Kobe Beef Eggs Benedict

Rich, flavorful, decadent, and sinful. These are applicable adjectives for today’s recipe. In one of my early posts on Tokyo Terrace I explained my love affair with eggs benedict. There is something about Hollandaise-smothered eggs, meat and bread in one delicious bite that is irresistible to me.

With this love in mind, I made eggs benedict with an Asian twist for our Christmas Day breakfast. Instead of Canadian bacon, or smoked salmon like my previous recipe, I added slices of juicy Kobe beef. Let me just say: YUM! The beef was lightly seasoned before being tossed in a screaming hot pan where a beautiful brown crust formed and filled the kitchen with an amazing aroma.

Kobe beef is from Kobe, Japan where the cows are apparently massaged with sake and fed beer daily, resulting in intense marbling and rich flavor. In the U.S., Kobe beef is insanely expensive, but it is much more affordable in Japan. People are easily duped into buying beef that is called Kobe but really is not at all. If you can, do some research before trying to buy this kind of meat. To read more on Kobe beef, click here.

The poached eggs came out with perfectly fluffy whites and creamy, gooey yolks that soaked into buttery toasted bread. I know- it sounds deadly, right? Well, in case you haven’t had enough of intensely rich food, I’ve got a great recipe for you!

The recipe below is quite involved, but that’s only because there are several steps. If you are intentional with the timing of each step, it works out well. And don’t be afraid of Hollandaise sauce! It really is pretty easy to make from scratch. If you have a packet in your cupboard for the sauce, back away slowly. Just try it this way and I promise you will never go back!

If you can’t find Kobe beef, don’t worry. You can use sliced filets instead, or any other type of beef you prefer. I promise, if you make this recipe you will love it.

Please feel free to share your favorite decadent breakfast in your comments below. If you have links to blog posts, share those as well! I’d love to see what everyone else is enjoying for breakfast this season.

Kobe Beef Eggs Benedict

Makes 4 servings

8 slices Kobe beef (or other cut of beef)

2 teaspoons olive oil

1/2 teaspoon salt and black pepper

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cumin

4 eggs

8 slices of French bread

4 teaspoons unsalted butter at room temp

1 stick (8 Tablespoons) of unsalted butter, melted

4 egg yolks

juice of 1/2 a lemon

1 tablespoon whole grain mustard

2 Tablespoons chopped fresh Italian parsley

1/2 teaspoon Worcestershire Sauce

A few drops of Tabasco Sauce

Salt

Combine the salt and pepper, onion powder, cumin and paprika in a small bowl and sprinkle each piece of beef on both sides. Heat olive oil in a medium heavy pan over medium-high heat. Brown the beef on both sides (about 2 minutes per side) and transfer to a plate. Set aside.

In a heat proof bowl over a double boiler, whisk the egg yolks, lemon juice, and mustard until creamy and pale yellow. (Be VERY careful not to let the bottom of the bowl touch the water in the boiler or you will have scrambled eggs. Not good in this situation…) Add a pinch of salt and whisk in. Carefully remove the bowl from the heat, slowly stream in the butter and continue to whisk. (I used an electric whisk because it is WAY easier.)

Season with the Worcestershire sauce and Tabasco sauce and stir in chopped parsley. Cover the sauce with tin foil and set aside until ready to use. You can gently reheat the sauce over low heat in the double boiler if necessary before using.

In a medium saucepan, fill with about 4 or 5 inches of water. Bring the water to a slow, steady simmer. While you wait for the water to heat up, toast and butter the bread. Set 2 slices of the bread on each of the serving plates. Working with two eggs at a time, gently break the eggs into the water, skimming any white foam off the top of the water as the eggs cook. The eggs should take about 3 minutes to be properly poached. Gently lift the eggs out of the water and place in a small bowl and repeat the process with the remaining eggs. *Alternatively, if you are making this for a large group or are uncomfortable poaching eggs, you can simply fry the eggs.

Assemble each plate by doing the following: Place one slice of beef on each slice of bread. Top the beef with the eggs then spoon the Hollandaise sauce over the whole thing. Garnish with paprika and extra chopped parsley or chives. Enjoy your artery clogging breakfast!

Cocktail Friday: Hot Chocolate with Peppermint Schnapps

It’s time for another cocktail! I know- we haven’t seen much in the form of solid food on Tokyo Terrace for quite a while. But trust me, more will be coming in the next few days and the wait will be worth it! For the record, this will be cocktail #13. Yep. 13 cocktails in a row.

