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The Grub Girls Show Jessica How To Make Eggs Benedict 5 Different Ways

The owners of Grub in Hollywood Denise DeCarlo and Betty Fraser taught Jessica how to make Eggs Benedict 5 different ways with Happy Eggs.  The Happy Egg Company’s definition of Free Range is free ranging on 4 acres pastures – the size of three football fields!  The Happy Egg Company believes that hens should have the freedom to roam on pastures to be healthy and happy—it’s only natural.  This is the first time that a high quality egg from a hen that is raised the best way possible will be available at grocery stores, like Ralphs.  For more information on happy eggs, you can go to  Happy Eggs . Grub is located at 911 Seward St in Los Angeles.  For more information, go to  Grub LA.   For all the recipes mentioned in the segment, see the information below. 

Sunshine Benedict- by The Grub Gals   
At Grub, we specialize in taking classic comfort food dishes and giving them a fun twist! That’s exactly what we did with the Happy Egg Sunshine Benedict. We replaced the English muffin with Crispy Parsnip Hash Browns, the Canadian bacon with a decadent Bacon Crab Cake, and the classic hollandaise gets a little extra “happiness” with a splash of fresh orange juice. We love to make happy food, so we’re just plain giddy about cooking with happy eggs!

Prep Time:  60 min 
Cook Time:  45 minutes
Serves 8

 Ingredients:

Bacon Crab Cake:

4 slices of bacon, cooked to crispy, drained and chopped (strain and reserve bacon drippings)
1 happy egg
¼ cup seasoned bread crumbs
¼ cup scallions, washed and thinly sliced
 cup parsley, washed, stems removed, well dried and finely chopped
1 Tbsp fresh dill, chopped
1 ½ Tbsp Dijon mustard
Zest of 1 lemon
2 tsp Worcheshire sauce
1 lb canned or fresh crab lump meat (picked over to make sure there are no shells)
Grapeseed, canola or vegetable oil – to cook crab cakes in

Parsnip Hash Browns:
8 large parsnips, skinned and grated
1 small yellow onion, finely minced
Salt and Pepper
 cup plus additional grapeseed, canola or vegetable oil for drizzling

Orange Hollandaise:
6 happy egg yolks
¼ cup of fresh orange juice
10 Tbsp unsalted butter, cut into pieces, chilled
Salt and pepper

Poached Eggs:
8 happy eggs, room temperature
1 Tbsp white wine vinegar
Salt and pepper to taste

Garnish:
8 large basil leaves

Directions:

Preheat oven to 275° F

Bacon Crab Cake (these can be mixed, formed, covered and refrigerated the day before)

  1. Add all the ingredients except for the crab and mix well.
  2. Gently crumble crabmeat into bowl and mix, but try to keep some of the larger chunks of the crab intact.
  3. Form into eight 3” round patties, cover and refrigerate for 15 minutes (if preparing ahead of time, prepare up to this point).
  4. In a large skillet, heat the bacon drippings over medium high heat and supplement with oil until you have about 1/8” of oil/fat mixture in the pan. You want it fairly hot so drop a little bit of the crab mix into the pan to see if it sizzles. When it does, gently place each crab patty into the skillet (be careful as the oil may splatter). Cook until golden brown. Gently turn over and repeat on the other side.
  5. Remove from skillet, drain on paper towel. Hold on jelly roll or cookie sheet in low oven while the other items are prepared.

Parsnip Hash Browns (these can be shredded and mixed with the onion and a touch of canola oil, wrapped and refrigerated the day before)

  1. Mix parsnips and onion.
  2. On a flat top griddle or in a large skillet heat oil to sizzling. Gently place eight mounds (ideally these are a little larger than the crab cakes) of parsnip/onion mix onto the skillet and with a large spatula gently press it down and drizzle a little bit of oil over the top.
  3. Let it sit until it starts to become golden and crispy – about 5 minutes. Gently turn over and repeat, you want these crispy and cooked through.
  4. Season with salt and pepper and remove to drain on paper towel.
  5. Add them to the crab cake pan in the oven to keep warm.

Orange Hollandaise

  1. Place a heat proof bowl over the bottom of a double boiler with about 2” of water in the double boiler bottom. Place over medium high heat.
  2. In the heat proof bowl whisk the egg yolks with the orange juice.
  3. Continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon.
  4. At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce. Do this until it is a beautiful creamy consistency.
  5. Remove the sauce from the heat and season with salt and pepper. Place a sheet of plastic wrap over the top and keep it warm over the warm water in the double boiler (off the stove).

Poached eggs

  1. Fill a large, deep skillet with at least 3” of water and place on a burner. Bring the water to a boil and add white wine vinegar, then reduce heat a bit. It should be around 160 degrees.
  2. Starting at 12 o’clock start to gently crack the eggs into the water in a clockwise circle (you want to remove them in the same order that you’ve placed them in the water to ensure even cooking times). Make sure the egg is submerged, if not gently spoon water over the eggs.
  3. When the egg is cooked (yolk should be runny and whites fully cooked), remove with a slotted spoon and drain on a paper towel. Season with salt and pepper.

