Eggs Benedict

Breakfast, Brunch

Eggs BenedictEggs Benedict is  a  The classic brunch dish – something most people head to a restaurant for (including us most of the time) but we want you to know that making Eggs Benedict at home is not as hard as it may seem.

We’ve made a bit more work for ourselves by making the english muffins from scratch – because homemade english muffins happen to make a tremendous difference IMHO.  I realize that not everyone is interested in making their own bread, if you are however, we follow the recipe from the book Tartine Bread.  If you start the process on a Friday night (mixing the leaven and poolish) then you can be griddling fresh muffins to split and toast on Sunday morning.  The Tartine recipe makes about 16 muffins so it allows for plenty of extras to freeze for the week ahead. 

The intimidating part of Eggs Benedict is the combination of preparing Hollandaise sauce and poaching an egg.  While the former can be resolved with a good recipe (like the one we have included here courtesy of Carol – Thanks Carol!) the latter just takes a bit of practice.  

A tip I learned during this most recent batch of Hollandaise is to first clarify the butter that you will use to whip into the egg yolks.  Using clarified butter helps to prevent the mixture from splitting.  To clarify butter, melt it in a small saucepan, pour into a jar and allow to cool.  If you do this far enough in advance the butter will re-solidify into layers and the milk solids can then be easily scraped off the top.  When you re-melt the butter you will notice that it is clear or… you know… clarified.

We’ve cut the original recipe in half here so instead of serving four this version will make enough for two generous servings of hollandaise sauce.  


Eggs Benedict

Ingredients / Ingredientes

Hollandaise / Salsa Holandesa

  • 2 egg yolks / yema de huevos
  • 2 tbsps lemon juice / cucharadas de jugo de limón
  • Pinch of ground white pepper / pizca de pimienta blanca
  • Dash of Worchestershire / pizca de salsa worchestershire (salsa inglesa)
  • 1/2 tbsp water / cucharadas de agua
  • 1/2 cup butter (clarified) / taza de mantequila
  • Pinch of salt /pizca de sal

Potatoes / Papas

  • 2 large russet potatoes / papas
  • Olive Oil /aceite de oliva
  • Salt and Pepper /sal y pimienta
  • Paprika / paprika (pimientón molido)
  • 4 eggs / huevos
  • 1 tsp white vinegar / cucharilla de vinagre
  • 4 pieces of back bacon (aka canadian bacon/peameal bacon) / tocino
  • 2 english muffins, split / panecillos ingleses (english muffins)

Instructions / Instrucciones

For the potatoes / Para las papas

  • Preheat the oven to 400 degrees and line a baking sheet with aluminum foil or parchment. / Calentar el horno a 400 grados y colocar papel aluminio a una bandeja para hornear
  • Wash and dry the potatoes and dice into cubes. / Lavar ,secar y cortar las papas en cuadritos.
  • Toss the cubed potatoes with a drizzle of olive oil, a large pinch of salt and pepper and a shake of paprika (mostly for color) / Agregar a las papas un poco de aceite de oliva, pizca de sal, pimienta y paprika.
  • Pour onto the prepared pan, spray the potatoes with cooking spray and place in the oven for approximately 30 minutes or until fork tender. / Colocar las papas a la bandeja para hornear y cocinarlas por 30 minutos hasta que estén blandas por dentro.

Oven fries - hashbrowns

  • To make the Hollandaise: Fill a saucepan part way with water and set over medium heat to bring to a simmer.  / Para la salsa holandesa: colocar una olla con un poco de agua a  fuego lento ( a punto de hervir).
  • In a metal bowl that fits inside that saucepan (without the bottom touching the water) whisk together the egg yolks, lemon juice, white pepper, worchestershire and water. / En un recipiente de metal que va a caber en la olla agregar y batir las yemas, jugo de limón, pimienta blanca, salsa inglesa y agua.


