Bloody Mary and Benedicts

Serves:
4-6 drinks and 4 benedicts
Prep Time:
Total Time:

Just a moment please...

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Ingredients

A Bloody Mary Recipe (makes 4-6 drinks)

32 ounces tomato juice
2 Tablespoons horseradish
2 Tablespoons hot sauce, adjust accordingly
1 Tablespoon celery salt
1 lemon, juice only
Salt and pepper to taste

Basic Hollandaise (Makes enough for 4 plates of benedicts.)

1 Tablespoon cider vinegar (opt.)
2 egg yolks
2 1/2 sticks butter, melted
Pinch of salt
1 Tablespoon lemon juice
Pinch of Cayenne (optional)

Directions

Bloody Mary
1) Mix all of the ingredients together and feel free to add more of any of the ingredients depending on your taste. Some other things you might consider adding (although I wouldn’t recommend adding them all at once): Old Bay seasoning, Worcestershire sauce, or clam juice just to name a few.

2) Use about a shot and a half to two shots of vodka per 6 ounces of mix.

3) Garnish with olives, celery, cucumber, oyster.

Eggs Benedict
1) Toast English muffins and cook bacon.

2) Sauté spinach it in a tablespoon of oil for a few minutes until it wilts and turns bright green.

3) Start hollandaise by making a basic double boiler. Fill a medium sized pan with water and get it boiling and then place a metal bowl over the pan. If you don’t have a double boiler setup you can make this directly on the stovetop, but just make sure you keep the heat on low and watch it very carefully. It is very difficult to do without a double boiler though.

4) Add the cider vinegar, salt, and egg yolks to the top pan of the double boiler and whisk together. Keep whisking! After a few minutes it will start to steam a bit and foam up. Once the yolk mixture triples in volume (it will do that very quickly), start drizzling in the melted butter, whisking the entire time.

5) The butter should emulsify with the yolks perfectly. If the mixture starts separating, take it off the heat and whisk continuously. If it starts to coagulate, add a few drops of water. At the very end, add the lemon juice and cayenne and whisk until it is silky and thick.

6) If you aren’t using it immediately, turn off the heat and you can keep the sauce on the double boiler for 30 minutes or so without a problem. Whisk it every 10 minutes or so just to make sure it stays together.

Poaching the Eggs
1) Bring water to a boil in a large pot with a dash of vinegar. You don’t want a rolling boil. You want the water simmering, but not boiling.

2) Crack the egg into a measuring cup or small bowl. Don’t crack it right into the water or you might end up with shells.

3) Give the water a quick stir to create a small whirlpool. This will help the egg stick together.

4) Slowly roll the egg out of the cup or bowl and into the water.

5) After 2 minutes you will have a perfectly poached egg. If you want it poached medium then go for 3-4 minutes.

6) Use a slotted spoon to remove the egg gently from the water. Get a paper towel to dab off extra water. Then all you have to do is slap it all together and you have Eggs Benedict!