Smoked Boudin Benedict with Rosemary Potatoes

Directions

Rosemary-Garlic Potatoes

1. Rinse and scrub potatoes prior to use.
2. Cut potatoes into 1-inch cubes, as best as possible (try to keep cuts around the same size so they roast evenly). Place cut potatoes into a bowl with garlic, chopped rosemary, and 3 Tablespoons of oil and toss to coat potatoes.
3. Line a baking sheet with aluminum foil and dump coated potatoes onto baking sheet. Sprinkle with salt and pepper and roast at 400℉ for 18-20 minutes. Test potatoes for doneness with a fork.

Poach the Egg

1. Fill a 3-quart saucepan with water ¾ of the way to the top. Sprinkle 1 teaspoon of salt and 2 Tablespoons of vinegar into water. Turn heat on to low-medium. Poaching water should just barely be simmering – not a rolling boil. As your water is coming to temperature, this is a perfect time to make hollandaise.
2. Crack your egg and gently drop into the poaching water. Allow egg to cook for 5-7 minutes for a runny yolk, 8-10 minutes for less runny. Using a slotted spoon, scoop your egg out of the water and gently place on dish.

Hollandaise Sauce

Note from the Chef: The key to hollandaise sauce is temperature control of the sauce in the cooking process.

1. Place your butter in a saucepan and melt your butter completely over low heat.
2. In a mixing bowl, add egg yolks and whisk thoroughly for 3-5 minutes. Cut your lemon in half and begin to squeeze one half of lemon into egg yolks while whisking. Add drops of Tabasco to egg yolks and continue to whisk. By now your sauce should be lighter in color and grown some in volume from whisking. Your poaching water may also be hot enough to cook over as a double boiler.
3. Using a towel to hold the mixing bowl, continue to whisk the eggs while holding the bowl over the pot of poaching water. Once you begin whisking, keep at it.
4. Observe the thickness and volume of the sauce as you continue to whisk the eggs over the water. The eggs will cook over the heat and will thicken as you whisk, but be sure to stay observant of the mixture and whisk to prevent scrambled eggs. You will know the eggs have cooked when they are nappe (thick enough to coat the back of a spoon).
5. Once eggs have cooked over the double boiler, you are ready to remove from heat and whisk in melted butter.
6. Place a wet towel mat on your workspace and place your mixing bowl on top, to prevent sliding. Gather your melted butter and slowly begin to pour melted butter into the eggs. The mixture will need lots of whisking to help emulsify the butter into eggs. Continue to slowly add melted butter, but be careful – butter separates when melted and most of this liquid will have gone to the bottom. If you add the liquid to your hollandaise, the sauce will thin out (which you do not want).
7. Once butter has been whisked into eggs, add salt to taste. The sauce should be lemony, salty, and buttery. Squeeze more lemon juice if needed.

Composing the Plate

1. While your potatoes are roasting, you should have had time to make the sauce and allow the poaching water to reach temperature.
2. Heat your boudin in the oven with potatoes (400℉ for 7 minutes).
3. While boudin is heating, drop your eggs into water to poach.
4. Place roasted potatoes on plate.
5. Remove hot boudin from oven and cut casing open to remove filling. 1 link is two servings.
6. Place boudin filling on plate with potatoes, making sure to provide a smooth surface for poached eggs to sit on.
7. Remove poached eggs from water and place on top of boudin filling.
8. Ladle hollandaise sauce over poached eggs and garnish with a dash of smoked paprika, microgreens, and side of toast.