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Parkhouse Benedict
Recipe by Gilberto Villareal, Chef, Parkhouse Eatery.
I like cooking meat with crazy sauces. Sometimes rib-eyes. Sometimes ribs or pork tenderloins with pomegranate balsamic vinaigrette. But I like breakfast too. The Parkhouse Benedict is a twist on both eggs Benedict and the classic BLT.
Growing up, my mom was a great cook and used a lot of chorizo. I started in the kitchen as a dishwasher at the Crab Catcher when I was 24 and I worked my way up. I met Tommy Golden there, who showed me how to make sauces and how to cut meat and fish. Now I get my ideas from magazines and other restaurants. I’ll try certain dishes and I’ll think, Oh, I know how I can make this better.
INGREDIENTS
Avocado-Hollandaise Sauce
3 avocados
3 oz. sliced onions, sauteed in olive oil until tender
8 egg yolks
4 oz. melted butter (1 stick)
1 oz. lemon juice
4 oz. half-and-half
salt and pepper to taste
Poached Eggs and Bacon
9 slices smoked applewood bacon
3 slices grilled focaccia bread
1 T vinegar
1/2 tsp salt
6 eggs
6 slices tomato
minced parsley (optional)
HOW TO DO IT
Preheat the oven to 350 degrees.
In a food processor, combine the avocado and sautéed onions. Slowly add in the egg yolks one at a time, whirring as you go, then melted butter and lemon juice. Slowly add in the half-and-half and salt and pepper to taste.
Arrange bacon on a wire rack in the oven, placed on a foil-lined baking sheet. Cook bacon for 15–20 minutes or until cooked to the desired level of crispness (you can also cook it in a skillet, turning frequently).
Grill the focaccia bread or toast in the oven.
While the bacon cooks, bring water to a simmer on the stove in a pan at least three inches deep. Add vinegar and salt to the water. Break each egg into small bowls or cups and slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out and immediately cover the pan with a lid and turn off the heat. Let sit for three to five minutes and lift eggs out gently with a slotted spoon.
Place bacon and tomato on top of grilled focaccia. Place two eggs on top of each focaccia toast and cover generously with avocado-hollandaise sauce. Garnish with chopped parsley if desired.
This recipe serves three.
Here's something you might be interested in.
Parkhouse Benedict
Parkhouse Benedict
Recipe by Gilberto Villareal, Chef, Parkhouse Eatery.
I like cooking meat with crazy sauces. Sometimes rib-eyes. Sometimes ribs or pork tenderloins with pomegranate balsamic vinaigrette. But I like breakfast too. The Parkhouse Benedict is a twist on both eggs Benedict and the classic BLT.
Growing up, my mom was a great cook and used a lot of chorizo. I started in the kitchen as a dishwasher at the Crab Catcher when I was 24 and I worked my way up. I met Tommy Golden there, who showed me how to make sauces and how to cut meat and fish. Now I get my ideas from magazines and other restaurants. I’ll try certain dishes and I’ll think, Oh, I know how I can make this better.
INGREDIENTS
Avocado-Hollandaise Sauce
3 avocados
3 oz. sliced onions, sauteed in olive oil until tender
8 egg yolks
4 oz. melted butter (1 stick)
1 oz. lemon juice
4 oz. half-and-half
salt and pepper to taste
Poached Eggs and Bacon
9 slices smoked applewood bacon
3 slices grilled focaccia bread
1 T vinegar
1/2 tsp salt
6 eggs
6 slices tomato
minced parsley (optional)
HOW TO DO IT
Preheat the oven to 350 degrees.
In a food processor, combine the avocado and sautéed onions. Slowly add in the egg yolks one at a time, whirring as you go, then melted butter and lemon juice. Slowly add in the half-and-half and salt and pepper to taste.
Arrange bacon on a wire rack in the oven, placed on a foil-lined baking sheet. Cook bacon for 15–20 minutes or until cooked to the desired level of crispness (you can also cook it in a skillet, turning frequently).
Grill the focaccia bread or toast in the oven.
While the bacon cooks, bring water to a simmer on the stove in a pan at least three inches deep. Add vinegar and salt to the water. Break each egg into small bowls or cups and slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out and immediately cover the pan with a lid and turn off the heat. Let sit for three to five minutes and lift eggs out gently with a slotted spoon.
Place bacon and tomato on top of grilled focaccia. Place two eggs on top of each focaccia toast and cover generously with avocado-hollandaise sauce. Garnish with chopped parsley if desired.
This recipe serves three.
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