St. Patrick’s Day Organic Open Faced “Eggwich”

Are you eating enough green?

From the kitchen and pastry departments of Pain D’Avignon Cafe Boulangerie on Cape Cod we offer Executive Pastry Chef Else Rhodes recipe for Irish Soda Bread. And because that’s not enough for you to play around with Executive Chef Matthew Tropeano gives his Spinach Hollandaise recipe so you can prepare for your family and loved ones this creative and delicious breakfast or brunch sandwich incorporating the Irish Soda Bread!!

For the Irish Soda Bread (yields 1 loaf)

• ½ cup dried currants
• 2 cups all-purpose flour
• ½ cup Cake flour
• ¼ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 4 oz unsalted Irish butter, cut into small pieces
• 12 oz buttermilk
• 1 each egg yolk
• 1 ½ tbsp caraway seeds
• 1/8 cup cornmeal for dusting
• 1/8 cup heavy cream

1. Preheat oven to 350°
2. Sift all dry ingredients together.
3. In a mixing bowl with a paddle attachment add dry ingredients work cubed butter into dry mix until it is about the size of small peas. Stir in currants and caraway seeds.
4. Add the buttermilk and yolk to the dry ingredients and mix until the flour is moistened and comes together into a ball of dough.
5. Sprinkle sheet pan lined with parchment paper with corn meal. Place ball of dough on sheet pan. Using a sharp knife cut a cross into the top of the dough to let the fairies out.
6. Brush tops with heavy cream. Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour.

For the Spinach Hollandaise:

• 2 each egg yolks
• 1 each Juice of 1 Lemon
• ½ tsp Cayenne Pepper
• ¼ cup Spinach, Cooked, then puree
• 1 cup Melted Butter

1. Heat 2 Quarts of water to a simmer in a small sauce pot. In a bowl that can rest on top of the simmering water, combine the egg yolks, lemon juice and cayenne pepper. Place over the simmering water and whisk for 8 minutes until the egg mixture is thick and pasty.
2. Take the bowl off the simmering pot and place on counter top. Whisk in the melted butter slowly while drizzling it in. Whisk all butter in until the mix looks like the consistency of mayonnaise.
3. Gently fold the spinach puree into the hollandaise. Taste for seasoning. Add salt and pepper if necessary. Reserve for the sandwich.

For the Sandwich Assembly:

• 2 each Slices of Pain D’Avignon Irish Soda Bread (see recipe above)
• 3 each Cape Cod Organics Pork Breakfast Sausage, cooked and sliced lengthwise capecodorganic.org
• 2 each Miss Scarlett’s Farm Eggs, Poached http://www.missscarlettsblueribbonfarm.com/
• 2 each Slices of Gruyère Cheese
• 3 tbsp. Spinach Hollandaise

1. Lay the two slices of Soda Bread, flat on a baking sheet. Place three sausage slices on top of the bread. Top the sausages with the Gruyère cheese.
2. In a 350 degree oven, toast the sandwich until cheese is fully melted. Transfer to a serving plate. Add the two poached eggs on top. Top the eggs with the spinach hollandaise, and serve immediately.

Sláinte!