Upscaled Comfort: Poached Egg Sandwich with Curried Hollandaise and Braised Kale with Bacon

I think it is proper time for another version of a popular restaurant’s recipe. And today, it’s Union Square Cafe’s turn.

Union Square Cafe opened in 1985 and has been a favorite ever since. Offering both lunch and dinner, Executive Chef Carmen Quagliata offers high value eating without the pretension other top eateries dish back. With a menu that begs for my own versions of everything, I am definitely going to be continually inspired. I recently went to the restaurant and had really great soft shell crabs over rice.

But while I love crabs and need to make my own soft shell crabs I needed a simple dinner for myself tonight, as my entire family was out. I found my inspiration in Union Square Cafe’s Pan Roasted Chicken with Warm Buttermilk Biscuit, Bacon and Braised Kale. I had some kale and bacon left from a previous dinner so it was time to figure out a creative solution for those ingredients. I didn’t want to do something identical to the restaurant’s recipe, but I did want something similar. A good compromise for me was a poached egg sandwich topped with a curried Hollandaise and braised bacon kale. The biscuit recipe is from Smitten Kitchen, but everything else is improvised.

With the delicately cooked egg yolk oozing from the sandwich and smoky bacon flavored kale, you will definitely need more than one sandwich. This recipe calls for eight eggs only if you want to make an equal amount of eggs to biscuits. The biscuit recipe made eight hamburger-sized biscuits for me so only make the amount of poached eggs you need to serve. This recipe is real comfort food to reflect a restaurant that drives to make the high-end culinary experience homey too.

Poached Egg Sandwich with Curried Hollandaise and Braised Kale with Bacon

For the Biscuits

  •     3 tablespoons butter, melted
  •     2 cups all-purpose flour, plus more for dusting
  •     1 tablespoon baking powder
  •     1/2 teaspoon salt
  •     1 1/2 cups heavy cream, or half and half

For the Kale with Bacon

  •     2 cups of fresh kale
  •     4 slices of bacon
  •     salt and pepper to taste

For the Poached Egg

  •     Pot filled halfway with water
  •     2 teaspoons white vinegar
  •     8 eggs cracked into eight cups

For the Hollandaise Sauce

  •     3 egg yolks
  •     2 teaspoons fresh lemon juice
  •     1 tablespoon water
  •     1 tablespoon Dijon mustard
  •     1 teaspoon curry powder
  •     1 tablespoon chopped fresh basil
  •     3 tablespoons of butter
  1. Start with preparing the biscuits and preheating the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Sift the flour, the baking powder and salt in a large bowl. Fold in 1 1/4 cups of cream or half and half. If you use cream the dough will be tighter and you should cut the biscuits from the dough. If you use half and half the dough will be wetter, so just scoop out the biscuits portions like you would do with drop biscuits. If your dough does not seem soft enough, fold in the remaining 1/4 cup of cream or half and half, little by little.
  3. Pour the melted butter on top of the biscuits and bake until golden 12 to 15 minutes.
  4. Meanwhile wok on the kale with bacon. Place the bacon in a cold pan on medium heat. Cook until the bacon is crispy. Add the kale and cook down until the kale is soft and tender. Salt and pepper to taste.
  5. On high heat bring a pot filled halfway with water to a boil with white vinegar added. Once the water begins to boil lower the heat to low and carefully pour one of the eggs from its cup into the water. Cook for about two to two and a half minutes until the egg is slightly firm. Remove with a slotted spoons and place on a plate to the side. Work on each egg one by one raising the heat when the water stops boiling.
  6. To start the Hollandaise sauce, bring a small pot with a shallow amount of water to a boil with a small bowl over it. Make sure the bowl does not dip into the water. With a whisk mix together the yolks, lemon juice, water and Dijon mustard in the bowl. Add in the curry powder and some salt if desired. Keep whisking until the mixture is light yellow in color. Before you take the sauce off the burner add the butter stirring to incorporate. Take the sauce off the burner and add the basil, continuing to whisk until its smooth.
  7. To serve, cut each biscuit in half. Place a poached egg on the bottom half with some curried Hollandaise. Put some of the braised kale on the egg and top with the top part of the biscuit.
  8. Try to eat just one. Just try. I dare you.

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