Breakfasts with Jose
Dinner at Mi Casa by Jose Andres wasn’t the only opportunity on our trip to enjoy his inventive cuisine. The restaurant was the only one on the resort that served breakfast.
Just like the dinner, it was a mixture of some traditional and modern.
Orange, lemon, grapes, cilantro, ginger. Pricey at $16, but pretty good.
Watermelon tomato and thyme juice. Nasty in general, an abomination at $16.
Huevos Cubana “Like Jose’s Mom made” – fried eggs, sautéed rice, bacon, caramelized banana, tomato sauce
Egg White Omelet – Served soufflé style like I make them
Huevos Libre – poached eggs, sausage, potatoes.
Pan con Tomate – the classic Spanish breakfast of bread with garlic and grated tomato
All of them were very good, except that awful watermelon juice thing. In addition to being horrendous, it failed to live up to its promise as a hangover cure.
But the best thing I had for breakfast on the whole trip was his take on Eggs Benedict – Huevos Benedictos. I may or may not have had that twice on the trip.
Andres made the dish all his own by putting a spin on each component. Instead of the traditional English muffin it was toasted muffin croutons. The Canadian bacon became crispy seared pork belly. The eggs were his famous 63 degree eggs – cooked at that temperature for 110 minutes. And the hollandaise was mixed with a lemon butter air.
Oh, and it was served as a soup.
As weird as it all sounds, it was absolutely terrific. All the different flavors and textures went so well together.
It took me a long time to figure out the eggs, which added a silky mouthfeel to the dish. Although runny, they were still very much cooked. But 63 degrees is room temperature and I can set some eggs on a counter for 110 hours and they wouldn’t end up like that.
Then I realized it was 63 degrees Centigrade, or 145 Fahrenheit to us Americans.
Duh.
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