In Pursuit of Happiness

If there's anything worth slaving over a stove, on a hot summer's morning, it's Eggs Imperial. What raises the egg to a state of sovereignty in this dish is the fact that it sits upon a delicate filet mignon. The tenderloin, which is where the filet comes from, being among the most expensive cuts of beef, makes it fit for an Emperor, hence the name.

It's a take on the classic Eggs Benedict ... which has nothing to do with Benedict Arnold.

Eggs Imperial is an english muffin buttered and toasted topped with a piece of filet (medium, please). On top of the filet is a poached egg and the whole thing drizzled with a ribbon (or more) of bearnaise sauce. I have to say so myself ... it is delicious. The only thing necessary to go with it is mimosa and coffee (of course).

This kind of breakfast/brunch I will usually save for an occasion because bearnaise sauce is no joke to make. There is a lot of prep work to be done and then you have to stand and stir for a solid 10 minutes (at least) and if you let the egg mixture "break" you have to throw it in the garbage and start over! The last time I made it was during the Christmas holiday when I had overnight guests.

Today though, I woke up to beautiful sunlight streaming in. When I walk down the hallway from my bedroom to the kitchen, the wall of glass doors in the kitchen make me wanna sit out on the deck. It's so calm and green and sunny. It's the kind of morning that makes living such a blessing. I'm happy. I feel like I deserve to slave over and then devour Eggs Imperial and drink mimosas ... even though I'm without an overnight guest to spoil. I need to spoil myself. It makes me happy.

Eggs Imperial

2 servings

4 English Muffins
4 Filet Medallions
4 Eggs, poached
4 Egg Yolks
5 peppercorns, crushed
1 cup Fresh Tarragon leaves
4 Shallots, chopped
1/2 cup of White Wine Vinegar
2 Sticks Unsalted butter
pinch of cayenne
salt, pepper
optional: hotsauce to taste

Saute the filet to medium (it's a delicate piece of meat - do not overcook)
keep it warm.

prepare a skillet with water and a teaspoon of vinegar added to poach the eggs

Sauce Preparation:
Heat the butter in a medium saucepan over medium heat just to melt (sit aside to cool, slightly).

Boil shallots, and tarragon, peppercorns in vinegar in a saucepan over medium heat until reduced to about 1/4 cup. Strain the liquid into glass bowl. Whisk in the egg yolks. Place the glass bowl over a pot containing simmering water. Make sure that the top of the water does not touch the bottom of the glass bowl. Whisk constantly. The second that the yolk mixture lightens and begins to thicken slightly, remove the bowl from the heat and continue whisking. Whisk in the melted butter, drizzling it in VERY slowly. Once all of the butter is incorporated add the cayenne and/or hotsauce. Add some extra fresh tarragon to finished sauce to perk up the taste. If the sauce is too thick, thin it out with a little bit of HOT water. Add salt and pepper to taste. Allow the sauce to sit covered and unheated (heat will break the sauce) until ready to use it. If you've not used it all within 4 hours you have to throw it out. It doesn't 'keep' well.

Egg preparation:

Turn the heat on high under the skillet with the water and vinegar. Crack and drop the four eggs into the water and cook just until the egg whites are firm and the yolks are a little runny.

Assembly:

Place the filet on top of the English muffin and the egg on top of the filet and drizzle with the sauce.

My suggestion is to serve with mimosas!

Bisous!