EGGS NEW ORLEANS
This recipe is a combination of three New Orleans poached egg dishes: Eggs Hussarde, Eggs Benedict, Eggs Sardou.
4 tablespoons olive oil
1/2 cup finely chopped onions
1/2 cup finely chopped mushrooms
2 finely chopped scallions
2 finely chopped garlic cloves
2 tablespoons flour
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup red wine
3/4 cup beef bouillon ( I use Better Than Bouillon)
1/2 pound baby spinach leaves
2 lemons, juice of and zest of one lemon
4 English muffins, halved
8 Canadian bacon slices (I use Wellshire Canadian Uncured Bacon)
3 large egg yolks
1 stick butter
Salt, dash of
8 large eggs, poached
* In a blender, add 3 egg yolks, 2-3 teaspoons lemon juice, dash of salt. Place 1 stick of butter, sliced into pieces, in microwave ready to heat at the last minute.
In a heated 10 inch skillet, add 2 tablespoons of the olive oil and sauté onions and shallots for about 2 minutes, then add mushrooms. When the onions are lightly browned and the mushrooms have given up their moisture, add flour, 1 finely chopped garlic clove, continuing to cook for another 2 minutes. Add 2 tablespoons of butter, 1/2 teaspoon salt and freshly ground pepper until mixture is browned (about 5 minutes). Add wine, bouillon and simmer over low heat until it becomes a gravy ( stirring occasionally for 30-45 minutes). Keep warm.
In another heated 10 inch skillet, add 2 tablespoons olive oil and sauté spinach, 1finely chopped garlic clove until just heated through and wilted. Add lemon zest and 1 teaspoon lemon juice. Keep warm.
Toast English muffins and warm Canadian bacon slices in a 400° oven; cover with aluminum foil and keep warm.
Poach the 4 eggs in a skillet with water filled half-way that is simmering, for about 4 minutes. (You might add a teaspoon of lemon juice which helps keep the egg white from separating. I use a mold that accomplishes that same purpose). Remove with a slotted spoon to drain the water. Keep warm.
Heat 1 stick of butter in the microwave for 30 minutes. Turn the blender (with the eggs and lemon juice) on low, and pour the butter in slowly until the mixture becomes a sauce (about 1 minute).
Assemble with 2 muffins on each plate with a layer of ham on top. Spoon gravy over the ham, top with sauteed spinach and generously pour the hollandaise sauce over the top. Sprinkle with the cayenne pepper. Serves 4 people with 2 portions per person. Can be doubled, tripled to feed a lucky crowd!