Mercat a la Planxa

I ducked into Mercat a la Planxa for breakfast on Saturday. I had heard about the Blackstone Benedict since Chef Garces won me over last year. His dish at Chicago Gourmet 2010 was the best in show.

Chef Garces uses fresh ingredients in the most unique combinations and this was no exception. The base of these benedicts was a simple slice of toast and did not take away from the stars of the show – the Chorizo and the sauce. I love the sauce and this one was truly exceptional. It was all in the truffle oil.

You would think that the Chorizo would be hot from the amount of smoked red peppers they add to it. I would call Chorizo spicy but not hot…just spicy enough to be complex and add a really interesting flavor to the eggs.

In Mexico, I made Chorizo with ground pork and beef. You cure them over night with a little vinegar and a lot of chili powder.

I’m sure that he used a very thin slice of dried Chorizo instead of the Chorizo that I cooked this morning but I cut a super thin slice as well and it was just as good.

I did however use a thicker piece of bread.

Bon Appetit!

Truffle Hollandaise Sauce

4 egg yolks

1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
About 2 teaspoons truffle oil

In the container of a blender, combine the egg yolks, lemon juice and cayenne. Cover, and blend for about 5 seconds.

Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add truffle oil and salt to taste

Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.