Basil garnish

  1. Cut into chiffonade (chiffonade: stack the basil leaves, roll them like a cigar and slice into thin ribbons).

Plating of dish:

  1. On a plate, place one hash brown in the center of the dish top it with a bacon crab cake. Then add one poached egg and spoon orange hollandaise over the eggs. Garnish with basil chiffonade.

                                                  

Beet and Kale Benedict-great for Christmas morning with the lovely red and green colors-by The Grub Gals                     

serves 2
Prep Time:  30 min            
Cook Time:  15 minutes                  

Hash Browns:
1 large Yukon Gold potato, skinned and grated
1 small yellow onion,  finely minced
1 tsp fresh oregano, minced
Salt and Pepper

1/8 cup plus additional for drizzling on top of  Canola  Oil

  1. Mix shredded potato and onion and squeeze out as much liquid as possible, then add oregano-mix.
  2. On a flat top griddle or in a large skillet heat  oil to sizzling.  Gently place two mounds of potato/onion mix onto the skillet and with a large spatula gently press it down and drizzle a little bit of oil over the top, about 3 – 4” in diameter.
  3.  Let it sit until it starts to become golden and crispy about 3-5 minutes.  Gently turn over and repeat, you want these crispy and cooked through. 
  4. Season with salt and pepper and remove to drain on paper towel.
  5.  You can keep these warm in a low oven (250) while you complete the recipe.

Sauteed Kale:
2 T canola or olive oil
1 tsp minced garlic
2 cups kale, washed, trimmed and chopped
Salt and pepper

  1.  In a medium sauté pan, warm the oil and then add the garlic and sauté til transparent 1 -2 minutes.  Add the kale and sauté til cooked through, season with salt and pepper and set aside.

Poached Eggs:
2  Happy Eggs, room temperature
1 ½  tsp white wine vinegar
Salt and Pepper to taste

  1. Fill  a large deep skillet with at least 2” of water and place on a burner.  Bring the water to a boil and add white wine vinegar, then reduce heat a bit.  It should be around 160 degrees.
  2. Gently crack the eggs into the water and  gently spoon water over the eggs. 
  3. When the egg is cooked (yolk should be runny and whites fully cooked) then remove with a slotted spoon and drain on a paper towel.  Season with salt and pepper.

Lime Beet  Hollandaise
4 Happy Egg yolks
2 T beet juice
1 t fresh lime juice
2  Tbsp unsalted butter, cut into pieces, chilled
Salt and Pepper

  1. Heat  about 2” of water in the double boiler bottom over low to medium heat.
  2. In bowl that will sit securely on the double boiler, whisk the egg yolks with the beet and lime juice.
  3.  Place the bowl onto the double boiler and continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon. 
  4. At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce, do this until  it is a beautiful creamy consistency. 
  5. Remove the sauce from the heat and season with salt and pepper.                                                                                                                      

Garnish:

Fried Onions –slice onions, toss in flour and fry in oil at 350 degrees-drain and season.

Plating of dish:  on a plate, place one hash brown in the center of the dish top it with the kale then add one poached egg and spoon lime beet hollandaise over the eggs and garnish with fried onions.

                                   

Truffle  Benedict-by The Grub Gals                         

serves 2
Prep Time:  30 min            
Cook Time:  15 minutes                  

Puff Pastry Portobello:
2 large Portobello mushrooms, washed and stem and gills removed
1 Tbsp olive oil
Salt and pepper

1 5” x 5” sheet of puff pastry
1/8 cup of All Purpose Flour

Preheat oven to 400 degrees

  1.  Brush portobellos with oil and season with salt and pepper.  Place them on a baking sheet and cook for about 4 – 5 minutes until they release their liquid.  Remove and let cool.
  2. On a floured surface roll out the puff pastry until is about ½ it’s original thickness.  Cut in half.
  3. Place each cooled Portobello in the middle of each sheet and fold the edges around to cover the mushroom and seal the puff pastry by pinching it together.  Repeat with the other mushroom.
  1. Place the mushrooms, seam sides down onto a baking sheet and bake until golden about 7- 10 minutes.

Sauteed Spinach and Bacon:
2 slices bacon, minced 
4 cups spinach, washed
Salt and pepper

  1.  In a medium sauté pan over medium high heat cook the bacon until almost crispy, at this point add the spinach and sauté til cooked through, season with salt and pepper and set aside.

Poached Eggs
2  Happy Eggs, room temperature
1 ½  tsp white wine vinegar
Salt and Pepper to taste

  1. Fill  a large deep skillet with at least 2” of water and place on a burner.  Bring the water to a boil and add white wine vinegar, then reduce heat a bit.  It should be around 160 degrees.
  2. Gently crack the eggs into the water and  gently spoon water over the eggs. 
  1. When the egg is cooked (yolk should be runny and whites fully cooked) then remove with a slotted spoon and drain on a paper towel.  Season with salt and pepper.

