Eggs Benedict on Quack

DSC 0018 2 499x334 Eggs Benedict on Quack

Bonne année et bonne santé! It’s been a hectic month with all the baking, gift-wrapping, train rides and weekends away from home. Our apartment is in dire need of a disaster relief task force to finally get things back in tip top shape. But first, I need to divulge our recent addiction to quack.

It all started when we decided to make the trek to LES , in the pouring rain on a Sunday afternoon, for a verbally abusive brunch at Shopsins (if you’ve ever heard of the Shopsins reputation, you’d know what I was talking about). Upon our arrival, we faced a rejection to be seated due to the fact that we had arrived at 1:30pm and they no longer felt compelled to seat anyone  that would hinder their 2pm shut down time.

Snubbed and dejected, we aimlessly walked the streets. Minutes later, we serendipitously found ourselves amidst the cozy dining room of JoeDoe’s. A little nook that only seats 26 with an exhibition kitchen no larger than the size of our living room. Completely visible is Chef Joe himself, concocting delicious, non-pretentious meals dubbed as “aggressive American”  cuisine. Whatever that means.

DSC 0009 500x746 Eggs Benedict on QuackDSC 0010 2 500x746 Eggs Benedict on Quack

It was inside this little dining room on a cold, rainy New York day that we had our first duck eggs benedict topped with pork jowl. Far more decadent than your run-of-the-mill chicken egg, duck eggs are larger and richer in texture. As your fork cuts into the golden yellow heap, the yolk perfectly cascades onto your plate like lava, coating each morsel of pork. We were addicited.

This is an ode to JoeDoe – our quack dealer.

Ingredients:

2 fresh duck eggs (I found ours at Dean & Deluca)
1/2 ripened avocado, sliced thin
4 thick slices applewood bacon, cooked
2 slices of of crumpets or english muffins, toasted
hollandaise sauce:
2 egg yolks (from a chicken!)
2 tsp fresh lemon juice
1/4 cup butter, melted
pinch of cayenne
pinch of salt
  1. To make your hollandaise sauce, fill a small sauce pan3/4 full with water. Bring to a gentle boil then lower heat to simmer. Meanwhile, in a metal bowl, whisk eggs and lemon juice until smooth and creamy. Next, place the metal bowl over the saucepan and keep whisking. Gradually add the melted butter into the egg yolk mixture. Whisk vigorously. TIP: Make sure the water is barely at a simmer. If the temperature is too hot, you will end up cooking the eggs!
  2. Once the mixture becomes a smooth, yellow texture remove from heat. Leave saucepan with water over low heat. Whisk in a pinch of cayenne and salt. Set aside and keep warm.
  3. Next, use the same saucepan to poach your duck eggs. First, add a few dashes of vinegar to the water. Bring to a gentle boil. Crack one egg into a small bowl. Use a spoon and swirl large circles in the water. Slowly slide the egg into the water. Poach for 2-3 minutes. Remove with a slotted spoon and place on a paper towel. Repeat process with the remaining duck egg.
  4. On individual plates, layer one toasted crumpet/english muffin then 2 strips of bacon, avocado slices and poached duck egg. Top with a ladle of hollandaise sauce. Serve immediately.

20 Responses to “Eggs Benedict on Quack”

  • Sook Says:

    I’ve never had duck egg benedict before. It looks so colorful and delicious!

  • Dhale Says:

    It was also our first time trying it out and we loved it! It’s a great way to add a twist to the classic brunch dish.

  • grace Says:

    on quack. ha. thanks for the chuckle…and the awesome food porn. the yellow yolk and gorgeous green avocado make for a beautiful and tasty dish!

  • Mimi Says:

    Well, I’ve quacked up at your post!
    Have to check the farmers market for fresh duck eggs, you make them sound so incredible.
    Mimi

  • pegasuslegend Says:

    Congrats on Foodbuzz Top9!!!!!!

  • pegasuslegend Says:

    Great presentation as well as looking tastey!!! Great job!!!
    Do the duck eggs taste any different? Love the avocado!

  • dokuzuncubulut Says:

    Beuatiful dish! Very savory…

  • Dhale Says:

    @Grace: Hehehe, glad to have made you chuckle! I still giggle every time I see the title too ;)

    And love to share my food porn with you always! Happy New Year!

  • Dhale Says:

    @Mimi: LOL! It’s my quackiest post yet.

    When I was looking for duck eggs I also checked the farmers market but no luck. Hope you find them soon because they are definitely worth a try!

  • Dhale Says:

    @Pegasus Legend: Grazie mille!

    The duck eggs pretty much taste like the regular eggs but the texture is richer in the yolk and the egg white has a slightly different consistency. I really love using duck eggs for the benedict dish because it’s a larger egg and encompasses the entire muffin :)

    The avocado was inspired by my favorite breakfast spot back in Huntington Beach, CA. I would always order the “Keppler Special” which is eggs benedict with avocado. It adds a really fresh taste and balance to the creaminess of the hollandaise sauce.

  • Dhale Says:

    @Dokuzuncubulut: Thank you very much :)

  • Joy Says:

    Yummy Dhale — Ive had salted duck egg but never fresh duck eggs before — and eggs benedict? MY FAVORITE BRUNCH FOOD!!!!
    I am glad to hear you had a good month, when I eventually make my way back to visiting NY I will definitely take you up on your offer :)

  • Christine @ Fresh Local and Best Says:

    D – Awesome that you used duck eggs! To answer your question, best sushi place in NY is Yasuda on 43rd/2nd, IMHO.

  • Dhale Says:

    @Joy: I’ve never tried salted duck eggs before but it was all I came across when I went to Chinatown. When I asked fro FRESH duck eggs, they looked at me like I was crazy @ _ @

  • Dhale Says:

    @Christine: Just my luck, Yasuda closed down for the holidays and will not reopen until this coming Monday. I planned on taking my bf out for his birthday dinner there this weekend :-/ … Read the rave reviews on Yasuda though and coupled with your seal of approval, we decided to postpone his birthday dinner until next week. Thanks for the info and so excited to try it out!

  • PIERRE Says:

    hello Dhale
    I love so much eggs benedict it reminds me so much my 2 years in the us when i was 22y!!
    Cheers from Paris

  • Dhale Says:

    @Pierre: I’ve heard from someone that there is an American diner in Paris? I’ve never seen it before but perhaps they have eggs benedict on the menu?

    Bonne année et bonne santé :)

  • Radhika Vasanth Says:

    I have been looking for this recipe, since I saw this in a cross cultural restaurant here… have bookmarked it :)

  • Dhale Says:

    @Radhika: I’m so excited for you to try it out! I’d love to hear about your own eggs benedict adventure!

  • Wheatberry Salad with Poached Egg and Potato Crisps « Says:

    [...] friend Dhale has great instructions as to how to poach eggs on her site that can be found here. If you prefer a less runny yolk, leave it in for 4-5 minutes, if you like yours runny (as I do) [...]

Leave a Reply

*

Subscribe without commenting