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Green Eggs and Lamb Benedict.

On Sunday, April 15th we celebrate Easter and “National Eggs Benedict Day”, and we here at Boca Grove like to cover all our bases and give you one recipe for the price of two. Executive Chef Dominick Laudia has channeled his inner Dr. Suess and brought it up a level with his “Easter Green Eggs and Lamb Benedict with Sweet Potato Home Fries” for you and Sam-I-Am.
 
For the Benedict:
4 each                   Toasted English Muffin Halves
4 each                   Grilled or Broiled 2 oz. Lamb Patties
4 each                   Poached Eggs
 
For the Caramelized Pear:
1 each                   Pear, Peeled and Sliced
½ cup                    Sugar
 
Method:
Toss pears in sugar.
In a hot skillet cook pears until lightly browned in color.
 
For the Dill Hollandaise:
3 each                   Egg Yolks
1 tbsp.                   Lemon Juice
½ cup                    Melted Butter
Dash                     Tabasco
2 oz.                     Chopped Fine Dill
As needed             Salt and Pepper
 
Method:
In a blender add the egg yolks and lemon juice.
Blend for 5 seconds.
Slowly pour in butter until thick enough to coat the back of a spoon.
Add the tabasco, dill and season to taste.
 
To Assemble:
Place toasted English muffin on a plate.
Top with pears, lamb patty and poached egg.
Top with hollandaise sauce.
 
For the Sweet Potato Home Fries:
1 each                  Sweet Potato, Cooked, Peeled and Sliced
1 oz.                     Diced Peppers
1 oz.                     Diced Onion
As needed             Salt and Pepper
 
Method:
Sauté onions and peppers until soft.
Add potato and sauté.
Season to taste.
 
To Assemble:
Place toasted English muffins on a plate.
Top each muffin half with pears, lamb patty and poached egg.
Top with hollandaise sauce.
Serve with sweet potato home fries.
 
A childhood classic just came to life for an elegant Easter breakfast.         
 
Posted: 4/14/2017 4:14:02 PM by Heather Dupree | with 0 comments