Ribs Eggs Benedict

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Ribs Eggs Benedict with a side of mushroom saganaki

I don’t know if this is a cheat entry to the website since I already have an article for Smoked Salmon Eggs Benedict, as well as for Hollandaise Sauce. Not to mention the meat is just leftovers from my Honey Sumac Glazed Ribs. I guess the only thing new about this Ribs Eggs Benedict is the side dish of Shiitake Mushroom Saganaki!

This dish uses rib meat as the meaty base. A classic eggs Benedict will use Canadian bacon, or back bacon depending on where you are. Other variations include the aforementioned smoked salmon, or you can go vegetarian and use tofu. As for vegan…well that’s pretty much impossible with this dish.

The only difficult part of this ribs eggs benedict is the timing. None of the individual components are actually all that difficult. Yes, even including the Hollandaise sauce. In fact, you should make that first, and then set it aside while you do everything else to take some stress away.

Hollandaise Sauce Tip

hollandaise sauce

Here’s how to do a foolproof Hollandaise every time. Make a double boiler and melt your butter in a mug in the microwave. In the double boiler on boiling water add the egg yolks and quickly whisk them up. Squirt in the lemon juice, and then slowly trickle in the melted butter. Make sure to always keep whisking. Once the sauce thickens take the top bowl off and set it aside. If it starts to solidify not to worry, you can just whisk it around a bit. I add the salt and black pepper at the end.

Honey Sumac Glazed Ribs

I had leftover ribs that I was able to use, so if you are looking for a day after recipe to use up your leftovers, this is for you. If not, you can use any meat base you want, even if it is just a few strips of cooked bacon.

Shiitake Mushroom Saganaki

Saganaki is just the Greek way of frying cheese, usually sheep’s milk feta. For this I added some quartered shiitake mushrooms. All you need to do for this is to add some olive oil to a hot pan, toss in the ‘shrooms, toss in the cheese, add oregano, salt, and pepper, and let fry for 3-4 minutes, agitating the pan every so often.

You can also season everything in a bowl and then add it to the pan.

Ribs Eggs Benedict Assembly

Bottom: A piece of bread. Traditionally it is a split English muffin, but when I’m lazy (most days) I just use a toasted hamburger bun.

Greens: Some ripped up Italian flat leaf parsley. You can also go for spinach if you want.

Meat: The rib meat of course

Eggs: Poached

Sauce: Hollandaise, with a sprinkle of Paprika or Cayenne (depending on your spice preference).

Ribs Eggs Benedict with mushroom saganaki

Ribs Eggs Benedict

A twist on a classic, this ribs eggs benedict uses chopped up rib meat as the meat base.
Course Breakfast, Brunch
Cuisine American, European
Keyword Baked Ribs, Eggs Benedict, Ribs Eggs Benedict
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Cost $5

Equipment

  • Double Boiler (Or a pot and a glass bowl).

Ingredients

  • 4 Eggs
  • 2 English Muffins or Hamburger Buns, or slices of toast or whatever.
  • 1/4 cup Parsley or Arugula or Spinach or whatever green you prefer
  • 200 grams Pork I used rib meat, but you can use pork chops, bacon, or any meat you want.

Hollandaise Sauce

  • 2 Egg Yolks
  • 70 grams Butter
  • 2 tsp Lemon Juice freshly squeezed
  • 1/2 tsp Black Pepper freshly cracked
  • Salt to taste

Mushroom Saganaki

  • 150 grams Mushrooms I used shiitake but any mushroom will do
  • 100 grams Feta Cheese use authentic sheep's milk feta
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Oregano fresh or dried
  • 1 tsp Paprika I used Spanish hot paprika
  • Salt or to taste. (Feta is already pretty salty, so be careful with the added salt).
  • 1 pinch Black Pepper

Instructions

  • Make the Hollandaise first because it can be set aside while you do everything else. Microwave your butter in a ceramic mug, then set up a double boiler.
  • In the double boiler with the water just about touching the top bowl, add the egg yolks and s
  • Add the lemon juice while still whisking, and then slowly trickle in the melted butter. Once the sauce thickens up take it off the boiler and set aside. Leave the whisk in, if it starts to solidify you can stir it around a bit. Give a taste and add salt and pepper to your preference.
  • Toast your muffins/buns.
  • Using your boiling water from the double boiler, add a tablespoon or so of vinegar, then swirl the pot with a spoon. Drop in a full egg and let poach for about 2 minutes.
  • Place your greens and meat on top of the bun, then remove the egg from the pot with a slotted spoon and put atop the meat. Repeat steps 5 and 6 until all the eggs are poached.
  • Spoon over the Hollandaise and serve.

Mushroom Saganaki

  • This can be made first, or at the end, or the day before and microwaved…up to you. Quarter your mushrooms and cube your feta. Toss in a bowl with all the other ingredients then add to a hot pan and fry for 3-4 minutes. If the cheese starts to stick to the pan use a spatula to scrape it off and agitate the pan.

Notes

You shouldn’t store your Hollandaise longer than it takes to make the meal as it will not hold well. It can also be a breeding ground for bacteria if left out too long. It uses cheap ingredients, just make a new one.

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