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Kingfish Benedict - The Breakfast of Champions!

Posted by Leticia, 05 Oct

This month our famous Sex Chef Rocky Fino comes up with Eggs Benedict with that special twist that only Rocky can do. Impress your king or queen with this yummy yet simple recipe...and remember a beautiful presentation of a great breakfast is the best way to start the day especially when you have cooked it for your special someone.

Dr. Wright:
This is Dr. Leticia Wright for IDC dating.com. IDC dating is where we're creating a multicultural relationships everyday. We're on with our sexy chef, Rocky Fino who is the author of "Will Cook for Sex." He has got a great recipe for breakfast for us. Is that right?

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Rocky Fino:
You got it.

Dr. Wright:
So, tell us what's the name of this recipe?

Rocky Fino:
This is money time. We're talking about breakfast time in the morning, waking up with her in that morning and it's always what I look forward to, but at the same time, have you ever noticed? It is a very unnerving moment.

Dr. Wright:
Right.

Rocky Fino:
I'll say, "Okay, what a great night." Now, what?

Dr. Wright:
What can be better than last night?

Rocky Fino:
Yeah, that's right. But I think what's really cool is you wanted to leave her with a lasting impression. So now, I'm thinking, "Okay, how about a wonderful breakfast?"

Dr. Wright:
We are not talking like the donkey from Shrek and waffles, right?

Rocky Fino:
Yes, right. We're going to do a nice breakfast and that will leave her talking to a friend that afternoon, bragging about what a great guy you are.

Dr. Wright:
Okay.

Rocky Fino:
At least that is the hope.

Dr. Wright:
That's the hope. If you'll follow the recipe.

Rocky Fino:
Everybody appreciates a good eggs Benedict.

Dr. Wright:
Yes.

Rocky Fino:
When they go out to breakfast and eggs Benedict always catches your eye on the menu, but I'm going to do it with a little twist. I call it the Kingfish Benedict...

Dr. Wright:
Great.

Rocky Fino:
And I substituted a couple of items here and make it a little different and a little something that you probably haven't had before and again, hopefully, leave her talking to herself.

Dr. Wright:
Okay, let's go down to the ingredients list.

Rocky Fino:
This is the shopping list. We are going to hit the market, we need some eggs. They'll going to get two eggs per per, so we are going to need four eggs in total. You got to get one croissant, a fresh croissant.

Dr. Wright:
A soft one?

Rocky Fino:
Soft. You're going to get some fresh dill.

Dr. Wright:
Okay.

Rocky Fino:
It's an herb, you'll find in the produce section.

Dr. Wright:
They're usually packaged.

Rocky Fino:
A little package. Yeah. They sell them in those little plastic packages at most markets.

Dr. Wright:
Okay.

Rocky Fino:
That is all you need, just one little package. We're going to need hollandaise sauce. Personally, I prefer canned hollandaise sauce.

Dr. Wright:
Okay.

Rocky Fino:
There are a couple of good brands I like, one of them in my neck of the woods is Aunt Penny.

Dr. Wright:
Aunt Penny? Okay.

Rocky Fino:
Another one that you'll find in a lot of places is Reese's. Those packaged powder, hollandaise sauces, never worked for me.

Dr. Wright:
Okay.

Rocky Fino:
If you got a technique that you can make that for you, that is great.

Dr. Wright:
But you really want to go for something in the jar?

Rocky Fino:
We're making this a simple breakfast, so we're not going to make our own hollandaise sauce from scratch.

Dr. Wright:
Okay.

Rocky Fino:
A little tricky. So we're going to use a little can, like that. Aunt Penny is a good one but I'm sure there are other brands on the shelf in certain areas of the country that are different. One package will do. Smoked salmon has a rich flavor to it, so it sounds like you need some it.

Dr. Wright:
Right, you just need a little and really tastes...

Rocky Fino:
A little goes a long way with smoked salmon.

Dr. Wright:
Okay.

Rocky Fino:
I want to prep everything before we get to our cooking the eggs.

Dr. Wright:
So, the egg is actually the last thing we're going to do.

