"Kobe-Wagyu Burger Benedict with Avocado"

"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago" on top of a buttered & toasted "English Crumpet"

It's been a rough couple of weeks for cooking; between my birthday, the holiday, doctors and other things—just hasn't seemed like I had it in me to do much in the kitchen...
Now, though, after a week or so of abject laziness on my part, or so it might have appeared, I've decided to jump back in with a simple "Sunday Brunch" style dish with a tiny twist all my own...
So feast your eyes on the yummy pictures because this week we're pretty much heading straight to the recipes; give it a try yourself, all or in parts, I think you'll find it to be oh so "Definitely Delish"

 

  "English Crumpet"

"English Crumpet"

"Warm Crumpets"

Ingredients:
1 3/4 cups plain flour (all purpose)
1 level teaspoon salt
1 level tablespoon dried yeast
1 level teaspoon caster sugar (regular sugar will also work)
1/2 pint milk (just over 1 cup. You may need a little more.)
6 Tablespoons cold water

Note:
You need some egg rings or metal rings to shape the crumpets when they are cooking. If you don’t have, use a clean shallow can with both ends removed...

"Eggs Benedict"

Directions:
1. In a jug measure out the milk and place in the microwave for 80 seconds. It needs to be warm to touch and NOT hot. Then add the 6 tablespoons of cold water, stir and then stir in the sugar and dried yeast and leave it in a warm place for 10-15 minutes till there is a good frothy head on it...
2. Sift the flour and salt into a mixing bowl, make a well in the center then, when the yeast mixture is frothy, pour it all in. Next use a wooden spoon or hand whisk, to work the flour into the liquid gradually and beat well at the end to make a perfectly smooth batter. The batter should be like pouring consistency, a bit like drinking yogurt. Not thick. If it is too thick, add more milk until it is loose enough...
3. Cover the basin with a tea-towel and leave to stand in a warm place for about 45 minutes - by which time, the batter will have become light and frothy...
4. Then we cook the crumpets: grease the insides of the egg rings well, and grease the frying pan as well before placing it over a LOW heat. I put some vegetable oil in a bowl and keep it handy to brush the pan & rings...
5. Arrange the rings in the frying pan and, when the pan is hot, spoon 2 tablespoons of the crumpet batter into each ring. Depending on the size of your rings, the batter should be 1 inch high...
6. Let them cook for 4 or 5 minutes: First tiny bubbles will appear on the surface and then, suddenly, they will burst, leaving the traditional holes...
7. When your crumpets look like they're beginning to set, this is when you need to take a knife and go around the inside to release the crumpet (it might have stuck to the ring) and carefully push the crumpet through onto the pan and then they are ready to carefully turn over. It is only when you see the holes and the surface begin to set, you need to release the crumpet from the ring and turn them...
8. Please be careful when touching the rings..they will be hot! So use a cloth...
9. Now take a large spoon and fork, lift off the rings and turn the crumpets over. Cook the crumpets on the second side for about 1 minute only. Re-grease and reheat the rings and pan before cooking the next batch of crumpets...
10. Serve the crumpets while still warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving...

  "Creamy  Hollandaise  Sauce"

"Creamy Hollandaise Sauce"


"Hollandaise Sauce"

Ingredients:
3 egg yolks
1 tablespoon cream
1 cup (1/2 pound) melted butter, cooled to room temperature
2/3 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne pepper
 
Directions:
1. Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never be beaten but stirred, evenly, vigorously and continually...
2. Place the container over hot water (if you are setting the bowl in water, there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section)...
3. Stirring eggs continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the bottom...
4. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand, stirring vigorously with the other...
5. Pour extremely slowly so that each addition is blended into the egg mixture before more is added...
6. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add salt and a mere dash of cayenne...

Note:
If you proceed with care your Hollandaise should not curdle. If it does, however, don't despair. Finish adding the butter as best you can. Remove sauce to a small bowl, clean the pot and put a fresh egg yolk in it. Start over again, using the curdled sauce as if it were the butter...

  "Plastic Wrap for the Win"

"Plastic Wrap for the Win"


"Poached Eggs Easy"

Ingredients:
Eggs
Plastic wrap
Nonstick Spray

  "Poached Perfection"

"Poached Perfection"

Directions:
1. Bring a large pot of water to just under a simmer. It should be steaming, but not boiling or simmering at all...
2. Working with one egg at a time, line a bowl with a piece of plastic wrap about 8 inches long...
3. Spray the plastic wrap very lightly with nonstick spray...
4. Crack an egg into the center of the bowl. Pull the edges of the plastic wrap up to form a little packet with the egg in the center...
5. Twist the plastic so it seals at the top and make sure to keep it secure. Do as many eggs as you want this way!
6. When you're ready to cook the eggs, just dangle them in the water and make sure they aren't touching the bottom of the pan. Move them around slowly so the water circulates around the eggs. Cook them for about 3-4 minutes depending on the size of your egg. At any point you can lift the eggs out of the water and feel them, they should be firm and white around the outside but give a bit in the center...
7. When they are done, move all the eggs to an ice bath to stop the cooking...
8. When you're ready to serve the eggs, just dunk them back in the hot water or about 15 seconds to reheat them. Then cut off the top of the plastic and the plastic will fall away and you'll be left with a perfect soft cooked egg...


"Kobe-Wagyu Sirloin Burger"

Ingredients:
1 to 1 1/2 pounds of Wagyu Beef Sirloin (I ground it myself, but you could find pre-ground)
1 teaspoon Sea Salt

"Benedict with a Twist"

 

Directions:
1. Mix together and form into patties and then cook in a fry pan or on a grill at medium to medium high heat until cooked to liking, aprox. 3 to 5 minutes....

 

 

 

 

"Delish Brunch"

"Kobe-Wagyu Sirloin Burger Eggs Benedict" with "Avocado" and "Peppered Asiago"

Ingredients:
Pre-made Crumpets (from above recipes)
Pre-made Burgers (from above recipes)
Pre-made Hollandaise (from above recipes)
Poached Eggs (from above recipes)
1 ripe Avocado, seeded and sliced
1 chunk peppered Asiago cheese, shaved/grated
Fresh chopped Chives for garnish
Fresh chopped Italian Parsley for garnish
Sea Salt and Cracked Pepper to taste
Butter for Crumpets

"Like my Burger on the rare side but you can cook to liking"

Directions:
1. Make above recipes in amounts needed for the amount of people you plan to serve, saving extras in the fridge if not needed...
2. Toast and butter a crumpet, place a cooked kobe-wagyu burger on top and follow that with one poached egg...
3. Place 3 slices of avocado on top followed by several spoonfuls of Hollandaise sauce, then a teaspoon or two of grated cheese...
4. Garnish with chives, parsley, salt and pepper to taste...

Serve and Enjoy........

"Sunday Brunch Benedict"