My Asian inspired, Sweet and Sour Soup Noodle Bowl and Giveaway #SaucyMama2015 #RecipeContest

Sweet n Sour Chicken Noodle Saucy Mama

My Asian inspired, Sweet and Sour Soup Noodle Bowl is the sauciest and most delectable recipe I’ve made thus far, utilizing Saucy Mama’s speciality food products.

The flavors were so spot on, that I’m choosing this dish as my entry for the Saucy Mama’s 2015 Recipe Contest…Category: FRESH.  Let’s hope that the judges enjoy this recipe creation as much as I do, and offer me a Golden Ticket to the 2015 World Food Championships.

Poaching the chicken in an easy homemade broth and, combined with the sweet orange-essence, and spicy kick from Saucy Mama’s Orange Habanero Wing Sauce, elevates this dish to restaurant quality dining; and the easy of making the recipe offers the perfect opportunity to be made in every home cook’s kitchen.

What makes these specialty food products so delicious is the creative mind of Suzie Barhyte. Suzie, painstakingly creates each recipe in her Pendleton, Oregon test kitchen paying special attention to detail and freshness of ingredients. She really is the sauciest of Mama’s! 

Barhyte is also part of the Blue Sky Renewable Energy program; and their entire Saucy Mama, Haus Barhyte and Suzie’s product lines are manufactured using renewable energy.

I’m honored to be a part of this contest no matter the outcome, as I’ve had the chance to taste a few of Saucy Mama’s delicious mustards and sauces as well as, work with a company that cares so deeply about creating such a fine product line.

Asian Inspired-Sweet and Sour Soup Noodle Bowl
Serves 4
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Prep Time
10 min
Cook Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr 10 min
  1. 1 cup Saucy Mama's Orange Habanero Wing Sauce
  2. 3 large chicken breast
  3. 3 medium carrots
  4. 1 medium onion
  5. 1 cup rough chopped fennel bulb
  6. 3 1/4 inch slices fresh ginger
  7. 4 smashed garlic cloves
  8. 2 serrano chili (1 for garnish)
  9. 4 cups water plus more to equal 6 cups after broth is finished cooking
  10. 1 8 ounce package rice or ramen noodles (I prefer rice)
  11. 1/2 teaspoon fish sauce (found in most local markets)
  12. 1/4 teaspoon chinese five spice
  13. 1 teaspoon sesame oil
  14. 1 teaspoon toasted sesame seeds
  15. 1 bunch fresh cilantro
  16. pepper to taste
Vietnamese pickles (optional)
  1. 1 10 ounce package shredded carrots
  2. 1 cup distilled white vinegar
  3. 2 cups warm tap water
  4. 1/2 cup sugar
  5. 1 teaspoon salt
Step #1
  1. Wash and pat chicken dry with paper towel, sprinkle with pepper (fish sauce is very salty, no extra salt is necessary in this step)
  2. In a medium saucepan, over medium heat combine water and chicken breast
  3. Rough chop carrot, onion, fennel, and slice serrano chili in half lengthwise.
  4. Peel and slice ginger
  5. Smash garlic cloves, remove dry skin
  6. Place all rough chop items in pot with chicken, stir to combine
  7. Bring to a boil, reduce heat to medium, and cook covered for 35-40 minutes, stirring occasionally
Step #2
  1. Remove chicken breast, and set aside to cool slightly before slicing
  2. Using a tong or large spoon, remove and discard cooked vegetables taking care to drain them over the saucepan
  3. Strain hot liquid through a fine sieve into a large bowl (a large glass measuring bowl is great for this step)
  4. Measure liquid
  5. Add enough warm tap water to make 6 cups total liquid, return to saucepan
  6. Add 1 cup Saucy Mama's Orange Habanero Wing Sauce, whisk to combine
  7. Season broth with fish sauce, and chinese five spice
  8. Cook over medium heat for 5 minutes to allow flavors to combine
  1. Cook rice or ramen noodles to manufacturer's instructions, strain and evenly distribute noodles into 4 separate bowls
  2. Thinly slice chicken breast and remaining serrano chili
To Serve
  1. Pour equal amounts of hot broth over noodles, add equal amount of sliced chicken to each bowl, Garnish each bowl with cilantro, a few drops of sesame oil, serrano chili, a few sprinkles of sesame seeds and serve with vietnamese pickles (optional)
Vietnamese Pickles
  1. In a medium bowl combine warm water and vinegar
  2. Add sugar and salt, stir until dry ingredients are dissolved
  3. Add carrots to bowl, stir to combine
  4. Cover and rest in refrigerator 1 hour or overnight.
  5. Pickles last up to four weeks in the refrigerator
At Home with Rebecka

The Giveaway: Barhyte Specialty Foods is providing one (1) package featuring three Saucy Mama products (except olives) as an audience prize. 

