Tavern Eggs Benedict

We're cooking Tavern Eggs Benedict with Chef Bill Andrews of The Iron Works Tavern.

Ingredients:

6 oz. Rib-Eye Steak cut in half
1 ½ oz. Cooked Lobster Meat
3 Tbsp. Saffron Bearnaise (see recipe)
1 Tbsp. Unsalted Butter
2 ea. Extra Large Eggs (Poached)
1 ea. English Muffin

Garnishes
Paprika
Chopped Parsley
½ tsp. Tobiko (Flying Fish Roe)
Home Fries
Fresh Sliced Fruit or Fruit Salad

Steps:
Set up a sauté pan with 3 cups of water for the eggs. Add 1 tsp. white vinegar to the water & bring to a boil. Lower heat and simmer.

In another sauté pan, add the butter, season the steak with salt & pepper and sauté to preferred doneness.

Drop the eggs in the poaching water and cook for three minutes or until the whites are cooked & the yolks runny.

While the steak & eggs are cooking, toast the muffin & place on a service plate.

In a small bowl, add the Saffron Bearnaise & the cooked lobster meat.

Once the stake & eggs are cooked, place them on the muffin. Steak first, then egg.

In the poaching water, set the bowl of Saffron - Lobster sauce & stir with a spoon to warm & thin.

Spoon ½ the mixture over each egg. Garnish the sauce with the paprika, parsley & the Tobiko.

Add home fries & fruit to accompany the Benedict

Saffron Bearnaise Sauce

Ingredients:

¼ cup Fresh Chopped Tarragon
¼ cup Sherry Wine Vinegar
¼ cup White Wine
10 ea. Black Peppercorns
6 -8 ea. Parsley Stems (Chopped)
2 ea. Chopped Shallots
4 ea. Egg Yolks
2 Tbsp. Water
8 – 10 Saffron Threads
1 tsp. Fresh Tarragon Leaves
12 oz. Melted Butter
Salt & Cayenne Pepper to taste

Steps:

In a sauce pan, add the first 6 ingredients, bring to a boil & reduce by half. Strain the reduction into a stainless steel bowl.

Add the eggs & water to the reduction in the bowl. Whisk the mixture to incorporate.

Place the bowl in a saucepan containing simmering water or use a double boiler.

Continue to whisk the mixture until it thickens with out scrambling.
Remove from the pan and continue to whisk to slightly cool.

Add the Saffron & Tarragon leaves.

Add the melted butter slowly while whisking the egg mixture.

Season with the salt & cayenne.

This mixture may be refrigerated for later use or serve right away with your favorite cut of meat.

The Iron Works Tavern
697 Jefferson Boulevard
Warwick, RI
401.739.5111
TheIronWorksTavern.com