Green Chili Pheasant Eggs Benedict
My husband loves Eggs Benedict and to give me a challenge. So when asked what he wanted for dinner he said “Eggs Benedict with homemade English muffins”. I had to put a wild game spin on it. I also enjoyed getting to practice the English muffin recipe as I was inspired by Paul Hollywood and the Great British Baking Show, one of my favorites! Although to be fair Paul would have nailed me on the inconstancy in size, but man do they taste good! If you are going to take a stab at these then leave enough time to make them first.
Green Chili Pheasant Eggs Benedict
1 Green Chili Pepper
8 slices of thick cut bacon
1 cup of shredded pheasant meat
4 egg yolks
1/2 tablespoon of lemon juice
1 stick of unsalted butter, melted
1/8 teaspoon of cayenne pepper
1/8 teaspoon of salt
4 English muffins, made from scratch recipe below
1 tablespoon of white vinegar
8 eggs
Roast your green chili by either placing under your broiler in the oven or on top of a gas grill. when it has blistered on all sides and become black remove it and place it in a small bowl with a lid that is air tight and set aside.
Next make your bacon. Cut the long strips in half so that they will fit on the English muffin and set aside.
Now skin and seed the green chili. Once clean dice up and mix in the pheasant and cover. you can place in an oven on low or heat up in the microwave for a minute and then let sit while you make your sauce.
Place a pot with water in it on the stove over high heat to bring the water to a boil. In a stainless steel bowl that will sit on top of your pan whisk together the egg yolks and lemon juice until it doubles in size. Turn the heat down to a simmer and then place the bowl on top of the pot rapidly and continuously whisking. The water should not touch the bottom of the bowl. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot.
Fill a 10-inch nonstick skillet half full of water and add the vinegar and bring to a slow boil. Gently break each of the eggs into the water being careful not to break the yolks. Reduce the heat to a gentle simmer and cook for 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
Now it is time to assemble your Bennies! Cut the English muffins in half and top with the bacon, then the pheasant, the egg and then your velvety Hollandaise sauce. Enjoy!
English Muffin Recipe
300 grams of Bread Flour
1 egg
6 grams of yeast
6 grams of salt
15 grams of sugar
15 grams of soft butter
200 ml of whole milk
semolina for dusting your work surface the second time
This is a very soft dough so it will work and feel different from other dough you have worked with. Place all the ingredients except the milk and semolina into a stainless steel bowl. Start stirring and mixing adding the milk a little at a time. If choosing to use a stand mixture use the paddle attachment. Once all the milk is incorporated turn out onto a floured work surface and kneed for 10 minuets until smooth and silky. Place in a bowl and cover. Let sit in a warm spot until it doubles in size about 1 1/2 hours. Shape into a ball on a work surface with semolina flour. Roll out and cut into 4 rolls. Roll out again and cut once more giving you 8 muffins total. Let sit for another 30 minutes until the spring back when touched. Bake on a hot griddle for 5 to 6 minutes on each side. They should be nice and brown. Let cool for one hour before serving.
