With about 5.5 billion dozen eggs being produced each year in the U.S. (that's according to the American egg Board) it's no wonder that chefs like Guillermo Pernot and Heather Terhune are serving egg-rich specialties.
From: Executive chef Guillermo Pernot of Cuba Libre Restaurant & Rum Bar, Philadelphia. Yield: 6 servings.
1 lb. Spanish onions julienne
2 lb. Yukon gold potatoes, 1⁄8" sliced
10 Tbsp. olive oil
to taste, salt and freshly ground black pepper
2 dried ancho chiles, crushed
1 red pepper, diced
4 shallots, sliced
12 cloves garlic
1 cup tomato juice
1 lb. ripe tomatoes, coarsely chopped 1 Tbsp. paprika
1 tsp. saffron
1 Tbsp. ground cumin
2 tsp. coriander seeds
3⁄4 cup whole almonds
1⁄2 cup red wine vinegar
2 large, thick slices country bread, crusts removed, cut into 1⁄2" cubes
1 tsp. salt
1⁄2 tsp. freshly ground black pepper
3⁄4 cup fruity Spanish olive oil
In a skillet, heat 6 Tbsp. olive oil; add onions. cover and saute for 10 minutes over low heat until onions are soft and golden. Stir occasionally. Uncover and cook for 30 minutes or until onions begin to melt. Remove from heat and let cool.
In the same skillet, saute the potatoes with the rest of the olive oil at medium heat until golden. Remove from heat and cool. Beat the eggs and add potatoes and onions. Let the mixture rest for 20 minutes. in a 10" nonstick skillet, heat the remaining oil until hot. Pour mixture into the pan and cook over moderate heat; loosening the edges with a spatula, for about 12 minutes. When almost set, put a plate over the top of the skillet. invert the skillet, brown side up. cut in wedges and serve on a plate accented with Romesco Sauce and a side salad.
For Romesco Sauce: Preheat the oven to 350°F. in a roasting pan, combine the first 10 ingredients for the sauce bowl; roast for 35 minutes or until the tomatoes start to brown.
Roast almonds for 10 minutes. cool the almonds completely, then grind together with roasted vegetables in processor. Add vinegar-soaked bread, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
Eggs Benedict Souffle
From: Executive chef Heather Terhune, South Water Kitchen and Atwater cafe, chicago. Yield: 12 1-egg servings.
6 oz. frozen or liquid egg yolk product, or approximately 8 egg yolks)
6 Tbsp. water
1⁄4 cup fresh lemon juice
1⁄8 tsp. cayenne pepper
11⁄2 cups butter, melted
to taste, salt
12 large eggs (1 lb., 5 oz. frozen or liquid whole egg product)
3⁄4 cup heavy cream
11⁄2 cups fully cooked ham, finely chopped, or Canadian-style bacon
11⁄2 cups Gruyere cheese, grated
1⁄4 tsp. salt
6 English muffins, split and toasted
In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice and cayenne until blended. continue whisking until thermometer reaches 160°F. Slowly whisk in melted butter until thick and smooth. Season to taste with salt. Keep warm, covered.
Heat oven to 300°F. Spray coat 12 3⁄4-cup custard cups. Portion 2 Tbsp. ham into each cup. Whisk eggs with cream to blend. Stir in cheese and salt. Put about 1⁄3 cup egg mixture into each cup. Place cups in 12"x20"x2" baking pan. Fill pan halfway up sides of cups with hot water. Bake for 45 to 55 minutes, until center is firm and knife inserted in center comes out clean.
Remove cups from water; run small sharp knife around inside edges to loosen. invert one souffle onto each muffin half. Spoon 2 Tbsp. Hollandaise over each egg and serve immediately.
Note: do not let uncooked egg mixture remain at room temperature for longer than 1 hour total.