March 14, 2011 1:12 pm

Dish of the Day: Tabasco Benedict

Thursday marks another St. Patrick's Day and the celebrations (and hangovers) are already well under way around the country. For those who may have enjoyed little too many shamrock sippers this weekend, there's nothing like a classic brunch dish to help you get back the jig in your step.

We love this Celtic interpretation of eggs benedict: Tabasco Benedict which upgrades the traditional slice of ham for a spicy corn beef, cabbage and Tabasco packed patty. Opened in 1837 as America's first fine dining restaurant, Delmonico's Restaurant is the birthplace of the original "Eggs a'la Benedick" named after a regular patron Mrs. LeGrand Benedict, who after seeing nothing to her liking on the menu, spoke with then chef Charles Ranhofer and he came up with this beloved brunch staple. This year, Chef Billy Oliva adds a little "luck of the Irish" to his eggs and we like it.

Tabasco Benedict by Chef Billy Oliva

Ingredients
3 tbsp. unsalted butter
1 cup diced white onion
3 cups of diced cooked corn beef
3 cups of shredded cooked potato
1/2 cup shredded cabbage
3 tbsp. of chopped flat leaf parsley
1/2 tsp. of thyme
4 tbsp. original Tabasco
1/2 cup diced red pepper
2 eggs
2 tsp. white vinegar
English muffins or biscuits

For the Hollandaise Sauce:
4 egg yolks
1 tbsp. lemon juice
2 tbsp. Tabasco
1/4 cup melted butter

Preparation

1. Melt butter in cast iron skillet over medium heat, add onion, red pepper, cooked until slightly brown (approx 5 minutes). Add the thyme and Tabasco to the onion and pepper mix, let cook for a few minutes.

2. Add cooked shredded cabbage, potato and corn beef, check the seasoning, spread evenly. Cook for about 10 minutes until the flavor blends.

3. Let mixture cool. Form into round patties and cook in the skillet until browned and slightly crisp. Set aside.

4. Poach two eggs. Fill a medium size pan half full of water, add 2 tsp. white vinegar to the waterand bring to a boil. Lower heat to a simmer, add eggs and cook 3 1/2 minutes.While eggs are cooking, prepare the hollandaise sauce (below).

5. To start the hollandaise sauce, first whisk egg yolks, lemon juice and Tabasco in a heat-safe bowl until slightly thick.

6. Place bowl over a sauce pan of lightly simmering water, continue to whisk until warm and thick.

7. Slowly drizzle in the melted butter until sauce has doubled in volume, check seasoning, cover and keep warm.

8. To serve, light toast two English muffins or biscuits. Top each with a hash patty and poached egg. Garnish with hollandaise sauce and chopped parsley.

Tip: Spicy foods can boost metabolism! For an extra spicy kick here, chef Billy Oliva suggests adding a dash of Tabasco sauce to the Hollandaise sauce.

— Written by Mona Buehler

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Tags : Billy Oiliva, eggs benedict, Irish

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