Looking for a new take on beer for breakfast?
Tap into the expert knowledge of food and beer with Chef Paul Kahan. Chef Kahan offers Eggs Benedict, with Goose Island’s Sofie used in the hollandaise. Sofie, sparkling Belgian Style Farmhouse Ale, is wine barrel-aged with hand-zested orange peel. Spicy white pepper notes contrast the citrus tartness. The light, refreshing, creamy vanilla finish will excite those fond of Champagne.
These two Chicago greats, Chef Paul Kahan and Goose Island Beer Company, with their establishments just blocks from one another in the historic Fulton Street Market area, up the breakfast of champions.
Preferred Glass: Wide Mouth Glass
Food Pairings: Sofie pairs with a wide variety of foods, its light and refreshing qualities complement lighter flavors like fresh oysters and contrast rich shellfish like lobster.
Cheese Pairing: Brie
Cellaring Notes: Develops in the bottle for up to 5 years
Chef Paul Kahan’s Eggs Benedict Recipe
Sofie Hollandaise Ingredients:
- 4 Egg Yolks
- 1 tsp. Dijon Mustard
- 2 cups Clarified Butter
- 1/4 cup Sofie
- 1/4 cup Crushed Ice
- 1 T Heavy Cream
- Salt, Lemon Juice, Tabasco to Taste
- 1 small pinch Cayenne Pepper
Preparation: Bring 2 cups of clarified butter up to a simmer. Take off the heat and let it sit for 25 min. In the Robot-coup, add the egg yolks and Dijon. Slowly add the clarified butter. If the bowl is getting too hot, add a few pinches of crushed ice. After 3 cups of clarified butter has been added to the emulsion, start adding the Prosecco. Alternate between clarified butter and Prosecco. If the bowl still feels too hot, add another pinch of crushed ice. Once all of the butter has been added, finish with heavy cream. Season with salt, lemon juice and a few splashes of Tabasco. Stir in cayenne pepper. Torn dill is added as garnish.
Smoked Salmon Eggs Benedict with Sofie Hollandaise
- 8 Eggs
- 4 Un-split English Muffins
- 3 T Softened Butter
- 12 oz./wt Cured Smoked Salmon
- 3 T Torn Dill
- 1/4 cup Red Onion, Thinly Sliced
- 2 heads of Endive, Thinly Sliced
- 1 cup of Cornichons, Halved Lengthwise
- 1 T EVOO
- 1 tsp. Lemon Juice
- 2 T Distilled White Vinegar
- Salt and Pepper to Taste
- 1 Recipe Sofie Hollandaise (Recipe Above)
Preparation: Preheat oven to 200 degrees. Prepare hollandaise, and hold in a warm place near your stove, or in a hot water bath. Fill a large 8qt sauce pot with water and the distilled white vinegar. Bring to a boil over high heat. Once boiling, adjust the heat to medium high and maintain a light simmer. Crack all 8 eggs into a large bowl, and reserve. Split and toast all English muffins, brush each with softened butter and hold warm in the oven. Portion the salmon into 8 even portions. In a mixing bowl, combine red onion, endive, cornichons, and 1 T of dill. Dress with EVOO and lemon juice. Season with salt and pepper to taste. Reserve. Poach eggs. Stir the pot of water and vinegar vigorously. Stop stirring, and add each egg from the bowl, one at a time. Poach for 3-5 minutes, or until the whites have solidified, but the yolk is still liquid. While the eggs are poaching, remove the English muffins from the oven, and arrange on four plates. Top each muffin with a portion of salmon. On each plate, place a portion of the cornichon/dill/endive salad. Remove each egg from the pot with a slotted spoon, place on top of the salmon on each muffin. Spoon the Sofie hollandaise over each egg. Garnish with the remaining dill and serve.