Eggs Benedict for Dinner

by Joanne on December 2, 2009

Brown vs. White Eggs. Ever wonder if there is any difference?

Here is the scoop from ModernBaking

Is there a difference in the eggs beyond shell color?  A: Beyond the color, there is no difference. White and brown eggs are nutritionally identical. The color of chicken eggs is determined by materials that are deposited while the eggs develop inside the hen’s oviduct. Some chickens deposit white pigments, while others deposit brown pigments. Some chicken breeds, such as the Aracauna and Americauna, lay blue to green eggs, just to add to the color spectrum.

We ate a lot of good foods over the past week.  We over indulged that’s for sure.  We enjoyed a warming and filling Black Bean Soup the other night and we’re still trying to eat on the lighter side.   

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I found this recipe in the Williams and Sonoma catalog mentioned in an earlier post.  I made some adjustments and this is what resulted.  The following recipe will serve 2 – 4

  • 1 Russet Potato, peel and shredded
  • 1 carrot, peel and shredded
  • 1 tsp cornstarch
  • salt and pepper to taste
  • 2 TBS olive oil
  • 1 egg yolk
  • 2 tsp lemon juice
  • pinch black pepper
  • 3 TBS SmartBalance or other healthy alternative to butter – MELTED
  • 1 TBS fine chopped green onion (green part only)
  • 4 Vegetarian Bean Burgers – or use Cooked Turkey Bacon if you eat meat
  • 4 Poached Eggs

Rinse grated potato, drain and dry.  Dry the grated carrot.  In a bowl combine potatos, carrot, cornstarch, salt and pepper.

Form potato mixture into 4 patties.

Using a large frying pan over medium heat, add the oil and when hot add the potato patties.  Cook about 4 minutes per side.  Transfer to a foil lined pan/plate and keep warm in a low oven (200 F).

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Broil or cook the Vegetarian Bean burger until done (follow package directions)

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In a bowl, whisk the egg yolk, lemon, and 1 tsp water. 

Fill the large pan you just cooked the potato patty in with hot water, about 1 inch.  Place a bowl in the water and put the stove on low.

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If you have a double boiler, you would use that instead.  Whisk constantly until the egg/lemon mix begins to thicken. Remove from heat and continue whisking about 1 minute more.  Add salt and pepper.  Whisk constantly and now slowly add the melted butter until fully incorporated.  Whisk in the green onions.   Keep warm.

The Thickened Hollandaise Sauce

The Thickened Hollandaise Sauce

 

 

 

 

 

 

 

 

Serve by placing a potato pattie on the plate. Top each with a Bean Burger, poached egg and a TBS of sauce.  Serve right away.

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Don’t get the idea you can’t make the sauce. It’s very easy.  Just don’t rush it and heat it too quickly or leave it alone on the heat.  If you do, the egg yolk will cook and clump. 

Don’t think you have to serve it over a Veggie Burger.  Be creative.  What else might you put between the potato/carrot patty and the poached egg? 

This is a terrific recipe for a light dinner or a healthy breakfast. 

The Good Egg Project

From Culinary December 09:

America’s egg farmers announced the “Good Egg Project” to educate Americans on modern egg farming, introduce them to farmers who care for hens and the eggs they produce, and to encourage people to eat well and do good every day.  

As part of the ..Project, egg farmers are encouraged to donate one egg to Chicago based Feeding America.  In addition, …the farmers…will sponsor Sesame Street and its mission to educate children. 

Joanne

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2 Comments

  • At 2009.12.02 08:45, Lu said:

    I love Eggs Benedict. I make a version with spinach and artichoke that is really yummy. Your Hollandaise turned out great.

    • At 2009.12.02 09:35, Joanne said:

      Lu: The spinach and artichoke sounds great! Thanks!

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