Rocky Fino:
You bet, because otherwise you're eggs go cold. We are going to chop up. We're going to take the dill. You need about two to four sprigs, very similar to other herbs. We're going to remove the leaves from the stem and discard the stem and then, like I said, do it for about two to four sprigs. Save a couple of extra sprigs for a nice garnish.

Dr. Wright:
Okay.

Rocky Fino:
It looks good on the plate but just lay an extra.

Dr. Wright:
Maybe at the end, you can talk about that decorating a plate, how to arrange something.

Rocky Fino:
You bet. Go ahead and finally chop up the dill and then we're going to mix it into the hollandaise sauce. So, you're going to use about two to three tablespoons of hollandaise sauce and then mix the dill from the two sprigs into the sauce; and save a little extra chopped dill. We're going to sprinkle just on top, but you're going to mix it into the hollandaise sauce. You can either use a small sauce pan, it is not much, or very easy method as you just take it into a microwave and mix it in a microwavable dish and we're going to put that in a microwave in which we're going to heat it. All we're trying to do is warm up the hollandaise sauce. Don't bring it to a boil. You're just going to give it 20 to 30 seconds in the microwave. Just give it a little warm.

Dr. Wright:
So we're just trying to heat it up but we don't have to cook it.

Rocky Fino:
You got it. Take your croissant. Slice it lengthways in half. We're going to toast it, lightly toast it either in your toaster or if you want to put it in an oven at a low temperature, 250 to 300 and let it sit there for a few minutes. The toaster works better. It is quicker and it's easier if you got the toaster. So, we're going to lightly toast. You could drop that croissant in the toaster. Now as that's toasting, we're going to use them in an egg pan. Everybody has their own terms in the cooking world, but that's an egg pan.

Dr. Wright:
Yes, and we're going to get that small. We don't need the use frying pan.

Rocky Fino:
No, because we're going to do two eggs at a time.

Dr. Wright:
Okay.

Rocky Fino:
A lot of time, eggs Benedicts traditionally at pouched egg.

Dr. Wright:
Right.

Rocky Fino:
You could do that. That is a variety you can use. We are going to use a fried egg for this for a twist. We'll take one tablespoon of butter and heat the pan over a low heat. You don't want high heat on eggs. High heat is going to burn and brown on their edge and makes them really crispy which you don't want.

Dr. Wright:
Okay.

Rocky Fino:
Let that butter melt and when you see that butter evenly melted in your egg pan, swirl it around the pan, coat the pan. Then gently crack two eggs into the pan.

Dr. Wright:
When you say gently crack, what does that mean?

Rocky Fino:
Gently crack means you're trying to keep the yolk together. That means don't smash the egg on the side of the pan and open the shell and have the yolk break and everything like that and don't drop it from 2 feet above the pan.

Dr. Wright:
Okay.

Rocky Fino:
When you're cracking an egg, you can use the edge of the pan or you can use even a counter top, a tile counter top next to it. Give it a light hit. You don't want egg to break in your hand. You want to fracture the shell and then when you get low over the pan, and you ease the egg out. You split the eggshell that you cracked and let the egg ease into the pan.

Dr. Wright:
Okay.

Rocky Fino:
It's not difficult. It's just that take an extra caution just to make sure because we're trying to keep the yolks together.

Dr. Wright:
Okay.

Rocky Fino:
Because when you're eating a Benedict and you cut through the yolk, it provides part of the flavor. Yeah. As you get better with eggs, you'll learn to flip them from the pan.

Dr. Wright:
Okay.

Rocky Fino:
If it's your first time cooking an egg, I am not recommending that.

Dr. Wright:
Okay.

Rocky Fino:
You're cooking your eggs for only a couple of minutes in the pan. One method that really makes the egg even and keep it from getting that crispy brown edge, that sometimes happen, is take the pan by the handle while it's cooking after it's set up. When it's still translucent and liquid, let it get white. But as it's setting up white, just gently swirl the pan and see if you can get your eggs moving in the pan. You've got better coating. When you get that going, now your eggs are not sticking to the pan and again, this requires, I prefer, a nice nonstick pan, not even a nice one. You can but an inexpensive nonstick pan, but Teflon pans were great for this. So you'll get a little swirl going on your egg. Again, if you're doing an advance level of cooking, not even advance but if you practice this, you can flip the egg from the pan without a spatula.

