Eggs Benedict |homemade ham, poached farm eggs, red wine béarnaise, herb-scented soft roll
Recipe by Chef Daniel Stern
For 4:
8 Farm Eggs
8 Herbed, Soft Rolls, cut in half and buttered (at home you can use english muffins) and toasted
16 slices of country ham (we make our own, but use the best quality store bought you can find)
For the Red Wine Bearnaise:
1 shallot, minced
5 black peppercorns, crushed
1 sprig tarragon
1/4 cup red wine
1/4 cup red wine vinegar
2 egg yolks
softened butter or clarified butter as needed
Reduce the red wine over the shallot, peppercorn and tarragon; when almost dry add the vinegar and reduce by 2/3; allow to cool
In a stainless steel or copper mixing bowl mix the yolks and the reduction and 2 tablespoons of water with a whisk over a double boiler.
When the yolks increase in volume and are thick and creamy, begin to add the butter. Finish with some of the shallots and peppercorns and some fresh tarragon.
Poach the farm eggs in acidulated water. Grill the ham slices and place on the toasted rolls; top with eggs and bearnaise. Serve with breakfast potatoes or salad or fruit.
Panzanella| tomato + watermelon
For 4:
2" thick slice of red watermelon
2" thick slice of yellow watermelon
each marinated with a little sugar, salt and raspberry vinegar (can substitute sherry if need be)
2 roma tomatoes and 1 yellow tomato, peeled, seeded and cut into petals
Upland cress
homemade croutons from baguette or other dense white bread, rubbed with basil and garlic
Fresh mozzarella if so desired (we use homemade string cheese)
Marjoram and basil leaves
Raspberry vinegar
Extra virgin olive oil
Maldon Salt
Marjoram Oil (optional)
Cut the watermelon into cubes, toss the tomato petals, watermelon and croutons with olive oil, vinegar, fresh herbs, cheese, salt and pepper. Let the croutons absorb a lot of the liquid.
Arrange nicely on a plate, toss the cress with seasoning and garnish the plate with cress and marjoram oil and some of the vinegar. Sprinkle with maldon salt.