  • Set the bowl over the simmering water and continue to whisk.  Begin to pour the melted clarified butter into the yolk mixture a couple of tablespoons at a time – whisking constantly – and ensuring that the previous addition has been incorporated before adding more.  whisk and add more butter until all the butter has been mixed in.  / Colocar el recipiente encima de la olla (baño maria) y no pares de batir. Colocar la matequilla derretida en la mezcla de huevos, una cucharada a la vez, mezclando bien hasta que todo esté incorporado.
  • Remove from the heat and whisk in the salt, taste and adjust as necessary.  If the mixture is too thick, whisk in a couple tablespoons of warm water.  Place a large plate over the bowl to keep the mixture warm – Don’t keep over heat as too much heat will cause the emulsion to split and the sauce will be ruined. / Remover la salsa del fuego y colocar sal, adjustar el sabor si es necesario. Si la salsa esta muy espesa agregar y mezclar algunas cucharadas de agua tibia. Colocar un plato encima del recipiente para mantener la salsa caliente, no lo dejes en baño maria pues mucho vapor caliente puede arruinar la salsa.
  • To poach the eggs – Fill a saucepan with 3 inches of water and bring the water to a gentle simmer then add the vinegar – this will help keep the egg together as it cooks in its water bath. / Para cocinar los huevos: Llenar una olla con 3 pulgadas de agua a fuego lento hasta que esté a punto de hervir, colocar el vinagre.

Poaching an egg

  • Break the eggs into separate ramekins so that you can carefully add them to the water one at a time.  When the water is ready and the vinegar has been added, use a whisk to create a vortex in the saucepan then slide the egg into the center of the vortex.  The spinning water should help to keep the whites over the yolk and in one neat package. / Quebrar los huevos y colocarlos en una taza o recipiente para mejor resultado cuando los pongas al agua. Cuando el agua esté a punto de hervir y el vinagre esté incorporado, con una cuchara batir rápido el agua haciendo un agujero en el centro, en ese agujero colocarás cada huevo, esto ayudará a que la yema y la clara del huevo estén juntos.
  • Cook for 2 1/2 minutes then remove with a slotted spoon and transfer to an ice water bath to halt the cooking process.  Continue to cook the remaining eggs, one at a time, placing into the ice water bath when ready. / Cocinar cada huevo por 2 1/2 minutos y gentilmente sacarlos del agua y colocarlos en un recipiente con agua helada (esto evitará que el huevo siga cocinando)
  • Lay the back bacon on a foil rimmed sheet and bake in the oven at 400 degrees until browned on the edges.  / Colocar el tocino sobre una bandeja de hornear a 400 grados hasta que esté dorado en las orillas.

Fresh english muffins

  • Put it all together / Colocar todo junto
  • Toast the english muffins and begin to build your eggs benedict.  We’ve made the classic with back bacon as well as a shrimp and avocado Benny.  With the water over medium heat at a simmer – add the poached eggs back into the simmering water for 45 seconds to 1 minute to just heat through, then remove and drain on a paper towel lined plate before placing on top of the prepared english muffins  /  Tostar los panecillos y colocar encima el tocino o camarones con palta . Para calentar los huevos tienes que sacarlos del agua helada y colocarlos por 45 segundos de nuevo al agua caliente que está a punto de hervir. Sacar los huevos del agua caliente y colocarlos sobre papel toalla para secarlos.

Eggs Benedict assembly

  • The second to last step is to add a large spoonful of hollandaise sauce over each poached egg.  The LAST step is to serve it to someone you love and enjoy! / Agregar los huevos encima del tocino, colocar encima la salsa holandesa y sevir. Provecho!

Eggs Benedict… Provecho!



Liege Waffles

Brunch, Dessert, Snack

Liege WaffleA few years ago our friends introduced us to the fantastic Patisserie Lebeau. A small breakfast/waffle/pastry spot in Kits located on west 2nd.  This is where I first tried a Liege waffle and, as with most foods I fall in love with, the hunt was on to recreate it back at home. 

A Liege waffle is a dense, rich, yeast leavened waffle that uses pearl sugar to create the unique caramelized outer layer.  A Brussels waffle on the other hand is the more common image of a waffle to most people in North America.  Brussels waffles are the perfectly square (or circle) shaped waffles which have been leavened with baking powder/soda or have been made with whipped egg whites to create an airy texture.  As Brussels waffles are naturally less sweet on their own they are generally served with custard, whipped cream, fruit, syrup etc.  A Liege waffle may be eaten on their own and are sweet enough without anything added – however – as I’m sure you’ll agree, a little chocolate ganache never hurt anyone.

