English muffins are the traditional way to do the eggs benny but let's get creative here. I hope you like my cornmeal cakes or polenta muffins (you choose which name sounds more appetizing). I know bennys are usually go-out-to-your-favorite-breakfast-joint type food. Not many people want to make them but I think these will get you in the mood to brunch at home .
The hardest part is the poached eggs themselves. But follow my poached egg recipe. If you are too afraid to do them I understand your fear as I also have felt the same "What? I just put the egg in boiling water and it magically forms into a composed egg delight? No way!" It is a little tricky but not that hard. I made these with little polenta muffins and topped them with my "Fauxlandaise". My easy, less fatty hollandaise. And it is a FLAVOUR BURST.
3 cups milk
1/2 teaspoon salt
3/4 cup cornmeal
1 tablespoon butter
1/2 cup sliced sundried tomatoes
2 tablespoons pesto
1/2 cup goat cheese cut into small 1/4 inch chunks
Pepper to taste
Yield: This recipe is for 4-8 muffins or portions. The polenta yields approx. 12 muffins so it is up to you how many eggs you would like to consume.
Bring the milk to a boil in a medium saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the salt, and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps. Cover and cook, stirring the polenta with a wooden spoon about once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 25 minutes. Stir in the butter, pesto, tomatoes and pepper to taste. Remove from heat and one at a time drop 2 tablespoons of polenta into an oiled 12 serving muffin tin.
Place 3-4 pieces of goat cheese on top and top with 1-2 more tablespoons so goat cheese is just covered. Let sit approx. 20 minutes until polenta has solidified.
Once polenta has formed into the muffin mold place in a 300 degree oven. Just before poaching your eggs remove from oven and flip onto a large baking sheet and the muffins should easily come out.
Top the muffin/cake with a poached egg and a tablespoon of my fauxlandaise (see recipe).
Serve with a rustic baguette and arugula salad or accompaniment of your choice.
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