Eggs Benedict and ?
I love food but really just started trying to learn to cook in the last few weeks. Eating at great restaurants all the time gets pricey. ;)
I'm making my girlfriend's favorite dish, eggs benedict, for a Valentine's Day brunch. I've been practicing with the eggs this week and I think I have them down pretty well. Unfortunately, I can't find any English muffins in Norway, so I think I'm going to have to substitute another bread, perhaps ciabatta.
I've looked around the net and found that potatoes (in many forms) are a very common side dish for eggs benedict.
Does anyone have a particular style of potatoes that they recommend? Or any other creative, but not so hard I can't do it yet type ideas for what to serve with the eggs?
Thanks in advance!
Pan-sauteed potatoes with a bit of tarragon is good, also we like sauteed fresh spinach with a little nutmeg added. Can you find Holland Rusks there to sub for the English muffins? BTW, they're pretty easy to make.....but we've used all kinds of bread with
success. Good luck!
I agree with bayoucook - any bread will do. Another side dish would be a green vegetable. Asparagus when it's in season but there are several options. Even a small side salad would be good.
One of my favorite things in the world is eggs benny on a grilled croissant. Must come come w/ green vegetable or immediate coronary arrest. HaagenDazs said asparagus or simple green salad. A little frisee would be nice too, could even hit the grill for a second.
You could also do the pan sauteed pots as a base and add a side.
As I woman who truly loves eggs benedict, I guess I'm trying to say that the important elements are the pork, the perfectly poached egg, the hollandaise and a crisp on the edges sopper upper.
I do not know how traditional breakfasts are served around the world, but in the States, when eggs are the main item, Home Fried Potatoes or Hash Browns are usually the side dish accompaniment ...especially for Eggs Benedict. In the South, an alternative would be Stone Ground Grits. Many times when having breakfast or brunch out in a nicer environment than a typical diner, e.g., a restaurant or hotel restaurant.....plates are also garnished with some type of fruit. A melon slice in season or a small fruit salad. Green vegetables or a salad could also be used if it were later in the day for a brunch service...rather than an early breakfast.
As for bread options, traditionally English Muffins are used, but I have seen recipes for substituting Holland Rusks, however, my preference would be for a softer bread rather than a harder drier one.....something you could easily cut with a knife and not have to fight with something either too chewy or too crispy to offset the balance of the egg, bacon and Hollandaise Sauce.
Here are some ideas for the potatoes. There are many recipes for casseroles, but sometimes less is more and a simple preparation is best without any other ingredients other than onions or Green onions in crisp potatoes.