Last summer a couple friends and I went up to Ann Arbor, MI (Muck Fichigan!) to visit another friend attending Dental school, for her birthday. The morning before we all departed she took us to this place called Afternoon Delight for Breakfast. One of my most favoritest things to get for Breakfast is eggs benedict, and they had three different kinds to choose from. I went with the veggie-style and instantly fell in love. But I had almost forgotten about this wonderful experience until I saw on my food calendar, that not only is today doughnut day, but also egg day!
Unfortunately I could not exactly remember which vegetables were used, and their menu just says “assorted”… so I called them up and asked! I’m not shy when it comes to making phone calls to ask a (sometimes silly) question. Growing up I tended to be the only one making the phone call to order pizza – apparently others thought the pizza man was scary? Anyway, ingredient list in hand I knew what I would be having for Breakfast today, for National Egg Day!
My Bearnaise sauce didn’t come out to the perfect consistency, mostly because I overheated the eggs yolks and neglected to whisk them for a moment. Seriously, you need to constantly whisk! Next time I might try the blender method. But the flavor was spot on, so I really couldn’t complain. It’s a weekday after all, I can give myself a little slack for cooking in the early morning!
1 Tbsp olive oil
1/4 cup chopped broccoli
1/4 cup chopped calliflower
1/4 cup chopped zucchini
Salt and pepper
1/4 cup reduced fat cream cheese
2 whole wheat English muffins, toasted
1 recipe Bearnaise Sauce (below)
- In a large skillet, heat oil over medium. Cook and stir the broccoli, calliflower, and zucchini for 5 minutes. Add salt and pepper to taste; cook and stir about 2 minutes longer or until the vegetables are cooked to desired doneness. Set aside.
- Heat a sauce pan with 2 inches of water to a simmer. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and
gently pour the egg into the swirling water. Repeat with the second egg (I poached two at a time).
- Cook the eggs for 2-1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute on a paper towel-lined plate.
- Spread 1 Tbsp of cream cheese onto each slice of toasted English muffin; top with veggies, egg, and Bearnaise Sauce. Serve seasoned with salt and pepper.
1/4 cup white wine vinegar
1/4 cup dry white wine
1 Tbsp minced shallot
1/2 tsp dried tarragon
1/4 tsp salt
1/8 tsp ground black pepper
3 egg yolks
1/2 cup hot melted butter
- Combine the vinegar, wine, shallots, tarragon, salt, and pepper in a small saucepan. Boil over medium-high heat until the liquid is reduced to about 2 tablespoons. Strain vinegar reduction into a large bowl; set aside.
- Bring several inches of water to a boil in a saucepan over high heat, then reduce heat to low or medium-low to maintain the water at a bare simmer. Whisk the egg yolks into the vinegar reduction, then place the bowl over the simmering water. Whisk constantly until the yolks have thickened and turned a pale lemon yellow color. The mixture will form ribbons when the whisk is lifted from the bowl. Once the yolk has reached this point, remove the bowl from the simmering water.
- Slowly pour the hot butter into the egg yolk mixture while continuing to whisk vigorously. Do not stop whisking until all of the butter is fully incorporated or the sauce will separate. Once finished, the mixture will have become a thick and creamy sauce. Serve immediately.