Scrambled Gregs

We invited some friends over for brunch yesterday and I decided to prepare one of my morning favorites -- Greg's Benedict. I made Eggs Benedict for the first time a few years ago, having enjoyed it a couple of times at a neighbor's house. I wanted to make it unique somehow, so after scouring the pantry for something unique, I came out with wasabi. The wasabi adds a great Asian punch to an already flavorful sauce. Here is the recipe up with which I came... (Read on past the recipe for the rest of the story.)


Greg’s Benedict

6 large eggs
3 English muffins or biscuits, sliced in half
ham, bacon, Prosciutto, or Canadian bacon

Wasabi Hollandaise sauce:
6 egg yolks
3-4 tablespoons fresh lemon or lime juice
1/2 cup melted butter
wasabi powder to taste (start with 1 teaspoon and kick it up from there according to taste)

Poach the eggs. Drain and set aside, preserving the hot water to reheat the eggs.

For the sauce, in the top of a double boiler combine the melted butter, citrus juice, and wasabi powder. Remove from heat until warm, and stir in the egg yolks one at a time, stirring constantly to prevent the yolks from becoming scrambled. Return to slow heat to thicken the sauce. Adjust seasonings to taste.

Briefly submerge the poached eggs in the preserved water to reheat. Quickly dry on paper towels.
Stack the bread, pork, and poached eggs.
Top with Hollandaise.


And herein lies the scramble... You have to let the hot butter-lime-wasabi mixture cool substantially before adding the egg yolks, and then reheat the mixture slowly to thicken.

Live. Learn. Enjoy.