- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 5 min
- Active: 1 hr 5 min
- Nutritional Analysis Per Serving (Serving Size: 1 of 22 servings): Calories 306, Total Fat 8 g, Saturated Fat 4 g, Carbohydrates 47 g, Dietary Fiber 1 g, Sugar 17 g, Protein 10 g, Cholesterol 112 mg, Sodium 488 mg
Green Chile Hollandaise
- 2 large egg yolks
- 1 tablespoon freshly squeezed lemon juice, plus more as needed
- Kosher salt
- 1 stick (8 tablespoons) unsalted butter, melted, still warm
- 2 tablespoons chopped roasted green chiles
- 2 tablespoons chopped cilantro
Benedict
- 1 tablespoon unsalted butter, plus more if needed
- 8 thin slices country ham (2 to 3 ounces)
- 16 large shrimp, peeled and deveined (about 8 ounces)
- 1/2 teaspoon chili powder
- Kosher salt
- 8 slices sourdough bread, halved and toasted
- 3 tablespoons white vinegar
- 8 large eggs
- 2 cups store-bought tomato jam
- 1 green onion, green part only, thinly sliced on a diagonal
- Lemon zest strips, for garnish
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For the hollandaise: Dive into silky perfection! In a medium metal bowl, whisk together the egg yolks, lemon juice, and 1/2 teaspoon salt. Nestle the bowl over a saucepan of simmering water (bottom not touching). Pour in the warm melted butter slowlystart with drops, then a steady streamwhisking nonstop until it thickens into velvety bliss. Thin with hot water if needed, season to taste, then stir in roasted green chiles and cilantro. Keep warm and ready to dazzle.
For the benedict: Heat a medium nonstick skillet over medium. Melt butter, crisp the ham slices 1 minute per side, and set aside. Saut shrimp with chili powder, salt, and extra butter if drytoss 2-3 minutes until pink and succulent. Join the ham on the plate for your flavor explosion.
Simmer 4 inches of water in a high-sided skillet with vinegar. Crack eggs into small bowls, slide into the gentle simmer. Poach 3 minutes until whites set but yolks stay runny. Drain on paper towelsyour golden crowns await!
Assemble the magic: On 4 plates, layer 2 toast halves each with ham, dollops of tomato jam, 2 shrimp, and a poached egg. Stir hollandaise (thin if thick), drizzle generously. Scatter green onion and lemon zest for a fresh, zesty finish. Brunch like a proyour guests will rave!
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