Monday, December 15, 2008

December 15 - PHILADELPHIA - Brekkie Break

Just wanted to keep you readers posted - I'm back from Oz and will (I swear) have more posts to share about the trip. Of course I've been tremendously busy since I got back (late Friday) - buying gifts, working shifts, and signing a lease to a killer apartment. My mom also threw her back out, so in the midst of all this I threw together (an Aussie inspried) brekkie this morning:

Julie's Brekkie Stack - Honey Wheat Toast topped with Caramelized Onions, Poached Eggs, Truffled Meyer Lemon-Yogurt Hollandaise, and Grana Padano
2 slices Honey Wheat Bread, cut in half or 2 English Muffins, split
Dash of White Vinegar
4 Eggs
Caramelized Onions (recipe below)
Meyer Lemon-Yogurt "Hollandase" Sauce (recipe below)
Shaved Grana Padano, or any other firm, aged cheese
Truffle Oil

Fill a small-medium sized saucepan with water, until it's about 2/3 full. Bring to a boil. Meanwhile, start making the caramelized onions.

Caramelized Onions
olive oil
1 sweet onion, sliced into thin rings
1/4 tsp salt
dry sherry (optional)
1-2 tsp sugar (as desired)

Heat olive oil in a frying pan over medium heat. When hot (the oil will move loosley around the pan), add the onions and salt. Cook until beginning to brown, then lower the heat to medium-low. When the saucepan of water is boiling, start making the hollandaise sauce.

Meyer Lemon-Yogurt "Hollandaise" Sauce
2 egg yolks
6-8 tbsp plain yogurt (I used Pequea Valley whole milk)
1 tsp dijon mustard
1/4 tsp salt
1/2 tsp grated meyer lemon rind
drizzle of honey (if desired)
dash hot sauce

Bring the water to a simmer. Meanwhile, combine all ingredients in a glass bowl and put atop the simmering water. Cook, stirring constantly. Once the sauce begins to thicken (8-10 minutes), you want to finish your onions - add the sherry and sugar to the onions and increase the heat to medium. After about 12-15 minutes, your sauce should be thickened, and therefore finished. Reserve water at a simmer on the stove and remove the sauce, keeping it warm (I put it on the toaster oven). Back to the onions - when the alcohol is mostly evaporated, turn the heat back down to low to keep warm.

Put the bread/muffins in the toaster and cook as desired. Meanwhile, add a dash of vinegar to the water (it helps with poaching). Crack one of the eggs into a small bowl or ramekin. Stir the water in a circular motion, creating a whirlpool. Carefully add the egg to the center. Quickly crack the other egg and add. Cook 3-5 minutes, or until set as desired. Remove with a slotted spoon, reserve, and continue with the other eggs. As the last two cook, start plating. Add the two halves of bread (or split muffin) to each plate. Top with caramelized onions and poached eggs (the last two should be coming right out of the simmering water). Spoon on the hollandaise and drizzle with truffle oil. Scatter grana padano atop and serve immediately.

So cheers - and more tales from down under to follow!

1 comment:

scottst said...

I'm really hungry and this looks really good and kind of fun to make and I love eggs and cheese and I'm very hungry and I'm at work and I can't eat until lunch time but I'm very very hungry.

Can you FedEx me one of these?

Thanks Julie!! - S.