Carter Cooks: Bucky’s Benedict

“Cooking is like love, it should be entered into with abandon or not at all.”
- Harriet Van Horne, Vogue 10/1956

I love cooking. It is utterly rewarding to see the smile on someone’s face when they taste something made especially for them. My mother often asks how I got to be such a good cook. My reply: I tried. Confidence makes a world of difference. But confidence doesn’t come overnight; you must practice. Don’t be afraid to try something new. You may be smiling with the results. In the words of Julia Child, “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”

Farmers Markets are wonderful ways to try something new. We hope that you will continue to come to the Farmers Market at ETSU and experience the new. If you need a little guidance as to what to do with the plentiful bounty found in front of Sherrod Library on Thursday mornings, try this recipe below. It combines some ingredients found at the Market, ones found in your pantry, a dash of confidence, and a tablespoon of abandon. Happy cooking!

Bucky’s Benedict

Ingredients – from the Market

Farm fresh eggs – JEM Farms

Arugula – JEM Farms

Applewood Smoked bacon – Sentelles Homemade Sausage

Chile powder – Chapos Chile Patch

Ingredients – from your pantry

Salt

Crusty French bread

Vinegar

Lemon juice

Butter, melted

  1. Heat a skillet to med-high heat. Add your bacon and fry to your taste. Remove bacon and keep warm.
  2. Separate 2 eggs. You will need the yolks. Prepare a double boiler. If you don’t have a double boiler, find a heatproof bowl that will fit snugly on top of a saucepan. Add a little water to the saucepan and bring to a gentle boil. Meanwhile away from the heat in the top bowl, whisk yolks and 1 ½ tsp. lemon juice until the mixture doubles in size. Place the bowl on top of the saucepan with water and continue to whisk rapidly. Slowly drizzle ¼ cup of melted butter into the eggs. The egg, lemon juice, and butter mixture will double in size and thicken. When it does, remove from heat and add a pinch of salt and some of Jeff’s chile powder. Set aside and keep warm. If the mixture is too thick you may add a little warm water.
  3. Slice a piece of crusty bread and toast. While warm, place some arugula and cooked bacon on top.
  4. Meanwhile, heat a saucepan with water and a splash of vinegar to a gentle boil. Crack an egg into the water. The egg will turn white. If the water does not cover the egg, gently spoon water over the egg. Cook to your taste. If you prefer hard eggs, you will be able to see the yolk change from orange-yellow to an opaque yellow. For runny eggs, use the whites as your guide. When they are opaque, use a slotted spoon to remove.
  5. Place poached egg on top of your toasted crusty bread, arugula, and bacon.
  6. Top with hollandaise (cooked egg mixture). Sprinkle a little more chile powder on top for color.
  7. Enjoy!
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