Ah, the buttery self-indulgence of eggs benedict at midnight. This is something that can only be brought on by one bottle of VINTJS Old Vine Zinfandel (yeah I’m classy) and too much Game of Thrones mulled wine. I believe this particular post will mark the beginning of a series called “How a Drunk Cook Masquerades as a Foodie Gourmet.” Besides, the line between drunk kitchen sink cuisine and snout to tail fine dining is quite…fine…right? Someone probably just threw whatever they had on hand into a pot and called it “Genius!” (JK chefs, I have the utmost respect for the technique behind what you do.)
For this particular set of eggs benedict, I have to use whatever’s on hand because I’m obviously too drunk to drive anywhere…though I am sober enough to pilfer a lemon from a neighbor’s much-abused lemon tree. (I will make it up to them somehow – maybe with a surprise basket of brown sugar cinnamon scones).
ANYWAYS. Here goes the recipe for my..
Drunk Roasted Tomato Eggs Benedict:
Since I just like using recipes others have come up with because I’m obviously too inexperienced to come up with my own, for this dish you will need the things listed below. Though of course, you could just do whatever you like, since that’s basically what I did.
Ina Garten’s Roasted Tomatoes (I just used two unseeded roma tomatoes cut lengthwise into thirds and made a small batch of the balsamic vinaigrette to drizzle over them prior to sticking in a hot 450 degree preheated oven. You seriously have to have these tomatoes – all the goodness of tomato soup..but in a fresh enough guise not to become tiresome.)
TJ’s Roasted Garlic Demi Ciabatta (instead of English muffin. Toasted alongside the roasted tomatoes for the last 5 minutes of cooking.)
2 poached eggs (I also poached the 4 leftover egg whites from the Hollandaise recipe)
Fresh Basil (Optional. And in this particular case, legitimately acquired from my recently purchased basil plant. :D)
I also ended up adding a slice of brie, because the roasted tomato and lemony hollandaise sauce were quite acidic despite the amount of olive oil and butter involved. And of course, when drunk, the more fat, the better!
This actually did turn out pretty good – if you end up making it, let me know what you did differently and how you liked it!