Steamed Red Fingerling Potato Eggs Benedict

Well, this is the first recipe that starts off my Eggs Benedict kick. I realize I posted earlier the Portobello Eggs Benedict as one of the first recipes for the “Eggs Benedict Kick” but technically this is the first Eggs Benedict recipe that starts my quest for the perfect recipe. But who is counting? Not ME! I had some red fingerling potatoes on hand and decided to create a mock Hollandaise sauce with sour cream, dill, fresh lime juice and cracker pepper to give the recipe some texture. I really liked how the sauce turned out and the different flavors from the simple ingredients really complimented one another.

Steamed Red Fingerling Potato Eggs Benedict
Created on 09/14/11

Click on image to see a larger picture

 

2 Large Red Fingerling Potatoes, scrubbed clean and sliced 1/8” thick
4 eggs (click here to see short tip on how to cook poached eggs)
2 medium tomatoes (you should get eight slices from the two tomatoes)
1 Avocado sliced (you should get four slices of Avocado per half)
½ cup sour cream
1 medium lime
1 tablespoon of fresh or dried dill (add more if you like the flavor of dill)
Salt / Pepper to taste

Place the sour cream in a bowl and squeeze the juice of one lime into the bowl. Add the dill and cracked pepper. Mix ingredients well, and set aside.

In a stock pot lined with a steamer, fill with approximately 3” of water. Slice the scrubbed potatoes 1/8” thick and lay in the steamer the sliced potatoes. Turn on burner to high heat to heat up the water so that the potatoes can steam cook. Cover and cook until the potatoes are tender about 10 minutes; cooking time can be less depends on your stove. Season the potatoes lightly with salt.

In a 10” pan, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering. In the pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water. Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk flavor the dish.

Slice the tomatoes. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:
On a plate, place the steamed potatoes in a circular pattern. Lay four slices of avocado on top of potatoes, then four slices of tomato on top of the avocado. Spoon the sour cream mixture on top of the tomato slices and place two poached eggs on top of the sour cream. Season the poached eggs with salt and cracked pepper. Enjoy!

CLICK HERE TO PRINT THE RECIPE

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Lori’s Taco Dip

This dip is my sister’s favorite thing to eat. Very easy to make and a huge hit at parties. My friend Lori gave this recipe to me years ago and we love it!

Lori’s Taco Dip, created on 06/30/2008

1 package 8 oz of cream cheese softened
1 16 oz container of sour cream
1 package of Taco Bell Seasoning Mix

Mix the cream cheese and sour cream together well and then add the taco seasoning mix.

1 head of chopped Romaine Lettuce
2 to 3 tomatoes seeded – removing the seeds help prevent the dip from becoming watery – or – 1 container of grape tomatoes halved and halved again
1 large can of black olives sliced
2 to 3 green onions chopped
1 package 16 oz of sharp cheddar cheese

Layer dip as follows:
Sour Cream mixture on the bottom of serving platter
Lettuce
Cheese
Tomatoes
Black olives
Green onions

Serve with Tostitos Scoops it is much easier to use the scoops than the flat tostitos

CLICK HERE TO PRINT THE RECIPE

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