I love the idea of eggs benedict: poached eggs stacked on top of an array of interesting ingredients that differ from place to place. And I know the Hollandaise is really what makes the Benny the Benny, but never been a big fan of the stuff and well, by now you know this blog does not condone eating gluten, so there goes the english muff.
I replaced the english muffin with butternut squash planks and instead of hollandaise, I just buy kick ass eggs from a local farm. You know the ones with yolks so bright and rich they could kick hollandaise arse in a flavor fight.
The history of the benedict has conflicting origins, but regardless it has become a staple on any brunch menu and I have a new found love for this BS Benny.
BS (butternut squash) BENNY
serves 2
THE GOODS.
1 medium butternut squash (more lanky then squatty)
Coconut Oil
4 Slices Sunday Bacon
1 Small Shallott (sliced thin)
1Jalepeno chopped (I used 1/4 of it)
1 medium Tomato sliced thin
Fresh Spinach
4 LOCAL eggs (otherwise, flavor will not be as rich)
salt/pepper/other spices you like
THE HOW.
1. cut the butternut at the neck
-where it starts to bulge. only use the lanky part of squash
2. Slice the skin off and cut horizontally into 1/4"planks
3. Heat a skillet and add coconut oil
-make sure it is high heat oil
4. lay the planks evenly across the skillet and cook both sides on med/high until tender
5. Remove and add bacon slices
-you can also cook them in another skillet at the same time.
6. add shallots and cook until caramelized
7. poach eggs leaving yolk runny (this is your sauce)
-you can also cook sunny side up if you are not into poaching
season planks/eggs with salt/pepper/spices to taste
TIME TO STACK
BOTTOM: 2 BS planks side by side
spinach
tomato
bacon
egg
shallots
jalepeno
season w/ salt pepper +hot sauce if you are feeling sassy
REPEAT ON SECOND PLATE
-if you have leftover materials make a stack sans egg (yummy)
Don't forget the Coffee!
No comments:
Post a Comment