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Eggs Benedict the Captain's way
Originating from 19th century New York, Eggs Benedict is as exciting to cook as it is to eat. In this week's episode, I screw it up in my own way and present a fully-fed sandwich with shredded entrecote, béarnaise sauce and poached egg. Because if there's something I'm very weak at cooking on the grill, it's just plain sandwiches. I'm also picking up an old holiday habit of drinking a lush Gin & Tonic with food. Stomach strong for some but a perfect match for the rest of us. Happy Easter to all frying pan lovers ? ⚓️?✈️?
Ingredients
- 500 gram entrecôte
- 1 yellow onion
- salt and pepper
- Formal French
- butter
- rapeseed oil
Bearnaise sauce
- 2 egg yolks
- 2 tbsp water
- 250 gram butter
- 2 tsp tarragon
- 1 tsp Sriracha
- 1 tbsp squeezed fresh lemon
- 1 tsp dried tarragon
- salt & black pepper
Poached eggs
- 4 egg
- 1,5 liter water
- 2 tbsp vinegar essence
Garnish
- 2 tbsp caper
- fresh or dried tarragon
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