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    • Randy Graham

    • February 18, 2013 in Columnists

    Eggs Benedict

    Veggie eggs Benedict

    New York’s Delmonico’s Steakhouse Restaurant opened it’s doors in 1837. Approximately 30 years later the first Eggs Benedict were served. Here’s how the story goes according to the  Kitchen Project website:

    In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer… Ranhofer came up with Eggs Benedict.

    Here is his original recipe published in 1894:

    Eggs à la Benedick – Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce.

    My vegetarian recipe doesn’t include ham but even the most hardcore omnivore will love it. Serve with my easy roasted asparagus spears and slices of fresh seasonal melon on the side.

    Eggs Benedict:
    2 teaspoons extra virgin olive oil
    5 cups fresh baby spinach leaves
    1 teaspoon fresh lemon zest (chopped)
    2 English Muffins (split in half)
    Hollandaise Sauce (see below)
    1 quart water
    1 tablespoon lemon juice (or vinegar)
    4 fresh large eggs
    Salt and pepper to taste
    Paprika for garnish

    Heat olive oil in a pan over medium heat. Add fresh spinach and lemon zest and sauté until just wilted – 1 to 2 minutes. Cover to keep warm and set aside.

    To cook eggs, bring water and lemon juice to a boil, and then reduce heat to simmer. Break eggs into small prep dishes or custard cups. Turn up heat until water just begins to boil and gently pour eggs, one at a time, into water. When all four eggs are in the boiling water, turn off heat, cover pan and set aside for 7 to 8 minutes.

    Toast English muffins. Lightly butter and muffin halves and place two toasted halves on each of two plates. Squeeze a couple of drops of honey in the middle of each muffin. Spread one tablespoon of Hollandaise sauce on each muffin then place one fourth of the spinach on top of each muffin. Set plates aside until eggs are ready.

    To serve, use a slotted spoon and remove eggs from the water (again, one at a time). Let eggs drain in spoon before placing one egg on each of the spinach-covered muffin halves. Sprinkle with salt and pepper to taste. Ladle the balance of the sauce over the eggs, garnish with a little paprika and serve while hot.

    Hollandaise Sauce:
    1  12.3 ounce package Mori-Nu silken tofu
    4 tablespoons lemon juice
    2 tablespoons nutritional yeast
    1 teaspoon salt
    ¼  teaspoon cayenne pepper
    ¼ teaspoon turmeric
    4 tablespoons vegetable oil

    Heat tofu in microwave on high for 30 to 45 seconds, or until warmed through. Transfer to food processor and purée until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce. Keep warm until ready for muffins above.

     See Chef Randy’s food blog for more recipes at: http://valleyvegetarian.blogspot.com

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