The Recipes

Zucchini Benedict

I'm always looking for a new way to cook eggs, and this one turned out amazing.  Well, I didn't cook the eggs a new way, but I paired it a new way that turned out amazing.  The most important thing here is to have everything ready to go, or put everything in place.  This includes cracking all three eggs, whisking one, setting one aside, and separating the yolk of the other.  Trust me, it'll be easy-peasy if you do this.



Zucchini Benedict

Ingredients:

- 3 eggs
- 1/6 yellow zucchini, cut into strips
- 1/6 green zucchini, cut into strips
- 2 circles of puff pastry (thaw for 40 minutes while you wake up, then cut it out)
- 2 T. butter
- splash white wine vinegar
- 1/2 lemon, juiced
- salt
- paprika
- olive oil
- pepper

Thaw the puff pastry for approximately 40 minutes.  Cut out two circles with a cookie cutter.  Place them on a baking sheet.

Preheat the oven to 400 degrees.

Crack three eggs.  Put two into separate bowls, and separate the yolk of the third egg and set aside.  Whisk one of the whole eggs.

Brush the top of the puff pastry with the whisked egg.  Place in the oven for 5 minutes.  Open the oven and scatter the squash and zucchini on the other end of the cookie sheet.  Season the vegetables with salt and pepper and drizzle with olive oil.  Return to the oven and bake another 10 minutes.

Bring a pot of water to a boil.  Add the vinegar to the water.

While the water boils, whisk the egg yolk.  Melt the butter in another small pot.  Add the lemon juice to the butter.  Slowly temper the egg yolk by drizzling in a few drips of the hot butter into the yolk and whisking vigorously.  Return the butter and yolk mixture to the pan over very low heat.  Season lightly with salt and pepper.  As it heats through and thickens, add in a few T. of water to thin out the sauce.

Stir the boiling water vigorously.  Once the water is moving, drop in the third egg, spooning the white over the yolk.

Remove the pastry and zucchini from the oven.  Plate the first piece of pastry, followed by half of the zucchini, then more pastry and the final zucchini.  Spoon the egg out of the poaching liquid (it should be cooked in under five minutes) and lay it carefully on top of the pastry and zucchini.  Ladle the hollandaise sauce over everything and finish with a dusting of paprika.