classy but trashy

Originating in the late 1800's, Eggs Benedict was invented as a either a hangover cure, or a cure for a boring breakfast menu, depending on who you ask. If you ask me, however- I'd say the dish adequately fulfills both purposes! A classic eggs benedict consists of a slice of ham and a poached egg stacked neatly on top of an english muffin and then doused with hollandaise sauce. While there are multiple variations of this recipe, one factor remains the same- they're all delicious! When eating my first meal of the day out at a restaurant, I always look for a Benny!
Unfortunately there are times when you may find yourself seated at a restaurant who's menu has yet to employ the de-borifying powers of a yummy benny. When faced with such a dilemma it is inevitable that the lunch menu will start to look that much more enticing. It is in this section, laden with Cesar  salads, fish n' chips and cheese burgers that you will hopefully find another classic hailing from the late 19th century... The Club Sandwich! A delectably stacked sandwich, the club incorporates turkey, tomato, bacon and lettuce between three slices of toasted bread and held together with the ubiquitous frilly toothpick. Once again, variations abound and being a California girl that usually means the addition of avocado, sprouts and some honey mustard!
This week I decided to take the best elements of both of these menu favorites and slam 'em together for a breakfast dish home run that would make Denny's blush:

January Classh Course Number One

Club Benny

with homefries

Ingredients:

Serves 2

2 Sourdough English muffins

8 Slices oven roasted turkey lunch meat

1 Tomato, sliced

4 Eggs

1 Packet hollandaise sauce*

4 Strips of bacon

1/2 a Hass size avocado

1 cup Clover sprouts

1/4 cup White vinegar

Sweet Hot mustard

Mayonnaise

Paprika

White pepper

Salt

For Home Fries:
2 Russet potatoes, peeled, cubed and rinsed in cold water

Seasoned salt

4 Pickle chips

1 Frilly toothpick

-Cook bacon in a skillet until crispy. Cut into medium/large size crumbles and set aside. 

-Throw potato cubes into bacon skillet. There should be about 2 tablespoons of bacon grease in the pan already-- if not, add a little veggie oil. Mix cubes until well coated, sprinkle generously with seasoned salt, cook covered (stirring once or twice), over medium heat for 10 minutes. Remove lid, sprinkle more seasoned salt and cook (stirring frequently) another 10 minutes. Put in a warm oven until ready to serve.

-While potatoes are cooking, slice avo and tomatoes to prepare a veggie plate for quick benny assembly.

Thanks for the plate, Nat!

To poach eggs:

-Crack each egg into it's own shallow bowl, cup or ramekin. Keep close to the stove for quick use.

-In medium-large nonstick pot bring three inches of water and 1/4 cup white vinegar to boil, then turn heat very low so water is slightly simmering.

-Quickly and gently slip each egg into the water, taking care not to let the whites mix with eachother. 
DO NOT BREAK YOLK

-Using a spoon, gently ease each egg's whites closer to the yolk. 

-Keep an eye on the eggs, taking care not to molest them too much, but making sure they stay together.

-Cook for 3-5 minutes depending on desired yolk hardness (I do mine for 4 minutes)

-Remove each egg with a slotted spoon and place on a plate with paper towels. Dab the excess water off gently and let sit for about 2 minutes

This was my first time poaching eggs and I was HELLA nervous! I don't know what I was expecting, but I was pretty shocked by the sight of the eggs all flowery and flow-y in the water. My hands were shaking as I pulled the eggs out of the poaching liquid. In the end, though, they were so beautiful and perfect. yay! Of course I later learned that people sometimes will put the eggs in plastic bags to keep them contained while poaching. Sounds like cheating to me! 

-Cook up hollandaise packet, adding some paprika and a dash each of white pepper and salt. Where the packet calls for water, use 50% water and 50% milk for a creamier sauce.

-Toast English muffin

-Spread mustard on one muffin half

-Spread mayo on other muffin half

-Place 2 slices of turkey on each muffin half

-Add 2 tomato slices to each muffin

-Place one egg on each muffin

-Drizzle hollandaise sauce over everything!

-"Sprinkle" avocado and bacon crumbles on top

-Finish with a tuft of sprouts 

-Plate homefries alongside Club Benny and garnish with pickles and frilly toothpick 

The Club Benny truly does embody the most delicious elements of Eggs Benedict and a Club Sandwich.  It's a match made in brunch heaven and I think you'll agree! 

Come back next week for 

January Clash Course Two:

Instant Oatmeal Muffins

with homemade streusel

*Hollandaise sauce made from scratch is an emulsion of egg yolk and butter then spiced up with lemon juice and pepper. If ya wanna get all classy pants, make it yourself. The words "emulsion" and "egg yolks" sound disastrous and curddlesome to me. The work "packet," however, sounds surefire and classhy as all get out, so bring it on!