Recipe of The Week: Eggs Benedict with Yuzu Hollandaise



¼ cup white wine vinegar
8 eggs
4 slices brioche or challah bread
1 tablespoon butter
4 tablespoons cream cheese
1 avocado, peeled and thinly sliced
4 ounces smoked salmon, thinly sliced
1 bunch arugula leaves, washed and dried
2 tablespoons capers
Salt and freshly ground pepper
For hollandaise-yuzu sauce
Clarified butter made from 8 ounces unsalted butter
3 egg yolks
1 flat teaspoon smooth Dijon mustard
1 shallot, finely chopped
2 tablespoons bottled yuzu juice (available in Asian markets) or lemon or lime juice
2 tablespoons sherry vinegar
Sea salt
2 tablespoons cold water


  • To make clarified butter: Place 8 ounces butter in small, heavy pot over moderately low flame. Remove foam from the surface of the butter as it rises. Pour remaining clear fat into a container. Discard milk solid at bottom of pot. Clarified butter can keep in the refrigerator for months and can be used for frying and baking at high temperatures.
  • Preparing a bain-marie: Put a saucepan filled with water on low heat. Place a bowl over the saucepan to create a bain-marie. Bring the water to a gentle boil, making sure that the water does not touch the bottom of the bowl.
  • Preparing the hollandaise sauce: In a bowl, whisk together 3 egg yolks, 1 teaspoon mustard, 1 chopped shallot, 2 tablespoons yuzu, and 2 tablespoons sherry vinegar until blended. Pour in a slow stream of butter while continuing to whisk, until sauce acquires the texture of mayonnaise. Season with salt, add 2 tablespoons cold water, and turn off heat. Leave bowl in saucepan to keep warm. The sauce will not keep for more than a couple of hours, and cannot be reheated.
  • Poaching the eggs: Heat 8 cups water in a pot, add ¼ cup vinegar, and bring to a near boil. Prepare a bowl of ice water. Break one egg into a small bowl. Use a spoon to rapidly swirl water in pot while gently slipping the egg into its center. Cook for 2-3 minutes. Remove when egg white sets around yolk. Place poached egg in ice water. Poach remaining eggs, keeping pot on a very low flame.
  • Toast 4 slices of bread in a pan with 1 tablespoon butter. Spread 1 tablespoon of cream cheese on each slice of bread and arrange on a serving plate. Cover each slice of bread with slices of avocado and smoked salmon, and garnish with arugula leaves.
  • Return the eggs to boiling water for 20 seconds to heat through. Place two eggs on each slice of toast.
  • Pour the sauce on and around the eggs, garnish with capers, season with salt and pepper and serve.

Check out the gorgeous result video here.

Recipe of the Week

Serving: 4, Cooking Time: 20min, Prep Time: 40min


8 ripe tomatoes
1 eggplant
1 bunch Swiss chard
¼ cup olive oil
2 onions, finely chopped
4 garlic cloves, sliced
1 hot green chili pepper, sliced
1 teaspoon ground cumin
1 teaspoon sugar
Sea salt and freshly ground black pepper to taste
1 pound merguez (spicy lamb sausage)
8 eggs
½ bunch fresh cilantro
Sweet harissa sauce
Olive oil


Preparing the tomatoes: Using a small knife, remove the stem end and cut a cross in the bottom of eight tomatoes. Briefly blanch the tomatoes in boiling water, then place in a bowl of ice water (to stop cooking), peel and chop into chunks.

Grill one eggplant over an open flame until it is black on all sides (10–15 minutes), then cut open and use a spoon to carefully remove roasted flesh.

Remove the white ribs from 1 bunch Swiss chard, discard, and roughly chop the green leaves.

Prepare the sauce: In a large pan, heat ¼ cup olive oil. Add 2 chopped onions and sauté until translucent. Add 1 sliced hot green chili pepper, 4 sliced garlic cloves, and the tomatoes. Season with 1 teaspoon cumin and 1 teaspoon sugar. Cook for about 5 minutes on a medium flame. Add the eggplant and Swiss chard to the pan, mix, and cook for 1 minute.

Add 1 pound merguez sausage to the pan, and carefully break 8 eggs into the mixture. Cook (pot covered without stirring) for about 10 minutes on a low flame.

Use your hands to tear the leaves off ½ bunch cilantro, and garnish dish. Drizzle with olive oil, and serve with harissa sauce, bread, and anise aperitif (like Arak or Ouzo).



Recipe of the Week

Serving: 6, Cooking Time: 40min, Prep Time: 2hr


1–2 racks of lamb
Leaves from 3 rosemary stems, finely chopped
3 garlic cloves, finely chopped
1 tablespoon coriander seeds, roughly pounded
Salt and freshly ground pepper to taste
¼ cup olive oil
2 tablespoons fresh lemon juice
1 lemon, sliced with peel
½ cup organic lentils
Olive oil for brushing vegetables
4 purple onions, cut into six wedges
6 halved tomatoes
6 sweet, red bell peppers
4 heads and stalks fresh green garlic (in season), halved lengthwise
½ cup pitted Kalamata olives
2 fresh green chilli peppers
8 slices preserved lemon
1 teaspoon cumin
Leaves from 1 bunch parsley, roughly torn by hand
Fresh oregano leaves (about a ¼ bunch)
3 tablespoons olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Two pita bread pockets
¼ cup olive oil
Sea salt and freshly ground pepper to taste
½ cup raw tahini paste


  • Marinating the lamb chops: Cut the rack into individual chops. Mix chopped rosemary leaves, 3 chopped garlic cloves, 1 tablespoon roughly pounded coriander seeds, salt and pepper. Add ¼ cup olive oil, lemon juice and slices of 1 lemon, and mix. Place chops in a bowl, pour on marinade, and massage it into the meat. Cover and refrigerate for at least 1 hour.
  • Cook ½ cup lentils in 3 cups water for about 15 minutes until cooked through, but still firm (al-dente). Strain and set aside.
  • Preparing the salad: Prior to serving, light the grill. Use the olive oil to brush 4 purple onions wedges, 6 halved tomatoes, 4 red bell peppers and 4 fresh green garlic stalks. Grill, turning every few minutes, until charred. Seed red peppers and chop into large pieces.
  • Prepare lamb chops: Take lamb chops out of marinade and dry slightly. Grill lamb chops for about 2 minutes on one side, turn, and grill 1 minute longer. Separate each pita bread pocket into two rounds, brush with olive oil, season with salt and pepper, and toast on grill alongside chops. Tear pita rounds into pieces.
  • Prepare the salad: In a blowl, mix lentils, onions, tomatoes, bell peppers, and garlic. Add ½ cup kalamata olives, 2 sliced hot green peppers, 8 slices preserved lemons, 1 teaspoon cumin, 1 bunch hand-torn parsley leaves, and oregano leaves. Add 3 tablespoons olive oil and 3 tablespoons lemon juice.
  • To serve: Place the chops on a large serving platter together with the lentil salad and pita bread.