65°F
Sponsored by

Breakfast Week: Eggs Benedict

Chef Brandon Bentley from the Victory Trade School shows us how to make easy eggs benedict.
Chef Brandon Bentley from the Victory Trade School shows us how to make easy eggs benedict.

Recipe
Poached eggs
•     Fill large non stick skillet with 1 ½ inches of water and 1 tbsp of white vinegar and bring to a bare simmer. Approx 190 degrees.
•     Crack your fresh eggs into individual bowls
•     Give your water a good stir in one direction before dropping your eggs. This, in addition to the vinegar will help keep the egg whites from separating.
•     Gently lower each bowl down into the water releasing the eggs one at a time.
•     Your eggs are done when the whites are firm and the yolks spring back.

Blender Hollandaise
•     1 egg yolk
•     1 tsp lemon juice
•     1 tsp water
•     Pinch of salt
•     1 stick of butter

•     Melt butter in sauce pot over medium heat until it starts bubbling. Approx 220 degrees.
•     Add all the ingredients except butter to blender and slowly add melted butter.

Grilled Asparagus
•     Trim woody ends off the bottoms of the asparagus. Approx 1-2 inches.
•     Fill stock pot with water and bring to a hard boil.
•     Prepare bowl with ice water.
•     Drop asparagus in pot for 45 sec to 1 minute depending on the size.
•     Remove and shock in ice water.
•     Drain and toss in olive oil, salt and pepper.
•     Sauté for 2-3 minutes

Shaved Prosciutto  
•     6 thin slices of proscuitto
Toasted Focaccia Bread
•     Brush bread with oil or butter and sauté or toast





Page: [[$index + 1]]
comments powered by Disqus