Marine News from the Great Lakes

Hook to Cooking: Captain's Benedict

Simple, Easy, and Delicious

Published: Tuesday, May 15, 2012 7:00 am
By: Mark & Debbie Hagendorff

Hello Boaters!

With all of this early warm weather many of us are already working on our boats and we should have an early launch. As we head to the boat with supplies in hand be sure to have a good breakfast so you have the energy to get the job done. Speaking of breakfast as it is the most important meal of the day, it is also the most difficult meal to make aboard, especially if you have a family or a group. So here is a recipe that I like to use on the boat. It is relatively simple, easy and delicious and home cooked. We call it the Captain's Benedict. For the most part you can do things ahead of time and then assemble when you’re ready to serve. Make the omelet roll (or several) ahead of time.

The reason I say several, is because you can make them with your favorite ingredients and you can make one that your kids will love.

12-14 eggs
1 cup chicken broth
½ cup flour
Salt and pepper to taste
Plus toppings (Here you can be as creative as you want.)  Example: Spinach, Ham, mushroom. If you use Bacon be sure to cook the bacon before, same for sausage or ground beef. Just about anything goes and you can ad to your egg mix also. One of my favorites is using Crab, Lobster, Scallops, anyone one of them or all three topped with Swiss cheese and Lobster Newburg Sauce. Sometimes I plan ahead and sometimes I use whatever I have on hand.
6 English muffins split into 12 halves
1-2 packages of your favorite hollandaise sauce

Preheat oven to 450 degrees F. Use a 13 x 18 baking sheet lined with parchment paper or greased if you don’t have parchment paper. Combine eggs, chicken broth, flour, and salt and pepper and blend till smooth. You can also add pepper flakes, chopped green onion, chopped jalapenos, etc.

Pour into prepared baking sheet and bake in oven until set. About 20 minutes (check it at 15 min) the eggs will have puffed up ... let cool and they will flatten out. When cool, cover baking sheet with saran wrap, place large cutting board over baking sheet and flip so that the set egg mix will be on the saran wrap on top of the cutting board. Carefully remove the parchment paper. Now spread a layer of your favorite topping on top of the egg, leaving about 2” from the short end uncovered. From the short end carefully roll your omelet towards the end you left uncovered and wrap tightly with the saran wrap. This roll can now be refrigerated for several days. They also freeze well but take a day to thaw in the fridge. You should now have a roll that is about 12” long and about the diameter of an English muffin.

When ready to serve place English muffin halves on baking sheet. Unwrap your omelet roll and slice into ¾” slices as many as need and place each slice on top of the toasted or grilled English muffins. Depending on how thick you make your slices you should get 12 to 18 slices out of your omelet roll. I generally count how many I need and slice accordingly. At this point I place a 4 x 4 slice of cheese or use your favorite shredded cheese on top of each. Bake in a pre heated 350 degree F. oven until cheese is melted and they are heated through. While they are heating, prepare your hollandaise sauce according to directions. Note: this can be made ahead and reheated. Also, if you are looking for fewer calories in your sauce, omit the milk and butter and just use chicken broth and the mix. I like to use Knorr brand. When heated through remove from oven and top with sauce. Sprinkle with Parsley, Paprika, or Cayenne pepper. For those of you that don’t have an oven on your boat you can heat these on tinfoils on top of the grill, use an electric skillet, or just simply microwave.

We would like to hear from you with suggestions and special dishes from your galley favorites. If we use it in an article, we will send you free samples of Hook to Cook products.

Email us at: [email protected]
Mark & Debbie Hagendorff

tags: Recipes


Go back | Show other stories