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Cooks Country S18E19 Sweet and Savory Brunch
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00:04Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:36Today on Cook's Country, Christy and Bridget bake a Mexican classic, Conchas.
00:42Jack takes a deep dive into egg substitutes.
00:46And Morgan and I make an elegant brunch, skillet egg sardou.
00:50That's all right here on Cook's Country.
01:05Today's a great day because we're making conchas, those beautiful, buttery, sweet morning buns that come from Mexico.
01:12Now, they're perfect, as I said, for breakfast or midday snack.
01:16But they're even more perfect when Christy is going to show us how to make them.
01:19Well, I'm very excited to make conchas with you.
01:21And you're right, they're so buttery, but they're also light and tender, and they're really good for dunking in your
01:27hot chocolate or your coffee.
01:29And we'll start by using some bread flour.
01:32Great.
01:33So I have three and two-thirds cup, that's 20 and one-eighth ounces of bread flour in my stand
01:38mixer bowl.
01:39That's where we're going to get started.
01:41And I'm going to add a tablespoon of instant or rapid rise yeast.
01:44We'll just give that a stir to get it well mixed.
01:49All right.
01:49And we're going to be using our dough hook.
01:50We'll get that all set up.
01:53We're going to start with two large eggs.
01:55And I'm going to add them to one and a quarter cups of water.
01:59Now, the really important thing here is that they're both room temperature.
02:02Because we are going to be adding softened butter to the mix in just a few minutes.
02:07Okay.
02:08And we don't want to have a cold dough that will cause that to stiffen and not incorporate well.
02:12Okay.
02:13We'll break up the yolks and just mix this together.
02:16All right.
02:16Now, with my mixer going on low speed, I'm going to stream in this mixture until the dough comes together
02:23and I don't see any dry bits of flour.
02:26Okay.
02:26But it'll take us about two minutes.
02:28Okay.
02:28So you can see there isn't any dry flour left anymore.
02:31Now, we're going to let this rest for 15 minutes.
02:35You know what this is.
02:36Yes.
02:36Oddly.
02:37Yes.
02:37That's going to give us time for the flour to continue to hydrate and jumpstart the gluten development.
02:42We let the dough rest.
02:44Now, it's time to add some sugar.
02:46This is a quarter cup or one and three quarter ounces of granulated sugar.
02:51And I have two teaspoons of table salt.
02:54Okay.
02:54So we'll let this run at medium low speed for about 30 seconds just to get that all combined.
03:00That looks good.
03:02I have 13 tablespoons of unsalted butter here.
03:05I've cut them into 13 pieces.
03:08So we'll turn the mixer on to medium speed and I'll add the pieces one at a time.
03:12This is nice and soft.
03:13Yes.
03:13So it'll incorporate easily.
03:15And I want to wait until each piece has incorporated before I add the next.
03:20It'll take somewhere between four and six minutes.
03:23Now that all the butter's in, we're going to let the dough hook knead away and get this really nice
03:29and kneaded for about 10 minutes.
03:32What we're looking for is this sticky dough to cleanly pull away from the sides of the bowl.
03:37Look at that.
03:38See how it's pulling away?
03:40Definitely.
03:40I think we're good.
03:42Oh, yeah.
03:42I have a large greased bowl ready to receive the dough and we'll just scrape it out.
03:49I also have a greased piece of plastic wrap that we'll cover this with because as the dough rises, we
03:54don't want it to stick to the top.
03:56And we do want this to double in size.
03:59So that's going to take us about an hour.
04:02While the dough is rising, we can start working on our sugary, crispy topping.
04:06I have a clean bowl.
04:07I've already put three quarters of a cup or four and an eighth ounces of bread flour to begin and
04:13add some structure.
04:14I have one cup or four ounces of confectioner's sugar.
04:19And I also have 10 tablespoons of vegetable shortening.
04:23Now we're going to flavor this with some vanilla.
04:25Most of the conchas you find are either flavored with vanilla or chocolate.
04:29So this is two teaspoons of vanilla extract.
