March 1, 2005
RH Staff
Sure, you think of eggs for breakfast and brunch ideas, but what about appetizers, desserts and variations on classsics that feature eggs? For egg-handling ideas, a foodservice guide to egg products and information related to menuing eggs, contact the American Egg Board for a free copy of "The Incredible Edible Egg." Visit www.aeb.org or call 847-296-7043 for details. Meanwhile, here are two contemporary egg ideas to add flavor to the menu.
Tuscan Eggs Benedict
Yield: 2 servings (2 cakes and eggs each).
POTATO CAKES:
21/2 cups asparagus tips, diagonally sliced
2 cups mushrooms, sliced
1 cup green onions, cut in 2" slices
1 cup red bell peppers
3 oz. olive oil
2 tsp. salt
1/2 tsp. pepper
4 cups shredded potatoes
2 large eggs, beaten (3.5 oz. frozen or liquid whole egg product)
1/4 cup flour
1 cup Asiago cheese, shredded
2 tsp. roasted garlic, chopped
1 Tbsp. thyme, chopped
1/2 cup basil, thinly sliced
1 Tbsp. tarragon, chopped
2 tsp. salt
1/2 tsp. pepper as needed, vegetable oil
RED PEPPER HOLLANDAISE:
3 cups prepared Hollandaise sauce, kept warm
1/2 cup roasted red peppers, purèed
11/2 tsp. Dijon mustard
1/4 tsp. hot pepper sauce to taste, salt and white pepper
1/2 to 1 tsp. fresh lemon juice
* * *
24 large poached eggs*, kept warm
24 1/2-oz. slices thinly sliced prosciutto ham
3 Tbsp. basil, chiffonade
12 basil sprigs
For potato cakes: Heat oven to 375°F. Combine asparagus, mushrooms, green onions and bell pepper in bowl. Toss with oil, salt and pepper. Place vegetables on spray-coated sheet pan. Bake 20 minutes until lightly roasted; cool slightly.
Combine potatoes, eggs, flour, cheese, garlic, thyme, basil, tarragon, parsley, salt and pepper. Add roasted vegetables; mix.
Lightly oil grill or pan. Cook 1/3 cup portions of batter for 3-5 minutes per side, until golden brown. Turn over and cook additional 2-4 minutes, until fully cooked, golden brown and internal temperature is a minimum of 160°F. Remove and hold warm.
For red pepper hollandaise: Add red pepper purèe, mustard, hot pepper sauce, white pepper, and salt to hollandaise. Blend well and heat thoroughly. Add lemon juice to taste; keep warm.
To serve: Portion 2 potato cakes on plate. Arrange slice of ham and poached egg on each cake. Ladle 1/4 cup sauce over each two-egg serving. Garnish with basil chiffonade and sprig. Serve immediately.
*Poached eggs should be cooked until whites are set ( completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard).
Photo Credit AMERICAN EGG BOARD
Yield: 12 servings.
36 large hard-cooked eggs, peeled and coarsely chopped (or 4 lb. peeled hard-cooked egg product)
11/2 cups mayonnaise
3/4 cup celery, finely diced
3 Tbsp. chipotle chile purèe (canned chipotle chiles in adobo sauce, purèed) to taste, salt
6 large avocados, pitted, peeled and coarsely chopped (or substitute 3 cups prepared guacamole)
2 Tbsp. lime juice
1/2 cup onions, finely diced
2 bunches cilantro, stems removed
12 (12" squares) soft lavash flat bread or large tortillas, edges squared
Combine eggs, mayonnaise, celery, chile purèe; fold to combine. Season with salt to taste. Refrigerate until service. Sprinkle lime juice over avocado. Stir in onions; mash. Refrigerate until service.
Spread 1/4 cup avocado mixture onto each lavash. Lightly spread on approximately 2/3 cup egg mixture. Top with cilantro.
Roll into logs. Cut each log into 6-8 pieces; serve immediately.
Photo Credit AMERICAN EGG BOARD
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