Dr. Wright:
Okay.

Rocky Fino:
A few eggs are tricky to flip with a spatula. You kind of need a wide one.

Dr. Wright:
Okay.

Rocky Fino:
You kind of work it over. If you're not ready to flip an egg in a pan, another method that you could use is a lid, put a lid on it. Eggs are funny. What's great about eggs is everybody, every guy and every woman at some point in time in college, in a dorm room situation and even in high school, making breakfast for themselves, going to school, they've dealt with eggs.

Dr. Wright:
Yes.

Rocky Fino:
A lot of guys will say, "Whew! All I know how to do is scramble and they really don't put any effort into it. But many of us have dealt with an over-easy egg. I'm kind of be laboring this point but I want to make sure the idea is that you do what you can to keep the yolks together.

Dr. Wright:
That is the main thing.

Rocky Fino:
Main thing. The one extra method that most people don't know is that if you get that eggs swirl in the pan, just lightly, moving around in the pan, it keeps it from getting the brown skin on it.

Dr. Wright:
That is a great tip. I didn't know.

Rocky Fino:
Yes, it's just the swirl and when you're cooking an egg and you get it swirling, like, "Wow! This is cool." It's like moving around altogether and it's easy.

Dr. Wright:
It's easy, okay.

Rocky Fino:
When I'm cooking an over-easy egg, I like to throw a pinch of salt and pepper on the egg right there in the pan. Now, we're going to lay down our toasted croissant on the plate. Take a slice or two of the smoked salmon, cover the croissant, lay on the croissant and now, we're going to take straight from the pan, lay easy your eggs on top of the smoked salmon. So, you got croissant, smoked salmon, and two fried eggs.

Dr. Wright:
Wow!

Rocky Fino:
Take your hollandaise, you heat it up in the microwave and a couple of spoonfuls of hollandaise with a dill in it, drizzle over the egg and salmon croissant. Take a pinch of the extra chopped dill that you've left out, sprinkle that on top of the combination. Give a nice little plate. Take a sprig or two of the dill, just lightly set it on the side of the croissant. I like to just tuck the stem underneath the croissant so you'll see, what do you want to call it, the leaf or the flower of the dill, without the stems. Give an appearance. We're not getting crazy on the garnish. You go to some restaurants that are masterful and they have all of these tools in the kitchen that they can make beautiful décor of a plate. At home, we just want to make our plate look good.

Dr. Wright:
Okay.

Rocky Fino:
You eat with your eyes, so you'd like to take a moment to do a little something to garnish your plate.

Dr. Wright:
Okay.

Rocky Fino:
As a matter of fact, another trick would be to decoratively send out some sliced fruits.

Dr. Wright:
Okay. (Inaudible).

Rocky Fino:
Whatever it is, it could be strawberries, could be oranges, could be apples, slice it and just use your artistic abilities to just lay it out. Make it look good. Add color to the plate. If you don't do any fruit, which I didn't tell you to shop, just like I said, lay your dill decoratively on the plate. When you set this plate down in front of her, she's going to be impressed because you've got a neat color combination. You've got your croissant and you have your beautiful smoke salmon, nice well-done eggs that are not brown in skin, it's a good-looking white fried egg and a nice dill hollandaise on top.

Dr. Wright:
Awesome. It is a beautiful presentation and a great breakfast and a great way to start the day.

Rocky Fino:
You bet. Now, what's cool about this as opposed to traditional eggs Benedict that's done, the croissant is soft and a lot of times, you don't even need the knife to cut. You can actually fork through the egg, salmon, and croissant.

Dr. Wright:
So, you don't have to chop it up.

Rocky Fino:
Yeah, you don't have to chop it up. It's a nice one to eat. Like I said, a nice breakfast in the morning after leaves everybody feeling good and I think I'd tell you what's like, the girl (inaudible) review later that day which she is calling her friends to tell about her evening, she's going to bring that up. She's going to brag about, "You won't believe it, he cooked this killer breakfast," and you know the jealousy.

