The Best Hangover Breakfast - BaltiMohr Benedict


Massive Fireworks at the Inner Harbor

Massive Fireworks at the Inner Harbor

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!

BaltiMohr Benedict

BaltiMohr Benedict

There's no recipe, just a procedure to follow...

What You'll Need...

What You'll Need...

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.

Portioned Crab Cakes

Portioned Crab Cakes

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.

Keep the crab cakes warm!

Keep the crab cakes warm!

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!

Making Hollandaise

Making Hollandaise

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.

Time to poach some eggs

Time to poach some eggs

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.

Crab cake on potato pancake

Crab cake on potato pancake

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!

BaltiMohr Benedict

BaltiMohr Benedict

About Chef Todd

Chef Todd Mohr is a Certified Culinary Educator who has empowered home cooks all over the world with the reliable, dependable, repeatable METHODS behind cooking that build confidence, generate creativity and enable anyone to cook with the ingredients THEY desire.

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