Liege waffle / chocolate ganache

We tried at least 3 different Liege waffle recipes before trying this one – which is funny because this recipe comes up first when you Google Liege waffle recipe (the website is I suppose we delayed trying this one because of the added time required to make the batter but, as I have learned, in life and in cooking, some of the best things require patience and time.  These are more than worth the day ahead planning.  We hope you enjoy them also! 


  • 1 tbsp sugar / cuchara de azúcar
  • 3 tsp yeast / cucharillas de levadura
  • 1/2 cup milk / taza de leche
  • 1/3 cup water / taza de agua
  • 4 cups flour / tazas de harina
  • 2 large eggs / huevos
  • 4 tbsp brown sugar / cucharadas de azúcar morena
  • 1 1/2 tsp baking powder / cucharillas de polvo para hornear
  • 1 1/2 tsp salt / cucharillas de sal
  • 1 cup butter / taza de mantequilla
  • 2 tbsp honey / cucharadas de miel
  • 2 tbsp vanilla / cucharadas de vainilla
  • ** 3/4 cup pearl sugar / **taza de azúcar aperlada
  • optional – 2-3 tbsp ground cinnamon / opcional – 2-3 cucharadas de canela

** The original recipe calls for 1 1/2 cups of pearl sugar.  Using half of the called for amount yields a sweet waffle that still lends itself well to toppings/dipping.  If you are interested in a sweet waffle entirely on its own, adjust the pearl sugar according to your tastes / La receta original usa 1 1/2 tazas de azúcar aperlada, nosotros usamos menos debido a que servimos los waffles con un ganache de chocolate, si quieres los waffles mas dulces puedes agregar más azúcar aperlada.

Instructions / Instrucciones

  • In a stand mixer fitted with the dough hook attachment mix the milk, water, yeast and 1 1/2 cups of the flour for 3-5 mintues. / En una batidora de pie agregar la leche, agua, levadura y 1 1/2 tazas de harina, mezclar por 3-5 minutos.
  • Let the contents sit for 1 hour / Dejar la mezcla a un lado por 1 hora

Add the following to the top of the mixture during the hour that it is rising: / Agregar los siguientes ingredientes a la mezcla mientras que esta creciendo por una hora.

  • The rest of the flour (2 1/2 cups) / lo que resta de la harina (2 1/2 tazas)
  • Brown sugar / azúcar morena
  • White sugar / azúcar
  • Baking powder / polvo para hornear
  • Salt /sal
  • Butter / mantequilla
  • Eggs / huevos

Once the hour of rising is up, add the vanilla and honey to the pile of ingredients already in the bowl and mix everything together for 5 minutes. / Después de que haya pasado la hora, agregar la vainilla y miel y mezclar todo por 5 minutos.

Liege waffle batter

  • Let dough rise for 4 hours at room temperature / Dejar que la masa repose/crezca por 4 horas más a temperatura ambiente.
  • Punch the dough down, deflating the dough completely. / Dar un puñetazo a la masa para que se desinfle completamente.
  • Place a plate or bowl on top of the dough and weight it down (I used a jar of cherries) then place in the refrigerator to slowly rise overnight / Encima de la masa colocar un plato y encima algo pesado (ver foto), colocar al refrigerador para que poco a poco crezca durante la noche.

Liege waffle batter

  • In the morning add the pearl sugar – I’ve used half the amount normally called for in the recipe as I was intending to eat the waffles with powdered sugar/chocolate ganache – however if you are having them on their own or you prefer a much sweeter waffle the recipe calls for 1 1/2 cups of the pearl sugar. / En la mañna agregar la azúcar aperlada , puedes agregar máz azúcar si quieres, depende de tu gusto.
  • Once the pearl sugar has been evenly distributed – divide the dough into balls approximately 50 grams in weight and allow to rise for another hour – until doubled in size. / Cuando este la azúcar aperlada bien incorporada a la masa, dividir en pequeñas bolitas de 50 gramos cada una y dejar reposar para que crezcan por 1 hora más.
  • If your waffle iron has a heat adjustment dial – begin one or two notches below max and increase to maximum heat if needed.  The dough should cook within 2-4 minutes.  Most machines will alert you with a ding when ready however this is designed for more classic waffles which these are not so keep an eye on them and make note of how long they take in your waffle iron. / Poner la masa en tu máquina para hacer waffles por 2-4 minutos en temperatura alta.

