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Wednesday, October 22, 2003



[ HAWAII'S KITCHEN ]


Eggs Benedict,
Kaimana-style


This dish was prepared by Ken Furuta and Rene Caba of the Hau Tree Lanai at the New Otani Kaimana Beach Hotel on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Eggs Benedict Kaimana

1 English muffin, cut in half
2 slices Canadian bacon (1 ounce each)
2 slices turkey breast (1 ounce each)
2 poached eggs
Hollandaise sauce (recipe follows)
Tomato slice and lettuce or fresh fruits, for garnish

Butter and toast one side of muffins.

Lightly sear Canadian bacon and turkey breast and layer on the muffins. Top with the poached eggs and hollandaise sauce. Serve with sautéed breakfast potatoes and garnish with a slice of tomato and lettuce or fruits.

Basic Hollandaise Sauce

2 egg yolks
1 cup warm clarified butter
Juice of 1/2 fresh lemon
Hot pepper sauce (such as Tabasco), to taste
Salt, to taste
Ground white pepper, to taste

Bring water to a simmer in the bottom half off a stainless steel double boiler. In the top part of the double boiler, combine egg yolks and whip over the heat until they turn pale and start to thicken. Remove from heat and add clarified butter slowly in a stream.

Season to taste with lemon juice, pepper sauce, salt and pepper.

Breakfast Potatoes

1 piece bacon, diced
2 tablespoons diced onion
1 cup potatoes, diced and steamed until half-cooked
2 tablespoons red bell pepper, julienned
1 tablespoon green onion, sliced

Cook the bacon until browned. Add potatoes and cook until lightly browned. Add onion and cook another 2 minutes. Add bell peppers and green onions; season with salt and fresh ground pepper.

Nutritional information unavailable.



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