinch of salt
Pinch of cayenne

Melt coconut oil. Heat pot with water. You want the water to be hot, but not boiling. Whisk egg yolks and lemon together in a bowl. place bowl over the hot water, but don't let the water touch the bowl. You don't want to cook the yolks, just heat the mixture. Continue whisking. Slowly drizzle melted coconut oil into the yolk and lemon mixture and continue to whisk. Do not pour too much in at once. Once all the oil is blended, keep the sauce warm.

Eggs Benedict:
4 grilled portobello caps
4 oz prosciutto
4 eggs poached or sunnyside up (you want the yolk to be runny.
Hollandaise sauce.

 Assemble shroom on bottom, next prosciutto, next egg and top with hollandaise. 

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