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Friends with Benedicts

The title alone of this post is worthy of the post itself. So I’ll cut to the chase. I have lots of friends. But there are only certain ones with whom I’d share ‘Benedicts.’ Because Benedicts fall into the category of Very. Special. Friends. Friends with whom you can share Very. Personal. Food. Examples of such include ice cream. And soup. And breakfast items. Foods that are runny and messy and gooey and sticky with drippy sauce all over the place. Yeah, you know what I’m talking about. You don’t just share them with anyone. Benedicts are sacred.


The best Eggs Benedict I ever had was from a crazy yummy breakfast place in Chicago called Toast. Chicago has so many of those little crazy yummy breakfast places with one word names like Yolk, Hash, and Brunch (guess people are pretty literal in Chicago). Toast served up their Eggs Benedict on a fried Portobello mushroom with corn flake crumbs. It was seriously so incredible it was better than…well, let’s stick to the topic.


Anyway, some Benedicts are served atop english muffins. Some atop croissants. And to fully experience the entire explosion of yumminess, you need to cut into the entire thing and savor the taste of the runny egg covered in sauce, cascading onto the bread, sopping up the potatoes in one voluptuous bite. You can also add smoked salmon slices for another twist. You just can't go wrong with runny, messy eggs. 


Sorry for the delay in finishing up the post. Had to go take a cold shower. But I’m back.

Since the weekend is oooh so close and many of you may be going out to brunch, may I suggest the Eggs Benedict for those with special friends? Friends with whom you will now be able to deem as “Friends With Benedicts.” 


Or just stay home and make it yourself. You’ll probably make their day. 


Friends with Benedicts

Ingredients:

  • Several large Portobello Mushrooms
  • Cup Cornflake Crumbs
  • 4 eggs
  • Fresh basil
  • Few slices beefsteak tomato
  • Handful fresh spinach or fresh basil
  • Few slices avocado
  • S&P
  • Olive oil

Directions:

  1. Slice mushrooms
  2. Beat up one egg
  3. Dip in egg and then in Cornflake Crumbs
  4. Saute mushroom in olive oil (about a Tablespoon) until crisp on each side. 
  5. Remove from pan.
  6. Meanwhile, boil some water. 
  7. When boiling, turn water to Medium and crack the remaining eggs directly into the water (yes!).
  8. Wait 2-3 minutes and watch the egg miraculously come together at the top of the pan!
  9. Remove egg from water with slotted spoon.
  10. Layer mushroom with spinach, egg and top with avocado and Hollandaise sauce!


Hollandaise sauce:

  • 3 Tablespoons butter
  • 2 egg yolks
  • 1- 2 Tablespoons lime juice
  • 1 Tablespoon half and half
  • S&P

Directions:

  1. Melt butter in a small saucepan. In separate small bowl, beat egg yolks. Mix in half & half and pinch of S&P.
  2. Gradually add melted butter to egg mixture and stir.  When combined, put back into saucepan on LOW for 20 seconds. 
  3. Remove from heat and top off your delicious Mushroom Benedict!