Showing posts with label Eggs Benedict. Show all posts
Showing posts with label Eggs Benedict. Show all posts

Saturday, December 31, 2016

Post Christmas Brunch - Adam’s Eggs Benedict Florentine

Eggs Benedict Florentine Polish Kitchen Adam Janowski
Eggs Benedict Florentine - New Year's Eve Brunch 2016.
I first had this dish at my friend, Ted's apartment in Walldorf, Germany, the day after Christmas Dinner in the early 1980s. The apartment was overflowing with guests who were staying over from all over the world. It had been a raucous Christmas Eve with eleven men and one woman singing Christmas carols accompanied by two pianists playing on two baby grand pianos in a cramped living room. There was such a radiance and joy in that home that Christmas, that when one man, a steward for Lufthansa, was called and received late notice that he had to work a flight to South Africa that was leaving late Christmas Eve, that he cried, and we all were in tears as he departed. There was such a feeling of family in that apartment that night, and throughout the days of Christmas during my visit.

On the day after Christmas, two of the guests prepared the Eggs Benedict Florentine for the dozen or so guests visiting at the time. It was such a magical table. The house too warm and crowded, but oh, so cozy, the fragrance of balsam and fir, the smell of ham frying on the stove, and the loud laughter of young men in their prime vying for attention.

Most of the guests who attended that dinner are gone now, lost to the ravages of a disease that was unknown that joyous Christmas, that time of new-found love and joy and family.

I paid attention to the preparation of that dish, not taking notes, just mentally keeping track of what went into it, just as I took mental notes of the visit—I have no pictures of that visit, but it is one of the most vivid in my mind, and always will be.

Post Christmas Brunch - Adam’s Eggs Benedict Florentine

1 cup ham sauce (see recipe below)
2 English muffins, split, toasted, and buttered
3 cups fresh spinach
Garlic powder
1 package Hollandaise sauce, prepared as directed on the package
4 eggs, poached
8 thin slices of ham
1/2 cup butter, divided
Dash of paprika (optional)

Ham Sauce:

1/4 cup leftover ham drippings
1/2 cup red wine or red grape juice
1 tablespoon red wine vinegar (if using grape juice)
1/2 cup chicken stock


Prepare ham sauce by combining ham drippings, red wine (or grape juice and vinegar) and chicken stock. Whisk in cornstarch. Bring to a boil, whisking constantly. Lower heat and simmer for 3 to 5 minutes. Adjust thickness of sauce with additional cornstarch dissolved in chicken stock as necessary. Set aside.

Sauté ham slices in 1 tablespoon butter.

Sauté spinach in 1 tablespoon butter and 1 dash of garlic powder. Set aside.

Toast English muffins and spread with 1 tablespoon butter.

Poach eggs to desired doneness.

Assemble dish by placing English muffin halves on plate. Top with ham. Spoon ham sauce over ham.

Top with spinach, poached eggs, and Hollandaise sauce. Sprinkle paprika on top if desired.

Eggs Benedict Florentine, Polish, Adam,