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Rathbun's
TODAY
updated 1/20/2009 12:47:43 PM ET 2009-01-20T17:47:43

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Eggs Benedict with Red Chile Hollandaise and Hass Avocado Country Ham Griddle Cakes from Rathbun's in Atlanta, Georgia.

Valentine's Day is right around the corner. So, the big question is... What will you do for your loved one? Candlelit dinners, roses, jewelry? YAWN! Not that those aren't welcomed, but how about putting a bit more effort into it? Yes, Valentine's Day does fall on Wednesday this year, but if you wake up a bit earlier and make a piping hot breakfast for your love, they will definitely feel pampered. What a great way to start of a beautiful day.

About the chef: Even at a young age, Kevin Rathbun was no stranger to the restaurant business. He grew up in a food-driven environment learning from his mother and grandmother everything from how to pick tomatoes and squash for the evening meal to going to the local dairy farm. He quickly learned to appreciate the essence of food and family. His father, a jazz musician in the Jazz Belt in Kansas City, often cooked great BBQ for his musician friends and later had jam sessions together in the basement. Such experiences have led Kevin to appreciate and share a passion for the hospitality industry. 

Rathbun's
Kevin entered the restaurant scene working as a apprentice at the age of 14. Shortly after, he worked at The American Restaurant in Kansas City. At the age of 17, Kevin’s ambition and drive was noticed and he was quickly promoted to a Sous Chef. Then follows a long line of positions: Sous Chef of Brennan's in Houston, stint at the Commanders Palace in New Orleans under Executive Chef Emeril Legasse, Chef at Baby Routh in Dallas, Executive Chef at NAVA in Atlanta, opening chef for Bluepointe in 1999, then Corporate Executive Chef for the Buckhead Life Restaurant Group, and lastly a stretch at the Buckhead Diner.

In May of 2004, Rathbun opened his own signature restaurant, Rathbun's, in the Inman Park area of Atlanta creating “Modern American Food." Kevin says, “I love this city and Inman Park provides everything I was looking for in developing a new restaurant. A hip, re-generated area with a tremendous growth potential ....  I love the atmosphere of the small neighborhood, yet still close enough to everybody in the city."

Eggs Benedict with Red Chile Hollandaise and Hass Avocado Country Ham Griddle Cakes is served at Rathbun’s for $11.95. The recipe is for a serving size of four.

Recipe: Eggs Benedict with Red Chile Hollandaise and Hass Avocado Country Ham Griddle Cakes (on this page)

Rathbun's
112 Krog Street, Ste R
Atlanta, Georgia 30307
404-524-8280
www.rathbunsrestaurant.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

Recipe: Eggs Benedict with Red Chile Hollandaise and Hass Avocado Country Ham Griddle Cakes

Ingredients
  • Red Chile Hollandaise Ingredients
  • 1 egg yolks
  • 1/2 Tablespoon lemon juice
  • 1/2 teaspoon white vinegar
  • 10 Tablespoon clarified butter
  • 1/4 Tablespoon red chile powder
  • 1 teaspoon kosher salt
  • Griddle Cake Ingredients
  • 1/4 cup country ham, minced
  • 1 cup Hass avocados, diced small
  • 1 1/2 Tablespoon cilantro, chopped
  • 1 teaspoon granulated sugar
  • 1/6 cup red onion, finely minced
  • 1/2 cup all purpose flour
  • 1/4 cup cornmeal
  • 1/2 Tbsp baking powder
  • 1/2 egg, large
  • 1 Tablespoon salted butter, melted
  • 1/4 cup buttermilk
  • Salt and black pepper to taste
  • Poached Egg Ingredients
  • 4 eggs, large
  • 1 1/2 Tablespoon white vinegar
  • 2 cups water
  • 1/2 teaspoon salt
Preparation

Red Chile Hollandaise Steal This Recipe® step-by-step Instructions:
1. Place yolks, lemon and vinegar in a small stainless steel bowl.
2. Place over a water bath and whisk until smooth.
3. Slowly start whisking in butter warm butter (approximately 110 degrees).
4. Continue to whisk in butter and if mixture starts to get too thick add hot water.
5. Season with salt and red chile powder.
6. Keep at around 110 degrees until ready to serve.

Griddle Cake Steal This Recipe® step-by-step Instructions:
1. In a small sauté pan render ham for 2 minutes with a teaspoon of olive oil.
2. In a mixing bowl place rendered ham, avocado, cilantro, sugar and onion.
3. In a separate bowl mix flour, cornmeal and baking powder.
4. Mix the ham-avocado mixture with the flour mixture.
5. Add egg, buttermilk, butter and season to taste with salt and black pepper.
6. Chill mixture until ready to use.
7. On an electric griddle brush the top with a small amount of olive oil.
8. Place a two-ounce scoop of griddle cake mixture.
9. Lightly brown and turn over to grill until brown, approximately one minute per side.
10. When done, transfer to a serving platter.
11. Repeat steps 8 to 10 until the griddle cake mixture is gone.

Poached Egg Steal This Recipe® step-by-step Instructions:
1. Bring vinegar, water and salt to a boil.
2. Slow to a simmer and poach eggs for 2 to 3 minutes.
3. Drain with a slotted spoon.

Serving Steal This Recipe® step-by-step Instructions:
1. Place poached eggs on top of griddle cakes.
2. Top with red chile hollandaise sauce.

Optional: To complete the Valentine's Day breakfast, top with flash fried oysters

For complete nutritional information please go to www.supermarketguru.com

Serving Size

Serves four

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