In keeping with last year’s tradition, I am going to reserve Fridays for breakfast posts. Since I have the privilege of working from home on Fridays, I like to make myself a big brunch midmorning, instead of my standard “weekday” breakfast. I wake up early and make a big pot of tea while I check emails and begin prioritizing my tasks for the day. My real breakfast comes a few hours after I wake up, when I make myself a brunch feast.
I am not a huge fan of sweet, doughy breakfasts, much preferring something eggy and yolky. My favorite brunch dish is any variation on an Eggs Benedict because I love a smooth, silky, just-slightly-lemony hollandaise. I really don’t ever make Eggs Benny myself, though, because I am pretty sure if I knew what exactly went into the hollandaise sauce, I would get grossed out and never eat it again. (Note: I feel the same way about mayonnaise. I know it is really bad for you, but that is the extent to which I want to know. Ignorance is bliss.) So instead, I just resort to ordering Eggs Benedict when I go out to brunch. Which, unfortunately for my cardiovascular system, is pretty much every weekend. On the rare occasion I am conscious of the damage I'm doing to my arteries, I deviate from eggs and order an everything bagel and lox. Because everyone knows that salmon is full of heart-healthy omega 3s. The schmear of cream cheese is negligible.
Anyway, the problem with Eggs Benedict during Lent is clearly the toasted English muffin. Cue Portobello mushrooms. Find a big Portobello cap and use it as your muffin, and the opportunities are endless. You can add a bit of thyme and parmesan cheese to the shallow well, or try sautéing some spinach instead. Top each cap with a poached egg, and cover it in some kind of sauce. Since I wasn’t going to make hollandaise, I made a red pepper puree to spoon on top instead. (Very easy - just take a couple strips of roasted bell pepper, salt and pepper, and just a couple drops of olive oil and pulse in a food processor or immersion blender until creamy.) You could clearly skip this step if you wanted, but I wanted to at least feel like I was eating an Eggs Benedict, and the red color was a nice touch as well.
If you don't know how to poach an egg, watch this video. Isn't Alton Brown just so cute and geeky? He really knows the science behind food and I always learn something when I watch him on TV. For example, I had no idea that there was a "born on" date for eggs printed on the carton. Did you? (The only change I'd suggest to his method is cooking it less if you want runny yolks. I cook mine closer to three and a half minutes. I also don't use a thermometer - just bring the water to a boil first, then reduce down to a steady simmer and add your eggs.)
If you don't know how to poach an egg, watch this video. Isn't Alton Brown just so cute and geeky? He really knows the science behind food and I always learn something when I watch him on TV. For example, I had no idea that there was a "born on" date for eggs printed on the carton. Did you? (The only change I'd suggest to his method is cooking it less if you want runny yolks. I cook mine closer to three and a half minutes. I also don't use a thermometer - just bring the water to a boil first, then reduce down to a steady simmer and add your eggs.)
I hope everyone has a nice weekend! My friend Brent is coming to DC for her birthday tomorrow and I cannot wait to see her. Happy Birthday, Boo!
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