The first person that can answer the following question correctly, will be our winner. You’ll have to do a little research to find the answer and in the process find out more about our sponsor, Saucy Mama’s and Barthyte Foods

Leave your answer in the comments section below. I’ll contact the winner to discuss their choice of Saucy Mama products. Visit this LINK to view list of featured products. 

Here’s a  little Saucy Mama history to help you get started: Way back in the eighteenth century, Jacobus Barhyte, a Southern German immigrant and pioneer settler of Yaddo, – now known as Saratoga Springs, New York – created our original sauce…

Question: What is the name of the first sauce Jacobus Barthyte created? 


Asian Inspired Sweet and Sour Soup Noodle Bowl


Orange Habanero Banh Mi #SaucyMamaStyle

SaucyMama's BahnMi

Orange Habanero Banh Mi Sandwich anyone? This is seriously, a Saucy Mama Style sandwich. Could this be the perfect entry for this years World Food Championship qualifying challenge? 

Saucy Mama’s Orange Habanero Wing Sauce, and  Hatch Chili Mustard are the stars of the dish. The Asian style meatballs are infused with the Orange Habanero Wing Sauce, offering a sweet-heat to the recipe equation; blending the Saucy Mama’s, Hatch Chili Mustard with my favorite Vietnamese mayonnaise resulted in the most delectable Bahn Mi Sandwich you can imagine. 

Saucy Mama’s fine sauces, and mustards transformed my dish into the heartwarming Vietnamese street sandwich. 

I’ll be posting my Saucy Mama giveaway next week and sharing a few of my other Saucy Mama recipe contenders. 

Orange Habanero Bahn Mi Sandwich
Serves 6
Saucy Mama's Recipe Contest 2015
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Prep Time
1 hr
Prep Time
1 hr
For the Pickled Slaw
  1. 1 head Napa cabbage
  2. 1 10 ounce package shredded carrots (about 3 1/2 cups)
  3. 1 English cucumber
  4. 2 cups warm water
  5. 2 1/2 cups distilled white vinegar
  6. 1 cup sugar plus 4 tablespoons
  7. 1 teaspoon sea salt
For the Meatballs
  1. 1 12 ounce bottle Saucy Mama's Orange Habanero Wing Sauce, divided
  2. 1/2 cup Saucy Mama's Hatch Chili Mustard
  3. 1 pound ground turkey
  4. 1/2 pound ground pork
  5. 1/2 cup Saucy Mama's Orange Habanero WIng Sauce
  6. 1 1/2 tablespoon fresh minced garlic
  7. 1 1/2 teaspoon fresh grated ginger
  8. 1/2 cup panko crumbs
  9. 2 teaspoons dried Chinese Five Spice
  10. 1/2 cup minced scallions
  11. 1 large egg
  12. 2 tablespoons soy sauce
  13. 1 1/2 teaspoons sesame oil
  14. 1 teaspoon toasted sesame seeds for garnish
  15. 3 serrano chiles thinly sliced
  16. 1 bunch cilantro
  17. 6 French or Italian baguettes
For the Mayonnaise
  1. 1/2 cup Saucy Mama's Hatch Chili Mustard
  2. 1 cup Vietnamese or regular mayonnaise
For the Pickled Slaw
  1. Wash and pat dry Napa cabbage, and cucumber
  2. Thinly slice cabbage and add to a large mixing bowl
  3. With a vegetable peeler remove cucumber skin leaving a few slices of green for color
  4. Thinly slice cucumber and add to bowl with cabbage
  5. Toss carrots into mixing bowl
  6. In a small bowl combine 4 tablespoons sugar and 1 tablespoon salt, pour over vegetables and toss to coat. Allow vegetables to rest for 5 minutes
  7. In a large mixing bowl combine water, vinegar, 2 cups hot tap water and sugar, stir until sugar is dissolved. Set aside until ready to use
  8. Toss vegetables once more, pour into a colander and rinse with cold water to remove sugar and salt mixture
  9. Pour pickling liquid over vegetables, cover and refrigerate until ready to use (can be made in advance, and lasts up to 4 weeks in refrigerator)
For the Meatballs
  1. Preheat oven to 500 degrees F.
  2. In a large mixing bowl combine ground meats
  3. Peel ginger and grate, peel garlic and mince, and finely chop scallions
  4. Once this is done, add the ingredients to the meat mixture
  5. Finally, add Saucy Mama's Orange Habanero Wing Sauce, Chinese Five Spice, panko crumbs, egg, soy sauce, sesame oil to the meat mixture, and mix well, using hands if necessary to distribute spices evenly
  6. Line a baking sheet with parchment or silpat
  7. Using hands, roll meat mixture into meatballs using about 1 ounce of meat mixture (use a kitchen scale if you're not sure of size)
  8. Place meatballs on lined baking sheet about 1 inch apart, brush tops of meatballs with more Orange Habanero Wing Sauce, and and bake for 8-12 minutes
For the Mayonnaise
  1. Mix Saucy Mama's Hatch Mustard with Vietnamese Mayonnaise (any real mayonnaise will do) as set aside until ready to plate sandwiches.
To Assemble
  1. Slice toasted french baguettes in half, cut in half if using 12 inch baguettes to create 6 inch sandwiches, scoop out some of the soft middle of each bread half, to make room for the filling
  2. Remove about 2 cups of pickled slaw from liquid and drain, keep in a small container until ready to plate the dish
  3. Spread about 1 tablespoon mustard/mayonnaise over both side of baguette,
  4. Place a few teaspoons pickled slaw over bottom of baguette then top with 4-5 meatballs
  5. Add more slaw, cilantro, thinly sliced serrano chili and a drizzle of Saucy Mama's Orange Habanero Sauce
  6. Sprinkle with roasted sesame seeds, serve
At Home with Rebecka


