Eggs Benedict are a perfect brunch addition. With an easy preparation, the components can be completed up to a day in advance - leaving plenty of social time for you and your guests. The stackable meal can be served plated or buffet style. This dish can be presented in many different ways with the addition of zesty chorizo, salty cured Smithfield ham, or decadent crab cakes, making the average brunch get together fun and exciting.
- 8 Poached eggs (Can be poached up to a day in advance and reheated)
- (Optional) Assorted protein additions- Smithfield ham, sausage patty, chorizo, crab cake or even a veggie patty
- 8 cup fresh spinach
- 2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic or shallots
- Salt and pepper to taste
- 4 Egg yolks
- 2 tablespoon lemon juice
- 1 tablespoon water
- 1 cup clarified butter (clear liquid taken from separated butter)
- A pinch of salt
- A pinch of cayenne pepper
- 2 3/4 cup all purpose flour
- 5 teaspoon baking powder
- 5 1/4 tablespoon butter
- 2 teaspoon chopped chives
- 1 1/4 cup shredded sharp cheddar cheese
- 3 tablespoon melted butter (to be added separately)
- 3 cup cream
- 1 tablespoon melted butter (to brush atop biscuits prior to baking)
- 2 teaspoon salt
- 1/2 teaspoon cayenne pepper
For Sautéed Spinach:
- Heat olive oil. Add garlic or shallots and still until golden. Add spinach and sauté until wilted. Season to taste.
- Mix eggs, lemon juice, water, salt and cayenne pepper in a double boiler or medium sized mixing bowl set over simmering water, until frothy. In a gentle stream, mix in the butter whisking vigorously.
For Cheddar Biscuits- Step 1:
- Mix flour, baking powder, solid butter, chives, cheese, salt and pepper until butter is pea sized. Stir in melted butter; finish with cream. Knead the dough to bind, making sure the dough isn’t too soft – without over kneading.
- Roll out dough to 1 inch thick. Using a 4-inch ring, cut biscuits into circles and brush with butter. Place on a non-stick cookie sheet and bake at 375 for 16 minutes, turning the sheet tray 180 degrees half way through.
- Starting with the bottom half of the split biscuit add the meat protein followed by a spoon of spinach. Place the poached egg on top of the spinach and top with the luscious hollandaise.
David Craine has been fortunate enough to work in some of New York City’s most highly regarded restaurants during their formation, including Gotham Bar and Grill, Gramercy Tavern and Union Pacific. Craine learned at a young age the value of having access to local and seasonal items, due in part to his family’s backyard where they grew some of their own vegetables and herbs. As Executive Chef at BLT Bar & Grill at W New York – Downtown, he incorporates this passion for locally-sourced ingredients into the extensive New American menu