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This twist on a traditional breakfast makes for a perfect way to start a special day like Valentines. The english muffin is replaced with bannock, a simple, yet deliciously puffy fried bread, the ham is torched giving it a bit of a barbeque flavour (a trick we learned from a local chef here in Vancouver) and the hollandaise gets a spicy kick with a blend of dry spices from Club House using their Signature Blend of Sriracha & Lime and a nice hit of their ground pepper. The Sriracha & Lime, a blend of dry spices that delivers the garlicky vinegar notes and hot finish of the well-known hot sauce with the tangy taste of lime!
Sriracha + Lime Peppered Eggs Benedict on Bannock
For the Bannock
(Makes 1 dozen)
2 cups of flour
2 Tablespoons baking powder
1 Tablespoon sugar
1 cup water
1/8 cup of melted butter (or vegetable oil)
Oil for frying
To Make the Bannock
In a bowl, mix together the dry ingredients and create a well. Pour the butter and water into the well. Mix with a fork until well blended. Create a ball with your hands, adding flour to your hands if needed. Set the ball on a floured surface and roll out until approximately a 1/4 inch thick. Using a cookie cutter (we used a heart shaped one), cut out shapes for the bread. Set aside.
To fry the bannock, heat vegetable oil in a frying pan on medium high heat. Wait a few moments for the oil to heat, but not smoke. Gently place the cut out dough slowly into the frying pan. Fry until browned (approximately 1-2 minutes) and then flip gently to brown the other side. The bannock will puff up quite nicely. Remove and place the fried bannock onto a plate lined with paper towel to collect any excess oil. Repeat until all pieces of bannock are fried.
To Make the Torched Ham
Slice your ham into 1/4 inch thick pieces. We like ours to be approximately 1/4 inch thick which prevents it from curling when torched. Using a heart shaped cookie cutter, cut out the number of pieces needed. Place the ham on a baking tray. Using your chef's torch, torch all sides of the ham until nicely browned. Place each piece on each piece of bannock. Set aside while you make the eggs and hollandaise.
Heart-Shaped Poached Eggs
Cookie cutters for each egg
Eggs enough for each person
Butter your cookie cutters inside and out. Also butter the bottom of your saucepan. Place the cookie cutters into the saucepan and crack your eggs inside each. Then pour in water just to the top of the cookie cutters. Cover with a lid and bring just to a boil. Once boiling, lower heat and simmer the eggs. Pro tip: In order to make sure the egg cooking on top, we spoon some of the simmering water over the top of the egg until we see it's getting white, then return the lid, checking every 10 seconds or so, prodding the egg with a spoon to see if the yolk is to your liking. Once set (only takes a couple minutes), remove from heat. To remove the egg from the cookie cutter, cut it out using a knife tracing the edges. Then lift the cookie cutter away while still in the pan. Then, use a spatula to remove from the pan, ever so gently. Place on top of the torched ham and bannock that have been waiting.
To Make the Hollandaise
1/2 cup butter
1 Package of McCormick's International Hollandaise mix
1/2 teaspoon of Club House Sriracha & Lime
1/4 teaspoon of Club House Ground Pepper
Melt 1/2 cup of butter in a medium saucepan. Remove from heat and stir in 1 cup of water and the sauce mix. Bring to a boil over medium heat constantly stirring. Reduce heat and simmer for approximately 3 minutes.
Pour the hollandaise over top of the eggs and serve immediately!