April 12, 2009

Easter Eggs Benedict

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Easter Eggs Benedict
Serves 8.

8 panini rolls (flavor of your choice - I used fig anise rolls)
16 slices of proscuitto
1 large leek
olive oil
sea salt
fresh ground pepper
16 eggs
1 recipe of Blender Hollandaise Sauce (see below)
fresh chives for garnish

Trim the leek to just above the white stem, cutting off the tough green part. At about an inch above the root, cut length wise through to the top. Repeat, turning the leek 1/2, making another cut from above the root through to the top. Wash the leek thoroughly, through all the layers. Pat dry with a paper towel.

Heat 1 tbs. olive oil in a saute pan. Chop leek and add to pan. Season with sea salt and fresh ground pepper. Saute until caramelized, about 8-9 minutes, until golden brown in places. Set aside.

Slice panini rolls in half and set aside. Place two halves of a roll on each plate. Place a slice of proscuitto on each half of a roll and top with caramelized leeks, about 2 tsp on each half.

Poach eggs using an egg poacher, or in a frying pan. If using a frying pan, add about an inch of water and heat to almost boiling. Add 1 tbs. white vinegar and a sprinkle of sea salt. Add the eggs one at a time (probably about 4 at a time, depending on the size of the pan) and cover. Poach for about 5 minutes, to desired doneness. I recommend poaching until set, but still runny. Of course when you are making it, make them how you like them.

Top each half of a panini roll with a poached egg and cover with about 1/2 cup of the Blender Hollandaise Sauce. Garnish with fresh chives.

Blender Hollandaise Sauce
(adapted from Home and Garden, February, 1962 and Epicurious.com)

6 egg yolks
1 teaspoon salt
1/2 serrano pepper
4 tablespoons cream
2 cup (1 pound) melted sweet unsalted butter, heated until bubbling but not brown
Juice of one lime

In a blender, add egg yokes, salt, serrano pepper and cream and blend on high until frothy, about 4 minutes. Turn off blender and remove center of the top. Cover with a towel and turn on medium speed. While half covering the hole in the top with the towel, slowly stream in half of hot butter. Add the lime juice and then continue streaming in the remainder of the butter. Blend until sauce is thick, about 1 minute.

Crispy Roasted Potatoes with Chives

4 lbs. small red potatoes
olive oil
sea salt
fresh ground pepper
fresh chives, chopped

Wash potatoes and cut in half. Place on baking sheet in a single layer. Drizzle with olive oil and sprinkle generously with sea salt and fresh ground pepper. Toss with hands until all potatoes are evenly covered with seasonings and oil.

Bake at 450 for 45 minutes, until brown and crispy. Remove from oven and sprinkle with fresh chives. Toss to distribute. Serve warm.