The Best Hangover Breakfast – BaltiMohr Benedict

There were massive fireworks at the Inner Harbor of Baltimore, Maryland on New Years Eve

This morning, there are fireworks in my head.

What is my go-to breakfast to fuel hangover recovery?

The BaltiMohr Benedict!

There’s no recipe, just a procedure to follow…

The Potato Pancakes are made from shredded potatoes that have been rinsed of their starch and dried.

Then, they are “bound” with 1 egg, 2 Tbsp Mayonnaise, 1 tsp whole grain mustard and salt and pepper.

Saute them in butter until brown and then finish in the oven for 40-45 minutes until soft inside.

I’ve made two- 2.5 ounce crab cakes and two- 2 ounce crab cakes for my wife and I.

(I’m a growing boy)

Crabmeat is mixed with butter sauteed onions, mayonnaise, worchestershire sauce, egg yolk and Old Bay Seasoning, and NO breadcrumbs in the Maryland tradition.

Once the crab cakes are nicely browned, they can be kept warm in the pan until service.

Now, it’s time to make Hollandaise sauce!

Hollandaise is a “Mother Sauce”, and a procedure every good cook should practice.

For a quick refresher, visit my culinary college class as we make Hollandaise Sauce.

Clarified butter is whisked into two egg yolks, controlling heat carefully to avoid getting scrambled eggs and butter.

There’s a BIG difference between the cooking methods of Boil, Simmer and Poach.

Eggs should be SOFTLY poached in liquid with no visible bubbles and slight movement.

Always make sure to pre-heat your plates before service, especially with something like eggs that cool quickly.

On a warmed plate goes potato pancake, then crab cake, then poached egg, and topped with that great Hollandaise we made!