Saucy Mama’s 2015 Recipe Contest-I’m ALL in!


I’m ALL in, when it comes to this years World Food Championship qualifying event, Saucy Mama’s 2015 Recipe Contest! It just doesn’t get better than that…unless, I WIN!!!

Hello! Congratulations, you have been selected to participate in Saucy Mama’s 2015 Recipe Contest! You will soon be receiving your selected Saucy Mama products to create your original recipe. Please keep in mind that our Grand Prize winner will be expected to travel to Florida to compete in the 2015 World Food Championships (November 3-10).

Quick points to remember:

  • Submit one original recipe using at least one of your Saucy Mama products within the recipe by May 27th.
  • Recipe should fall into one of the following categories: Burger, Sandwich, Bacon (recipe must use bacon), Seafood, Pasta, and Fresh Recipe.
  • We encourage sharing your recipe on all social media sites for higher scores, and high-res photos are appreciated, as they’re often used in Barhyte marketing materials, such as our website.
  • Full contest rules and details can be found here:

Please let me know if you have any other questions, and GOOD LUCK!

Colette Harris Barhyte Specialty Foods, Inc.

I’m truly honored to be chosen by Saucy Mama’s as one of the 25 contestants for the pre-qualifying event. This years event is even more exciting for me because I’ll be competing with some of my favorite foodie friends, and many of them are seasoned WFC veterans! The stakes are high but I’m thrilled to be along for the ride.  

What will I win? 

We’re happy to announce that, this year, our recipe contest is a PREFERRED QUALIFYING EVENT for WFC. So what’s exactly at stake for this year’s Saucy Mama Recipe Contest Grand Champion? 

–    A Golden Ticket: your registration and entry into the 2015 WFC competition
–    $1000 Travel Stipend: to help winner get to Kissimmee for the WFC event (Nov. 3-10)
–    $500 Spending Cash: to have some FUN in Florida!
And ALL participants will have the opportunity to try six Saucy Mama products of their choice for free, and host a Saucy Mama product giveaway on their blog for their own readers!

A Golden Ticket, travel stipend and spending cash, no to mention bragging rights! Yes, please!

You also heard it here! Anyone who participates in the At Home with Rebecka, Saucy Mama giveaway, has an opportunity to win one or more bottles of Saucy Mama’s products. Stay tuned for details about the upcoming giveaway and get ready for some recipes made ‘Saucy’ with Saucy Mama’s. 

Here’s a list of what you might win, if you enter the giveaway, and below a photo of the six sauces I picked to make my winning recipe! 

