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.
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.
|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|
|2||egg yolks (from a chicken!)|
|2||tsp fresh lemon juice|
|1/4||cup butter, melted|
|pinch of cayenne|
|pinch of salt|
- 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!
- 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.
- 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.
- 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.