Sandwich Sunday

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Arizona Benedict  //  

When I was a kid I loved buffets.

Wait – let me start over.

When I was a kid I FRIGGIN’ LOVED buffets! I have no idea why. Saturday nights pre-Sunday-buffet were like Christmas Eve. There must have been something about an endless river of self-serve pig fat, Fruit Loops, and orange juice that appealed to the insatiable appetite of a ten-year-old.

To me, eggs Benedict has and always will be the stick by which a buffet is measured. It’s the ultimate in brunch fare. It was the buffet gift that ten-year-old Me would fall asleep dreaming about.

Now that I’m all-grown-up (ha!) I get to wrap my own gifts on occasion. This is the Benny I always asked for yet never received. Salsa Verde instead of Hollandaise. Crispy prosciutto – or Serrano ham, if you want to be extra trendy – instead of Canadian bacon. Layer the whole thing with avocado, roasted heirloom tomatoes, and real poached eggs and you’ve got a “Benedict” that’ll have weird ten-year-olds drooling in their sleep. Well, that, or a group of “grown-ups” singing your praises. Either way: tasty.

(For what it’s worth I now associate buffets with hangovers, fantastic air-conditioning, and the wonderful, rhythmic chime of slot machines – aka Las Vegas. I still love the buffet… I just love it differently.)

Arizona Benedict

Serves 4 (2 mounds of goodness each)

  • 4 English muffins, halved and toasted (Live in Phoenix? Go get LGO’s version – the best.)
  • 8 slices prosciutto, or Serrano ham
  • 8 eggs
  • 2 medium heirloom tomatoes, sliced ½” thick
  • 1 large avocado, peeled and sliced
  • 1 recipe Roasted Salsa Verde
  • Salt & pepper
  • Olive oil
  • Pinch of cumin
  • Pinch of paprika, for finishing
  1. Preheat the oven to 425 degrees. On a sheet pan, arrange the slices of tomato and prosciutto (folded into circles about size of the English muffin). Drizzle the whole thing with a little olive oil and season the tomatoes with salt, pepper, and a pinch of cumin. Bake until the tomatoes are just roasted and the prosciutto is crispy, ~10-12 minutes.
  2. Meanwhile, toast the English muffins and poach the eggs. Use an egg poacher (good), French egg poacher (better), or pot of simmering water (classic).*
  3. To serve, place two halves of an English muffin on each plate, cut side up. Then, pile on to each 2-3 slices of avocado, one slice of the roasted tomato, and one slice of the crispy prosciutto.
  4. Top each benedict with a poached egg, a couple spoonfuls of the warm salsa verde, and a sprinkling of paprika.

* There are a couple of tricks to it, but when done correctly nothing beats a classic poached egg. It really makes a difference. In the future I’ll share my technique.

Listening to:

Posted by Chris on 9/21/12 in Breakfast Eggs

3 Comments

  1. JoFran

    Yum! I love me a good benedict and this has a nice mexican flavor twist to it…can’t wait to try it out and share it with other benedict/mexican food lovers I have for friends too :) Thanks for posting and look forward to seeing other recipes you create.

    Big Hugs to You, Erin, and Zeus
    Jodi

    • Chris

      Thanks, Jodi. Hope you guys are doing well. We’ll have to make a little egg B the next time you’re in town!

  2. JoFran

    I’m gonna take you up on that! You will have to show me how to pouch an egg in simmering water, never done that before.

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