Ah yes… 2020 is officially here, and everyone has begun the ambitious journey down their list of “New Year’s Resolutions”.
You hear a lot of people try the “New Year, New You” pitch, but what was wrong with the old you? Can we just go with a bigger, better and brighter YOU… I think we can…
So how do I kick off the New Year in my home.. here is my favorite New Year’s recipe, and like me it’s bigger, better and brighter! Now remember recipes are just your thoughts, ingredients and personality in a dish, make every recipe you come across yours, by adding a little bit of you, your story, your journey, your life…
Growing up, I was never introduced to these wonderful dishes; they have become such a part of how I like to cook today, using the freshest ingredients available to me. As much as I love the original “Eggs Benedict”, I had to make a more dramatic, over the top, sexy and you own it, tantalizing, mouth- watering version of this classic… with respect to its staple ingredients that make it a “ Benedict.”
There are “Egg Benedicts” and there is my “Caprese Benedict”. What is this uber sexy dish? Well it’s a gorgeous stack of heirloom tomatoes, fresh burrata cheese, fresh basil, a perfectly poached egg and a silky hollandaise all on top of a buttered toasted sweet Hawaiian bread bun… delicious I know. Want to kick it up a notch, swap out the Burrata cheese with Applewood smoked thick-cut bacon, lump crab or a poached lobster tail.. OMG! Lobster and crab will require a sexy stiletto, I am afraid your Stand Smith adidas wont due.
This simple yet elegant dish, can transform itself into so many different colors, textures and tastes. This is one dish you can personalize for your family and guests. It can be served as breakfast, brunch or lunch or a late night sexy snack for two.
With its colorful presentation, light layers and flavors that just pop in your mouth, make this Caprese Benedict your signature brunch item. While reading the introduction trying using your strongest British accent. It makes my story sound so much more elegant.
For me, making any dish must be paired with the perfect attire, that’s right ladies and gentlemen, we are bringing sexy back to the kitchen this year, especially with Valentine’s Day just around the corner. Share with me your version and outfit! Gentleman you can dress up or down… we prefer down!
For my super sexy anytime dish, I’m thinking a tight pair of rear enhancing jeans, a colorful lace bra, be bold, go for the green, blue, green yellow or pink under a tight white tank top or your boyfriends oversized T- shirt that you can tie in a knot, on my feet either Addidas or Allbirds. Hair in a messy bun and big gold hoops, bright lips and a delicate perfume, nothing to over-power my delicious dish, can you picture this, good, now the dish!
1.Buy the tomatoes, bread and basil the same day for a more fresh taste. With the plump tomatoes, make sure you by what is in season, heirloom’s would be best if you can find some juicy beautiful one sin season. Remember you want the sweetness of the tomatoes to burst in your mouth with bold flavor so smack them with a kiss of “fluer de sal,” fancy word of sea salt!
2, You may use the original English muffin if you wish or any other rustic bead that will hold up to these textures and not chip your tooth, I love the sweet Hawaiian buns
Your choice of bread for the base
Finger licking silky Hollandaise:
- 5 egg yolks
- 1 lemon, juiced
- 2 tablespoons water
- Pinch cayenne
- 1 pound hot, melted butter
- Extra-virgin olive oil
- 2 4 oz balls of burrata cheese in water ( burrata is a ……..cheese)
- 1 cup of fresh basil chiffons and a few sprigs for garnish
- 3 large heirloom tomatoes
- 2 tablespoon chopped up sundried tomatoes
- 2 tablespoons heavy cream
- Salt and freshly ground black pepper
- 1 tablespoon white vinegar
- 8 large eggs
Cut the heirloom tomatoes into 4 sliced circles each giving you 12 slices
Cut the burrata cheese into 4 slices each giving you 8 slices
Divide buns into 2 and then slice open, brush with melted butter and throw on grill or frying pan
Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
Meanwhile, make the Hollandaise.
Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish. Season with salt and pepper
Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
Meanwhile, get yourself 4 serving plates and put 1 buttered bread half on each plate. Start by spooning some of the sauce on the bread and then place a slice of tomato sprinkle of basil a drizzle of olive oil, and repeat till you have 3 slices of tomatoes and 2 slices of burrata and finally, remove the poached eggs with a slotted spoon and place on top of the tomato and basil chiffons. Spoon the warm hollandaise sauce over and garnish with a basil sprig
This dish pairs well with red satin slippers with feathers of course!