Recipe of The Month! Shafsky Benedict
|Vineyard Room at Albert Shafsky B&B|
Two English muffins sliced in half
2 Minnie red bell peppers
2 green onions
1/2 small zucchini
2 Tbsp. pine nuts
1 Tbsp. olive oil
10 cherry tomatoes
1 tsp. lemon olive oil
8 asparagus stalks
1 cup Hollandaise Sauce
4 tsp. crumbled Feta cheese
Prepare the Hollandaise Sauce and set aside but keep warm. Chop the bell peppers, onions, & zucchini and set aside. Cut the cherry tomatoes in half, put them in a small bowl and cover them with 1 tsp. lemon olive oil. Set aside. Put the chopped vegetables and pine nuts in a pan and quickly sauté them in the 1 Tbsp. of olive oil. Don't over cook them. Whisk the 4 eggs and scramble them in either a nonstick frying pan or use 1 Tbsp. butter in a traditional pan. Toast and butter the 4 slices of English muffin. The asparagus can either be parboiled or roasted.
Assemble the Benedict by placing one slice of English muffin on each plate. Top with 1/4 of the scrambled egg. Divide the sautéed vegetables & pine nuts evenly on top of each scrambled egg. Pour 2 Tbsp. of Hollandaise Sauce on top of the vegetables, add a tsp. of Feta cheese to each one. Make an "X" with the asparagus on the very top of the Benedict and then sprinkle chili powder over the entire plate.
Add 5 of the cut cherry tomatoes around the plate for garnish.
A piece of sausage cooked in olive oil, Italian herbs, and garlic salt is always a nice addition to the plate.
|Fresh Fruit Bowl|
Albert Shafsky House B&B
2942 Coloma St.
Placerville, CA 95667