Friday, November 27, 2009
I love eggs benedict in all its incarnations, particularly the Northwest version made with dungeness crab cakes.
This is yet another take on Eggs Benedict, Thanksgiving leftover-style. I've taken last night's cold mashed potatoes and formed them into a potato cakes. Dredging each in beaten egg, flour and then pan fried to create a crispy shell surrounding soft buttery potatoes. Top each golden potato patty with sliced turkey, poached egg and homemade hollandaise and you're well on your way to emptying your refrigerator of all those pesky leftovers.
Not so Humble Turkey Eggs Benedict on Potato Cakes:
5 large eggs
2 cups cold mashed potatoes
3/4 cup flour
2 tablespoons vegetable oil
Heat the oil in a large skillet over medium high heat. Beat one of the eggs in a small bowl and set aside. Divide the potatoes into four portions and form into patties with your hands. Cold leftover potatoes work best for this as freshly made mashed potatoes will be too sticky. Dredge your patties in the flour, then into the egg and then back into the flour coating well. Place the patties into the frying pan and cook for a few minutes each side, until golden, flipping once. Set the potato cakes onto paper towels to drain.
Poach the remaining 4 eggs in gently boiling water for three minutes.
Top the potato cakes with turkey slices, poached eggs and hollandaise and serve.
2 egg yolks
4 tablespoons butter
1-2 teaspoons lemon juice
Place the egg yolks into a blender and mix briefly. Microwave the butter in a small bowl until very hot and bubbly. While blending on high speed, pour the boiling butter into the blender and mix for a minute. Add the lemon juice and mix. Salt and pepper to taste.