October 2, 2014

For dad, with love: Eggs Benedict over Cowboy Hash

Dads come in all shapes and sizes and from all walks of life. Some dads will have breakfast in bed, go out for brunch or sit down to a special family dinner. All kinds of gifts will be presented, from neckties of the finest silk to ones made from construction paper and painted macaroni.

Just like our father, many dads have passed, and all we have left to share are the great memories, hundreds of stories and the big brown box of photos stored in the basement. We bring them up every year and sit for hours over countless cups coffee served piping hot … just the way dad liked it. We cry, we laugh, we sigh … ohhhhh! just one more Father’s Day with him would be perfect!

 In honor of our father, this holiday we are sharing his favorite brunch recipe — Eggs Benedict over Cowboy Hash! The cowboy steak was always a favorite of our dad. It’s basically a ribeye cut with the bone still attached. We will be serving this to our husbands, also, this holiday; the kids just love it — especially the béarnaise sauce — and ask for this dish a little too often. Enjoy!

Eggs Benedict over Cowboy Hash

The Hash 

2 tablespoon olive oil

1 small onion, finely chopped

1 clove garlic, finely minced

2 cups cooked steak, cut into cubes, choose your favorite

2 large cooked potatoes, any kind, cubed

fresh flat-leaf parsley, coarsely chopped for garnish

salt, pepper to taste

Heat the olive oil in a sauté pan over medium heat. Add the onion and garlic; cook until translucent. Add the steak, potatoes and parsley, season with salt and pepper to taste.

Cook until just heated through.

The Eggs

3 cups water

1 tablespoon white-wine vinegar

4 eggs 

Heat water and vinegar until simmering in a large frying pan. Break each egg into a cup and gently add to the water. Poach for 4-5 minutes, or until the yolk is nearly cooked. Remove the eggs from the pan with a slotted spoon to drain the liquid; top each hash portion with one poached egg and slather with the sauce.

Béarnaise Sauce

2 tablespoons white vinegar

2 tablespoons white wine

1/4 cup shallots

1/4 teaspoon pepper

1 tablespoon dried tarragon

1 tablespoon water

3 egg yolks, room temperature

1 stick cold butter (keep cold till ready to use), cut into cubes

1 tablespoon fresh lemon juice

kosher salt to taste

In medium saucepan, on medium heat, add vinegar, white wine, shallots and pepper. Stir to combine; bring to a simmer and cook until reduced to about half. Add the yolks and 1 tablespoon water to the pan and whisk constantly. Again, whisking constantly, add 1-2 cubes of the cold butter and whisk until melted; repeat until all the butter is used. Add lemon juice, stir. Season with the salt & tarragon. Taste and re-season with salt & pepper, or a bit more lemon, and add zest. If the sauce breaks or separates, try adding 1 yolk to renew silky texture.