Lunchbreak: Eggs Benedict prepared by Chris Leato of Replay Andersonville

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Chris Leato

Replay Andersonville
5358 N. Clark Street
Chicago
(773) 654-1369

www.replayandersonville.com

Replay Andersonville will celebrate its one-year anniversary in September, and is running a “Win Brunch for a Year” Instagram contest to celebrate (take a photo of your favorite dish, tag @replayandersonville, use #BeerBourbonBrunch for a chance to win free brunch for two people for one year).

Breakfast Sausage

Ingredients:
2 pounds ground pork
1 teaspoon sage finely chopped
1 teaspoon thyme finely chopped
1 teaspoon rosemary finely chopped
1 Tablespoon garlic minced
1 teaspoon smoked paprika
¼ teaspoon nutmeg
2 Tablespoon salt
1 Tablespoon  black pepper
1/4 cup maple syrup
1 1/2 cup ice water

Directions:
Preheat the oven to 350 f. Mix the ground pork, herbs and garlic. Add the paprika, nutmeg, salt, black pepper and maple syrup, slowly adding the water while mixing until all ingredients are combined. Shape into 12 patties. Bake on a sheet pan for 10 minutes.

Buttermilk Biscuits
Makes 6

Ingredients:
2 cups all-purpose flour
2 Tablespoons baking power
1 1/2 Tablespoons sugar
1/4 teaspoon salt
3 Tablespoons melted butter
1/4 cup buttermilk

Directions:
Preheat the oven to 350 f. Mix all flour and other dry ingredients. Slowly add the butter to the bowl and mix until the dough reaches a crumbly texture. Add the buttermilk all at once and mix slowly. Pat out the dough to 3/4 to 1 inch thickness. Cut out 6 biscuits and place directly on an ungreased sheet pan. Place the pan in the preheated oven tor 15 to 17 minutes, or until the biscuits are golden brown and cooked through.

Sautéed Spinach

Ingredients:
1 lb spinach
1 Tablespoon butter

Directions:
Melt butter over medium high heat in a saucepan. Add spinach until wilted.

Whole Grain Mustard Hollandaise Sauce
Makes 6 servings

Ingredients:
1/2 pound butter
3 large egg yolks
2 teaspoons lemon juice
1/2 teaspoon salt
2 Tablespoons whole grain mustard

Directions:
Over medium low heat, melt the butter. Set aside. Fill a saucepan three quarters full with water and bring it to simmer. In a medium sized bowl, whisk the eggs yolks with the lemon juice and salt. Place the bowl on top of the simmering water and continue to whisk the egg yolks while turnings the bowl clockwise. Add the melted butter in a steady stream to the egg yolk mixture, whisking for one minute. Add the mustard.

Poached Eggs

Ingredients:
12 eggs
2 teaspoons white vinegar
1 teaspoon salt

Directions:
Add vinegar and salt to pot of simmering water. Crack eggs individually into small cups. Use a spatula or spoon to create small “whirlpool,” carefully add 1-2 eggs to the center of the whirlpool. Cover the pan and turn off the heat, leave for 5 minutes. Remove the egg with a slotted spoon.