Byron Ellingsworth
Cliff brings the heat to brunch by finishing his eggs Benedict with a smoked paprika hollandaise!
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Eggs Benny with Smoked Paprika Hollandaise and Potato Hash
RECIPE COURTESY OF CLIFF CROOKS
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 2 servings
Ingredients
Potato Hash:
Extra-virgin olive oil
2 russet potatoes, scrubbed and diced into 1/2-inch cubes
1/2 onion, thinly sliced
1/2 red bell pepper, julienned
1 garlic clove, minced
Kosher salt
Eggs Benny with Smoked Paprika:
8 ounces nduja
4 egg yolks
Juice of 1 lemon
1/2 cup clarified butter, warmed
1/4 teaspoon smoked paprika
Kosher salt
2 tablespoons white vinegar
4 large eggs
2 English muffins, toasted
Directions
For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.
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How to Make Eggs Benny with Cliff Crooks | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=iFHx2b0OsHs
