Eggs of Benediction

It seems like a whirlwind of things have happened in the past few weeks. I had the great pleasure of joining our medical transport team at the hospital and went on my first helicopter flight. Our country underwent a huge transition with the inauguration of a new president. I happened to work as part of the DC Pediatric Medical Reserve Corps on inauguration day (it was just as empty as the photos showed). Sarah and I attended the Women’s March the following day, as did a big group of our co-residents (it was as crowded as the photos).

There have been a lot of executive orders under the new administration that have really riled up the populace, more recently the one on immigration. I proudly stand by the statement released by the American Academy of Pediatrics. But this one hits a bit close to home. My parents and I are first generation immigrants. They worked hard to get to where they are and paved the way for me and my siblings to chase our dreams. Now we’re all contributing members of society. So I can’t help but feel like this immigration order embodies the antithesis of what the United States stands for. Asian American history includes events like the Chinese Exclusion Act and Japanese Internment Camps that should have taught us valuable lessons. Now that the same prejudice is being applied to our Muslim brothers and sisters, we do ourselves a disservice by not speaking out and allowing history to repeat itself. Like it or not, we are a country of immigrants; a melting pot of color, ethnicity, religion, cuisine, and tradition. That’s what makes this country great. No hate. No division. More love.

Eggs Benedict with Joule (adapted from ChefSteps)

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Ingredients:

  • 6 eggs
  • 3 egg yolks
  • juice from 1 lemon
  • 1 stick of butter
  • 2 T water
  • 0.5T salt
  • 3 English muffins
  • Canadian bacon x6
  • Paprika
  • Dill, fresh

Fill a large pot with water. In a ziploc bag, add whole eggs. In a separate bag, add 3 egg yolks, stick of butter, lemon juice, water, and salt. This will be your hollandaise sauce. Place both bags into the large pot of water. You can add some water into the bag with the eggs to help keep it submerged. Set Joule to 145F for 2 hours. When it is about 30 minutes from completion, start toasting muffins and frying up the Canadian bacon. When 2 hr is up, take the bag of hollaindase ingredients and put them into a blender and run until uniform consistency. Crack the eggs over a slotted spoon to reveal perfectly poached eggs. Set eggs over muffin and Canadian bacon. Drizzle hollandaise sauce over. Sprinkle paprika and dill over the top. Serve and enjoy!

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