Liege waffle - dough rising

  • Careful removing the waffles from the griddle as the pearl sugar on the outside will have melted and can burn you easily. / Con cuidado tienes que sacar los waffles de la máquina porque la azúcar aperlada se va a derretir y puede quemarte.
  • Serve on their own or dusted in powdered sugar.  They make a great vessel for a dip like chocolate ganache as we have done here or try them served with a side of custard (such as the pastry cream from the St. honore cake) whipped cream and fruit salad. / Sevir con azúcar impalpable encima, puedes agregar un ganache de chocolate como nosotros hicimos con crema pastelera , crema de leche y hasta una ensalada de frutas.

Enjoy! / Disfruta!

Liege waffle… Provecho!

Filled Pancakes

Breakfast, Brunch

Filled PancakesThese are Danish filled pancakes – The pan you need to make them is called an ebelskiver pan and is sold as a ‘filled pancake’ pan at Williams Sonoma.  We picked up ours a couple years ago when we were trying to come up with something new for brunch.  The pan is not cheap (nothing at Williams Sonoma is) but the way I justify the cost is that each time we use it, the average cost per use gets less and less and now that we’ve used it 10 or so times it has certainly been worth the investment.  We probably use ours 3-4 times per year.    

Just like crepes, these filled pancakes can have endless variations and can be made to suit anyone’s taste.  When it’s just me and Fabio at home we often just use ready made fillings like jam, nutella, or apple butter but… for this brunch, we were having our friends Megan and Allan over and wanted to impress a bit so we prepared our favorite homemade fillings.  Here we have grated apple spiced with ginger, cinnamon and nutmeg (served with whipped cream, and cinnamon powdered sugar), lemon curd marscapone, dulce de leche, and for a savory option blue cheese and ham.

To get these right each time, it’s important to figure out the perfect temperature for the pan (on our stove that is a little below medium) and also to have your mis en place ready i.e. batter prepared, fillings prepared, spoons for the batter with a plate to place them on, butter melted with a pastry brush ready and the ebelskiver pan of course on the burner at that perfect temperature.  

We use chopsticks to rotate the ebelskiver over and we rotate them 3-4 times total, first tilting them up on the sides, allowing the batter to spill down into the well.  Once we have formed 3/4 pancake balls we add in the filling and spoon one more tablespoon of batter on top sealing the filling in.  Rotate just a couple more turns to complete cooking the pancake all around.

Remember to brush the wells each time with some melted butter and to keep that pan on a lower temperature otherwise you won’t have enough time to rotate them before they brown too much.  A bit of practice and you’ll get the rhythm down and they really are worth the effort for a unique breakfast or brunch menu… Just think of all the possibilities! 

The Ingredients

  • 2 cups flour  / tazas de harina
  • 1 tsp baking powder / cucharilla de polvo para hornear
  • 1/2 tsp salt / cucharilla de sal
  • 1 Tbsp sugar / cuchara de azúcar
  • 4 eggs separated / huevos
  • 2 cups milk / tazas de leche
  • 4 Tbsp butter (melted)  / cucharas de mantequilla derretida

Fillings / Relleno

Lemon curd and Marscapone / Crema de limón y queso Marscapone

  • Mix equal parts lemon curd and marscapone cheese together / Mezclar igual parte de crema de limón con el queso marscapone

Spiced apple / Manzana con especies

  • Grate one apple, add to frying pan with a bit of butter and over medium heat cook for a few minutes.  While heating, add some fresh grated ginger, nutmeg and cinnamon and brown sugar to taste /  Rallar una manzana y poner en un sartén con un poco de matequilla sobre fuego medio por algunos minutos. Mientras se este cocinando agrege un poco de gengibre rallada, canela, azucar morena al gusto y un poco de nuez moscada.