Dr. Wright:
What's in the bologna?

Rocky Fino:
Yeah, that's right. The jealousy will form at the friends, like, "Wait a minute, who is this guy?"

Dr. Wright:
This sounds like a very delicious recipe, also a very simple. We learned the trick of how to keep the eggs from browning and getting the brown on the edge. So, now we've learned a new trick and we've also learned a little about how to decorate our plate. This is awesome. This is Rocky's Kingfish Benedicts. A wonderful breakfast recipe. Thank you so much.

Rocky Fino:
You're welcome. Looking forward to going to a mall.

Dr. Wright:
This is Dr. Leticia Wright for IDC dating.com. IDC dating.com is where we're creating multicultural relationships everyday.

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52 responses to "Kingfish Benedict - The Breakfast of Champions!"

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  1.   Texasbest says:
    Posted: 14 Jan 07

    I would love to try that right now!

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  2.   Coco says:
    Posted: 08 Jan 07

    I like the easy recipes...good food in short amount of time! PLEASE SEND MORE RECIPES!

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  3.   marquez097 says:
    Posted: 27 Dec 06

    If you feel lazy like I do sometimes just go get an egg mcmuffin from mcy d's :P

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  4.   gms77 says:
    Posted: 21 Dec 06

    Yumm I am hungry!

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  5.   mossimo36 says:
    Posted: 14 Dec 06

    I am making this one soon. Can't wait!!

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  6.   texasbest says:
    Posted: 23 Nov 06

    I will have to try to make that oneday.

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  7.   Fala says:
    Posted: 19 Nov 06

    Who wants to make me breakfast?

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  8.   gms77 says:
    Posted: 15 Nov 06

    Would be great to wake up to this dish being bought to the bed...

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  9.   marquez097 says:
    Posted: 11 Nov 06

    What happened to lucky charms for breakfast?

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  10.   HEARTNSOUL23 says:
    Posted: 15 Oct 06

    HMMMMM.......Will have to think about this one first, looks great in the picture, just don't think mine would turn out like that!!

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  11.   bradlee says:
    Posted: 11 Oct 06

    Not very good stuff, sorry...

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  12.   sweetest1 says:
    Posted: 08 Oct 06

    This is another interesting one... never thought it myself.

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  13.   RayneDelay says:
    Posted: 06 Oct 06

    Thanks for the recipe.

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  14.   JADE74 says:
    Posted: 20 Sep 06

    Another great recipe....Keep them coming.....Thanks

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  15.   diva says:
    Posted: 07 Sep 06

    wow this makes me wanna learn how to cook more often! (for MYSELF!) LOL

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  16.   iceburger says:
    Posted: 07 Sep 06

    Is this chef available for lectures?

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  17.   EMBRACEME says:
    Posted: 07 Sep 06

    THE DATE SOUNDS GOOD BUT THE EGGS NOOOOOOOOOO WAY... I DONT DO EGGS THAT MUCH IN FACT I TRY TO STAY AWAY FROM THEM LOL.. NOW IF YOU WANT TO WAKE ME UP WITH SOME GOOD OLE FROOT LOOPS LOL.. THAT WILLL WORK LOL..

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  18.   UNME23 says:
    Posted: 07 Sep 06

    MAN DOES THAT SOUND GREAT!!

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  19.   SoulFlower says:
    Posted: 07 Sep 06

    I am going to have to try this one when I get someone specail.

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  20.   kenyanito says:
    Posted: 06 Sep 06

    Hey, i love the recipe as it is. Kenya

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  21.   Superdiva says:
    Posted: 05 Sep 06

    i want to try ther recipe ,sound good makes me hungry

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  22.   babymeat says:
    Posted: 05 Sep 06

    i think i better learn how to cook!!!

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  23.   arnsica says:
    Posted: 04 Sep 06

    I tried this and my date and friends loved it.

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  24.   jeff says:
    Posted: 04 Sep 06

    Mouthwatering! Can hardly wait to try it out. Any beauty out there would like to join me?

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  25.   Fala says:
    Posted: 04 Sep 06

    I'm hungry now.

