![\"bubble-and-squeak-eggs-benedict-recipe-pin\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/Bubble-and-Squeak-Eggs-Benedict-Recipe-Pin.jpg\")
\n\nBubble and Squeak Eggs Benedict<\/h3>\nBubble and Squeak<\/h4>\nIngredients<\/strong>\n\nPotatoes for mash or leftovers from the day before\n1 Teaspoon of Caraway seeds\n\u00bd white Onion diced\nCooked left over Carrots\/Brussel Sprouts\/Parsnips\/Cabbage\/Peas-roughly cut\nOil\/ Whole Butter\/ S&P\/Chopped Garlic\nThe ratio above is really down to you, the mashed potato is the binding agent.\n\nSteps<\/strong>\n\n1. In a pan, over medium heat add oil & then butter, let butter melt (oil will stop the butter from burning).\n2. Add caraway seeds, onions & garlic, saut\u00e9 until translucent.\n3. Add you roughly cut cooked vegetables and saut\u00e9 until you get color on them.\n4. Add the potato, season and mix with the vegetables, press down to a cake like form.\n5. Allow to get some caramelization on the potatoes and flip and allow more color, take off the flame.\n\nTarragon Ranch<\/h4>\nIngredients<\/strong>\n\nRanch Dressing (Hidden Valley recommended)\nChopped Tarragon\nFinely Minced Garlic\nSalt & Pepper\n\nSteps<\/strong>\n1. Combine and mix all the above ingredients and set to the side\n\nPoached Eggs<\/h4>\nSteps<\/strong>\n\n1. Bring 3\u201d of water to the boil in preferably a non stick pan.\n2. Add a little white vinegar (this helps keep the egg formed).\n3. Reduce the water to a simmer.\n4. Crack your eggs carefully into individual small bowls.\n5. Slip the eggs gently into the water with space between them, allowing a few seconds first for them to form, make sure they don\u2019t stick.\n6. After 3-4 minutes depending how runny you like your yolk, the egg should be ready.\n7. Carefully, with a slotted spoon, take them out and drain them on paper and let sit for a second.\n\n\nAssembly<\/h4>\n\n1. Cut your bubble and squeak and place onto the plate or leave in the pan to serve.\n2. Top with your warmed shaved\/sliced roasted turkey. \n3. Gently place your poached eggs on top of the turkey or to the side.\n4. Spoon over the Tarragon Ranch.\n5. Top with Chili Stands or pepper flakes for some spice.\n6. Garnish with Sprout chips.\n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\n\n![\"jasonadams\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2016\/12\/jasonadams-150x150.jpg\")
Prior to joining Omni La Costa, Executive Chef Jason Adams<\/strong><\/em> served as executive chef at Four Seasons Resort Nevis, West Indies, where he was named \u201cCaribbean Hotel Chef of the Year 2015\u201d by The Caribbean Journal<\/em> and cultivated relationships with local purveyors and fisherman for executing sustainable farm-and-sea-to-table culinary operations, including a Dive & Dine program for guests. Adams also served as executive chef at The Ritz-Carlton Palm Beach, Fla., The St. Regis Aspen Resort, Aspen, Colo. and The Ritz-Carlton San Juan, Puerto Rico. Originally from England, Adams began his career in London at five-star hotels Hyatt Carlton Tower and Churchill Intercontinental. In addition to Ritz-Carlton hotels in Palm Beach, Fla., and San Juan, Puerto Rico, he has worked at Ritz-Carlton properties around the world including Grand Cayman, British West Indies; Boston, Mass.; Atlanta, Ga. and St. Thomas, U.S. Virgin Islands. Adams now resides in Southern California with his wife and two sons.<\/em>\n\n![\"lacosta-resized\"](\"https:\/\/blog.omnihotels.com\/wp-content\/uploads\/2015\/06\/lacosta-resized.jpg\")
\n\nExplore Guest Moments at Omni La Costa Resort & Spa<\/h3>\n<\/div>
