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benedict

Crab Cake Eggs Benedict with Bacon Hollandaise

I think we know each other well enough by now that I don’t have to try and pretend. If a dish is easy, I’ll tell you. If it’s quick, I’ll tell you. If it’s healthy, I’ll tell you.

This is none of those things. It is, however, worth the effort. It’s a special occasion breakfast to keep in your back pocket, for, you know, if Bradley Cooper stops by for breakfast. It could happen.

It’s actually not that difficult. Although, I do hesitate to say that since my "not that difficult" is someone else’s "Oh my GOD, is she nuts??"

But really, you can do this. I even gave you a food processor version of a hollandaise, which is SUPER easy, you don’t even have to worry about turning your sauce into scrabbled eggs, which is what I did the first time I tried to make it the traditional way.

If you want to make this in stages, you can assemble the crab cakes ahead of time, put them on a plate, wrap tightly in plastic wrap and then cook the following day. You can also make the sauce ahead of time, and then reheat slowly in a double boiler. You can EVEN replace the poached eggs with fried eggs to make it even easier. But really, it’s not that difficult.

And I believe in you.

I think all food people have a small stash of items that we buy at Gourmet Food Stores that we save for special recipes. Spices, the good salt in those fancy containers, crab meat, things like that. This is a recipe I found worthy of breaking into my Gourmet Food Store stash. Rare for a breakfast recipe, but this one made the cut.

 

Beer Braised Chicken Tacos with Beer Corn Tortillas

Ingredients

    For the Tortillas
  • 2 cup Masa
  • ½ tsp salt
  • 1 1/4 cup room temperature beer
  • 2 Tbs melted butter (or olive oil)
  • For the Chicken
  • 4 boneless skinless chicken thigh fillets
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 2 tbs olive oil
  • 1 cup beer
  • Recommended Garnishes
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped

Directions

  1. Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
  2. Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
  3. In a large bowl, add the Masa and the salt, stir to combine.
  4. Add the beer and butter, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
  5. Form into balls a bit larger than golf balls.
  6. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
  7. Press, rotate and press again until thin.
  8. Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
  9. Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  10. Fill tortillas with chicken, garnish and serve.
https://domesticfits.com/crab-cake-eggs-benedict-with-bacon-hollandaise/


 

 

 

Portobello Mushroom Benedict with Sriracha Hollandaise


Food is one of the greatest choices we have as members of the 1st world. For the most part, we get to choose what we put in our bodies, and how much. 

The path people take to the way they eat as adults is a direct result of the experiences they have as children. Although I am no longer a practicing vegetarian (as evidenced by the extensive number of bacon related posts on my blog) I did spend about 4 years in my early 20’s with a very meatless existence. That choice was a direct result of the farm style living of my youth. 

Just before I started Junior High, my parents moved me from the Central Coast of California to a small farm in Eastern Washington state. It sounded like such a romantic and adventurous journey, my love of animals having the full indulgence it had always wanted. 

I was a 4-H kid, and the idea of acres and acres of animals was like a dream and within hours of a pig pen fully inhabited by squealing little pink and brown creatures I was in love. I named my favorite guy Garfunkel, as an nod to my love of 70’s music. I spent the summer feeding, walking, and training my new pet. In my head was the knowledge of the inevitable fate of this little guy, but some how it didn’t reach my heart. 

Then, towards the end of summer, came an old Chevy pickup truck. White and faded with wooden boards rising up above the sides of the truck bed. I watched from the window as the town butcher consulted with my step father, compared guns, pointed at the pigs, and unceremoniously shoots Garfunkel in the head. 

He struggles to get up. Another shot. He moves again. Another shot. 

Three days later, I stared at the pork chops on my dinner plate, unable to get the image of his last moments out of my head. Unnerved by the feeling of knowing the first name of my dinner. 

Although this is a brutal reality for the meat eating world, and one that we should come to terms with if we choose to eat meat, I am not advocating for everyone to go vegan. I know that the pigs my family raised had great lives. They were loved, cared about, and fed well. If it wasn’t for the dinner they became, they wouldn’t have existed in the first place. 

Choice. Choosing to spend more for free range. Choosing to support local growers. Seeking out raw milk and cheese from reliable farms. 

Because if the story of Garfunkel is horrifying to you, it is Disneyland compared to way some commercial farms are like. 

Just some food for though. 

Let me know what you think. If you disagree, agree, or even if you don’t care. 

In the interim, here is a meatless breakfast that will give you a break from meat, if that is what you are looking for. 

Portobello Mushroom Benedict with Sriracha Hollandaise   

4 Portobello mushrooms

1/4 cup olive oil

pinch of salt

4 cups fresh spinach, chopped

1/4 cup chopped onions

3 cloves of garlic minced

4 eggs

1 large tomato, cut into slices

For the Hollandaise:

4 tbs melted butter

4 egg yolks

1 tbs lemon juice

2 tbs room temp water

1 tsp sriracha sauce 

salt and pepper

In a pan over medium high heat, add the oil and allow it to get hot but not smoking. Place the mushrooms in the pan. If the pan is two small for all of the mushrooms to fit, cook in two batches. Turn the mushrooms once the bottom has turned dark and has softened, about 4 minutes. Sprinkle with salt and allow to cook on the other side until the entire mushroom is dark, soft and cook all the way through. Remove cooked mushrooms from pan and add the spinach, onions and garlic, cook until soft. 

Poach the eggs in lightly salted simmering water. (Tutorial)

Melt the butter in the microwave. In a good quality sauce pan, add the yolks, lemon juice and water and whisk quickly and continually over low heat until it’s frothy and doubled in size (this is an arm work out, be prepared). You don’t want too much heat or you’ll have scrambled eggs. If you need to step away for even a second, or if it’s getting to hot, remove from the heat. While continuing to whisk, slowly add the butter in a steady stream. Continue to whisk until thickened, and almost doubled. If your sauce gets too dry and thick, you can add a few tbs of water. Add the sriracha, and salt and pepper to taste. 

Place the mushroom on a plate, top with spinach, then tomato slice, then poached egg and drizzle with hollandaise. 

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