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Laguna Benedict



Empanada Stuffing

5 Asparagus Sticks
7 Cipollini onions
Black Pepper
¼ cup cheese

Toss Asparagus, Cippolini onions, salt and pepper together in mixing bowl until incorporated. Lay mixture onto sheet pan, spread evenly and bake at 400 degrees for 30 to 45 min or until golden brown. Let cool completely. In a food processor add mixture and all remaining ingredients and blend till smooth.
Empanada Crust

1 pkg wonton wraps
1 egg, whisked (for wash)
Empanada stuffing (above)

Take one won ton wrap and brush all four sides with egg wash. Carefully place one ounce of stuffing mixture in the exact center, then cover with second won ton wrap and press to assure good contact around the stuffing. Score edges with fork.


Panko Crusted Tomato

1 Beefsteak tomato
1 cup panko crumbs
1 teaspoon Italian seasoning
1 tablespoon canola oil

Heat canola oil in skillet. Mix together panko and Italian seasoning, set aside. Slice tomato ¼ inch thick. Toss tomato in panko mix. Lightly sear each side of tomato in skillet.



2 Egg yolks
½ lb. butter
2 teaspoons balsamic vinegar
2 teaspoons water
Pinch of salt
Pinch of white pepper
4 sprigs of thyme

Fill two-quart pot ½ to ¾ with water (for double boiler), bring to a boil. In a metal mixing bowl add yolk, balsamic, water, salt, pepper. Place the bowl over boiling water and whisk vigorously until mixture reaches 155 degrees. Remove from heat until ready to whisk in butter (below).

In a 1 ½ quart pot, melt butter over low heat, then raise the heat to medium-high. Once the butter starts to simmer, turn off heat and add thyme, then let rest for 5 min and strain. Once butter has cooled slightly without re-hardening, slowly whisk a steady stream butter into the egg mixture. Whisk until sauce coats the back of a wooden spoon without running off. Add salt and pepper to taste.


Additional items needed:
1 perfectly poached egg for each benedict
8 lightly fried thin prosciutto strips (crisps)


Assembling the Benedict:
Place seared tomato on the plate. Top with fried empanada and poached egg. Ladle on 1 to 2 ounces of hollandaise on top of egg. Garnish with one or two lightly fried prosciutto crisps.