Chipotle Mustard
–    Backyard Brat Mustard
–    Smoky Garlic Mustard
–    Champagne & Honey Mustard
–    Apricot Ginger Mustard
–    Tarragon Lemon Mustard
–    Dijon Mustard
–    Hatch Chile Mustard
–    Dill Mustard
–    Creamy Garlic Mustard
–    Spicy Garlic Wing Sauce
–    Jamaican Jerk Wing Sauce
–    Orange Habanero Wing Sauce
–    Honey BBQ Wing Sauce
–    Hot Wing Sauce
–    Lime Chipotle Marinade
–    Cracked Pepper Marinade
–    Sweet Heat Marinade
–    Parmesan Garlic Marinade
–    Sesame Ginger Dressing
–    Raspberry Vinaigrette Dressing
–    Pacific Rim Ginger Dressing
–    White Balsamic and Honey Dressing
–    Poppy Seed Dressing
–    Miso Orange Dressing
–    Four Leaf Balsamic Vinaigrette and Marinade
–    Honey Dijon Dressing
–    Creamy Horseradish
–    Zesty Cocktail Sauce

Saucy Mama's
My six choices Saucy Mama’s


Kumquat Jelly Recipe-Canning

Kumquat Jelly

This weeks bounty comes from my neighbor’s backyard and has me canning kumquat jelly. The tree was so full of fruit I was able to pick 10 pounds of kumquat to make this rich, amber-colored jelly as well as, two more recipes: Kumquat Pepper Jelly, and Vietnamese Candied kumquat, traditionally served at the Vietnamese Lunar New Year. I will be adding links to recipes for both over the next few days. 

What to expect when eating a kumquat:

The small fruit is super tart and very juicy, and sure to send your face into a pucker. Surprisingly, the skin is packed with sweetness, so eating the entire fruit is recommended. Simply, roll or squeeze the fruit gently before eating, to unify the flavors of the sweet thin rind with the tart flesh. 

kumquat are native to South-Eastern China but grown in many parts of the world. These varieties are most commonly grown for their fruit: Marumi kumquat, is known for its pleasant flavor and round. The Nagami kumquat (featured in this recipe) is more oval-shaped and the most common variety grown inside the United States. The Meiwa kumquat is round, and larger than the other varieties. 

Health Benefits of Kumquats:

  • Its peel is rich in many essential oils, antioxidants, and fiber. 100 g whole kumquats give 6.7 g or 17% of daily recommended levels of fiber that is composed of tannins, pectin, hemicellulose, and other non-starch polysaccharides (NSP).
  • Fresh kumquats are packed with many health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins…etc. Kumquat peel composes many important essential oils, including limonene, pinene, a-bergamotene, caryophyllene, a-humulene, and a-muurolene. Together, these compounds impart special citrus aroma to the fruit.
  • Further, fresh fruits contain adequate levels of some of the anti-oxidant vitamins such as vitamin A, C and E. Altogether, these phytochemical compounds in kumquat fruit help scavenge harmful oxygen derived free radicals from the body and thereby protect us from cancers, diabetes, degenerative diseases and infections.
  • As in oranges, kumquats also very rich in vitamin C. 100 g fruit provides 47.9 or 73% of RDA (Recommended daily allowances). Vitamin-C is one of the powerful natural antioxidant which has many essential biological roles to play such as collagen synthesis and wound healing. This vitamin has antiviral and anti-cancer activities, and helps prevent neurodegenerative diseases, arthritis, diabetes…etc by removing oxidant free-radicals from the body. Furthermore, vitamin C facilitates iron absorption in the food.
  • Kumquat has good levels of B-complex group of vitamins such as thiamine, niacin, pyridoxine, folate, and pantothenic acid. These vitamins function as co-factors for metabolism of carbohydrates, protein, and fats. SOURCE: Nutrition and You

Kumquat Jelly
Yields 6
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Prep Time
20 min
Prep Time
20 min
  1. 8 cups fresh kumquats cut in half
  2. 1/4 cup bottled lemon juice
  3. 4 cups water
  4. 3 packages liquid pectin
  5. 4 cups sugar
  1. Wash kumquats with water, cut in half
  2. In a large stock pot, combine kumquats, sugar, lemon juice and water
  3. Over medium high heat, bring to a boil, reduce heat to medium, continue cooking for 1-2 hours stirring occasionally
  4. Place a fine sieve over a large bowl and strain liquid from solids, pressing fruit to extract as much liquid as possible
  5. Return liquid to stock pot and bring to a boil
  6. Add pectin and process 2 minutes at a full boil, turn off heat and skim foam
  7. Repeat this process twice more, processing 2 minutes then skimming foam both times
  8. Do a gel test by placing a small amount of jelly on a cold plate, wait about 1 minutes then draw your finger through the jelly, if the jelly keeps its shape it it ready to go. If the gel does not set, process at a full boil for an additional 2 minutes, skim foam and test again.
  9. Ladle hot liquid into sterilized jars leaving 1/4 inch head space, wipe rims with a clean damp cloth, place lids and rims on jars and process in a water bath for 10 minutes
  10. Allow jars to cool
  1. For detailed information about canning safty visit the National Center for Home Food Preservation
At Home with Rebecka

