Easter Sunday Eggs in a Nest Benedict
JOIN US~ This Easter Sunday for a Champagne Brunch where we will be making a
Pine-infused French 75 Cocktail ~
(think perfumey—herbal-sweet resiny flavors from the pine needles combined with juniper earthy gin and sparkling grapefruit, topped w champagne and a lemon twist!)
&
Eggs in a Nest Benedict~
with a Horseradish-Hollandaise & poached eggs with a NZ-style beetroot relish on top ribboned Carrot-Sweet potato “nests” with smoked fish -or- crispy bacon.
TUNE IN to our LIVE! INSTAGRAM Feed on @van_damme_diaries this Sunday, 9am PT/Noon EST) to follow along as we celebrate the holiday and give gratitude together. Chef Meg will give her HOW-TO on this twisting combo of the classic French 75 & the Rhubarbarians Grapefruit Mimosa.
Ingredients you will need for the Cocktail:
Pine-infused French 75
-Pine needle tea (or substitute with your favorite tea— green, chamomile, licorice, ginger or juniper blends work well)
-1/2 cup water + 1/2 cup sugar
-Dry Gin
-Sparkling Grapefruit Soda (like Izze Brand, or if you have a soda machine at home— Make Your Own!)
-Dry Champagne
-1 Lemon
Image Rhubarbarians.com
Recipe for Eggs in a Nest Benedict
Yield: 2-4
Easter Sunday Eggs in a Nest Benedict
Prep time: 25 MCook time: 20 MTotal time: 45 M
A delightful dish with a Horseradish-Hollandaise & poached eggs, a NZ-style beetroot relish on top ribboned Carrot-Sweet potato “nests” with smoked fish -or- crispy bacon.
Ingredients:
- 1 Asian sweet potato aka Kumara
- 1 large organic Carrot
- 10 eggs
- 2 tbsp. flour (gf-flour, almond flour, coconut flour, or cornmeal)
- Fresh Herbs (Rosemary, Thyme, Oregano, Flat-leaf parsley, or combo)
- 1 cup unsalted Butter
- 2 tblsp. Lemon juice
- 2 tbsp. grated Horseradish
- Bacon or Smoked Salmon/Trout
- 1 tablespoon white wine vinegar
- Beetroot Chutney (see recipe)
- sea salt and cracked pepper
- Extra Virgin Olive Oil
Instructions:
How to cook Easter Sunday Eggs in a Nest Benedict
- To make the "Nests," heat a large cast iron skillet over medium-high heat and turn your oven onto a low/warm bake setting (325 F)
- In a medium-sized bowl, using a peeler, lengthwise peel the carrot and sweet potato into ribbons (I like to rinse my root veg and peel with the skins on). Crack in one egg, add the flour, a few teaspoons of oil, 1 tablespoon of lemon juice, some chopped fresh herbs (I love rosemary and oregano in this!), and 2-3 teaspoons of salt and pepper.
- Mix the ingredients together with a wooden spoon until nicely incorporated. Once your skillet is hot, using a 1/2 measuring cup, spoon your nest batter into the pan (~4 at a time) and cook 2-3 minutes per side (they will not be cooked all the way through and that's ok!). Remove onto a tray lined with paper towel to absorb the excess oil. Once all of your "nests" are cooked place them into the oven to finishing cooking slowly.
- Cook your bacon to your preference or if using smoked fish pull from the fridge and break apart into a small bowl.
- To make the Horseradish-Hollandaise sauce, melt the butter in a small saucepan over medium heat. Place 5 egg yolks and lemon juice in a blender; process until smooth. With the blender running, VERY gradually drizzle in hot melted butter until the sauce is thickened, about 1 minute (be careful not to add too much too quickly or your yolks will scramble). Scrape the butter mixture into a bowl; stir in the horseradish root and season with salt and pepper. Set aside (or keep in a double boiler on the stovetop low).
- For the poached eggs- Heat a medium-sized pot half-to-3/4 full of water over high heat until just under boiling, then turn the heat down to medium-high to maintain. Add a tablespoon of vinegar.
- Crack 4 cold fresh eggs into separate ramekins or small bowls. Using the whirlpool method, stir your water quickly in one direction until smoothly spinning around the pot. Pour in each egg individually into the center of the whirlpool (this will keep each egg nicely together with minimal feathering of the egg whites... if your egg whites begin to feather this is a sign that the water is not hot enough and/or the whirlpool was too weak).
- Turn off the heat and cover the pot to let the eggs poach for 5 minutes, unbothered.
- To Assemble: Place one or two potato "nests" onto a plate. Next, add a healthy helping of your bacon or smoked fish. Remove an egg with a slotted spoon, patting over a towel to absorb the excess water, then spoon gently on top of the bacon/fish. Fetch your Hollandaise sauce and spoon on top of your poached eggs. To finish, add a few spoonfuls of the prepared Beetroot Chutney and some additional chopped herbs. Serve immediately.
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