I’m still on a St. Louis kick. Can you blame me? It was a pretty sweet trip. I mentioned that my sister and I went Café Osaga, a garden-café. And, I promised to tell you a little more about it. Mainly, I wanted to share one of the dishes I had – Greens, Eggs and Ham.
Picture this – toasted crostini, thinly sliced prosciutto, arugula, and poached eggs. Did you just lick your bottom lip? It’s okay. I’m not judging. I did too.
This dish was so good I couldn’t resist bringing it home with me, tucked in my memory pocket like a nugget of gold. And here I’ve been for the last few days, sitting on this memory nugget, stewing over my weekend breakfast, planning to savor the salty, peppery, yolky bite again when it hit me – Poblano Hollandaise! There’s nothing like a little butter goodness to make breakfast even better.
I first started making Poblano Hollandaise for my Sweet Potato Brussels Sprout Hash. It’s inspired by the hollandaise in Heather Christo’s new cookbook, Heather Christo’s Generous Table. Since the hash adventure, I’ve used it on numerous breakfast items, including Greens, Eggs and Ham.
A little about Café Osaga – This quaint café is a part of Bowood Farms – a gardeners’ paradise, where perennials rule and all things growing are loved. Located in the Central West End of St. Louis, this city-garden is housed in a restored automotive repair shop from the 1920s. The huge plate glass windows and soaring ceilings provide the ideal greenhouse. As a bonus, they create a beautiful setting.
Serves 4 – 6
Traditional hollandaise is made on the stove and can be tricky. But, this hollandaise is super easy because of the blender. It’s a little bit of a cheater’s move, but who cares? The sauce comes out perfect – every time.
Additionally, you want your sauce to have a little extra kick, add a roasted jalapeno to the mix. Simply roast the jalapeno when you roast the poblano and follow the same preparation directions.
3 egg yolks
2 TBS lemon
salt to taste
6 – 8 TBS of butter
Move an oven rack to the very top position. Turn the broiler on high. Place poblano on the top rack, turning as need to blacken and blister all the sides (roughly 3 – 4 minutes per side).
Remove from oven and place in a sealed plastic bag. Allow to sweat for 15 minutes. Peal, de-stem and de-seed poblano. Set aside.
Note: This step can be done a day in advance. Just place the prepped poblano in an airtight container and refrigerate.
Dump poblano, egg yolks, lemon and salt in a blender. Blend until nearly smooth and small flecks of poblano remain.
Melt butter until just warm. With blender running, slowly stream the butter into the blender.
Note: It’s important the butter isn’t too hot and you add it slowly or you will cook the eggs. And, no one likes their hollandaise sauce al la scramble.
Serve on top of Sweet Potato Hash; Greens, Eggs and Ham; or pretty much anything you like. Sometimes, I just put a bowl of it on the table with crusty bread for dipping.
Greens, Eggs and Ham
From the kitchen of Café Osaga
Serves 1 (Increase as necessary)
1 slice crusty bread, toasted
1 – 2 thin slices of prosciutto
1 medium handful arugula
2 poached eggs
Poblano Hollandaise (optional)
Place bread on place. Top with prosciutto. Top with arugula. Top with poached eggs. Top with hollandaise (if desired). Serve immediately.
Money Saving Notes: Hollandaise is a great bang for your buck, luxury item. But, the Greens, Eggs and Ham can be on the pricy side, especially the arugula and prosciutto. While you’re at the store, do a price comparison for mixed greens with herbs or spinach. Both would be lovely alternatives. As for the prosciutto, there’s not a great swap. But when push comes to shove, you could use ham, thinly sliced and browned.
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