JOEY’S CAFE–STYLE
EGGS BENEDICT
ACTIVE: 50 min l TOTAL: 50 min
SERVES: 2 (plus extra hollandaise sauce)
FOR THE HOLLANDAISE SAUCE
9 tablespoons unsalted butter
4 large egg yolks
1 tablespoon cool water
Grated zest from 1 large lemon,
plus 2 tablespoons lemon juice
Kosher salt and freshly cracked pepper
FOR THE EGGS BENEDICT
2 English muffins, split
1 tablespoon apple cider vinegar
4 large eggs
Kosher salt and freshly cracked pepper
1 avocado, pitted, peeled and sliced
½ to 1 teaspoon Cajun seasoning
2 sprigs parsley, stems removed
Coarse sea salt
- Make the hollandaise sauce: Melt the butter in
a saucepan over low heat. Remove the pan from
the heat and let stand 5 minutes. Skim the foam
from the top and discard. Slowly pour the clear
butter into a liquid measuring cup, discarding the
milk solids in the bottom of pan—you should have
½ cup clarified butter.
- In a metal bowl (or the top of a double boiler),
combine the egg yolks with the cool water. Whisk
until frothy, 1 to 2 minutes. Place the bowl over a
pot filled with a few inches of simmering water
(do not let the bottom of the bowl touch the
water) and cook, whisking, until the eggs are
thickened, 5 to 8 minutes. Don’t rush this step,
because the sauce needs to be based on fluffy
cooked eggs. Keep the heat low as well to avoid
overheating and scrambling the eggs.
- Remove the bowl from the pot and place it on
top of a kitchen towel to keep it from tipping over.
Little by little, whisk in ½ cup clarified butter. When
all the butter is added, whisk in the lemon zest and
juice and a pinch each of kosher salt and pepper.
- Make the eggs Benedict: Place the English
muffin halves on a flat surface and, one by one,
roll over them with a rolling pin so they flatten and
expand. Toast them lightly in a toaster oven.
- Fill a large wide pot with about 3 inches of water;
bring to a simmer. Add the vinegar (this will help
the eggs keep their shape). Crack each egg into a
separate small bowl. Gently drop the eggs, one by
one and at some distance from one another, into
the water. Lower the heat and poach the eggs
until the whites are firm and completely white,
2 to 3 minutes. Use a slotted spoon to remove
them to a kitchen towel to drain. Season with
kosher salt and pepper.
- Season the avocado slices with kosher salt;
place on each of the English muffin halves. Top
with a poached egg, some of the hollandaise
sauce, Cajun seasoning, parsley and sea salt.
ENDIVE SALAD WITH
GRAPEFRUIT DRESSING
ACTIVE: 25 min l TOTAL: 25 min
SERVES: 2 (plus extra vinaigrette)
¼ cup raw cashews
Kosher salt
1½ pink grapefruits
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
¼ teaspoon pure vanilla extract
¼ cup extra-virgin olive oil
1 head yellow endive,
leaves separated
1 head red endive (or small head
radicchio), leaves separated
- Preheat the oven to 350 ̊. Spread the
cashews in a single layer on a baking
sheet and toast in the middle of the
oven until the nuts are golden brown,
5 to 8 minutes. Sprinkle with salt.
- Make the vinaigrette: Grate the
zest from ½ grapefruit (reserve
the fruit) and juice 1 grapefruit. In a
blender, combine the grapefruit zest
and juice, mustard, honey, vinegar
and vanilla on high speed. With the
machine on, pour the olive oil through
the top in a steady stream. Blend until
smooth.
- Make the salad: Peel the reserved
½ grapefruit and cut into segments.
Arrange the endive leaves on plates.
Intersperse the endive with the
grapefruit pieces and cashews. Drizzle
with the vinaigrette. Sprinkle with a
pinch of salt.
DATE MUFFINS
ACTIVE: 30 min
TOTAL: 1 hr 10 min (plus cooling)
MAKES: 18
1½ sticks (12 tablespoons) unsalted
butter, at room temperature,
plus more for the pans
3 cups water, plus 1 cup cool water
2 cups chopped pitted dates
1 cup granulated sugar
½ cup packed dark brown sugar
⅓ cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
- Preheat the oven to 375 ̊. Butter
18 muffin cups and line with paper liners.
In a medium saucepan, bring about
3 cups water to a boil over medium heat.
Put the chopped dates in a medium bowl
and cover with the hot water. Let the
dates soften, about 10 minutes.
2.In the bowl of a stand mixer fitted with
the paddle attachment, beat the butter
and both sugars until light and fluffy,
5 to 8 minutes. Add the 1 cup cool water,
molasses, eggs, vanilla and salt; beat
briefly to combine (the mixture may look
curdled and runny).
- In another medium bowl, sift together
the flour, baking soda, cinnamon, ginger
and cloves. Add the dry ingredients to
the wet ingredients and stir until just
combined (do not overmix).
- Drain the dates, discarding the liquid,
and spread them out on a baking sheet to
cool. Flatten the dates with the back of a
spoon to crush any larger pieces. When
cooled, stir the dates into the batter.
5.Divide the batter among the muffin
cups, filling them almost to the top. Bake
in the middle of the oven until the muffins
are golden brown and spring back when
gently pressed, 20 to 27 minutes. Let cool
10 minutes in the pan, then transfer the
muffins to a rack to cool completely.
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 81