04:32And then this is an eighth of a teaspoon of salt.
04:34Now for this, we're going to use the paddle attachment.
04:37So we'll put this on low speed and we'll mix this until it's nice and combined and almost has the
04:43texture of like a soft clay.
04:45So that'll take about two minutes.
04:47On low.
04:48On low.
04:49So I'll transfer this to my clean counter.
04:52We want to divide this into 12 pieces.
04:55I'm going to weigh this.
04:56I'm looking for about 29 grams each.
05:00Okay.
05:01A little over that.
05:02So they're not that big.
05:04And 12.
05:05Perfect.
05:07Now we get to play.
05:08So we're just going to roll these into balls.
05:10All right.
05:11So we're just going to keep rolling these until we have 12 nice evenly sized balls.
05:15And then we're going to cover them and put them in the refrigerator for about 30 minutes to get them
05:20nice and firm.
05:21Great.
05:22Look at this beauty.
05:23That is gorgeous.
05:24Well, it's time.
05:25So this is my grease plastic.
05:27I'm going to save this.
05:28I have a nice clean counter.
05:30No flour.
05:31No flour.
05:32Right.
05:32So I'm going to take my dough and I'm going to roll it out.
05:36Oh, that's a beautiful dough.
05:38Isn't she pretty?
05:39We had 12 sugar dough balls.
05:42So we need 12 of these dough balls.
05:44Regular dough balls.
05:45Look at this math that we're doing.
05:47All right.
05:47So I'm going to portion this.
05:49Now, if you're nervous about portioning it this way, you can obviously weigh it out.
05:54I do that a lot.
05:55This part of the process will be very familiar to you because it's like any other roll you've ever done.
06:01So we'll start by bringing the sides up into the center.
06:05So we're creating some surface tension.
06:07Yes.
06:07And then we'll flip them over so that the seam's on the bottom.
06:10Mm-hmm.
06:11Now, while I'm not using this dough, I want to make sure it doesn't dry out.
06:15So I'm going to take that grease plastic and we'll just keep it covered.
06:18So we'll cup our hands over the ball.
06:21And you can use a little bit of pressure.
06:23And we're just going to make little circles around the dough.
06:27Lovely.
06:28So I have a rimmed baking sheet with some parchment in it.
06:32We're going to transfer this over, seam side down.
06:34Okay.
06:34We'll do six per tray.
06:35And we'll keep this covered as we shape.
06:39Bridget, our dough is rolled.
06:41Now, we need to go in and see if we have any air bubbles.
06:44Okay.
06:44If you start to see anything rising, you want to just take a paring knife and give it a pop.
06:50I don't see any on mine.
06:52Do you have any on yours?
06:53Maybe just a wee bit there.
06:55Pop.
06:55I love that.
06:55Just want to pop them now because we want them to rise evenly.
06:59And then we'll go ahead and cover them back up.
07:02Now, we want these to rise until they're doubled in size.
07:05And that'll take an hour to an hour and a half.
07:08But while that's happening, at the same time, we're going to work on our sugar crust.
07:12Okay.
07:12So we have our chilled sugar dough.
07:14I grabbed those from the fridge.
07:16Nice and cold.
07:16Here is the second phase of our art project.
07:19This is great.
07:21We have some nice, heavy-duty zipper lock bags.
07:24And we've cut the sides of them.
07:26Yes.
07:27And left the bottom intact.
07:29Got it.
07:30So we've got a little hinge here.
07:31And then I took a four-inch round.
07:34This is the size that we want to press our sugar balls out to.
07:38Okay.
07:38So you want to put the circle on the bottom.
07:41Yes.
07:41Before we roll, though, you want to take your dough ball.
07:44I've got a third of a cup of some more bread flour here.
07:47And just want to make sure that it's well-coated.
07:50And this will help limit sticking.
07:52Okay.
07:52And then you and I both have a glass pie plate.
07:56You could use a glass casserole dish.
07:58Something you can see through that has a nice flat bottom.
08:00Okay.
