South of France

South of France Benedict

  Here's a great recipe for a yummy brunch for two... and you probably have all of the ingredients in your fridge and pantry!

First, line a baking sheet with foil and place two pieces of bread on top, drizzling with olive oil. Next take any left over meat (your favorite deli meat, or last night's dinner), shred it, and place it on top of the bread.  We used roasted turkey deli meat. Sprinkle with 1 tsp of South of France and place on the top rack of the oven at 400°. 

First, line a baking sheet with foil and place two pieces of bread on top, drizzling with olive oil. Next take any left over meat (your favorite deli meat, or last night's dinner), shred it, and place it on top of the bread.  We used roasted turkey deli meat. Sprinkle with 1 tsp of South of France and place on the top rack of the oven at 400°. 

Place two egg yolks in a bowl. Add 1 tsp of South of France and the juice of half a lemon. Whisk until the eggs are doubled in size and slightly frothy.

Place two egg yolks in a bowl. Add 1 tsp of South of France and the juice of half a lemon. Whisk until the eggs are doubled in size and slightly frothy.

  Slowly melt 4 TBS of butter in a sauce pan until the butter lightly coats the bottom of the pan. Meanwhile, bring a small sauce pan of water to a gentle simmer - this will be used in a few minutes to double boil the hollandaise sauce.  Also fill a nonstick saute pan with water and bring to a simmer. When simmering, add 2 TBS of white wine vinegar. This will be used to poach the eggs.

  Slowly melt 4 TBS of butter in a sauce pan until the butter lightly coats the bottom of the pan. Meanwhile, bring a small sauce pan of water to a gentle simmer - this will be used in a few minutes to double boil the hollandaise sauce.  Also fill a nonstick saute pan with water and bring to a simmer. When simmering, add 2 TBS of white wine vinegar. This will be used to poach the eggs.

When the butter is melted slowly add it to the egg/South of France mixture whisking over the double boiler until the mixture has thickened and doubled in size. You may add a pinch of sugar and salt if you wish.

When the butter is melted slowly add it to the egg/South of France mixture whisking over the double boiler until the mixture has thickened and doubled in size. You may add a pinch of sugar and salt if you wish.

  Crack one or two eggs per person into the simmering water/vinegar. Allow the eggs to cook for four minutes.

  Crack one or two eggs per person into the simmering water/vinegar. Allow the eggs to cook for four minutes.

  Remove the bread from the oven and place on a plate. Gently scoop the eggs from the saute pan and place on top of the bread/meat. Top the dish with hollandaise and, voila! Brunch is ready!

  Remove the bread from the oven and place on a plate. Gently scoop the eggs from the saute pan and place on top of the bread/meat. Top the dish with hollandaise and, voila! Brunch is ready!