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Monday, April 12, 2010

Roasted Red Pepper Eggs Benedict with Hatch Chile Hollandaise & Fried Tortillas

I love breakfast for dinner. Internet Cooking Boyfriend? Not so much. {Apparently he doesn't believe in letting his taste buds have fun.  That's my interpretation anyway.}  However, I think I may have found the exception to the rule with this take on eggs benedict. First and foremost, I would never make this for breakfast. Why? Because it involves too much coordination. I can barely get out of the bed in the morning, let alone pull off a juggling act in the kitchen. If you decide to start your morning this way, I can only advise that you proceed with caution and many cups of coffee in rapid succession.

The second, and perhaps more telling, reason why this eggs benedict makes a great dinner, is because it doesn't feel breakfast-y. No scrambled eggs. No bacon. No English muffin. Moral of the story is that the standard cues that make you think of an old-fashioned breakfast are nowhere to be found, making this a different {and ICB approved} dinner recipe.

Le post script: I realize labeling this as "brunch" goes against everything I just said. My OCD wouldn't let me store it in another category. Sorry.

Ingredients:

1 Hatch chile
4 Tortillas
4 Red peppers
4 Slices thin Prosciutto
4 Eggs
1 Stick of butter
3 Egg yolks
Olive oil
Kosher salt & pepper

Instructions:

Preheat the oven to 400 degrees. Wrap the hatch chile in aluminum foil, and allow it to roast for 30 minutes. Once it's done roasting, place in a plastic baggy and let it steam for another 30 minutes. Once the chile has cooled down, simply peel off and discard the skin, cap, and seeds. Give the chile a rough chop and pulse it in a food processor until it has a sauce-like consistency.

Leave the oven on, and add the red peppers to a baking tray, drizzling them in olive oil. Roast for about 30 minutes. After the peppers have been removed from the oven and cooled, slice them in half and set aside.

Filling up a large saute pan with an inch or two of olive oil, turn the pan up to medium high heat. Submerge each tortilla in the oil for a few minutes on each side until the tortilla becomes golden brown and crisp. Repeat with all tortillas, place them on paper towels to drain out the excess oil.

In a sauce pan on medium heat, melt one stick of butter. After the butter is completely melted, reduce the heat. In a small mixing bowl, beat the egg yolks together. Removing the sauce pan from the heat, pour in and whisk the egg yolks and pureed hatch chiles into the butter. Voila. You've got your hollandaise. If you are noticing small clumps, that means the eggs have cooked. Whisk in a tablespoon or two of cold water if that's the case - or in a worse case scenario - you have to save it by straining it through a sieve. Leave the hollandaise on low heat while you complete the last step. (Yes, we are almost there.)

To poach your eggs, fill a sauce pan with a few inches of water - just enough room to cover the eggs. Bring to a consistent simmer. Roll in the eggs {with shell and everything} into the pan for about 10 seconds. This is to prevent the eggs from not sticking to itself during the poaching process. Remove the eggs and set aside. Now, whisk in a tablespoon of white wine vinegar...and whisk a few more times to get some movement going in your water. At this point, crack open and add the eggs to the water. Using a rubber spatular to guide the whites to encircle the egg yolks. Simmer for about four minutes and remove from the sauce pan.

Assembly time. Add the crispy tortillas to a plate, then add the roasted red peppers. Fill each pepper with a slice of Prosciutto, then ladle in one poached egg, then top the whole thing off with some hatch chile hollandaise and a little salt and pepper to taste.

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