Brunch

What started out as Sunday brunch at my friend Becky's house one day a couple of months ago has turned into a loosely created brunch club.  It was our turn to host and I planned to make Eggs Benedict after delightedly discovering that PC now offers Organic Smoked Atlantic salmon.  

EGGS BENEDICT TWO WAYS - with Smoked Organic Salmon and Cured Pasture Raised Ham

6 organic eggs

6 homemade organic biscuits, cut into large rounds (http://prasada-eatingisdivine.blogspot.com/2009/09/best-biscuits-ever.html

6 pieces organic smoked salmon

6 pieces pasture raised ham

hollandaise sauce

organic salad greens, tossed in a light balsamic vinaigrette

sea salt and pepper

olive oil

HOLLANDAISE

2 organic egg yolks

2 Tbsp organic lemon juice

1/2 cup organic melted butter

2 Tbsp minced fresh organic dill

Method:  Make the hollandaise sauce by placing egg yolks and lemon juice in a blender.  With the motor running, add the melted butter very slowly.  Season with salt, pepper and the dill. Whisk in a tablespoon of water if it is too thick.

     Preheat the oven to 450*.  Grease a muffin tin and crack an egg into each spot, season with salt and pepper.  Place in the oven and bake for about 10 minutes for runny eggs, 15 for hard cooked eggs.

     Meanwhile, toss the greens in some olive oil, balsamic vinegar, a dribble of maple syrup and salt and pepper.  Cut biscuits in half, top with some greens and on one half a piece of salmon, on the other a piece of ham.  When eggs are done, put one egg on each half, followed with a dribble of hollandaise.

SPICED HOME FRIES

8 organic potatoes, cubed

1/4 cup organic coconut or sunflower oil

1 1/2 tsp organic mustard seeds

1 Tbsp finely chopped organic garlic

3 Tbsp ground organic coriander

1 tsp organic turmeric

1 tsp ground organic paprika

1 tsp organic black pepper

3 tsp sea salt

2 pinches ground asafetida (hing)

2 tsp honey

Method:  In an asian steamer, steam the potatoes in water for 15 minutes, or until they are cooked but not mushy.  Place the potatoes in a large cast iron skillet and set aside.

     In a small skillet heat the oil and saute the mustard seeds until they  pop.  Turn off the heat, add the garlic and spices.  Saute on no heat for 1-2  minutes.  Preheat oven to 375*.  Add the honey and pour the spices over the potatoes, stirring.  Bake 15 minutes, turn the potatoes and bake another 10 minutes.  Adjust for saltiness.  Serve with eggs benedict.