Blue cheese and ham / Queso azul y jamón

  • Crumble blue cheese and dice sliced deli ham into small pieces /  Deshacer el queso azul y cortar el jamón en pequeños cuadritos

The Instructions

  • In a large mixing bowl whisk the flour, baking powder, salt and sugar together / En un recipiente grande mezclar la harina, polvo para hornear, sal y azúcar juntos.
  • Separate the eggs and put the yolks into a small mixing bowl and the whites into the bowl of a stand mixer to be whipped later /  Ponga la yema de los huevos en un pequeño recipiente y las claras en otro recipiente para batir luego

  • Beat the egg yolks, whisk in the milk and melted butter and then whisk the yolk-milk-butter mixture into the flour mixture until well combined / batir las yemas, agregar la leche y la mantequilla derretida y batir todo junto yemas-leche-mantequilla a la mezcla de harina y mezclar bien

  • Beat the egg whites in the stand mixer or with a hand mixer until stiff but not dry peaks form / batir las claras con una batidora o a mano hasta hasta estar firme pero no seco
  • In two additions add the whites to the batter and fold gently together / agregar la mitad de las claras a la mezcla de harina, envolviéndo la masa delicadamente, hacer lo mismo otra vez con la mitad de yemas que queda

  • Heat the ebelskiver pan to medium or a little under to start with, have your fillings ready, a couple tablespoons of melted butter with a pastry brush and a couple of spoons  / Calentar el sartén “ebelskiver” a fuego medio, tienes que tener tus rellenos listos, pon un poco de matequilla derretida al sartén y ten cucharillas a mano
  • Brush a bit of butter into each well then add a heaping tablespoon of batter using one spoon to scrape the batter off the other and into the well  /  después de agregar la mantequilla, ponga una cucharada de la mezcla  al sartén, es bueno usar otra cuchara para ayudar a colocarlos bien

  • Once all the wells are filled, give them a moment to brown a bit on the bottom then using the chopsticks to tilt the ebelskivers up the sides of the well so that they are sitting straight up and some of the batter can flow into and fill the bottom of the well / Después de agregar la masa espere a que cambien de color, luego con unos palitos chinos mover las bolitas “ebelskiver” quedando un poco paradas, un poco de la masa dentro se moverá para que así se cocine y ayude a cerrar la masa
  • Now add a good amount of filling to each ebelskiver.  With more solid fillings, like the spiced apples, or the blue cheese and ham you can stuff them quite full, with other softer fillings such as dulce de leche, the lemon curd marscapone, or jam and nutella, go a bit lighter with the fillings – the reason for this is that when you add the second half of the batter and start flipping the pancakess over, the softer fillings liquify quickly and seep right through the batter and can burn  /  Ahora agregar el relleno a cada bolita, con algunos rellenos mas sólidos como queso y jamón o  manzana con especies puedes rellenarlos mucho pero con los demás rellenos como nutella, crema de limón y marscapone y dulce de leche trata de rellenarlos poco – esto es porque estos rellenos se tornan líquido rapidamente y pueden quemarse

  •  Top each ebelskiver with another tablespoon or so of batter and rotate another quarter turn so that the new batter can start to cook sealing in the filling in the pancake  /  Agrege a cada bolita una cucharada mas de la masa y mueva la bolita un poco mas para que asi pueda cocinarse la masa que acaba de poner, de esta manera la bolita “ebelskiver estará cerrada
  • Rotate once more for the final seam of the pancake and remove to a warming plate in the oven until they are all finished /  mover una vez más para cerrar completamente y sacar del sartén hacia un plato para poner al horno y así mantener caliente hasta que acabe con los demás

Spiced Apple, Blue cheese and Ham, Dulce de Leche, Lemon curd MarscaponeSpiced Apple, Blue cheese and Ham, Dulce de leche, and Lemon curd Marscapone 

Spiced Apple Ebelskiver 

Dulce de leche Ebelskiver