Filipino Benedict

Breakfast for lunch or dinner right? sounds like something most people seem to agree on. Whether it's a nice sunny side up egg, freshly caramelized bacon strips, or a mountain of pancakes, breakfast holds a special place in everybody's heart. With that being said, I think everybody is fond of the infamous egg's benedict. A beautifully poached egg smothered in a very sweet and irresistible hollandaise sauce which is sat on a piece of crispy bacon is sure to make anyone's taste buds flourish. My version was more so inspired by my Filipino background. Growing up as a kid, corned beef, or ginisang was a beloved dish amongst my family. Often times it would be the meal of the day for me and I would always try to recreate it in my own way. crabs were also a very popular food for me growing up. Back in my most recent trip to the Philippines, I have so many fond memories of adventuring out into the lakes and catching just a sea of crabs with the net with my family back home. So for anyone wanting to impress there significant other by showing of how good a breakfast cook they can be, this dish is surely the one to master, Filipino styled.

Ingredients

- 3 cups of flour

-1 cup of corned beef raw

- 2 eggs

- 2 egg yolks

- 1 medium-sized dungeonous crab

- 1 bunch spring onions

- 500ml cream

- 500g clarified butter

- 1 tbsp white vinegar

- 1 orange bell pepper

- 1 lemon

- 1 teaspoon of sweet paprika

- salt and pepper to taste

Recipe

- Start by combining flour with 1 egg, gently mixing until it reaches its consistency. Slowly add the cream until it reaches pancake-like consistency. Heat a pan with olive oil and fry. Set aside

-Cook crab in boiling water to release the sweetmeat. Deshell and set aside. In the same pan cook the corned beef until it is very crunchy, mix with sweetmeat add in diced peppers and green onions. Season with salt and pepper and set aside.

- In a pot with boiling water, add 1 tbsp of vinegar, gently swirl around the water with a whisk to create a whirlpool, and add the egg. wait about a minute and a half to poach. Set aside and season with salt and pepper

- melt butter in the microwave until it is clarified. In the same pot used for the poached egg, put a bain-marie (heated bath over the pot). Add egg yolks into the bowl, 1 tbsp of white vinegar, and slowly add the clarified butter to create the hollandaise sauce. Once the consistency is right, adjust seasoning and add lemon juice.

-Assemble by starting with the pancake, Corned beef mix, poached egg, hollandaise sauce, a little sprinkle of sweet paprika and finish with green onions