Enjoy this tart-sweet jelly smeared over a toasted English muffin or if you like a more savory application; heat a jar in the microwave for 1 minute, stir and pour over a flaky piece of fresh halibut. Stay tuned for my kumquat pepper jelly and Vietnamese Candied kumquat recipes. 

California Kumquat Jelly


Persimmon Lemon Marmalade



Mixing flavors to create a new and exciting recipe is what canning and cooking is all about for me. The flavor combination of lemon marmalade and persimmon butter was a huge success; the creamy texture of the persimmons and the and tartness of the lemons meld together to create a wow-za mouthful of flavors. 

Persimmon Meyer Lemon Marmalade
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  1. 4 cups peeled and chopped persimmons
  2. 3 cups Meyer Lemons
  3. 3 1/2 cups sugar
  1. Clean the lemons and persimmons using cold water, rubbing gently with a clean cloth or soft food brush
  2. Cut the lemons in half and juice, reserve juice
  3. Using a very sharp knife, slice the lemons crosswise as thinly as possible to achieve a smoother, creamier marmalade. A time consuming effort but well worth the time, it really makes a big difference in the marmalade texture.
  4. Peel persimmons and discard peels, cut persimmons into chunks
  5. Add lemons to a large heavy bottom stock pot and cover them with cold water.
  6. Bring to a boil until the lemon peel is tender, about 10-15 minutes.
  7. Drain and rinse the peels thoroughly with cold water. Rinse out the pot too.
  8. Return lemons to the pot, add chopped persimmons and 1 1/2 cups water and bring to a boil
  9. Stir in 3 1/2 cups sugar
  10. Reduce heat to simmer. Cook until mixture is thick and creamy, about 1 hour
  11. Taste and add up to 1 1/2 cups sugar to taste.
  12. Stir in 1/2 cup reserved lemon juice
  13. (freeze or can remaining juice after removing pips)
  14. Remove marmalade from heat
  15. Pips will turn a dark brown during cooking, remove as many as possible before packing jars
  16. Pour hot marmalade into prepared jars leaving 1/4 inch headspace, using a butter knife, remove air bubbles by sliding the blade around the jar edges
  17. Wipe rims with clean towel and cover with lids and rims
  18. Process in a hot water bath for 15 minutes
  1. For detailed sterilization instructions visit this link:
  2. Disclaimer: When canning always follow the manufacturer's guidelines for jar sterilization and processing foods. See National Center for Home Food Preserving (
At Home with Rebecka


Benedict Florentine with Roasted Garlic Hollandaise #GilroyGarlicFestival

Gilroy Garlic Festival Eggs Benedict

Pan roasted garlic permeates every aspect of this amazing dish! 

Benedict Florentine with Roasted Garlic Hollandaise, is my entry for the 2015 Gilroy Garlic Festival

A perfectly soft poached egg rests atop a crispy toasted heirloom tomato and roasted garlic spinach; doused with roasted garlic hollandaise and basil garlic butter, this dish is the culmination of my garlic infused version of a traditional eggs Benedict. 

I attended the Gilroy Garlic Festival last year for the first time, with my youngest son Chris. We ate so many garlic infused dishes that the smell of garlic oozed from our pores for several days after the event. We both agreed that garlic is the king of spices, sunscreen is a must for the day, and that garlic ice cream tastes just too weird, even for the biggest garlic lover! 

This year I hope to take part as a finalist in Gilroy Great Garlic Cook-Off.

Finalists travel to Gilroy CA to compete in front of a public audience. The winner of the Great Garlic Cook-Off is honored with a crown of garlic and goes home $5000 richer. Second place is awarded $2500; third place, $1000. Other finalist are treated to $100 stipend each! 

I’m still waiting to hear from the powers that be, if I’ll be competing July 25, 2015. I’ll let you know where to meet up with me once I hear back.

Frankly, this is the best eggs Benedict I’ve ever made or eaten! Hoping they love my dish as much as I do! 

