Happy Friday and a Happy Mother’s Day to all of those mother’s out there! I know it’s been awhile since our last encounter, but I hope all is well with everyone. I’ve missed blogging and trying out new recipes to share with everybody, but I had some unexpected medical issues arise and needed to tackle that first. #heartsurgery. Now that I’m back up and running, I’m determined to set things right and get back into the swing of things with some kick arse recipes that’ll [hopefully] leave you drooling!
Our first recipe back is an Eggs Benny with an Apple Cider Vinaigrette!
With Mother’s day only a mere 2 days away, I figure what better way to show the mother of your children, or your own mama for that matter, how much you love her than by whipping up some tantalizing brunch! This is a relatively simple recipe that shouldn’t take more than 15-20 minutes between prepping and cooking. It’s absolutely delicious and it’ll show how much you appreciate that mother in your life!
Don’t be intimidated by poaching the eggs. I promise, it’s MUCH easier than you think! I’ve provided detailed instructions, which I learned from the fabulous Sara Moulton during one of my externships, and it’s super simple! (Yes, I’m shamelessly namedropping my mentor! She’s incredible! You should really get her book Home Cooking 101. It’s the first cookbook that I’ve wanted to read cover-to-cover.)
Now, there are a couple of ways to go about this recipe, depending on which vegetable you like. I’ve provided instructions on how to proceed with asparagus, but if you are not a fan of asparagus and would much rather prefer eating tomatoes, feel free to slice up some tomatoes and have a go!
Also, you may notice some changes to the format of ze blog. I’m trying something new and using a recipe card design to make it easier for you to save the recipe and print it out for your recipe box. I’ll also be posting some short instructional videos as well! So stay tuned!
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I hope you enjoyed this recipe! Please feel free to share your pictures of your own Eggs Benny’s on Instagram and tag me @starknakedcooking! I’d love to see how they come out!
As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! Until next weekend, when our food adventure continues!
- 2 T Apple Cider Vinegar
- 1 T Olive Oil
- 3 Basil Leaves - chopped
- 1/4 tsp. Salt
- Pinch of Pepper
- 4 Eggs - room temp (not essential, but does help)
- 2 Pieces of Ciabatta Bread - toasted
- 1 T Olive Oil
- 1 Clove of Garlic
- 3 Stalks of Asparagus - steamed or boiled. (You can substitute tomato slices instead of asparagus.)
- 4 Basil Leaves - for garnish
- Set a 4 qt. pot of water to boil.
- While the water is boiling, take a colander (try and stick with one that has smaller holes) and crack an egg into the colander. Do it gently so that the yoke doesn't break. The intention is to allow the 'watery' part of the egg to drain leaving just the egg white and yoke to cook in the perfect shape.
- Next, carefully pour the egg into a mug. Repeat steps 2 and 3 with the remainder of the eggs. Each egg should have it's own mug.
- At this point, the water should still be heating up. While that's happening start toasting the ciabatta bread to your liking.
- While the bread is toasting and the water is still heating up, let's prepare the vinaigrette. In a tightly sealable container (i.e. small mason jar) combine all of the ingredients for the vinaigrette. Once fully sealed, shake that jar like it's Bond's martini! (It will allow the oil and vinegar to emulsify - fancy term - without you having to use a whisk.)
- By now the water should be boiling. Carefully dip the mugs with the eggs into the water in order to pour them out. Once all four are in the water, turn off the stove and let the eggs sit there for 30-45 seconds. Use a slotted spoon to remove them once you can tell that the yolk has solidified enough that it won't break during transportation. (We don't need a humpty dumpty crisis here people!)
- Construct your eggs benny! I like to take the ciabatta bread, spread about 1/2 T of olive oil on it, rub the garlic clove on the oiled bread, then pour a bit of the vinaigrette on the bread, layer it with cut asparagus, put two eggs on the toast, then finish off with some additional vinaigrette. Add 2 pieces of basil on top for garnish (and a tasty one at that) and you have yourself some delicious eggs benny!
- Just a Little Tip (JLT): When pouring the egg into the mug, tilt the mug toward the colander and let it gently slide from the colander into the mug.
- JLT: If you want to boil the asparagus, I found a nifty trick from the blog Jo Cooks where you put the asparagus into a shallow baking dish and cover with boiling water. Wrap in plastic wrap (aka saran wrap) and then allow to sit until the water cools down enough that it's just warm to the touch. Amazing tip for Jo Cooks!