Cure to the Common Hangover...

Eggs Benedict.

Another shining example of the controversy that lies within the highest echelons of coveted food items. Derived from classic French techniques and practically limitless in it's variations, the key ingredients always come down to this: Bread, Eggs, Filler (meat, veg) and Sauce Hollandaise..

Historically, the dish was created to placate a finicky regular at one of the nation's first restaurants. Not much later, it was designed to aid in the relief of what is probably the single-most-common ailment in the history of all mankind as we know it:

The Hangover...

I have always been a major proponent of the healing powers derived from the delicate execution of these basic ingredients. In my younger, more idealistic vegetarian years, it began with Eggs Florentine, served with braised spinach instead of meat. Then, shortly after my introduction to the professional culinary arts, which barely preceded my abandonment of aforementioned idealogies, I was on to the big leagues. The vehemently satisfying addition of pork into the already perfect equation.

Like most of you, there have been mornings that I have been truly convinced that I was GOING to die. Not like, "there is a mild possibility that i may not make it out of this painful chasm of nausea, dehydration and unforgiving remorse..." I mean, I was CONVINCED that someone would find my cold, rigid body still in the clothes that I wore out the night before. When the initial shock wore off, the poor soul who had to find me in my final respite would drop to their knees and exclaim to the sky, "WHHYYY!!!! WHY COULDN'T HE HAVE GOTTEN TO BARBETTE FOR A BLOODY AND A BENNIE SOONER!!! IT'S NOT FAAAAAIR!!!!!"
With that said, it should be apparent that i really enjoy a good Benedict from time to time, especially after a long night of doing what i do best...

In the past few months, I have expanded from my usual short-list of the places in town that I know can do good justice to this beloved dish. In turn, I have come face to plate with some real disappointments. So with that in mind, and being on a bit of a budget with my departure for a six-week tour now eminent, i woke up today not necessarily hung over, but definitely late, and decided to throw together a little something to start off right...

I didn't have any meat around, but in the future i think i might try this with smoked trout or lox.

Eggs Benedict on Rustic Bread with Braised Frisee

2 eggs, poached
1 tbs white vineagar (for poaching water)

For Braised Frisee:

handful Frisee
evoo
tsp. white wine vineagar
s&p

For Sauce Hollandaise:

2 egg yolks
1 tsp. water
2 tsp. lemon juice (I like it more lemony.. deal with it.)
pinch of sugar
4-8 tbs. of melted, unsalted butter
pinch of salt

Start by filling a good sized, non-stick pot with water. The bigger the better as far as I'm concerned. Add about a tablespoon of the most plain and colorless vineagar you have around. This will help the eggs not to break. Once the water reaches a rolling boil (but not too rolling) break the eggs, one at a time, into a cereal bowl before dropping them into the water. This will also help to not let them break.

Make a Double Boiler out of a metal bowl and saucepan and bring to a simmer. Add egg yolks, water and lemon juice. Whisk 2 minutes then add sugar, whisk another minute. Remove mixture from heat. Slowly whisk in the melted butter, a little at a time. Make sure everything is properly emulsified, then add salt to taste.

For the Frisee, heat a small saute pan with good olive oil. Add the frisee and brown for a couple minutes. Next, add just a little white wine (or champagne) vineagar, toss and cover. Reduce heat and braise for 2-3 minutes. Season to taste...

Toast some good rustic bread, but not too toasty, and put it on a plate. Add the Frisee, the eggs and top with sauce hollandaise. I garnished with a little ground cumin.

Once again, boo-yah acheived..