08:01And I'm going to look through this and press out my dough ball until it fits that circle.
08:06You want it to stay within that four-inch circle, or it can get too thin.
08:11And then it'll be really hard to manipulate.
08:13What do you think?
08:13That's great.
08:14That's great.
08:15All right.
08:16Now you want to very carefully peel this, because you don't want it to stick to the top.
08:21Perfect.
08:22And then very gently peel this off the other side.
08:26They're very delicate, so take your time.
08:29And now I'll just drape it over.
08:31Yes.
08:31And you can press it.
08:32But as these rise, the sugar coating will rise with it.
08:37Now here's an important step.
08:39You want to wipe this clean.
08:40Okay.
08:41Because that's just going to stick to your second sugar dough.
08:44So we're just going to keep pressing and covering until we have all 12 of our conchas ready to go.
08:49Great.
08:50So we are fully draped.
08:51Now the last thing we need to do is score it.
08:54Conchas means seashell.
08:56Right.
08:56And so we have to make the seashell print on the conchas, or it's just a bun.
09:02Art class continues.
09:03I'm so psyched.
09:04So we can take the plastic off for right now.
09:07Notice that we're just using a very non-scary, non-lethal looking butter knife, because we want to make a
09:13very gentle score in these.
09:15Okay.
09:15So the design is a series of concentric curves that come from the same spot.
09:21Okay.
09:21So we'll pick a spot near the top, and we just want to make some nice curvy lines that come
09:26out of that.
09:27Five, six.
09:29Shortening has a really high melting point.
09:32So these scores are going to go into the oven, and even with the heat of the oven, they're going
09:37to hold.
09:38It's not like butter where it would just melt.
09:40Sure.
09:40We'll just continue to score the rest of these.
09:42We'll cover them back up and let them continue their rise.
09:45So another half hour or an hour until they've doubled in size.
09:49Okay.
09:50Should I get the coffee brewing?
09:51Absolutely.
09:52Well, these look a little different.
09:54They do.
09:54I have the oven rack set to the upper middle and lower middle positions, and the heat is at 350
10:00degrees.
10:01Okay.
10:02So we'll bake these until they've risen a little bit more, and they look gorgeous.
10:06We're looking for a temperature of 205 degrees.
10:09So that'll take 20 to 25 minutes, and we want to make sure to go in about halfway through baking
10:13and switch and rotate the sheet pans.
10:16Okay.
10:16Sounds good.
10:19How beautiful.
10:21They're so pretty.
10:23It's like brioche and a sugar cookie had a baby.
10:27Well, let's check and see if they're done.
10:29And you're looking for?
10:31205 degrees.
10:32Okay.
10:32So I either want to go in through the side or kind of between one of the bits of sugar.
10:37So we went in 205.
10:38It's just a little bit over.
10:40That's still going to be delicious.
10:41We have to wait 15 minutes.
10:43You know as well as I that a dough like this needs to cool before we can enjoy it.
10:48Well, I see we have a visitor.
10:49Well, I mentioned that chocolate and vanilla were the most popular flavors that you would find for the concha.
10:55Sure.
10:56So I thought you'd like to see the chocolate and how pretty it is.
10:59Great.
10:59And instructions for these are on our website.
11:02All right.
11:03I'll save that for later though because I'm all here for the vanilla.
11:05Yes.
11:06Yes.
11:07We have some coffee.
11:08It's a formidable roll.
11:10Yes.
11:11Super soft.
11:13Actually, really, really light.
11:14Mm-hmm.
11:15The score stayed really nicely.
11:17We still see the perfect shape of the concha.
11:20Yes.
11:21Beautiful.
11:21The seashell design.
11:22Do we just go for it?
11:24I'm going to take a little bite before I start tearing it apart.
11:26All right.
11:33Impossibly light.
11:34Mm-hmm.
11:34Really airy.
11:35And then you get that crunch from that sugar crust as well.
11:38Not too sweet.
11:40We use the bread flour to give it a little more structure.
11:43Yeah.
