BARRY SAYS: Wow, what a surprise dish this was. A week ago, Kelley brought home a box of egg matzos, an unleavened flatbread sort of like crackers. Even though she described what she was going to make a couple of times, the finished plate, Matzo Brei Eggs Benedict, was nothing like I expected. So rich and so delicious.
KELLEY: I was pretty surprised myself. Rich and decadent for sure and very good. I love eggs Benedict and have made them many times, but this takes it to a new level.
BARRY: The combination of the matzo brei, asparagus, tomatoes, hollandaise, poached eggs, well, just everything, was really something special. Traditionally, matzo brei is a Jewish breakfast, but we added smoked salmon and veggies and had ours for dinner.
KELLEY: It was also a beautiful dish when plated. This was a lot of fun to make - and eat. You could serve with a nice glass of champagne or mimosa, but we chose a good chardonnay.
This Matzo Brei Eggs Benedict is a deliciously rich and decadent dish.Matzo Brei Eggs Benedict
3 egg yolks
1 tablespoon lemon juice
Splash of Tabasco
Pinch of salt
1/2 cup butter, melted and still warm
3 matzo sheets, hand crumbled
3 eggs, whisked
1/2 cup sliced green onions
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
3 poached eggs (see below)
Vinegar (for poached eggs)
16 asparagus spears steamed in microwave till crisp, about 3 minutes
12 assorted cherry tomatoes, halved
A few slices of smoked salmon
For garnish: Capers, fresh dill, paprika
For the hollandaise sauce, combine egg yolks, lemon juice, Tabasco and salt in a blender. While the blender is still running, slowly pour in melted butter until thickened. Adjust seasoning, adding more lemon juice if needed. Set aside.
Place broken matzos in a colander, and quickly pour warm water over the pieces to soften. Squeeze any excess water out.
In a bowl, add matzo, beaten eggs and green onions, stirring everything together. Season with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in pan. Add matzo mixture. Cook until somewhat crisp.
Once done, leave it in the pan until ready to plate.
To make the poached eggs, bring a pot with at least 2 inches water and 2 tablespoons vinegar to a gentle boil.
Crack eggs, one at a time, into a separate small bowl and gently pour each one in, making sure they don't touch each other or hit the bottom of the pot. Turn off the heat, and let sit for 4 minutes. Once done, use a slotted spoon to remove eggs to a plate lined with paper towel.
To assemble, place asparagus on plate along with sliced cherry tomatoes. Add matzo mixture, then smoked salmon. Top with poached eggs, capers, hollandaise sauce and fresh dill. Sprinkle with a little paprika.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.