There’s a long list of foods I refused to eat as a kid. Anything egg related was number 1, followed by anything pickled, any type of white sauce or any food white sauce had touched, cheese and much much more. Oh how the times have changed. While I still won’t touch mayo or alfredo, I’ll eat virtually anything (but I can taste cilantro from a mile away so for the love of God, keep it to yourself).
As I matured into a health conscious individual and began consuming eggs in various forms, I maintained my doubts about the poached egg. Never once until a few weeks ago did I think I’d be a poached egg eater; and hollandaise sauce? Please. Nevertheless, during an unexpected trip to a neat little café/bakery in Pinedale, CA called the Sugar Shack, I became a believer all in one sitting. One day poached egg smoached egg, the next day, poach me please. The California eggs Benedict I ordered at the Sugar Shack had a thick slice of tomato, avocado, a few strips of bacon and everything was placed so beautifully atop an English Muffin. The creaminess to the egg yolk is what really got me hooked. At the point of eggs Benedict and Julia intersection, I knew it, I just knew it. I would be an eggs Benedict connoisseur.
I chose to make a homemade savory quinoa flour bread (recipe is still being perfected, so stay tuned) in place of the English muffin. I also used a few slices of smoked Diestel turkey and added adobo sauce to the Hollandaise for a little extra flavor and some spice. MexiCali Eggs Benedict, that’s what I’m calling it. For really honing in my Benedict skills from zero to “expert” I’ve got to hand it to myself on the MexiCali E.B. Try it, even if you don’t like eggs. Even if Hollandaise sauce gives you the heebie jeebies. It will please.
MexiCali Eggs Benedict with Adobo Hollandaise SaucePrint
For the Adobo Hollandaise Sauce
- 4 egg yolks
- 1 tablespoon Meyer lemon juice
- 1/8 cup lukewarm water
- 4 tablespoons melted butter
- 2 teaspoons adobo sauce
For the Eggs Benedict
- 2 English muffins or bread of your choice. I used homemade quinoa bread will post recipe later!
- 4 eggs
- 1 - 2 tablespoons distilled white vinegar
- 2 slices Smoked Diestel Turkey (or ham)
- ½ avocado
- 2 slices thick heirloom tomato
- Adobo Hollandaise Sauce to taste
To Prepare the Adobo Hollandaise:
Crack the eggs and strain the egg whites into a container to be saved to use for future endeavors (such as an omelet or scramble). Place all egg yolks in a saucepan and using a whisk, beat the eggs thoroughly. Over medium-low heat, add the 1/8 cup of lukewarm water a little at a time, whisking vigorously. Allow the mixture to very slowly come to a frothy bubble, but making sure not to cook the eggs. Add the lemon juice and continue to whisk vigorously until mixture increases to about twice its original volume. Slowly add the melted butter in a continuous stream and continue to whisk. The mixture should become thick and creamy. Once the hollandaise sauce is finished, remove from heat and add the adobo sauce. Stir until combined and set aside to pour over your eggs benedict.
To Prepare the Eggs Benedict
- Start by poaching the eggs. In a pot or sauce pan, bring at least 4 inches of water to a near boil. If you’re not sure whether the water is hot enough, bring it to a full boil and then lower the heat just slightly until it is no longer boiling. If the water is not hot enough, you will have trouble getting your eggs to cook.
- Add two tablespoons to 1/4 cup of distilled white vinegar to the hot water. The vinegar helps the egg whites stay together so if your egg whites begin seperating from the yolk and floating around when you crack your first egg, simply add more vinegar. You won't taste the vinegar in the egg. Carefully crack the eggs into the hot water. Allow them to cook about 3 to 4 minutes. Using a slotted spoon, remove the eggs from the hot water and place on a plate.
- Heat a few thick slices of Diestel smoked turkey in a skillet to get the meat hot and slightly crispy. Layer the bread, turkey, tomato, avocado and place two poached eggs on top with desired amount of hollandaise sauce.