Recipe of The Month! Shafsky Benedict



Vineyard Room at Albert Shafsky B&B

We recently visited Eldorado Wine Country in California for the purpose of creating a feature story in Wine Country International ® magazine. This region is nestled between South Lake Tahoe and Sacramento off Highway 50. The main town is Placerville, California, formerly called Hangtown during the Gold Rush years.

Placerville is a quaint and friendly town with a 10 block business district, containing a historic hotel, great restaurants, antique shops, art galleries, a cheese shop, chocolate shop, winery tasting room plus even a Mel’s Dinner.

Located just across the highway, a block from a pedestrian bridge is the Albert Shafsky House B&B. It’s a fully restored, small property that is full of charm and well-appointed decorations. The bedding is superb and sheets may be purchased.

One of my favorite aspects of staying at any Bed & Breakfast is the breakfast. And co-owner Rita Timewell proved that Momma didn’t raise any fool! She prepared an incredible breakfast of fresh fruit, home baked muffins. But her Shafsky Benedict was to die for. Rita was kind enough to share her recipe!
Shafsky Benedict



Shafsky Benedict:

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
Chili powder
4 eggs

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
Proprietors: Rita Timewell & Stephanie Carlson
2942 Coloma St.
Placerville, CA 95667
530-642-2776
877-262-4667 toll-free
www.shafsky.com

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