Egg Benedict ~ Green Woods Inn style
The best you never had!
This recipe provides a unique experience and arguably the best Egg Benedict you will ever have for breakfast. It is served with sautéed portabella mushrooms and herb-seasoned tomatoes on Rosemary focaccia bruschetta. The sauce is not the traditional hollandaise sauce but a tangy, much lighter (and better for you), home made concoction. Serves 8
12 oz. Portabella (or cremini) Mushrooms
1 fl.oz. white wine
1 tbsp good soy sauce
8 slices focaccia (if possible Rosemary and Sea Salt)
3 med – large tomatoes
1-2 tsp fresh mixed or dry herbs (fines herbes assortment)
3 garlic cloves
1 tbsp Balsamic vinegar
½ cup (approx.) extra virgin olive oil
4 English muffins
4 tbsp (heaped) mayonnaise
4 tbsp (heaped) Balkan natural yogurt
1 tsp English Mustard powder
400g shaved Black Forest Ham
3 tbsp butter
2 tbsp grated fresh Parmigiano-Reggiano cheese
Sautéed Portabella (or Cremini) Mushrooms
Heat olive oil, butter and a splash of soy sauce in a pan and grate in one or two garlic; heat gently. Slice the mushrooms and add to the pan. Sautee until golden brown. Add the 1 fl.oz. wine and simmer for a few minutes more and the wine reduced by half.
Rosemary Focaccia Bruschetta
Slice the Focaccia about ½” thick and toast lightly
Rub the toasted bread with a fresh garlic clove
Brush the bread with extra virgin Olive oil and sprinkle lightly with course sea salt. Bake in the oven at 300 degrees for 10 minutes just before serving
Herb-seasoned Tomatoes (the herbs used can vary with the seasons)
Using the best tomatoes you can possibly find, slice or dice the tomatoes sufficient for one to two tablespoons per person. Season the tomatoes using dry and/or fresh herbs, pepper, extra virgin olive oil, and a drizzle of balsamic vinegar (only add salt just before serving)
(Tip – In mid winter when the tomatoes are not our wonderful locally grown varieties warm the tomatoes mixture in the oven just before serving) Don’t forget to add the salt!
Take half an English muffin per person; butter the cut side and place face down on a hot pan until golden brown.
Using approximately 50g /person of shaved ham, (I hand cut my own shaved ham, but it is fine to used ready shaved ham) chop across the ham into fine strips. Sautee gently in butter for fifteen to twenty minutes turning to ensure all the ham is covered and the ham cooks through.
Poach one egg /person (tip – poached eggs may be left in the hot poaching water for several minutes before plating – just remove from direct heat)
Green Woods Inn sauce (simple yet amazing)
Four table spoon mayonnaise
Four table spoon natural yogurt
Mix mustard powder into a smooth paste with a little cold water (one teaspoon /eight people – don’t overdo this)
Mix together and place in heat proof container and place in an oven at 285 degrees for 15/20 minutes.
Pre-warm the plates to maintain temperature. Place the bruschetta and the muffin on the plate. Top the muffin with the shaved sautéed ham and then the poached egg. Top off the egg with the sauce and dust with grated Parmesan cheese & smoked paprika.
Place the mushrooms on one end of the bruschetta and the tomatoes on the other end. (picture shows with home made croutons but its optional)
Dust as required with grated Parmigiano-Reggiano (mostly over the egg) and serve.