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Author Notes: Inspired by a local brunch resto, this isn't your typical benedict. The eggs can be cooked ahead of time or even the day before, making this a great brunch for a crowd. —CanadaDan
cup Extra virgin olive oil or sunflower oil
teaspoons good quality Smoked paprika
- Add paprika to oil, heat on a lower heat until very gently simmering. Remove from heat and let steep until cool
- Filter oil through coffee filter or cheese cloth. Keep in fridge.
cup Thick greek yogurt
cup Sheep's ricotta
large garlic clove, finely chopped
tablespoon lemon juice
teaspoons white vinegar
- The night before (or a few hours at least), add chopped garlic to the yogurt with the lemon juice. Stir well and put back in fridge.
- The day before or the morning of, for the poached eggs, bring a pot of water to below boiling and add the vinegar. You should see small bubbles on the bottom of the pot but it shouldn't be boiling. Once you've reached the right temp, keep it there on med-low heat
- Break each egg into a strainer and swirl it very lightly to get rid of the loosest whites, then transfer each egg into a rammekin. This makes the poached eggs look much prettier.
- Create a bath in the water by swirling the water around for a few seconds with a wooden spoon. Lower the bottom of the ramekin into the water and tilt it so the egg drops in. The swirling prevents it from sticking. Let egg cook for 3 minutes then remove with slotted spoon and place into an ice bath to stop cooking. Repeat with other eggs. When ready to serve, reheat the eggs for 1 minute in the same temperature water (You can do them at the same time since they will not stick once cooked). Put them on a paper towel to drain for a few seconds.
- Assemble the plate...salt and pepper the ricotta to taste, put on one half on the plate. Put the garlic yogourt on the other half. Top with the two poached eggs and S&P the plate. Top with a generous amount of the paprika oil and any garnish you like. Best served with some fresh baguette slices and crispy pancetta/prosciutto.