I (sort of) remember a time when drunken party conversation topics were more like hopes, dreams, and (mostly) boys. These days, we've gotten a lot more practical. As I was saying goodbye to my friend Todd (and a whole lot of bourbon), we somehow got to talking about what I should be making for breakfast tomorrow.
We decided on eggs Benedict. I must have been drunk to agree because:
a) I hate poaching eggs. It scares me.
b) Hollandaise? Who has time?
c) Pretty sure there's not an ounce of bread in the house, much less an English muffin.
However, the thought of letting Todd down with another breakfast on Instagram was unbearable, so I faced my fears, and made do with what I did have in the house.
Instead of the carb base, I split, seeded and roasted a couple of bell peppers. Gently tucked in a poached egg, topped it off with the easiest blender hollandaise in the world, and then fried up some Niman Ranch bacon lardons to top the whole thing off with since I didn't have the traditional Canadian bacon.
I must say I didn't miss the bread component at all. I loved that the whole thing was still rich with hollandaise, but didn't feel like it was going to sit in my stomach all day.
Bell Pepper Benedict
hollandaise slightly adapted from The Brewer & the Baker
2 bell peppers
1 T. olive oil
2 strips bacon, sliced into lardons
For the hollandaise:
2 egg yolks
juice of 1/2 lemon
8 T. butter, melted
1. Halve and seed the bell peppers. Brush on a little olive oil, and roast in a 350-degree oven until just tender.
2. Bring a large pot of water to simmer. Crack one egg into a small bowl, and lower it slowly into the pot. Repeat with the remaining eggs, poaching in batches, if necessary. Remove to a paper towel-lined plate once the whites are set. Set aside.
3. Meanwhile, fry the bacon until crisp, and set aside to drain on the edge of that paper towel-lined plate.
4. Place the egg yolks and lemon juice in the blender. Blend for 30 seconds before streaming in the melted butter.
5. When all of the pieces are done, set two bell pepper halves on each serving plate. Top with poached eggs, hollandaise, and bacon, and serve immediately.