Lemon Truffle  Hollandaise:
4 Happy Egg yolks
2 T  fresh lemon juice
2  Tbsp unsalted butter, cut into pieces, chilled
Either fresh shaved truffles (1 T) , truffle oil (1 T)  or truffle salt (1/2 T)
Pepper and salt if needed

  1. Heat  about 2” of water in the double boiler bottom over low to medium heat.
  2. In bowl that will sit securely on the double boiler, whisk the egg yolks with the lemon juice.
  1.  Place the bowl onto the double boiler and continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon. 
  2. At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce, do this until  it is a beautiful creamy consistency. 
  3. Remove the sauce from the heat and season with truffle,  pepper and if needed, add salt to taste.                                                                                                                        

Garnish

  • Fried Onions –slice onions, toss in flour and fry in oil at 350 degrees-drain and season.

Plating of dish:  on a plate, place one Portobello in pastry in the center of the dish top it with the spinach bacon,  then add one poached egg and spoon lemon truffle hollandaise over the eggs and garnish with fried onions.                                      

Ode to Britain  Benedict-by The Grub Gals                         
serves 2
Prep Time:  30 min
 Cook Time:  15 minutes
2  Crumpets
2  Banger sausages, casing removed and formed into a circle the size of the crumpet

In a sauté pan coated with canola oil and heated over medium high heat, add the banger sausage and cook for about 5-7 minutes, flip and repeat.  Make sure the banger is cooked to 160 degrees.

Toast the crumpets to golden.

Poached Eggs:
2  Happy Eggs, room temperature
1 ½  tsp white wine vinegar
Salt and Pepper to taste

  1. Fill  a large deep skillet with at least 2” of water and place on a burner.  Bring the water to a boil and add white wine vinegar, then reduce heat a bit.  It should be around 160 degrees.
  2. Gently crack the eggs into the water and  gently spoon water over the eggs. 
  1. When the egg is cooked (yolk should be runny and whites fully cooked) then remove with a slotted spoon and drain on a paper towel.  Season with salt and pepper.

Ale  Hollandaise:
4 Happy Egg yolks
2  T  Amber or Dark Ale (preferably british!)
1 tsp worchestershire sauce
2  Tbsp unsalted butter, cut into pieces, chilled
1 tsp marjoram, minced
Pepper and salt if needed

  1. Heat  about 2” of water in the double boiler bottom over low to medium heat.
  2. In bowl that will sit securely on the double boiler, whisk the egg yolks with the  ale and worchestershire.
  1.  Place the bowl onto the double boiler and continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon. 
  2. At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce, do this until  it is a beautiful creamy consistency. 
  3. Add marjoram, stir in.
  4. Remove the sauce from the heat and season with salt and  pepper  to taste.                                                                                                            

Garnish:

  • Fried Onions –slice onions, toss in flour and fry in oil at 350 degrees-drain and season.

Plating of dish:  on a plate, place one toasted crumpet in the center of the dish top it with the banger,  then add one poached egg and spoon ale hollandaise over the eggs and garnish with fried onions.   This is a great dish for dinner and you can also serve it on a bed of lettuce with a nice vinaigrette.

Italian Benedict-by The Grub Gals                          

serves 2
Prep Time:  30 min            
Cook Time:  15 minutes                  

2  Ciabatta roll bottoms
2  Italian pork sausages, casing removed and formed into a circle about 3” in diameter

In a sauté pan coated with canola oil and heated over medium high heat, add the pork sausage and cook for about 5-7 minutes, flip and repeat.  Make sure the sausage is cooked to 160 degrees.

Toast the ciabatta bottoms  to golden.

Poached Eggs:
2  Happy Eggs, room temperature
1 ½  tsp white wine vinegar
Salt and Pepper to taste

  1. Fill  a large deep skillet with at least 2” of water and place on a burner.  Bring the water to a boil and add white wine vinegar, then reduce heat a bit.  It should be around 160 degrees.
  2. Gently crack the eggs into the water and  gently spoon water over the eggs. 
  1. When the egg is cooked (yolk should be runny and whites fully cooked) then remove with a slotted spoon and drain on a paper towel.  Season with salt and pepper.

Tomato-Basil  Hollandaise:
4 Happy Egg yolks
2  T Tomato Juice (or a bloody mary mix if you like)
1 tsp worchestershire sauce
2  Tbsp unsalted butter, cut into pieces, chilled
1/2 tsp dried basil
Pepper and salt if needed

  1. Heat  about 2” of water in the double boiler bottom over low to medium heat.
  2. In bowl that will sit securely on the double boiler, whisk the egg yolks with the tomato juice and worchestershire.
  3.  Place the bowl onto the double boiler and continue whisking the egg yolk mixture until the mixture thickens to the point of coating the back of a spoon. 
  4. At that point, slowly whisk in butter one piece at a time to fully incorporate the butter into the sauce, do this until  it is a beautiful creamy consistency. 
  5. Add basil, stir in.
  6. Remove the sauce from the heat and season with salt and  pepper  to taste.                                                                                                           

Garnish:
Fresh Basil, 2 large leaves, chiffonade

Plating of dish:  on a plate, place one toasted ciabatta bottom in the center of the dish top it with the sausage,  then add one poached egg and spoon Tomato Basil  hollandaise over the eggs and garnish with fresh basil.   This is a great dish for dinner and you can also serve it on a bed of lettuce with a nice vinaigrette.

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