Coast Cooking

Coast Cooking: Coast favorites include eggs benedict

By JULIAN BRUNT/SPECIAL TO THE SUN HERALD

Eggs benedict is a coast favorite.
Eggs benedict is a coast favorite.

This week’s blog topic will be an assortment of good things to eat, with the only association being that they are local favorites.

Lets stat with eggs benedict . This delicious dish may have started in New York, but it has been a mainstay of going-out-to-eat Sunday brunch for years on the Coast.

Hardly a restaurant that is open on Sunday doesn’t have a version on the menu. Several local places have given it a seafood kick, and both versions I have seen, shrimp and fried soft shell crab, are spot on.

It is a simple recipe and has only four components, but few other ingredients pair as harmoniously.

It is made of an English muffin, Canadian bacon or ham, poached egg, and hollandaise sauce. This is a rich and delicious way to start a happy Sunday, especially if you add a mimosa to the mix. 

This recipe is so simple I am only going to include the Hollandaise sauce recipe; the rest is pretty simple and obvious.

HOLLANDAISE SAUCE

3 egg yolks

1 tablespoon lemon juice, fresh of course

6 ounces cold butter, cut into 4 equal chucks

Optional 1 pinch cayenne

Using a double boiler or bain Marie, if you like, heat the water in the bottom, but not even close to a boil. Add the egg yolks and the lemon juice and whisk, heat thoroughly and then add one piece of the cold butter at a time. Do not stop whisking, and when the butter has melted add the next pieces. The sauce will thicken slowly, but do not over heat, or you will have scrambled eggs. Season and serve at once.

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