Hello brunch! My favorite time of the week and the best time to recover from the weekend (unless it’s a boozy brunch). More importantly, it’s a fun time to reflect and share stories with friends over great food. More scandalous the story, the better. There’s a variety of ways people can enjoy brunch from dining at the best local spot, (which typically needs to be reserved at least a day or so beforehand) to party brunches, (separate post) and hosted brunch parties. That said, I wanted to share a build-your-own brunch idea, with an eggs benedict bar and build-your-own bloody Mary bar. To host a party, you’ll need some instructions. Especially since it’s extremely difficult to perfect poached eggs. Luckily, we were able to tap into chef Cedric Tovar’s recipe list to offer a step-by-step guide to eggs benedict from a flavorful hollandaise sauce to the (dun, dun dun) poached eggs! If you give up on trying to re-create his recipe below, you can always visit restaurant TESSA in the Upper West Side, which offers the savvy brunch.
4 egg yolks,
1 lb of melted butter
Juice from 1 lemon
1. Place the egg yolks in a medium saucepan and add 1.5 oz of water (a little less than the volume of egg yolks).
2.Whisk until fluffy and slowly bring the “sabayon” to temperature. We want to eggs to reach 144˚F. There are 2 signs to look for as it reaches this temperature. 1) The fluffy egg yolks will become stiffer and you will be able to see the bottom of the pot, 2) steam will start coming out…
3. Place the pot off the heat on a wet towel and start pouring the melted butter (can also called clarified butter) and whisk firmly until all the butter is incorporated.
4. Season with salt, pepper and add the lemon juice.
5. Place the sauce in a warm spot so the butter in the sauce does not solidify and dress eggs (or anything) as you see fit.
Poaching the eggs
1. Bring ½ gallon of water to a boil with 1 cup of distilled white alcohol vinegar. Crack the eggs in small individual plastic cups.
2. Pour the eggs, 8 at a time into water.
3. Set timer for 3.10 minutes.
4. Scoop the eggs out of the water delicately.
5. Repeat the operation with the other 8 eggs.
6. Cut off extra boiled egg remains.
Place 2 bread discs per plate or any other type of bread base as desired. If you’d like to add a topping, chef suggests to cover the bread with warm crab meat mixed with the butter and herbs. You can also simply add Canadian bacon, lobster, or any topping you desire. Place the poached eggs over the crab or topping of your choice. Coat the eggs with the curry hollandaise, finish with chopped herbs and curry powder.
TA DA!!! Build your Own Benedict! ..Add a Bloody Mary station with vodka and a variety of spices and ingredients with bacon and other fun toppings and you’ll be all set.
Let us know if you tried creating this dish and share with us on instagram with hashtag #fashfoodiesbrunch!