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  26.   BABYMEAT says:
    Posted: 03 Sep 06

    MAKES ME WANNA GO OUT ON A DINNER DATE!!!

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  27.   euroecuboy says:
    Posted: 03 Sep 06

    yeah it is yummy i just had me some

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  28.   auroraxxx says:
    Posted: 03 Sep 06

    yummy this sounds great ...now if i can just get someone to stay over ...lol

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  29.   Ann says:
    Posted: 03 Sep 06

    Thanks for the recipe. I'll try it for me right now.

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  30.   Carla says:
    Posted: 03 Sep 06

    dont think I will try those recipes with the salmon...yuck but some good smoked ham..now thats what I am talking about...lol..... Good info...

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  31.   mandie says:
    Posted: 01 Sep 06

    mmmm... looks great cant wait to try it..

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  32.   misslady1970 says:
    Posted: 01 Sep 06

    I think i need to try that recipie

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  33.   euroecuboy says:
    Posted: 31 Aug 06

    Good Info

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  34.   Domlatrel says:
    Posted: 29 Aug 06

    My honey bunny cooks for me all the time. It's an amazing way to connect.

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  35.   WHYTB0Y says:
    Posted: 29 Aug 06

    sounds different but tasty , i,m wondering if you have any recipes for like maybe a caribbean style traditonal breakfast ?? it would be nice to know a carib break fast to try to impress my date.

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  36.   ebonybeautyj says:
    Posted: 29 Aug 06

    This is great! They say a way to a mans heart is throught his stomach!! YUM YUM!!

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  37.   xina03 says:
    Posted: 29 Aug 06

    Really I didn't know that.But not everyone knows how to cook. Do you think if you get them the recipe maybe it might work for them too?

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  38.   TrueHarmony says:
    Posted: 28 Aug 06

    Wow. Fantastic idea. I'm going to try this yummy surprise on my new Mr. Right, that is whenever he comes along! (S-M-I-L-E)

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  39.   maria says:
    Posted: 28 Aug 06

    I know I can't cook that, but i would love to have someone cook it for me. so i hope to find someone who reads your articles. Good job.

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  40.   LeDora says:
    Posted: 28 Aug 06

    Nice story!

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  41.   jimmirix says:
    Posted: 26 Aug 06

    All this makes me hungry. Any gal out there who wants a hungry guy to take care of?

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  42.   Sweetheart says:
    Posted: 25 Aug 06

    I love to wake up to a yummy breakfast

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  43.   Coco says:
    Posted: 24 Aug 06

    funny, hardest thing in the world is to get a guy to cook for you when they know YOU are a good cook. I like the recipe, minus the salmon. I'd substitute that with some smoked ham.

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  44.   yoby says:
    Posted: 24 Aug 06

    hey, this is great, I want more of these things if possible!!! not only for the breakfast after, also for the dinner BEFORE!!!

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  45.   Vaniah says:
    Posted: 10 Aug 06

    Can't wait having such a mouth watering breakfast with my date.

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  46.   Brooklyn46 says:
    Posted: 09 Aug 06

    Can't wait to prepare for my date this mouth watering breakfast. Thank you Dexter

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  47.   Brooklyn46 says:
    Posted: 09 Aug 06

    Can't wait to prepare for my date this mouth watering breakfast. Thank you Dexter

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  48.   Will says:
    Posted: 09 Aug 06

    Experience has taught me that a woman appreciates a man who knows how to cook. And this recipe is a nice twist upon a traditional recipie that would turn even the most sophisticated foodies head, and yes call her friends and say... "You know girl he made eggs benedict but you would not believe what he did with the recipe, he made it into something original and unique." Thank you.

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  49.   Karkouh says:
    Posted: 08 Aug 06

    Hi. I love the story!

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  50.   raybabe2944 says:
    Posted: 08 Aug 06

    I TRULY THINK IF THIS WORK FOR ME I WOULD BE HAPPY, BUT MY LUCK HAS BEEN UNLUCKY THESE DAY'S. I HOPE THAT WOULD CHANGE SOME HOW CAN YOU MAKE THAT CHANCE FOR ME OK THANKS.

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