Gilroy Garlic Festival Eggs Benedict

Gilroy Garlic Festival Eggs Benedict


Gilroy's Eggs Benedict Florentine with Pan Roasted Garlic Hollandaise and Garlic Basil Oil
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  1. 8 large egg yolks
  2. 6 cups fresh baby spinach
  3. 2 whole cloves Garlic (about 20 cloves)
  4. 1 medium shallot
  5. 1-2 tablespoon fresh lemon juice
  6. 1-2 large heirloom tomatoes sliced into 4 1/2 inch rounds
  7. 1 cup plain bread crumbs
  8. 4 tablespoons chopped fresh basil or about 15 fresh basil leaves
  9. 1 fresh avocado sliced
  10. 1 3/4 cups unsalted butter
  11. 2 tablespoon extra virgin olive oil
  12. 1 pinch cayenne pepper
  13. 4 english muffins toasted
  14. 2 tablespoons white vinegar
  15. Sea salt and pepper to taste
  1. For the Pan Roasted Garlic: (makes about 5 tablespoons)
  2. Crush heads of garlic to release cloves, remove skin and rough bottom edge
  3. Reserve 2 cloves garlic to the side for use in spinach
  4. In a small stock pot add garlic cloves and just enough water to cover
  5. Cook (blanche) garlic cloves in water until all the liquid is evaporated, stirring or tossing for the duration of cooking
  6. Pour 1 1/2 tablespoon olive oil over cooked cloves and continue cooking until caramelized. Toss or stir cloves several times during cooking, to keep from burning. Remove from heat after cloves are a soft brown color, should take about 5 minutes
  7. Remove garlic cloves from oil and place in a small food processor, leave oil in saute pan. Blend cooked garlic cloves until a fine paste, remove from processor and set aside until ready to use
For the Basil Oil
  1. Add all the remaining oil from the roasting pan to the food processor (do not wash processor in between these two steps)
  2. Add fresh basil to the processor and 1 tablespoon of the garlic paste, blend until liquid, add more olive oil if mixture is too thick, season with sea salt and pepper, set aside until ready to use
For the Sauted Spinach
  1. Clarify 1/2 cup unsalted butter, in a small saucepan over medium heat, add 1 teaspoon roasted garlic, mix well, and set aside
  2. In a medium saute pan, over medium heat, add 1 teaspoon clarified garlic butter, 1 tablespoon minced shallots and the 2 remaining minced garlic cloves, cook until translucent
  3. Add spinach, season with salt and pepper and cook over medium heat until just wilted. Turn off heat as set aside until ready to use
For the Heirloom Tomatoes
  1. Preheat oven 350 degrees F.
  2. Slice tomatoes into 4 equal 1/2 inch rounds, place on a parchment lines baking sheet
  3. In the saute pan that was used to make the roasted garlic, add 1 tablespoon roasted garlic paste and 1 cup bread crumbs, blend well, cook over medium heat until lightly toasted. Cut the heat and set aside.
  4. Season tomato slices with salt and pepper, cover each tomato slice with 1/4 cup garlic bread crumbs, bake tomatoes for 15-20 minutes or until bread crumbs are lightly toasted and tomatoes are just bubbling, remove from oven and set aside until ready to plate dish
For the Hollandaise
  1. In a medium sauce pan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, whisk until mixture is thick and pale
  2. Set the pan over medium low heat and continue to whisk frequently moving the pan from the heat if the eggs begin to scramble
  3. As the eggs cook they will become frothy and increase in volume, once the mixture is smooth and thick begin to add 6-8 ounces room temperature butter (about 3/4 cups) one teaspoon at a time, until each addition is incorporated completely. By this time mixture should be very hot so you can reduce or turn the heat off.
  4. Salt and pepper to taste and add 1 pinch cayenne pepper, additional lemon can be whisked in to taste
For the Eggs
  1. In a medium saucepan (or egg poacher), add water, 1 tablespoons white vinegar, and 1/2 teaspoon clarified butter, soft poach 4 eggs at one time, place cooked eggs on parchment until ready to plate dish. Continue method until all eggs are poached.
To Plate
  1. Toast english muffins and brush lightly with clarified garlic butter
  2. Place cooked heirloom tomato on platter, add 1/4 - 1/2 cup sauteed spinach on top of tomato, place one poached egg over spinach, pour 1-2 tablespoons hollandaise over eggs, dribble basil oil over hollandaise.
  3. Serve with sliced avocado, extra hollandaise and english muffins.
At Home with Rebecka
 Gilroy Garlic Festival Eggs Benedict