Pilgrim Eggs Benedict

pilgrim

CHICOPEE, Mass. (Mass Appeal) – It’s a Thanksgiving take on the classic eggs benedict. Blogger Dan Whalen from TheFoodInMyBeard.com showed us how to make Pilgrim Eggs Benedict.

Pilgrim Eggs Benedict

1 stick Butter
1 small Onion diced
3 ribs Celery diced
3 Jalapenos seeds removed and diced
1 teaspoon Thyme
1 pinch Sage
3/4 cup Buttermilk
3/4 cup Chicken Stock
2 Eggs
1/2 cup Sugar
1.25 cups Cornmeal
1 cup Flour
1/2 teaspoon Baking Soda
1 teaspoon Salt

Turkey Patties
1 pound Shady Brook Farms Ground Turkey
1 cup cranberry sauce
1/2 cup grated Parmesan cheese
1/4 cup Chopped Parsley
1 Egg
1/2 cup Breadcrumbs
Salt and Pepper

Hollandaise
4 Egg Yolks
1 Lemon
1 stick Butter melted
1/2 cup Chicken Stock

Other
4 Eggs
Paprika

Instructions

Cornbread
1.Saute the onion, celery, and jalapeno in the butter for about 5 minutes. It will be a lot of butter. Add the thyme and sage and remove from heat.
2.Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well.
3.Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine.
4.Pour into a greased baking dish and bake at 375 for a half hour.

Turkey
1.Mix all the ingredients together to combine.
2.Form patties with your hands and cook in a skillet on medium low to brown on both sides and cook through. Be careful because these will burn easily, there is a high sugar content from the cranberry sauce.
3.Remove from the pan, and deglaze the pan with the chicken stock (from the hollandaise ingredients. Scrape all the good stuff off the pan and allow to simmer for 5 minutes to reduce.

Hollandaise
1.Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit.
2.Place on a double boiler and whisk in the melted butter slowly.
3.Continue to whisk until the mixture has thickened and reached an internal temp around 135.
4.Remove from heat. Pour the chicken stock mixture from the turkey skillet through a mesh strainer and into the hollandaise, whisking to combine.

Poach the eggs
1.Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer.
2.Dip the strainer into the boiling water and shake the egg free into the water.
3.Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.

Build it
1.Place a 2 squares of cornbread down on a plate. Top with the turkey. Then the egg, then a generous scoop of hollandaise. Sprinkle with paprika before serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s