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Tahitian Lanai
classic reappears

Both of the ardent recipe collectors profiled at left were able to come up with the answer to a recipe mystery: Tahitian Lanai Eggs Benedict.

Sylvia Mitsui wrote in search of it and I passed on her request in this space a couple of weeks ago.

Turns out the recipe ran in this very newspaper, on July 11, 1990, and a similar version ran five years later in the Honolulu Advertiser.

This embarrasses me not a whit. My only easy access to newspapers that old is on microfilm at the public library, and have you tried doing research via microfilm? All I can say is, better be sure your eyeglass prescription is current.

So, "thank you" to our dedicated recipe collectors.

Butch Pekelo, who was first to write in, said he never tried the recipe, nor did he ever eat at the Tahitian Lanai, so he can't vouch for its authenticity. But both papers credited it directly to the restaurant. The 1990 article noted that the dish had just won the Hawaii Egg Producers' "Pick the Best Breakfast" contest.

You'll need to poach eggs to pull this off. If you don't have an egg-poacher, do it on the stove: Bring a pot of water to a simmer with a tablespoon of vinegar. Break an egg into a large spoon or small bowl and carefully slide it into the water. Let cook until it's as hard as you like it.

To make sauce: Place all ingredients except butter in top of a double boiler. Heat gently and whisk slowly for 2 minutes. Whisk in clarified butter, a little at a time. Continue stirring 8 to 9 minutes, until thick. Keep warm.

To assemble: Top each muffin half with a slice of ham, a slice of turkey and a poached egg. Serves 8.

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Note: Clarified butter is melted butter that has been strained to remove all solids.

More mysteries

I am still searching for two more Tahitian Lanai recipes: Moa Ta Haari, a chicken-curry-coconut dish; and the breakfast mahi mahi, served with eggs.

Can you help?