Directions for: the Hunter
Ingredients
Baked Beans16 oz dry navy beans
2 tsp kosher salt
1 Tbsp canola oil
1 large yellow onion, chopped
1 cup pure maple syrup
cup dark brown sugar, firmly packed
1 tsp Dijon mustard
2 Tbsp barbeque sauce
6 cups homefries (frozen or homemade)
Hollandaise16 oz butter
8 egg yolks
zest and juice of 2 lemons
tsp salt
tsp cayenne
hot sauce (optional)
Assembly6 eggs
3 cups Baked Beans
1 cups old Cheddar, shredded
18 slices quality corned beef
white vinegar
Directions
Baked Beans1. Rinse navy beans and place them in a large re-sealable container; add water to the container, making sure the beans are submerged by at least 3 inches. Let beans sit overnight to soak up the water.
2. once the beans have sat overnight, strain them and place them in a large pot; cover the beans with water and simmer over low heat for at least 45 minutes, or until beans are tender.
3. Preheat oven to 325F (160C).
4. while beans are simmering, heat a large pan over medium heat; add 1 tablespoon of oil and the chopped onions.
5. Stir and cook for about 20 minutes, or until onions are a deep golden colour.
6. once beans are done simmering, strain the beans, reserving the stock, and place beans into a Dutch oven; add the caramelized onions, maple syrup, brown sugar, Dijon mustard, and barbecue spice to the Dutch oven.
7. Bake beans in the Dutch oven for 90 minutes. Hollandaise may be made while the beans cook.
8. Note: to ensure that the home fries are ready when the beans are done, home fries may be put into the oven and cooked as directed while the beans are cooking; alternately, beans may be reheated in a small saucepan over medium low heat while home fries are in the oven.
Hollandaise1. to clarify the butter for the hollandaise sauce, heat the butter in a saucepan over the lowest possible heat until the butter separates; if the stove gets hot when the oven is on, place the butter in a large measuring cup on the stove to separate while the beans bake.
2. once the butter separates, reserve the clear liquid (the fat) from the butter, and discard the milk solids; set clarified butter aside.
3. to make a double boiler for the hollandaise, fill a large pot with four inches of water and place a glass or metal mixing bowl on top, ensuring that the bowl doesnt touch the water.
4. Bring water to a simmer over medium low heat; whisk together egg yolks and lemon in the mixing bowl over top of the simmering water until sauce starts to get thick and frothy.
5. if the egg starts to scramble, remove the double boiler from heat and continue whisking.
6. once the eggs are frothy, remove the mixing bowl from the heat and place on top of a folded wet towel; in a slow stream, add 1 cup of the clarified butter into the egg mixture, whisking as you pour. if the sauce gets too thick to whisk, add a tablespoon of warm water to loosen up the sauce, as needed.
7. once the butter is fully incorporated, season hollandaise with salt, cayenne, and a dash of hot sauce.
8. Keep warm until assembly.
Assembly1. Five minutes before the baked beans are finished, bring a large pot of water to boil; add a splash of white vinegar.
2. Lower heat to medium low and crack the eggs into the water; poach eggs for 3 minutes, then remove the eggs with a slotted spoon.
3. Layer home fries into the bottom of six deep dishes. Top each with shredded Cheddar, cup of baked beans, corned beef, and a poached egg.
4. Ladle reserved hollandaise over top and serve.
See more: Beans, Beef, Brunch, Cheese, Dinner, Eggs/Dairy, Lunch, Potatoes