This is such a fun twist on eggs benedict – it’s a puff pastry shell filled with goetta, piperade, a poached egg and plenty of hollandaise. The lovely thing about the hollandaise sauce is that Bon Appetit published a 5 minute recipe that can be made in a blender, I’ve included a link to the recipe below (click on Hollandaise). If it needed any kind of adjustments I would have done so, and posted the recipe here, but it’s really wonderful.
Although the piperade is not time consuming, it’s best made before everything else, and if your worried about delagating your cooking time, this can be made 2 days ahead, stored in a jar and refrigerated. No worries about the hollandaise, it can be made while you poach eggs, or bake the shells.
Also, I wanted to mention goetta is a Cincinnati style meat product, almost every other state has some sort of similar item..like scrapple or knipp. This is typically pork, barley, sometimes oats and other items mixed together. In Quebec we have creton, which isn’t the same, but would work! Plus, you can easily buy goetta online or make some from a basic online recipe.
Piperade – 6-8 servings
1 can diced tomatoes
2 tablespoons olive oil
1 small garlic clove, minced
2 onions, thinly sliced
2 tablespoons parsley, chopped
1 tablespoon thyme, chopped
1 pound assorted yellow, red and green peppers, thinly sliced
2 teaspoons Spanish paprika
In a large saute pan heat olive oil over medium heat. Lower heat and add the garlic and onion, stir until softened and lightly browning, about 5 minutes. Add the thyme, parsley, peppers, and salt, stir well. Cover and cook, stirring occasionally, until the peppers are softened, 15 minutes.
Stir in the diced tomatoes with juices, and Spanish paprika. Continue to cook uncovered until mixture melds, and sauce thickens completely, about 1 hour.
Turn off heat, serve or store in a jar until ready to use. Reheat in a nonstick pan on low heat.
Zinzinnati Eggs Benedict – 6 servings
2 cups Hollandaise
6 Poached eggs
Piperade, kept warm over low heat (recipe above)
1 pound goetta
1 teaspoon olive oil
6 Puff pastry shell
Bake the puff pastry shells according to package, meanwhile poach the eggs. Heat a saute pan with olive oil, add goetta and use a spoon to break up large chunks. Once the goetta is fully warmed, turn off the heat. Add 3/4 of the warm piperade mixture to goetta and mix well.
For assembly: Place the puff pastry shell in the center of a dish, fill with goetta mixture, top with a little of the remaining piperade and poached egg. Add hollandaise, and sprinkle with Spanish paprika. Serve immediately with any extra goetta mixture on the side!
Enjoy with mimosa or cafe au lait!:)
I’m sorry I don’t have a photo of the finished product, it looked so amazing, that everyone just grabbed the dishes and started eating before I even got to the table! And by the time I realized it, I had devoured mine.