11:43It's not tough, but it really was strong enough to support that sugary crust.
11:48Yeah.
11:48This actually might be the fluffiest, lightest one I've ever had.
11:51Christy, thank you so much.
11:52I wouldn't want to bake with anyone else.
11:54Oh, stop.
11:55So if you want to make these fantastic rolls, it starts with an enriched bread dough using eggs and butter.
12:02Then make a sugar crust dough using confectioner's sugar, flour, and shortening.
12:07Press the balls of sugar crust to flatten.
12:10And then score a seashell-like pattern in the sugar crust before baking.
12:14So from Cook's Country, it's bakery perfection conscious.
12:24Eggs are used in all sorts of recipes, from appetizers to desserts.
12:28And Jack's here to help tell us what to do if you can't use an egg for whatever reason.
12:32Yeah, let's say you've got a child who's allergic to eggs and you want to make a birthday cake.
12:35Mm-hmm.
12:35Okay, you need to use an egg replacement.
12:38Right.
12:38So we made cookies, popovers, cakes.
12:41Some of these you can even scramble, which we tried to do.
12:43But I brought the cake because I thought it was a really good example here.
12:46So dig in.
12:47You're going to notice some textural differences.
12:49You're going to notice some flavor differences.
12:51So there are two types of egg replacements.
12:54There's starch-based replacements and protein-based.
12:56Now, the starch-based actually have starches, leaveners, and gums.
13:01So starches are there to keep things moist.
13:04They're like a binder so that things don't dry out when they cool.
13:06The leaveners are there to make things fluffy and tall.
13:10And the gums are the emulsifier.
13:12If the ingredient list just had baking soda, you got a lot of browning.
13:16Oh, that makes sense.
13:17Yeah, and some of the brands had baking soda along with cream of tartar.
13:20And the cream of tartar kind of mitigates the browning effect of the baking soda,
13:24but you still get the leavening.
13:25I would say the cake and the cookies were the most successful in the tests that we did.
13:29The pop-overs were kind of a fail.
13:31Oh, yeah.
13:32Yeah, pop-overs are so complicated, and you're trying to get so much rise.
13:35It just didn't happen.
13:37The other big difference we noticed is that the protein-based,
13:41which are designed for baking as well as for scrambling,
13:44so they either have mung beans or split peas.
13:47Because they're designed for scrambling, they have other ingredients.
13:50So dehydrated onion, which you may be able to taste.
13:53I think it was more, like, grassy or vegetal than onion.
13:57Turmeric, because you really want your scrambled eggs to be yellow.
14:00And so that wasn't necessarily a plus for baking, but they worked pretty well.
14:05It was scrambled.
14:06One brand in particular, it scrambled really nicely.
14:08Hmm.
14:08Any immediate impressions?
14:12Texture.
14:13Right off the bat is what I'm noticing.
14:16This kind of dissolves in my mouth into a mush.
14:18It's very moist.
14:20It almost turns right to batter on the fork.
14:23It's, uh, yeah, so the texture of this one is just too wet.
14:26Okay.
14:26Flavor's okay.
14:27Okay.
14:28But it is crumbling.
14:29This one's also a bit moist on the edge of crumbling.
14:33This one's like rubber.
14:35You know, the texture's a little sticky and a little dense,
14:37but with frosting and at a party with kids running around,
14:41it's completely acceptable.
14:42If you were making a cake without eggs, which one would you go with?
14:46Yeah, this one I don't really care for,
14:49but these three would be totally acceptable.
14:51If I had to pick one, I'd probably pick the second one.
14:54All right.
14:55You want to flip that over?
14:55Yeah.
14:56So you picked the just egg.
14:58This is a plant-based one that's got protein in it,
15:01so this is one of the ones you can scramble.
15:03You didn't pick up any of the grassy notes.
15:04It performed nicely in the cookie as well as in the cake,
15:08and if you want something you can scramble,
15:10this was really the only choice if you want to scramble your eggs
15:12that we thought was acceptable.
15:14So why don't we go here?
15:15This is the Bob's Red Mill.