Did you ever put a candy cane in your hot chocolate when you were a kid? I still like to use a candy cane stir stick in my hot chocolate to get a refreshing peppermint flavor with the rich, warm chocolate. If you want an adult version of peppermint hot chocolate, you have come to the right place! This warming and festive beverage is one that I never miss out on when the holidays are near. Made in Princeton, MN, Phillips Peppermint Schnapps came to be when Al Dorsch, a Phillips salesman, found Minneapolis bar-goers putting peppermints into their whiskey (a little odd if you ask me- but us Minnesotans can be a little kooky at times!) Al then decided to make a liqueur that showcased the flavor of peppermint, which we now know as Peppermint Schnapps.

I love that story, not just because it is on the back of the bottle, but because I can imagine with much clarity those cold Minnesotans sitting at the bar needing something to knock off the chill. Clearly, peppermints in whiskey are the answer, right?

So, from that 1935 discovery by Mr. Dorsch, the modern trend (at least in MN) is to drop a little shot of schnapps into creamy, rich hot chocolate. Wrap your hands around a mug of minty, chocolatey deliciousness this Christmas and become a Minnesotan for a night. Trust me, you’ll love it! I love it so much that I brought my own bottle back to Tokyo from Minnesota last week. Merry Christmas to me!

The hot chocolate is best enjoyed while listening to the album Ella Wishes you a Swinging Christmas by Ella Fitzgerald. Happy Holidays everyone!

Hot Chocolate with Peppermint Schnapps
Makes 1 serving

2 oz. good dark chocolate, grated with a microplane
1 cup milk (I recommend using 2%)
1/8 teaspoon vanilla extract
1 oz peppermint schnapps
Whipped cream
crushed peppermint candy

Heat the milk in a sauce pan over low heat. When the milk is warm, add the chocolate and vanilla extract. Stir or whisk if needed until the chocolate is completely melted. Pour the schnapps into a mug. Pour the hot chocolate from the saucepan into the mug and stir with the schnapps. Top with whipped cream and crushed candy.

The Luck of the Irish

There is something special about St. Patrick’s Day. Suddenly, in the midst of a sometimes dreary transition between winter and spring, everyone becomes Irish for a day. There is a reason to celebrate- although I don’t know how many people actually know what they are celebrating. Laughter, celebration- who cares what the real reason is. People are happy.

This year, without our usual group of friends to celebrate with in the States and a busy schedule keeping us from celebrating much here in Tokyo, it seemed St. Patrick’s Day would slip by quietly. This was a huge disappointment. Coming from a strong Irish heritage, I loosely refer to St. Patrick’s Day as “my holiday.” It was looking unlikely that this year would bring anything Irish to our table at Tokyo Terrace.

I was pleasantly surprised when Brad called and told me not to stop at the grocery store on my way home. He said, excitedly, “I’m making dinner tonight.” Now, this is not an easy thing for me to deal with. Giving up my kitchen is like handing over my right arm. Okay, maybe not that severe. Still, I have serious control issues in the kitchen, mostly because I am the only one in it the majority of the time. The best way to maintain sanity when I’m not is to stay in a separate room where I cannot be a “back seat chef.” So, I came home, went straight to the living room and worked on other things while the clang and clatter of pots and pans came from the kitchen.

It should be noted that when my husband cooks, it is usually from a short list of one of the following: macaroni and cheese (quite amazing actually- I will have to write a post about it sometime), grilled cheese and tomato soup, or stir fry. This experience had its moments. Before he started cooking, Brad actually had to ask what beef stock was. Later, he ran into the living room with tears streaming down his face, not from cutting himself, but from the agony of cutting eight cups of onions.

In the spirit of St. Patrick’s Day, Brad made an unexpected dish that totally surprised me. It was not only Irish-themed, but something new! Two and a half hours later, two steaming bowls of Guinness and Onion Soup with an Irish Cheddar Crouton were presented for dinner:

We did not have any Irish cheddar here in Japan, so regular cheddar made an appearance instead. Although, swiss or Emmentaler would be great as well (oops…there is my back seat chef coming through). For the recipe that Brad used, click here.

As I sat in the living room, enjoying the smells coming from the kitchen, I thought to myself, “Maybe I can let go more often and let someone else do the cooking.” Then, I realized I’d have to do the dishes. I think I’ll stick to the cooking side of things!

Thanks to my hubby, this St. Patrick’s Day was fun and special. Happy St. Patty’s Day everyone!