Brunch

Brunch

Brunch

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by Chef Aaron May

azfamily.com

Posted on March 29, 2013 at 10:33 AM

Updated Thursday, Apr 11 at 12:55 PM

Ingredients
4 English muffins, split
Extra-virgin olive oil
½ pound pastrami, sliced thin
1 onion, sliced thin
Salt and freshly ground black pepper
1 tablespoon white vinegar
8 eggs
4 slices swiss cheese
1 bunch chives, chopped

Hollandaise:
5 egg yolks
1 lemon, juiced
2 tablespoons water
Salt
Pinch cayenne
1 pound hot, melted butter


Directions
Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.

Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.

Make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice.

Return the water  to a bare simmer. Add the vinegar and swirl a couple of times to create a whirlpool. Then, crack 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.

In a sautee pan over medium heat, sear the pastrami slices and cover with swiss cheese. 

Get 4 serving plates and put 2 muffin halves on each plate.  Place a spoon full of pastrami swiss mixture on each half, and cover with a poached egg.  Spoon the warm hollandaise sauce over and garnish with a chives.

Ingredients
1 1/2 pounds russet potatoes, peeled and thinly sliced
3 tablespoons olive oil
1/2 large sweet onion, thinly sliced
Kosher salt and freshly cracked black pepper
6 slices bacon, chopped
2 cloves garlic, minced
12 eggs
1/3 cup milk
3 green onions, chopped

Directions
Preheat the oven to 350 degrees F.

Toss potatoes with olive oil salt and pepper and bake until tender and starting to brown.  reserve

In  a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft, about 5 minutes.  Add bacon and garlic and cook until bacon begins  to brown. Remove the pan from heat.

In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk,  Adjust the seasonings with salt and black pepper. Add the bacon and onion mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes.  Garnish with green onion Serve it warm or at room temperature.

 

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