Saturday, November 6, 2010

Spinach and Egg "Benedict" with White Truffle Oil and Black Truffle Salt


I've had one bite of a traditional eggs Benedict in my life, gagging with repulsion from the taste of that pale yellow sauce, hardened overly salted ham, and soggy English muffin. I don't want to be discriminatory from  one bad experience eating a possibly off version of the brunch classic, but just the smell of them floating around whatever brunch cafe I'm at grosses me out.


So I made my own version. With the stuff I like


I first made these "Benedicts" as one of the courses for my Olive Oil Tasting Menu. It came together in a jiffy (egg poacher pans are amazing for that purpose) and the presentation really impressed my guests. I'm not versed on truffles and whether or not its a cardinal sin to mix black and white truffles in one dish, but I did it anyway and it was delicious. Eggs and spinach are both great vehicles for taking on other flavors so it was a good way to highlight the wonderful earthly truffle flavors. An excellent olive oil would also be great. I've made these benedicts other times incorporating lentils in with the spinach when I wanted something a little heartier. 


In terms of truffle oil, yeah, it's expensive, and there are a lot of oils on the market that are simply flavored with something trufflely as opposed to being infused in the magical fungus. I was able to taste this oil before purchasing it and see the truffle chunks it was infused in so I knew it was good. I used the La Buona Tavola brand which I picked up in Seattle. It's of excellent quality and has a potent white truffle intensity to it. 




Spinach and Egg "Benedict"
Makes 4


4 Eggs
1 lbs fresh baby spinach
1 Tablespoon minced parsley (the mellower the herb the better as to not contrast with the truffle flavor)
4 Tablespoons Truffle oil (I used La Buona Tavola Extra virgin olive oil infused with White Truffle)
Truffle salt


Poach eggs (either in poacher or some other ingenious way). While eggs are poaching steam spinach in a separate pan, then drain excess liquid from the greens. Prepare plates by mountain spinach in the middle, then top with poached egg, drizzle 1 Tbsp over oil over the top of each egg, sprinkle with salt and finish with some parsley. Serve with crusty bread to sop up excess oil.

16 comments:

Helen said...

Looks so pretty! I have to say I usually order eggs Benedict with smoked salmon for brunch. It's my standard brunch choice. I've tasted some amazing variations of eggs Benny and some hideous ones too! Don't fret, you are not alone in your dislike of "that pale yellow sauce." Some brunch places just make lousy Hollandaise sauce. And, with respect to the truffle oil, I once purchased a cheap 'kolo' truffle oil that turned out to be awful. There were no truffle bits in it at all. I guess you get what you pay for. Lesson learned LOL!

Peter G @ Souvlaki For The Soul said...

I hear you in regard to bad Hollandaise sauces! I think this is a much classier version Anna...quite posh with that truffle oil!

Indie.Tea said...

A version I can also eat (dont eat bacon). Your eggs benedict sound delicious.

Gastronomer said...

I would take truffle oil over Hollandaise any day! This brunchy dish looks lovely, Anna!

Anna A. said...

Helen - Efxaristw! I might have become jaded from one of those bad places! Haha cheap kolo oil. Oh dear, I was worried I would get some of that cheap kolo oil since I think a lot of it is "saklamaries" -- I'm going to remain loyal to my Seattle spot for the time-being!

Peter - Glad you appreciate my posh benedict :) I think Greeks, in general, are suspicious of Hollandaise sauce! lol

Indie.Tea - Yay, high five!

Gastronomer - All I need is a tablespoon and I'm in heaven!

foodjunkie.eu said...

I remember having eggs and spinach for dinner as I kid. It is very traditional in Greece in some areas, but I have to say it never looked that good! I love eggs benedict in every different way, these could not be the exception.

Chef at La Buona Tavola said...

Hey, Anna!
Trufflequeen here - thanks SO MUCH for the compliment on our Truffle Oil - we think it's pretty amazing, too! For the record: I have no problem mixing white with black truffles - the more the merrier, I always say! For any egg dish -especially one with fresh tomatoes, or served with potato anything - I would HIGHLY recommend you try the 10% Truffle Salt we sell (2-3 times the concentration of Truffles found in other brands). Seriously, just a PINCH is magical!

I'll be putting a link to your blog in my next ish of my "Trufflequeen Gazette" e-newsletter, which I hope to complete later this week. See you soon!

Rei Hanscomb
Owner of La Buona Tavola Truffle Cafe at Pike Place Market

elra said...

My son favorite way to enjoy breakfast. Yours look beautiful Anna !

tobias cooks! said...

This looks like perfection to me.

Rosa's Yummy Yums said...

This version of egg Bennedict looks awesome and healthy! I love that combo.

Cheers,

Rosa

Esi said...

I just got some black truffle salt last week. Trying not to put it on *everything* because it's so amazing.

Calliope said...

Yum! When are we gonna cook together?!

Anna A. said...

Ionna - Yeah, I had spinach and eggs as a kid as well - except my dad put onions and sometimes pasturma in it!

Rei - That's so great to know about the mixing of the black and white truffles. Your oil is amazing and I would only use your stuff now that I've tried it ;) I will have to pick up some salt next time! Thank you.

elra - Your son knows what's up!

Tobias - oh thanks!!

Rosa - Yes, it happens to be healthy AND super tasty.

Esi - I hear you - such a great investment!

Calliope - Soon I hope. When you drift back home from your adventures abroad.

Marie said...

Any dish with truffle mentioned twice in the name gets an automatic thumbs up!

Ruth Abatzoglou said...

Wow, I want those egg Benedicts NOW.
They look so wonderful..

Anna A. said...

Marie - Haha you got that right!

Mom - Thanks :) I will make it for you when you come visit.