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"
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)
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.