Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach is known for deliciously healthy fare. Think sprouted grains and beans, fresh vegetables, and the masterful technique of Executive Chef Mark Zeitouni to make it all ever so tasty. Here, Zeitouni guides us in giving eggs Benedict a nutritious makeover with asparagus and a Greek yogurt sauce.
Eggs Lido with Yellow Tomato Béarnaise from Executive Chef Mark Zeitouni of Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach
Yellow tomato béarnaise:
4 yellow tomatoes
3 Tbsp sugar
salt and pepper to taste
1/4 c finely chopped shallots
1/4 c apple cider vinegar
1 c Greek yogurt
2 sprigs finely chopped tarragon
8 c water
1/3 c apple cider vinegar
salt and pepper
16 pencil asparagus
8 slices of smoked salmon
1/2 c yellow tomato béarnaise
For the béarnaise: Preheat oven to 350 degrees. Cut and quarter tomatoes and place in a large bowl. Stir in 1 tablespoon of sugar, enough olive oil to coat tomatoes, and salt and pepper to taste. Roast on a roasting rack for 35 to 45 minutes, or until tomatoes have a deep-roasted charred color. While tomatoes are cooking, preheat a saucepan and cook shallots. Add the remaining sugar and vinegar and bring the shallot mixture to a boil. Cook mixture until 90-percent of liquid is reduced. Allow the tomato and shallot mixtures to cool completely before proceeding.
Once mixtures are cool, purée roasted tomatoes in a blender until smooth. Place in a heatproof bowl and add shallot mixture, along with yogurt and tarragon. Mix completely and add salt and pepper to taste. In a shallow pot, bring water to a simmer, then reduce heat to low. Heat béarnaise over warm water while stirring gently until warm. Don’t let the mixture become too hot or this yogurt-based sauce will break. Set aside and keep at room temperature.
For the eggs: In a shallow pot, bring water to a simmer over medium heat. Add the apple cider vinegar and a good pinch of salt to the water to season. Once water is at the cusp of a boil (little bubbles start to form on the bottom of the pot), turn the heat down to low. Crack eggs gently into the hot water, keeping them separated from each other. Allow the albumin to set and turn solid white. Cook to desired preparation; a soft poach occurs after 2 minutes, and hard after 4. Remove the cooked eggs using a slotted spoon and place them on clean kitchen towels to drain off excess liquid.
Immediately add the asparagus to the poaching water and cook until they turn florescent green. This should take no longer than 1 minute.
To serve: On each plate, arrange 2 separate stacks of 4 pencil asparagus. Layer 2 slices of smoked salmon folded over each stack of asparagus. Top with 1 poached egg at a time. Once you have assembled the stacks, gently spoon the warm tomato béarnaise over the eggs. Serve immediately and enjoy.