Tarragon Ranch<\/h4>\nIngredients<\/strong>\n\nRanch Dressing (Hidden Valley recommended)\nChopped Tarragon\nFinely Minced Garlic\nSalt & Pepper\n\nSteps<\/strong>\n1. Combine and mix all the above ingredients and set to the side\n\nPoached Eggs<\/h4>\nSteps<\/strong>\n\n1. Bring 3\u201d of water to the boil in preferably a non stick pan.\n2. Add a little white vinegar (this helps keep the egg formed).\n3. Reduce the water to a simmer.\n4. Crack your eggs carefully into individual small bowls.\n5. Slip the eggs gently into the water with space between them, allowing a few seconds first for them to form, make sure they don\u2019t stick.\n6. After 3-4 minutes depending how runny you like your yolk, the egg should be ready.\n7. Carefully, with a slotted spoon, take them out and drain them on paper and let sit for a second.\n\n\nAssembly<\/h4>\n\n1. Cut your bubble and squeak and place onto the plate or leave in the pan to serve.\n2. Top with your warmed shaved\/sliced roasted turkey. \n3. Gently place your poached eggs on top of the turkey or to the side.\n4. Spoon over the Tarragon Ranch.\n5. Top with Chili Stands or pepper flakes for some spice.\n6. Garnish with Sprout chips.\n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\n\nPrior to joining Omni La Costa, Executive Chef Jason Adams<\/strong><\/em> served as executive chef at Four Seasons Resort Nevis, West Indies, where he was named \u201cCaribbean Hotel Chef of the Year 2015\u201d by The Caribbean Journal<\/em> and cultivated relationships with local purveyors and fisherman for executing sustainable farm-and-sea-to-table culinary operations, including a Dive & Dine program for guests. Adams also served as executive chef at The Ritz-Carlton Palm Beach, Fla., The St. Regis Aspen Resort, Aspen, Colo. and The Ritz-Carlton San Juan, Puerto Rico. Originally from England, Adams began his career in London at five-star hotels Hyatt Carlton Tower and Churchill Intercontinental. In addition to Ritz-Carlton hotels in Palm Beach, Fla., and San Juan, Puerto Rico, he has worked at Ritz-Carlton properties around the world including Grand Cayman, British West Indies; Boston, Mass.; Atlanta, Ga. and St. Thomas, U.S. Virgin Islands. Adams now resides in Southern California with his wife and two sons.<\/em>\n\n\n\nExplore Guest Moments at Omni La Costa Resort & Spa<\/h3>\n<\/div>
Assembly<\/h4>\n\n1. Cut your bubble and squeak and place onto the plate or leave in the pan to serve.\n2. Top with your warmed shaved\/sliced roasted turkey. \n3. Gently place your poached eggs on top of the turkey or to the side.\n4. Spoon over the Tarragon Ranch.\n5. Top with Chili Stands or pepper flakes for some spice.\n6. Garnish with Sprout chips.\n\nFor more #OmniFeast recipes, click here<\/a>.<\/em>\n\n\nPrior to joining Omni La Costa, Executive Chef Jason Adams<\/strong><\/em> served as executive chef at Four Seasons Resort Nevis, West Indies, where he was named \u201cCaribbean Hotel Chef of the Year 2015\u201d by The Caribbean Journal<\/em> and cultivated relationships with local purveyors and fisherman for executing sustainable farm-and-sea-to-table culinary operations, including a Dive & Dine program for guests. Adams also served as executive chef at The Ritz-Carlton Palm Beach, Fla., The St. Regis Aspen Resort, Aspen, Colo. and The Ritz-Carlton San Juan, Puerto Rico. Originally from England, Adams began his career in London at five-star hotels Hyatt Carlton Tower and Churchill Intercontinental. In addition to Ritz-Carlton hotels in Palm Beach, Fla., and San Juan, Puerto Rico, he has worked at Ritz-Carlton properties around the world including Grand Cayman, British West Indies; Boston, Mass.; Atlanta, Ga. and St. Thomas, U.S. Virgin Islands. Adams now resides in Southern California with his wife and two sons.<\/em>\n\n\n\nExplore Guest Moments at Omni La Costa Resort & Spa<\/h3>\n<\/div>
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