15:16This is the one we thought there's a lot of browning,
15:19and it wasn't so much a problem here in the cake.
15:21The cookies were a little dry,
15:22and we wondered whether they kind of overbrowned
15:25and dried out from that,
15:27but it just has the baking soda
15:28and doesn't have any cream of tartar in it.
15:29Okay.
15:30So why don't we go here?
15:31This one was really firm.
15:33Yeah, well, that's eggs.
15:34Ah, good to know.
15:35Well, and I think it's important that these were not
15:38as radically different as we might have assumed
15:40before the tasting,
15:41and I wanted to put that in there,
15:43and I was curious, was she going to pick the egg-based cake
15:45or not?
15:46I do think it has a sort of taller crumb.
15:48You said it was firmer,
15:49and I think this would be the easiest to frost.
15:51Yeah, that's true.
15:52These are very sticky tops.
15:54Yeah, and down there is the Judy's.
15:56Now, we liked the Judy's.
15:57We thought the flavor was really good.
15:58You said you liked the flavor.
16:00You kind of mashed that one up a little bit.
16:02Well, I was really trying to get it off the plate,
16:04but it just, yeah,
16:05something about it seems really gummy.
16:07It performed well in the cookie test.
16:10I think our tasters were more positive about it
16:12in the cake test than you were,
16:14but you didn't rule it out
16:15and say it was unacceptable.
16:16I mean, it wasn't your favorite,
16:18which is okay.
16:19Yeah, well, now there were eggs, so.
16:23This is really interesting.
16:25Thanks, Jack.
16:25Thank you, Julia.
16:26And for more information on egg substitutes,
16:29check out our website.
16:36Egg sardou is an elegant brunch dish
16:38that earned its fame in not one,
16:41but two iconic New Orleans restaurants,
16:44Brennan's and Antoine's.
16:46It's delicious and fancy,
16:48but it can be a bear to make.
16:50So Morgan is here,
16:51and she's going to show us
16:52how to make a simpler version.
16:54Yeah, Toni, I'm taking this bear,
16:55and I'm making it so we can make it
16:57on a Sunday morning.
16:57I love that.
16:58So it's essentially eggs benedict
17:00with creamed spinach and artichokes.
17:02It's delicious,
17:02but there are a lot of pieces,
17:03so I'm trying to streamline each piece.
17:06So here I'm starting with the hollandaise.
17:07Okay.
17:08Here I have some butter.
17:08I have 12 tablespoons of butter.
17:10I've been melting over medium heat,
17:12and I'm just going to get a temp.
17:14Now, this is the hardest part of the recipe
17:16is taking this temp.
17:17All right, so I'm looking for 180 degrees.
17:19This is perfect.
17:20It's 181,
17:21so I'm going to pull it off the heat.
17:22All right, so I'm going to put that
17:24in a measuring cup
17:25just so it's easier to pour.
17:26Now, this is where the magic
17:28of blender hollandaise comes in.
17:30So here I have a blender.
17:31I'm just going to put everything in here,
17:33and then it kind of becomes hollandaise
17:35with a little know-how.
17:36Love that.
17:36So I have two egg yolks,
17:38and to this I'm going to add
17:39a tablespoon of lemon juice,
17:41a teaspoon of hot sauce,
17:43and a quarter teaspoon of salt.
17:46And I'm just going to let this go
17:47until it gets a little frothy.
17:48It'll only take about 10 seconds.
17:53It's looking good.
17:53It's nice and frothy.
17:55All right, so I am now
17:56going to actually leave this on.
17:57I'm going to take this little piece off,
17:58and I'm going to stream in the butter.
18:00I really want it to go in there slowly.
18:02It's hot butter,
18:03so you want it to just cook the eggs,
18:04but not actually scramble them.
18:06So I'm just going to let it slowly stream in.
18:08It'll take about a full minute.
18:10I'm going to let this go in.
18:11Okay.
18:12This is perfect.
18:13What you want is for it to just kind of like
18:15barely drip off a spoon like this.
