Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

WATCH ME MAKE THIS

Poached eggs in advance

This is essential if you want to remove the stress from a big family breakfast or brunch, you can make these eggs up to 2 days ahead of time!

INGREDIENTS

• eggs (however many you need...)
• 2 tablespoons white vinegar
• 2 cups ice

DIRECTIONS

1. Fill large bowl with ice and cold water - put to one side
2. Crack eggs individually in to a small bowl
3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
4. Spin the water creating a vortex, slip one egg into center
5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
7. Place in iced water, then repeat cooking steps 4-7 for each egg
8. Store eggs and water in fridge for up to 2 days
9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!  

WATCH ME MAKE THIS >>> 

Poached Eggs

Makes 1

My final meal would be anything that had a poached egg on it. Period. Enough said.

Ingredients

• 1 egg
• 1 1/2 tablespoon White vinegar

Directions

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before (180-190 degrees)
2. Add a tablespoon of vinegar and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain on a cloth or paper towel and use

WATCH ME COOK THIS

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg