By Mary Gajda
Vince Stuart’s Recipe for Breakfast Success
Vince Stuart is a restaurateur and has been the well-known proprietor of Stock Pot Diner in downtown Bay City for nearly 30 years. He opened Uptown Grill in 2014 to rave reviews for unique and upscale menu items like the lobster-and-brie omelet and baklava French toast. Next on his list? Pizza. Stuart’s new venture will serve gourmet pizza and pasta and is expected to open in the fall. No doubt he has found the recipe for restaurant success. For now, try his recipe for eggs benedict from Uptown Grill.
4 large eggs, plus 2 large egg yolks
1 tablespoon butter
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon fresh lemon juice
teaspoon kosher salt
1 stick butter, melted
Chopped fresh chives, for serving
Poach eggs: Fill a large saucepan with two inches of water and bring to a boil. Break one egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan. Repeat with remaining three eggs and cook until the whites are just set, but the yolks are still runny, for about three minutes. Using a slotted spoon, remove the eggs to a paper towel-lined plate to drain.
In a large skillet over medium-high heat, melt butter. Add Canadian bacon and cook, flipping once, until golden on both sides, about four minutes.
Arrange bacon on top of English muffin halves and top with poached eggs.
Make sauce: In a blender, combine egg yolks, water, lemon juice and salt. Blend until frothy. With blender running, pour in hot melted butter in a very thin stream, blending until sauce is thick and emulsified.
Spoon sauce over eggs. Sprinkle with chives and season with salt and pepper. Serve immediately
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