18:17So I'm going to clean up and move on to the ham.
18:20Tony, Eggs Benedict has Canadian bacon.
18:22Eggs Sardew has tasso ham.
18:24So if you're not used to tasso ham,
18:26what it is is it's cut from the pork shoulder.
18:28It's seasoned and spiced and smoked.
18:30So I'm going to cut into quarter-inch pieces.
18:32This is six-ounce piece of tasso ham.
18:34So I've got my tasso ham cut into nice little pieces.
18:37Over here, I have two tablespoons of unsalted butter.
18:40I'm going to melt it over medium heat
18:41in this 12-inch non-stick skillet.
18:43And I'm going to add in all this tasso ham.
18:46And I'm just going to let it go
18:47until it gets nice and brown.
18:48That'll take about five minutes.
18:50All right, so I'm going to make a bermin茅,
18:51which is a way to thicken a sauce.
18:53So here I have two tablespoons of unsalted butter,
18:55and I'm just going to mash in a tablespoon of flour.
18:58And it works the same way a roux does,
19:00but you don't have to pre-cook it.
19:01And I'm not really looking for any of that dark,
19:03toasty flavor you'd get from a roux.
19:05I'm just looking for something
19:06that's going to do the same work.
19:07I'm just going to mash it
19:08until everything's nice and combined.
19:10Tony, you can see how it's gotten nice and brown.
19:13The spices are really blooming,
19:15doing a lot of work.
19:15So I'm going to pull out about half of this.
19:18You don't need to be precious about it,
19:19but some of this I'm going to save for later.
19:21And some of this is going to create
19:22the base for our spinach mixture.
19:24Okay.
19:24And I'm using a slotted spoon
19:25just so I can make sure to leave
19:26any fat I need to behind,
19:28have a little more fat in here.
19:29So now to this ham.
19:31I'm still over medium heat,
19:33and I'm going to add in
19:33three cloves of minced garlic.
19:35And I'm just going to let this go
19:36until it's nice and fragrant.
19:37It'll take about 30 seconds.
19:39You can smell it.
19:39Smells like garlic and ham.
19:41That's right.
19:41So one thing about eggs sardew,
19:42there are a lot of pieces.
19:44I'm trying to build as many of them
19:45as I can in this one pan.
19:46So on top of this ham,
19:48I'm going to add some spinach,
19:49and I'm going to build my cream,
19:50spinach, and artichoke mixture on here.
19:52So I have 10 ounces of spinach,
19:53and I'm just going to add this
19:54a handful at a time.
19:56And I'm just going to let it slowly wilt.
19:58It'll take about four minutes
19:59for me to get all this wilted in here.
20:01Okay.
20:01Now that that's all wilted,
20:02I'm going to add in a couple more ingredients
20:04to build out the sardew.
20:06So here I have a cup of heavy cream.
20:08Essentially, I'm building cream spinach
20:09in the same skillet.
20:10I'm using a cup and a third
20:11of marinated artichokes
20:12that I drained and chopped up.
20:14So I'm not doing any artichoke prep.
20:16These have a ton of flavor already in there.
20:18And then I'm also going to add
20:19three ounces of finely grated Parmesan cheese.
20:22I'm also going to add in
20:24teaspoon more of hot sauce.
20:25I have a little bit in my hollandaise,
20:27but I want a little more in here.
20:28And then I've got a half teaspoon of pepper
20:30and a half teaspoon of salt
20:33and just a little pinch of nutmeg.
20:36I'm just going to bring it up to a simmer.
20:37Now I'm going to add that bermanet
20:39we made earlier into our sauce.
20:40So it's just going to thicken up just a touch.
20:42It's not going to need a lot.
20:43All right.
20:44I see some simmering happening.
20:45So I'm going to just add this in.
20:48So I'm just going to stir it in.
20:50And now I'm just going to let it go
20:51until it clings to the back of the spoon.
20:53That won't take very long.
20:54It'll only take about a minute.
