Eggs Benedict Without Bacon

Œufs Bénédicte Sans Jambon

Serves 2

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Here is a recipe for Eggs Benedict without Bacon that is perfect for an Easter or anytime weekend brunch. While our version somewhat differs by holding the bacon and substituting homemade French boule bread in place of the customary English muffins, Eggs Benedict with or without Canadian bacon, goes along beautifully with simply steamed asparagus in season and a chilled bottle of Chardonnay wine.


INGREDIENTS

•• Hollandaise Sauce ••

3 egg yolks

1/3 cup cold water

1 tsp freshly squeezed lemon juice

3 tbsp butter

•• Poached Eggs ••

2 eggs  (1 per serving)

1 tsp white vinegar

salt pepper to taste

freshly chopped cilantro or parsley

OTHER RECOMMENDED INGREDIENTS

•• Boule Bread ••

•• Steamed Asparagus ••

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PREPARATION

•• Hollandaise Sauce ••

••  In a cold saucepan, combine 3 egg yolks, 1/3 cup cold water and 1 tsp of freshly squeezed lemon juice. •• Using a medium whisk, mix well until you observe a smooth sauce. •• Over a low heat, continue to whisk until the sauce thickens to a sabayon or near custard and frothy-like consistency.  •• Add 3 tbsp of butter and remove from the heat but continue to gently whisk as the butter softly melts. •• 

•• Poaching the Eggs ••

•• Crack and place each egg in a separate short drinking glass or custard bowl. •• In a medium sauce pan, add 1 tsp of white vinegar and bring to a medium boil. •• Gently introduce the egg into the water. •• As the egg white begins to detach and disperse from the yolk, use a spatula or slotted spoon to gather back the egg white, surrounding and encasing the yolk with the white for approximately 2 – 2 1/2 minutes. •• Another method to poaching multiple eggs at once, is the use of egg poaching cups•• Individually slice and lightly toast the boule bread in a warm oven. •• Arrange the toasted boule on serving plates. •• Place the poached eggs on top of the toasted boule and drizzle with generous spoonfuls of the velvety hollandaise sauce. •• Garnish with freshly chopped cilantro or parsley. •• Serve with an accompaniment of freshly steamed asparagus in season and drizzle with more of the hollandaise sauce, if desired. •• Pair this delicious dish with a glass of chilled Chardonnay or a festive glass of champagne. ••

•• Happy Easter ••

•• Joyeuses Pâques ••


 

A Salad of Various Ingredients

Salad Variée

Serves 2

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INGREDIENTS

1 large red potato

A generous handful of fresh string beans (haricots verts)

1/2 large sweet onion

1 garlic clove

1/2 medium size zucchini

4 hard boiled eggs

1/4 fresh lime or lemon

1 tbsp butter

1 tsp salt

salt and pepper to taste

dash of nutmeg (optional)


Translated into English, Salade Variée means “varied salad”.  So be a little daring and get creative with various combinations of healthy ingredients that blend well together in both taste and presentation!


PREPARATION

•• Begin by peeling the skin from the potato and slice into bite size cubes. •• Place the potato cubes in a large bowl and rinse until the bowl water runs clear, removing all excess of starch. •• Using a sauté pan, evenly situate the potato cubes, cover generously with water and bring to a boil over a high heat. •• Once at the full boiling point, immediately reduce to a medium/low heat and add one tsp of salt. •• Cover with a lid and cook for about 5 – 7 minutes or until you have observed that the potatoes are cooked but firm. •• Drain into a colander and set aside. •• While the potatoes are cooking, prepare your green beans by snapping off and discarding the ends. •• Wash and steam the green beans in pan for 3 minutes then drain and set aside. •• Clean and dice your zucchini into bite sized pieces then set aside. •• Prepare the hard boiled eggs. •• Once cooked, set aside in a bowl filled with cold water. •• Peel half of the sweet onion and a garlic clove, then slice and dice into small pieces. •• Using the flat of your knife, crunch the garlic with a pinch of salt. •• In a sauté pan, combine the onion and garlic with 1 tbsp of olive oil. •• Over a medium/low heat, allow the ingredients to sweat for approximately 4 minutes. •• Add the potatoes, zucchini along with a dash of nutmeg and sauté over a medium heat until golden brown, not burned. •• Add the green beans along with a tbsp of butter, gently mixing all the ingredients until the butter is fully melted. •• Remove the sauté pan from the heat and arrange the salad on a serving platter. •• Remove the shells from the cooled, hard boiled eggs. •• Slice the eggs into halves or quarters, as preferred and decorate the top of your Salade Variée. •• Drizzle a few drops of olive oil, freshly squeezed lime or lemon juice, salt and pepper to taste and serve this dish, slightly warm.•• 

•• Voilà!••