Tiffany Poe Consulting Coaching Creative

There are some mornings that I really miss waking up in a bed-and-breakfast… 😉 granted, I’m grateful that decade of service and devotion is behind us, but some mornings I am nostalgically transported back to waking up with the sound of ham and eggs sautéing on the the stove and the smell of coffee permeating through the air…

Steven and I loved hosting guests at our beautiful historic home in Osage County… It was our hospitality dream come true. Although I’m the classically trained chef, Steven quickly became the chief breakfast officer… If you know, you know😉 He is a wizard in the kitchen when he wants to be… The kids and I always loved it when he made his signature benny… It’s a country-style twist on the classic dish and the little variations he added made it so special and memorable… I hope you enjoy Steven’s rendition of Eggs Benedict! It’s unforgettable! 

The Grandview Eggs Benedict

Skillet Poached Eggs, Sautéed Asparagus, Country Ham, and Blender Hollandaise

Ingredients:

For the Eggs Benedict:

• 4 slices of country-style ciabatta or artisan bread, toasted
• 4 large eggs
• 1/3 to 1/2 cup olive oil or avocado oil
• 4 slices old-fashioned ham thick sliced
• 1 bunch asparagus, sautéed in butter
• Sriracha, for drizzling

For the Blender Hollandaise (Butter Gravy):

• 5 large egg yolks
• 1 pound salted butter, melted
• 3 tablespoons white wine vinegar
• Few drops of Sriracha

Instructions:

1. Prepare the Blender Hollandaise:

• In a blender, combine the egg yolks and white wine vinegar. Blend on high for a few seconds until well mixed. Will
Turn pale yellow
• With the blender running on low, slowly drizzle in the very warm melted butter until the sauce is thick and creamy.
• Add a few drops of Sriracha and blend briefly to combine. Set aside.

2. Cook the Eggs:

• Heat the olive oil or avocado oil in a small pan over low heat.
• Crack the eggs into the pan, ensuring they do not touch each other.
• Cook on low heat until the whites are mostly set.
• Spoon a few tablespoons of the hot oil over the whites to cook them through, leaving the yolks runny.

3. Sauté the Ham and Asparagus:

• In a separate pan, sauté the ham slices until lightly browned.
• In the same pan, sauté the asparagus in a little butter until tender.

4. Assemble the Eggs Benedict:

• Place the toasted ciabatta slices on plates.
• Top each slice with two pieces of sautéed ham.
• Add a portion of sautéed asparagus on the side.
• Place a sunny side up egg on top of each ham slice.
• Drizzle with the blender hollandaise sauce, leaving the yolk exposed.
• Finish with a drizzle of Sriracha over the hollandaise.

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https://www.acfchefs.org/ACF/Events/Convention/ACF/Events/Convention/

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