20:55So it's looking nice and thick,
20:56but the way I really like to test
20:58is I like to see if it clings
21:00to the back of the spoon.
21:01I feel like if you get some on there
21:02and you can rub your finger through it,
21:03it holds.
21:04And now on to the star of the dish,
21:06the eggs.
21:07A lot of recipes for egg star
21:08do have you poach them separately,
21:10but I'm going to poach them right in this sauce.
21:12So I do like to crack them separately.
21:14And you can check them out.
21:15Make sure you don't have
21:16any little bits of shell in there.
21:18Then I'm going to make eight little wells
21:19and I'm going to do seven around the edges
21:21and one in the center.
21:22I'm just going to nestle my little egg
21:24in the little well and then keep rolling
21:26with the rest of these.
21:28All the eggs are in there.
21:29So now I want to season them.
21:31So I have a quarter teaspoon each
21:32of salt and pepper
21:33and I'm just going to sprinkle them
21:34directly on all the eggs.
21:36And same with the pepper.
21:38I want to bring it up to a simmer
21:39while it's still over medium heat
21:41and I'm going to cover it
21:42and turn it down to medium low.
21:44And I'm going to let it go
21:45until the egg whites are fully set,
21:46but just barely set
21:47and the egg yolks are going to look opaque.
21:49I'm going to turn this guilt as I need.
21:50Eggs can be a little finicky,
21:51so sometimes you want to turn it
21:52just to kind of even out any hot spots.
21:54It'll take about three to six minutes.
21:56All right, Tony, the big unveil.
21:59Oh, how beautiful.
22:01Yeah, you can see
22:02how these egg whites are just set.
22:04That rotating the pan
22:05helps evenly cook everything nicely.
22:07I'm going to turn this off heat
22:07so it doesn't cook anymore.
22:09Well, let's get eaten.
22:10Okay.
22:11So we have our English muffins
22:13and I'm just going to top each
22:15with a nice egg
22:16and get plenty of that
22:18creamy spinach mixture in here too.
22:21Oh, yeah.
22:23All right.
22:24This is that quick, easy blender hollandaise.
22:26Oh, it's so luxurious.
22:28I know, it's velvety.
22:29And then plenty of that tasso ham
22:31we pulled aside.
22:32So this is that crispy ham
22:33so you get those little crunchy bits on top.
22:36And then, because we're being fancy,
22:39I have two tablespoons
22:40of chopped fresh parsley.
22:42That's really beautiful.
22:46Mm.
22:48Wow.
22:49Mm-hmm.
22:50Yeah, it's so creamy and rich.
22:52It's complex.
22:53It's complex.
22:54But it's balanced.
22:55Mm-hmm.
22:55No one flavor is dominating
22:57the other one.
22:58The egg is so nice.
23:00It's really nice and runny.
23:01That tasso ham is so nice.
23:03You get the little crispy bits in there.
23:05And I feel like the artichokes
23:06have this nice tang
23:07and a little bit of herbs
23:09that they're adding
23:09from that marinade.
23:10Mm-hmm.
23:11It's New Orleans.
23:12We had to try a little hot sauce.
23:13All right, let's do it.
23:17Mm.
23:19The hot sauce gives just
23:20that little pop of vinegar.
23:21Mm-hmm.
23:22Yeah, it's great
23:23because it's so rich.
23:23It can handle some acid and some heat.
23:25Right.
23:25It's really great, Morgan.
23:27Thank you so much
23:27for showing me how to make it.
23:28You're welcome, Tony.
23:30And if you would like to bring
23:31this elegant taste of New Orleans
23:33into your home,
23:34make an easy blender hollandaise.
23:37Thicken the sauce
23:37with a flour-butter mixture
23:39and poach your eggs
23:40directly in the sauce.
23:42So from Cook's Country,
23:44Skillet Eggs Sardew.
23:46You can find this recipe
23:48and all the recipes
23:49from this season
23:50along with our product reviews
23:52and select episodes
23:53at our website,
23:54cookscountry.com slash TV.
23:56Daily.
23:57.
23:58.
23:58.
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