Salmon Eggs Benedict -vs.- The Tempeh Egg Muffin

February 8th, 2012 :: 11 comments :: permalink

Out of all the meals in the day, breakfast is possibly my favorite, though dessert at any meal is pretty high up there too. When we go out for breakfast, Dustin often gets an eggs benedict with either crab or salmon. I have fewer options. I’ve been a vegetarian off and on for 10 years and have slowly found ways to add protein to my diet without using faux meat, which is a good transitional product, but can have a lengthy ingredient list.

We decided to cook everything from scratch for this one, even the muffin.  If you want to save some time, buying muffins from the store will of course work too. Dustin is more of a planner than I am and likes to set all his ingredients out before we start cooking. I’m more of a spontaneous cook, but it does save time to organize all of one’s supplies. After getting some yeast started, flour, bread flour, salt and milk went into the food processor. After a few minutes in there, the dough stuck together as planned. So much easier than doing it by hand. I’ve tried.

Following a couple of rises, I cheated a little and used a cookie cutter to make semi-perfect circles. The dough continued to expand while I waited for my cast iron skillet to warm up. After several minutes on each side in the skillet, the muffins turned golden brown. I know it’s not polite to gloat but these were so much better than the muffins you get from the store! We ate the first one without any toppings while it was still warm from the stove.

Dustin poached the eggs for his benedict in lightly boiling water with a splash of vinegar. I’ve always been a little grossed out by eggs, but it was cool to watch them cook this way. It was super easy too. After watching the movie, “Julie & Julia“, I thought it would be more difficult.

Switching to my vegetarian option, I used my cookie cutter again to cut out my tempeh patties and to mold my egg whites into a circle while they were frying in their pan. Most people are not aware of tempeh unless they’ve been a vegetarian for a long period of time. It comes from cooked and slightly fermented soybeans and, unlike tofu, it is very firm. A huge plus is it has a lot of protein and calcium and is low in fat and cholesterol. For my own peace of mind, I look for non-GMO tempeh and organic veggies to avoid any potential issues that have been raised lately regarding GMO products.

I loved the way both dishes came together. It was interesting to compare the presentation of the casual benedict to the perfect stack of bread, egg, and  tempeh in the sandwich. Both indeed have their place of course, so we’re hoping to experiment like this some more in the future.

In the end, everything came together and photographed well. Maybe too well…I was too hungry to experiment with angles and lighting when it came time to shoot the final photos. Deeelish.
Toppings
I topped my vegetarian muffin with a pan seared tempeh patty, salt, pepper, tomatoes, egg whites, and micro greens. I drizzled balsamic vinegar and olive oil on top. The eggs benedict was a muffin topped with wild salmon (supposedly caught the day prior), salt, pepper, sauteed garlic, a poached egg and hollandaise sauce. Dustin said he will use a blender instead of a mixer for the hollandaise next time as he felt it was under-whipped and separated too easily. I think there is a lot of room in both of these recipes to experiment with different flavors and taste. We just added what we like. Dustin thought dill might be a nice addition to the salmon benedict. I’m thinking Thai chilis and/or avocado might be a nice addition to the sandwich.

See full recipe.

 

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