This dish kept me up last night because once the idea struck me, I couldn't stop thinking about it. A crispy hash brown cake topped with shaved prime rib, a poached egg, and a tangy Bearnaise sauce.
No kidding, I thought about it going to sleep and several times when I woke up during the night. I thought of little details, like using the leftover egg whites from the Bearnaise sauce as a binder for the hash brown cakes. By the time I got up this morning, I had the idea all worked out.
This is by no means a tutorial on how to make a Bearnaise sauce. There's a little bit of an art to that, knowing how to avoid splitting the sauce (over heating, too much oil) or over cooking the eggs. If you have never made a Hollandaise or Bearnaise sauce before, I'd recommend googling a video or two on how to make one, first.
Prime Rib Eggs Benedict
- 8 oz prime rib, finely shaved (or any thinly sliced roast beef)
- 6 eggs
- 20 oz refrigerated hash browns
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped
- 4 egg whites
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup dry white wine
- 3 Tbsp white wine vinegar
- 3 sprigs fresh tarragon
- 1 small shallot, diced
- 8 black peppercorns, crushed
- 4 egg yolks
- 1 tsp cold water
- 1/2 cup clarified butter (melted but cooled slightly)
- Make the hash brown cakes. Mix all ingredients together. Form into six cakes 1 inch thick and 4 inches in diameter. Place on a greased cookie sheet and bake at 400f for 45 minutes or until crispy and cooked through.
- Make the Bearnaise sauce. Place the wine, vinegar, stems from the tarragon (leaves removed and reserved), shallot, and pepper in a small sauce pan. Cook over med-high heat until reduced by 2/3rds. Strain the liquid (gastride) and set aside, discard the solids.
- Bearnaise sauce (continued) In a double broiler over medium to medium low heat, rapidly whisk the egg yolks and water until frothy and doubled in volume (about 5 minutes). Add the clarified butter in small batches, whisking continuously. Add the liquid (gastride) and chopped tarragon leaves. Whisk until thickened to point of coating a spoon. Keep warm in a thermos.
- Poach the eggs. In a large pan with 1 1/2" of almost boiling water (190-200f) and 1 Tbsp of vinegar, ease each egg into the water. Cook for 4 minutes. Use a slotted spoon to remove.
- Assemble the Benedict. Top each cake with some of the beef, an egg, and the Bearnaise sauce.
Powered by Recipage
|Using a 4 inch ring mold makes forming the cakes easy and you can pack them tightly.|
|The gastride will be insanely fragrant, but don't worry, it won't overpower the sauce.|
|I use a mixing bowl over a 3 quart pan to make a double broiler.|
|Shave the beef as thinly as you can. It doesn't have to be whole slices.|
They were delicious, better than a normal Eggs Benedict but then again, it's not every day that I have leftover prime rib in the fridge either. Next time I'd be tempted to pan fry the hash browns instead for time purposes.