Eggs Benedict - A Cover Version of The Pantry's
If you visited us in New Haven after we knew our way around, you may have experienced the breakfast gem called The Pantry. I'm not as good as the Pantry's Chef, but here's my cover of their Eggs Benedict with Grapefruit on the side (now with wicked good grapefruit - which seems abundant this year, or perhaps this year in TX).
Eggs Benedict how-to, from Chef Jeff:
For the sauce, skip the double boiler, and use a blender instead.
You can be inspired by the legend that this sauce was put together after a late night out using ingredients at a bar. Here's the whole list, from 2 sources:
http://hubpages.com/hub/A-Trick-for-Perfect-Poached-Eggs-and-an-Easy-Blender-Hollandaise--Foolproof-Eggs-Benedict-Recipe
http://www.saveur.com/article/Recipes/Classic-Eggs-Benedict
Lemon is essential, and I like mine with some spice, too. But, how bad can any recipe be when it has 2 CUPS of butter?
Now comes the fun part. Magic egg poaching thru chemistry.
Get a vortex going in heated water, and gently slide in a (fresh) egg.
Yikes, where is the egg?! One arrow shows the still wobbling yolk, and the rays are the very freaked out bits of white, swirling in the vortex.
Be patient, and a little lucky, and you'll get this remarkable substance: half egg, half cloud.
You'll need a slotted spoon to get the egg out.
Vinegar in the hot water makes the protein chemistry work for you instead of against you.
If you're interested, Jane Brody explains this better than I do:
OK, now for the grapefruit. Saw good bye to those serrated spoons after you eat it like this.
Nothing too fancy here. but a good knife helps.
Think of it as a globe, and cut along the lines of longitude from pole to pole. A knife expert I like (Peter Hertzmann) writes that the skins still have enough flavor that you can squueze them out for some tasty drops. Leave the skin on the lower pole to avoid smashing everything.
Then, slice like this.
Sprinkle with sugar to taste
All together, now:
Bon Appetit!
++ Any other favorite breakfast recipies or places? I remember some great breakfast food in Iowa City, Millwaukee and in Northern California.
New Haven CT Pantry Reviews by others:
http://www.yelp.com/biz/the-pantry-new-haven
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"very freaked out bits of white, swirling in the vortex."
without context this is a pretty far out sentence, with context .. still far out
finished product looks incredible, me want some now
Eggs Benedict is a dish I really want to like and order quite often, but I find the sauce is usually too rich for me to even finish my plate.
You're right - I'm not sure what's up with the grapefruit this year, but we have been getting some great one's up in NY too.
I love the "half egg, half cloud" photo - really cool.
This breakfast dish is a favorite of mine!
Usually only orders in on Cruise ships and pamper myself!
But like Craig said, usually the sauce is heavy and way rich.
Jeff's presentation is THE BEST 5 star experience. It is a must family experience. He wins TOP MASTER title for this dish.