For Easter this year Pheasant & Hare is dipping a toast soldier into our love for eggs, so of course we had to start with the king of egg dishes – the Eggs Benedict. Need we say more? No matter what variations you concoct of this delightful brunch icon – as long as eggs, hollandaise, and some starchy something are present it still conjures love and joy in our hearts.
We started our Benedicts with a recipe for cornmeal chive waffles from the lovely Joy the Baker http://joythebaker.com/2012/01/savory-cornmeal-and-chive-waffles-with-salsa-and-eggs/, because WAFFLES, and then customized to suit our individual tastes:
For the Pheasant (our carnivore and sometimes omnivore) we focused on a sweet and spicy fried pork belly, topped with a fried egg, homemade hollandaise sauce, micro greens to give it a tiny nutritious and beauteous boost.
For the Hare (herbivore and egg aficionado) we made a tender spring salad composed of thin sliced radishes, blanched asparagus, cherry tomatoes, mixed baby greens, pea shoots, fresh lemon thyme, and finished it with a light sprinkle of lemon juice and a soft poached egg. Who are we kidding, we ended up pouring hollandaise all over that healthiness. Sometimes you just have to go for it.
We encourage you to explore Benedicts. Find a delicious base, top with meat and/or veg, an egg of some sort, and well, let’s be honest, some hollandaise.
Here’s to brunch and all its glory, especially in the world of Benedicts!