I had no intentions of photographing and posting our breakfast this morning. It was just supposed to be a simple throw-together of ingredients I had in my fridge. But it ending up tasting so good, and with such minimal effort.
I thought I should share.
(Plus, I got a new lens for my Nikon camera and wanted to tinker around with it a bit.)
(I only had yellow mustard in my fridge, hence the yellow coloring)
Its a Whats-In-Your-Fridge Eggs Benedict
turkey lunch meat… check
butter, and more butter… check, check
run of the mill sandwich bread… check
Sure you can upgrade any of these ingredients if you like. English muffins or biscuits would be killer as a base for this notorious dish, but our family’s standard whole wheat sandwich bread was still tasty. The biggest surprise for me and everyone else was how good the Honey Smoked Oscar Meyer Turkey cold cuts were when I browned them in a skillet. The honey caramelized a bit and really brought out the smokey flavor in the turkey. Normally, if I planned out an eggs benedict recipe for a post, I’d probably buy some Serrano ham or extra thick bacon, and make some homemade biscuits. All of which would cost me a pretty penny and take up a bunch of my time, and also your time, if you decided to make it. But the fun of this recipe is we can all make something super delicious and quick with ingredients we have in our fridge already.
So here is the quick-y recipe
Oh, and I make my Hollandaise sauce with a blender, so its super easy.
Easy Eggs Benedict ~ serves 4
12 thin slices of Honey Smoked Turkey Breast, or favorite smoked sandwich meat (the smoked part is important)
4 slices sandwich bread
3 egg yolks
1 1/4 sticks of butter
1 tablespoon + 1 teaspoon lemon juice
lemon zest from 1/4 to a half a lemon
1/4 tsp dijon mustard
1 small clove of garlic, crushed to a paste or grated finely
1/2 teaspoon salt and white pepper to taste (black is fine too)
1 tablespoon water to thin out a tiny bit
1/4 teaspoon smoked paprika
2 Tablespoons chopped chives or scallions
1. Add your egg yolks, lemon juice, dijon mustard, smoked paprika, lemon zest and crushed garlic to the blender. Blend for 1 minute.
2. In a small pan, melt your butter until it comes to a gentle simmer.
3. With your blender on high, slowly stream in the hot melted butter, blend for an extra 10 seconds or so, until its a creamy consistency.
4. Add salt and pepper to taste. (1/2 tsp salt might be too salty for some, so work your way up to that if you like)
5. Thin out the sauce with 1 Tablespoon water, blend.
if you want to keep the sauce warm, place the blender-pitcher in a bowl or pot of warm water until ready to use.
Poaching the eggs
2 Tablespoon vinegar
8 cups of water
1. In a medium/large sized pot, fill with water. (Enough to cover the eggs completely once in the pot)
2. Add vinegar (vinegar helps the poached egg keep a nice shape in the boiling water)
3. bring to a low boil, gently crack eggs over the water, dropping them in as close to the water as possible, one at a time.
4. Turn heat to low, so the water is simmering.
5. Cook 2 minutes for a runny yolk, 3-3 1/2 minutes for a gently set yolk.
Assembling the Eggs Benedict
1. Heat a non-stick skillet on high for 1 minute. Fry smoked turkey breast slices in 2 or three batches, so as not to overlap and overcrowd pan. About 2 minutes per side.
2. Toast your bread, no need to butter it since there is so much butter in the sauce already.
3. Layer your toast with the fried turkey slices, poached egg, and hollandaise sauce. Sprinkle with a little extra salt, some smoked paprika and chopped chives.