Vegetarian Eggs Benny in an Hour
After New Zealand (eating Eggs Benedict every single day for a week), I had to make it. Also, I have become OBSESSED with poached eggs. (Why would you eat eggs any other way?)
Why veggie eggs benny? Because! Roasted tom-ah-toes!
Ingredients (Serves 3)
1 Dozen Eggs
1 Loaf of Ciabatta Bread
3 tsp of Basil/Oregano/Rosemary
0.5 tsp Black Pepper
1/8 tsp of Cayenne Pepper
3/4 Stick of Butter
1/4 tsp of Sugar
1/2 tsp Salt
2 tsp Fresh Lemon Juice (don't use vinegar for poached eggs- lemon tastes better)
1 Cup of Mushrooms
Instructions - I recommend reading the pro tips (below) after you've read the recipe once.
- Slice ciabatta into toast-like slices.
- Brush with olive oil and toast in toaster or in a pan.
- Saute mushrooms in olive oil in a pan.
- Preheat oven to 450 degrees
- Chop tomatoes into fourths and place on a baking sheet.
- Sprinkle a pinches of oregano, basil, and/or rosemary on the tomatoes.
- Drizzle with olive oil.
- Keep the tomatoes in the oven for 25 minutes.
- Chop up chives finely.
For Hollandaise Sauce...
So for this you need a double boiler. A cheap double boiler can also mean a pot inside a pot (#ghettodoubleboiler).
- Melt butter in microwave.
- Fill pot with 1 inch of water and bring to a simmer, then lower heat to medium.
- Mix 3 egg yolks with 1 teaspoon of water and whisk. (2 minutes)
- Add sugar.
- Add egg mixture to second smaller pot and place in pot that is on the stove.
- Whisk the mixture for 3 - 4 minutes until creamy.
- Add melted butter, cayenne pepper, and 2 tsp of lemon juice to mixture and keep mixing. (1 minute)
- Serve immediately.
For Poached Eggs...
- Add 2 tsp of lemon juice to a pot of simmering water.
- Bring pot of water to be JUST BELOW a simmer. (Pain in the ass.)
- Swirl water pot so it's like a mini small whirlpool.
- Crack an egg in the center of your whirlpool.
- Keep the egg in the water for 3 minutes
- When you take the egg off, dry it off. It should feel as soft as the skin between your thumb and pointer finger. If it is too soft - release it back into the wild (the pot).
- Place egg on top of bread.
- Sprinkle chives, roasted tomatoes, and sauted mushrooms on top.
- Remove any floating egg whites on pot before adding second egg to whirlpool.
- You want a pot of water that is below a simmer for poaching eggs. NOT boiling.
- Your whirlpool of simmering water should be a light swirl - not a natural disaster.
- All of this is VERY time sensitive. Try to get the veggies and bread out of the way before starting the Hollandaise and poached eggs.
- The best way to do this is to have someone on Hollandaise duty and another person on poached eggs duty. If you happen to have another friend, make them deal with the veggies and bread.
- I just saved you a stick of butter in your Hollandaise sauce. You didn't need it. I promise.
And an added bonus...