Truth be told, I have one absolute favorite breakfast. I look for it on every menu I can get my hands on. If the restaurant serves it, that’s what I get. Nothing beats a perfectly poached egg and that luxurious sauce. My weakness is Eggs Benedict. Unfortunately, to most people, Eggs Benedict consists of an English Muffin with a flimsy paper-thin slice of Canadian bacon and an egg of some sort on top covered with a thick sauce from a dry packet with milk added. Not for this guy. I was spoiled many years ago by having breakfast in the early 70’s at The Hotel Boulderado in Boulder Colorado. They set the bar so high that few (if any) can compare. I would drive a thousand miles for this breakfast, and I have.
I lived in Boulder for four years, and the love affair never ended. I used to take my clients to the “Hotel Boulderado” for breakfast. They helped me close a lot of deals. This Iconic, beautiful structure was built around 1900. It has hosted countless celebrities and heads of state. I remember lunches in the rustic catacombs beneath the hotel itself. Fantastic Friday nights enjoying live jazz on the mezzanine and indeed the Sunday Brunch with musical accompaniment provided by quartets from the Boulder Symphony. Thank goodness for my memory. It was magical, and the food and service never disappointed.
Living a thousand miles away in West Michigan challenged me to try to recreate their magnificent repast. As I often do, I tried to duplicate. Takes time. Their chefs are among the best anywhere, but I think I nailed it. Finally. I would like to share with you what I have learned through experimentation but by all means, if you ever find yourself in Boulder Colorado do not miss this opportunity. While I use pork tenderloin, they also have a magnificent version with smoked salmon. You’ll dream about it. I’ve tried my best to honor the work of their incredible kitchen staff. It may never be as good as theirs, but we all have a dream. My deepest gratitude to the Chefs and management at this wonderful establishment for creating a lifelong memory on a plate. I’ll be back soon!
Eggs Benedict (I have a big family. My ingredients list serves 8. You may adjust accordingly.)
- 2 Pork Tenderloins (See Notes)
- 5 Lbs. potatoes. (Mix of red new potatoes and Yukon golds)
- 1 small jar of sun dried tomatoes in oil.
- Fresh or dried Rosemary.
- oil for shallow fry
- Ciabatta Rolls or your choice of bread. (Biscuits, English muffins, Rustic sourdough, etc.)
- 8 eggs
- Hollandaise Sauce (see notes)
- Smoked Spanish Paprika
- 2 Tablespoons fresh lemon juice
- 4 large egg yolks
- 1/2 cup unsalted butter
I was recently visited by WOODTV 8 and eightWest’s Rachael Ruiz and we talked breakfast, benedicts, and duck fat!
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