Sailor and chef Bill Seifert cooked on Despedida, a 50-foot Alden 49CB, in the Marion Bermuda Race, which has been held every two years in June since 1977. He served Eggs Guillaume as the last breakfast on board, as is his tradition on any of his passages. Bill’s recipe is an easy version of Eggs Benedict, and he claims that many people prefer his interpretation to the classic.
1/2 English muffin per egg
1 or 2 eggs per person
1 slice turkey ham per egg
1/2 can Campbell’s Cheddar Cheese soup per egg
1/4 soup can of white wine per egg
Dash of Worcestershire sauce per egg, to taste
Toast English muffins and set aside. Cut the outside skin off of turkey ham and cut into slices 1/4-inch thick. Warm turkey ham slices in oven. Place cheese soup in a pot; add wine and Worcestershire sauce and whisk to blend. Heat slowly over a low flame.
Generously grease muffin tins with butter or Pam cooking spray. Carefully break an egg into each cup. Bake at 350 degrees for about 15 minutes until egg whites are set. If muffin tins aren’t available, cut ends off soup cans, remove labels, and wash. Place cans vertically in a pan with about 1 inch of simmering water. Put a pat of butter in each can and carefully break an egg in to each one. Cook until the whites are set, then run a knife around inside perimeter of can to loosen egg. Lift can out of water and remove egg with slotted spoon.
Place a slice of turkey ham on English muffin half, then poached egg. Top with sauce and fresh parsley, if available.
Bill often serves Eggs Guillaume with:
Fresh sliced tomatoes
Lawry’s Seasoned Salt
Place a sheet of aluminum foil on a baking sheet and spray with Pam cooking spray. Place sliced tomatoes on foil and spread breadcrumbs over them. Top with melted butter and Lawry’s Seasoned Salt, to taste. Put under broiler until breadcrumbs are browned.
Maybe this dish should be served on the first day of the race to get the crew motivated, as Despedida finished 12th in the Class B monohull division.