Guild Wars 2: Salsa Eggs Benedict

Ascended cooking has just been released in Guild Wars 2 and I’m so excited to continue my culinary adventure! Sous-Chef Seimur Oxbone is busy in the kitchen again, and I’m looking forward to learning in his footsteps. Don’t let anyone tell you otherwise, I have in fact found culinary applications for bloodstone. Just look at these recipes delicious bloodstone coffee and the ever spicy and cooling bloodstone ice cream. But before I get a chance to cook in Guild Wars 2, I wanted to make a few of the new recipes coming out. I even plan on streaming a few recipes on Twitch tomorrow, so make sure to stop by.

Our first ascended recipe this week is a salsa eggs benedict. If you haven’t made it before, eggs benedict can feel intimidating, but I promise you can do it if you plan ahead of time and be patient. You can make the salsa the evening prior. Before you start the hollandaise, have your yolk mixture prepared and your butter melted. Take your time, because you’ll need to carefully keep adding butter and constantly whisking. You’re certain to get a workout, but it’ll all be worth it in the end.

Salsa Ingredients
2 tomatoes
2 chipotles (from a can of chipotle in adobo sauce)
¼ onion
3 cilantro sprigs
2 garlic cloves, minced
2 tsp lime juice
salt
pepper

Combine all the ingredients in a bowl. Taste and flavor with salt and pepper.

Chipotle Hollandaise Sauce Ingredients
4 egg yolks
pinch salt
¼ tsp cayenne pepper
2 tbsp adobo sauce
8 tbsp butter, melted

Fill a pot with an inch and a half of water and place over medium-high heat. Make sure the bowl you will be making the sauce in fits above the pot and does not touch the water. In that bowl, combine the egg yolks, salt, cayenne pepper, and adobo sauce. Whisk together for about 2 minutes. 

When the pot of water comes to a low boil, place the bowl above it. Begin to whisk and try not to stop. Occasionally remove the bowl from the heat while maintaining your whisking to keep the temperature from rising too quickly. If the yolks cook too quickly, they will scramble.

Keep whisking until the mixture becomes ribbony (as pictured above). Slowly add the butter, 1 tablespoon at a time. It is very important to add the butter slowly and continue whisking to incorporate the butter. If you add the butter too quickly, the sauce will break and you will have to start again. A broken hollandaise means the butter and the yolks are just not combining and begin to separate.

Once all the butter has been added, set aside but keep warm. The sauce will thicken as it cools. If you need to, place back on the steaming water before serving and add water to loosen the sauce up.

Poached Egg Ingredients
8 eggs, each opened in a small bowl
water
2 tsp vinegar
4 english muffins
8 pieces european-style bacon

Pan fry the european-style bacon until crispy and cooked through.

In a pan, place an inch of water and bring it to a boil. Add 2 teaspoons of vinegar and a pinch of salt. Carefully take the eggs and slowly pour them in the water. Place all the eggs in the water and cook them for four and a half minutes. Remove the eggs and place on a paper towel to dry.

To assemble, place a toasted egg muffin on a plate. Top with a piece of bacon and then the poached egg. Drizzle with hollandaise and top with the salsa. Serve immediately and enjoy.

Print Recipe

Salsa Eggs Benedict

Ingredients

Salsa

• 2 tomatoes
• 2 chipotles from a can of chipotle in adobo sauce
• ¼ onion
• 3 cilantro sprigs
• 2 garlic cloves minced
• 2 tsp lime juice
• salt
• pepper

Chipotle Hollandaise Sauce

• 4 egg yolks
• pinch salt
• ¼ tsp cayenne pepper
• 2 tbsp adobo sauce
• 8 tbsp butter melted

Other Ingredients

• 8 eggs each opened in a small bowl
• water
• 2 tsp vinegar
• 4 english muffins
• 8 pieces european-style bacon

Instructions

Salsa

• Combine all the ingredients in a bowl. Taste and flavor with salt and pepper.

Chipotle Hollandaise Sauce

• Fill a pot with an inch and a half of water and place over medium-high heat. Make sure the bowl you will be making the sauce in fits above the pot and does not touch the water. In that bowl, combine the egg yolks, salt, cayenne pepper, and adobo sauce. Whisk together for about 2 minutes.
• When the pot of water comes to a low boil, place the bowl above it. Begin to whisk and try not to stop. Occasionally remove the bowl from the heat while maintaining your whisking to keep the temperature from rising too quickly. If the yolks cook too quickly, they will scramble.
• Keep whisking until the mixture becomes ribbony (as pictured above). Slowly add the butter, 1 tablespoon at a time. It is very important to add the butter slowly and continue whisking to incorporate the butter. If you add the butter too quickly, the sauce will break and you will have to start again. A broken hollandaise means the butter and the yolks are just not combining and begin to separate.
• Once all the butter has been added, set aside but keep warm. The sauce will thicken as it cools. If you need to, place back on the steaming water before serving and add water to loosen the sauce up.

Assembly

• Pan fry the european-style bacon until crispy and cooked through.
• In a pan, place an inch of water and bring it to a boil. Add 2 teaspoons of vinegar and a pinch of salt. Carefully take the eggs and slowly pour them in the water. Place all the eggs in the water and cook them for four and a half minutes. Remove the eggs and place on a paper towel to dry.
• To assemble, place a toasted egg muffin on a plate. Top with a piece of bacon and then the poached egg. Drizzle with hollandaise and top with the salsa. Serve immediately and enjoy.