For the next installment of our Q&A series, we talked with Chef Emilio Garcia, Barcelona’s Culinary Director, to chat about brunch. Here’s what he had to say:
Let’s start simple. What do you order for Brunch?
EG: I’m probably supposed to answer with something “brunchy” right?
YES! I mean, no it’s fine. How about both answers?
EG: Deal. My real answer is that I love Paella Mariscos and a bottle of Albariño for brunch. I’m usually having brunch in a timeframe that’s a bit more like lunch (noon-1) and a paella is big, communal, and just works with the Albariño. Also, it reminds me of something my grandma would make, and having that feeling in the middle of a beautiful sunny day is perfect. But you can get that at any time at the restaurant so if I’m picking from things only available at brunch, I think it’s worth talking about the benedict.
A benedict feels so classic…American—it’s in the same vein as bacon and pancakes
EG: It is—I think people love comfort food at brunch, and I also think sometimes you’re ordering from behind a pair of sunglasses (because of last night) and want to just go with something classic and delicious. Either way—this particular benedict delivers on that and is also very Spanish.
Because of the Pan con Tomate riff?
EG: Exactly that. When this recipe was made, it was a simple question of: how do you honor a classic while giving it a new life on a Spanish tapas menu? Pan con Tomate worked perfectly for it: A slice of crusty bread rubbed with a ripe tomato, flaky salt, and delicious olive oil is one of the best (and simplest) Spanish dishes. It’s something you can get in almost every tapas bar in Spain—and is close to holy in Catalunya. The Jamón Serrano Benedict has a Pan con Tomate hidden inside it. The fresh acidity of the tomato does something addictively insane to the jamón and hollandaise.
There are a few classics on the menu, among the more traditional Spanish tapas and adventurous options—do all the classics have little twists like the benedict does?
EG: The pancakes are olive oil pancakes, the french toast is torrijas with a crema catalana, the Bloody Mary is topped with Spanish olives and pickled peppers. Even the fully Spanish dishes like migas and estrellados feel as though they were born to satisfy the classic American breakfast menu, even though they weren’t.
So it’s either paella or a benedict for you?
EG: Yes, but more than that, it’s about an easy-going feeling for all of us. One of the nicest feelings is not having to decide and also not having to commit to one dish. Tapas for brunch makes trying to hit all the different things I’m craving easy. (Or trying to satisfy the group of people I’ve brought together—who are all craving something different). I want that ease for everyone at the table because the point is the time spent together—brunch just allows us another chance to do that.
An “order anything, share everything” vibe
EG: Exactly.
If you want to try making the benedict at home, Emilio gave us the recipe to share. If you’d rather just sit back and have us make it for you, we’ll see you at brunch soon. If you have any questions about how we make it…or really any other food-related questions, let us know! We’ll be working with Chef Emilio to answer them all.
JAMÓN SERRANO BENEDICT
Ingredients:
- ½ english muffin
- 1 tbsp grated tomato spread
- 1 ¼ oz jamón serrano, thinly sliced (about 3 slices)
- 1 poached egg
- 2 tbsp hollandaise sauce
- A pinch of hot pimentón
Poaching Water:
- 2 tsp white vinegar per quart of water (no salt)
- Bring to a simmer, then lower heat to maintain a gentle simmer
Hollandaise:
- 6 egg yolks
- 1 tsp sweet pimentón
- 2 tsp tabasco
- 5 tbsp fresh lemon juice (about 1 lemon)
- 1 tbsp salt
- 5 tbsp warm tap water
- 4 sticks (2 cups) unsalted butter
Instructions:
Make the hollandaise
Bring the butter to 210°F (just under boiling). Whip the egg yolks in a food processor for about 3 minutes until they become thick and pale. Add the Tabasco, lemon juice, pimentón, and salt to the whipped yolks. Slowly add the butter (once it reaches 210°F) to the food processor, allowing the mixture to emulsify. Then, add the warm water to finish. Transfer the sauce to a pan, wrap it with foil, and keep it warm in a double boiler.
Toast the muffin
Slice the muffin in half and toast it until it’s crispy and golden. While that’s going, prepare the tomato spread. Grate the tomatoes into a bowl, discarding the skins.
Garlic and topping
Rub each slice of toasted muffin with a peeled garlic clove. Spoon the grated tomato pulp onto the bread, covering it evenly. Drizzle with olive oil and sprinkle with salt.
Poach the egg
Bring a pot of water to a simmer, add white vinegar, and create a vortex with a spoon. Drop the egg in and poach for 2-3 mins, until the whites are set but the yolk is still soft. Remove with a slotted spoon and set it aside on a linen-lined tray.
Assemble and serve
Layer the jamón serrano on top of the muffin, making a nest for the egg. Place the poached egg on the jamón and spoon hollandaise sauce over it. Sprinkle pimentón picante on top.
