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Tuesday, June 12, 2012

Eggs Benidicto : )

Eggs Benedicto is my garlicky Mediterranean version of Eggs Benedict : ) I used wilted arugula instead of asparagus and Garlic Rubbed Bruschetta instead of English Muffins, then I topped it with an Aioli (Garlic Mayo) instead of a Hollandaise.
Ingredients (4 people)
8 eggs
4 large slices Italian bread
1/2 pound or less arugula
olive oil
2 garlic cloves (1 for the bread and 1 for the arugula)
2 egg yolks large (Pasteurize your eggs in the microwave for safety: see how here!)
1 garlic clove
3/4 cup olive oil
juice of a lemon
1/2 teaspoon Dijon Mustard
Make your aioli and place in fridge to chill and allow garlic to infuse it. Here is how:
  • Place the lemon, garlic, mustard, eggs, and salt in a blender and blend to mince up garlic and beat up eggs.
  • Now here is the main thing: add oil in small drops allowing each drop to blend in completely  before adding the next while the blender is running on high.
  • Once you are about 3/4 done you can add the oil faster.
 Now you can make your bruschetta by toasting your bread and then rubbing the raw garlic all over. Add some olive and salt and set aside.

Next, you  wilt your arugala by heating up olive oil and the other garlic clove crushed (not minced or chopped) and saute just until wilted. Add salt to taste and cover setting aside to stay warm.

Poach your eggs: heat water and a splash of white vinegar up in a large pot to a boil, lower to a simmer, crack and add your eggs, you can cook a few at a time but not too many (some people crack their egg into a bowl and slide them in) as soon as you add the egg to the low simmering water take a spoon, gently nudge the egg whites closer to their yolks.
Immediately cover with a lid and turn off the heat. Don't disturb the egg/eggs once you have put it in the water! 
Now build your Eggs Benedicto by placing the warm arugula a top the bruschetta, then 2 eggs and a drizzle of the ailo!
I served this with a chilled crisp white wine.

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