Planning the perfect Derby Day brunch with Wild Eggs - wave3.com-Louisville News, Weather & Sports

Planning the perfect Derby Day brunch with Wild Eggs

LOUISVILLE (WAVE) - Brunch is the most important meal of the day for the Kentucky Derby. 

Wednesday morning JJ Kingery, executive chef of Wild Eggs, helped WAVE3 plan the perfect Derby Day brunch from Wild Egg's award-winning menu, complete with a special cocktail.

Bennies Gone Wild

Ingredients:

2 whole eggs

1 English muffin

2 tomato slices (½" thick)

2 mushroom burger patties (1.5 oz each)

1 oz roasted tomato hollandaise (recipe below)

Salt and pepper (to taste)

Balsamic reduction (to taste)                        

Chopped herbs (to taste)                   

Method:

Lightly butter bottom of 7" non-stick/Teflon omelet pan. Fill buttered pan ¾ full with hot water. Place on stove, cover with lid and bring water to simmer. Once water has achieved simmer, crack eggs into bullion cup or other shallow container. Be careful not to break meniscus of egg white. Gently pour eggs into simmering water and cook to desired doneness.

Butter English muffin and toast on flat-top griddle over medium heat. Season tomato slices with salt and pepper. Sear both sides of tomato slices and mushroom patties on griddle to achieve slight caramelization. Be sure to press down patties so that they are evenly cooked and warm throughout. 

Remove English muffin from griddle and place on plate. Place 1 tomato slice on each half of English muffin followed by 1 mushroom patty. Place 1 poached egg on each half of assembled muffin. Top with roasted tomato hollandaise and garnish with balsamic reduction and chopped herbs. Serve with your choice of side i.e. fresh cut fruit, hash browns or grits.

Roasted Tomato Hollandaise

Ingredients:

½ pint liquid egg yolks           

2 ¾ cups clarified butter oil

Juice of 1 lemon

¼ tsp cayenne pepper                                    

¼ tsp white pepper                                        

1 tsp kosher salt

½ cup warm water

2 cups oven roasted tomatoes                       

½ cup mayonnaise     

Salt and pepper (to taste)

Method: In 4 qt. sauce pot, bring approximately 2 quarts of water to a simmer. While water is heating, add liquid egg yolks to metal mixing bowl. Add lemon juice to egg yolks and whip with hand blender. After water has achieved a simmer, place bowl with whipped eggs over simmering water, continuing to whip eggs until light in color and the eggs begin to thicken. Be careful not to scramble egg yolks. 

While hand blender is running, slowly pour butter oil into mixing bowl and emulsify butter oil into whipped eggs. Be sure not to add butter too quickly as it will cause the sauce to separate.  After all butter oil is incorporated, add seasonings and desired amount of salt. Whip with hand blender until incorporated.

Adjust consistency of hollandaise sauce with warm water. Consistency of sauce should coat a spoon and not be too runny or thick. Once proper consistency is achieved, place oven roasted tomatoes, mayonnaise and desired salt and pepper into separate mixing bowl. Puree with hand blender until smooth. 

Proud Mary

Ingredients:
1.5 oz peppered vodka

6 oz. Bloody Mary mix

Method:
Fill a pint glass to the top with ice and add in 1.5 oz of peppered vodka. Fill the glass to the top with Bloody Mary mix. Garnish the rim of the glass with a skewer of queen stuffed olives, spicy pickles, a pepperoncini pepper and a wedge of lime.

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