How to make eggs benedict?!
6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter
Note: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.
Method
1. Preheat the grill to its highest setting.
2. Make the hollandaise sauce.
3. Poach the eggs.
4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
5. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
6. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Answers: Ingredients
6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter
Note: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.
Method
1. Preheat the grill to its highest setting.
2. Make the hollandaise sauce.
3. Poach the eggs.
4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
5. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
6. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Eggs Benedict with Canadian Bacon and Spinach
Herb Roasted Potatoes, recipe follows
4 English muffins, split
Foolproof Hollandaise:
5 egg yolks*
1 lemon, juiced
2 tablespoons water
Salt
Pinch cayenne
1 pound hot, melted butter
Extra-virgin olive oil
8 slices Canadian bacon
1 onion, minced
1 package cooked, frozen spinach, thawed and drained in a colander (press the spinach against the side of the colander to extract as much water as possible)
2 tablespoons heavy cream
Salt and freshly ground black pepper
1 tablespoon white vinegar
8 eggs
Parsley sprigs, for garnish
To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm.
Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm.
Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish.
When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm.
Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper.
Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes.
Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes.
Herb-Roasted Potatoes:
2 pounds red new potatoes, quartered
1/4 cup extra-virgin olive oil
Leaves from 1/4 bunch fresh thyme
Salt
Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
1. Toast one English muffin and put on a chrome plate.
2. Baste two eggs until the whites are white but the yolk is still runny.
3. put the eggs on top of the English muffin.
4. Pour hollandaise sauce over the top and sprinkle with a little paprika.
5. Enjoy.
4 (6-ounce) pre-packaged French-style croissants, not frozen, toasted or warmed in the oven
1 teaspoon white vinegar
6 large eggs
1 package dry hollandaise sauce mix
1 1/4 cups milk
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 slices prosciutto, thinly sliced
Fresh tarragon leaves, for garnish
Preheat oven to 325 F degrees.
Slice croissants horizontally and place all 4 on a baking sheet.
Fill a medium-sized frying pan halfway with water. Over medium heat, bring water to a simmer. Add white vinegar to water. Do not let water boil. Working with 1 egg at a time, crack egg into a small bowl and slide into simmering water. Simmer eggs 3 to 5 minutes, or until whites are cooked and yolk is still soft. Transfer eggs with slotted spoon onto a plate.
TIP: Eggs can be pre-cooked and refrigerated to this point. Reheat by sliding egg into simmering water for 1 minute at time of service.
In a small saucepan, add hollandaise packet to the milk Add the chives and tarragon. Heat thoroughly over low heat, stirring constantly. Remove from heat. Set aside.
Separate croissant halves and place together forming a circle, cut-side up. Top each half with a slice of prosciutto and a poached egg. Spoon hollandaise sauce over the top of the egg. Garnish with tarragon leaves.
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings
Eggs Benedict
For each serving
2 slices Canadian Bacon, grilled
2 Eggs, poached
1 English muffin, toasted
1/4 Cup Blender Hollandaise
Blender Hollendaise (about 1 1/4 cups)
1 Egg
1 Lemon, juiced and zested
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 slicks Butter, melted and bubbling
In the blender, blend the egg, lemon,and spices then dribble in the hot butter a little at a time. The sauce should emulsify, if not stir rapidly over very low heat until thickened.
To serve, top each English muffin half with a slice of bacon, a poached egg, and a generous amount of sauce.
Traditional Eggs Benedict Recipe
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
Easy Eggs Benedict
(4 servings)
4 round slices Louis Rich Turkey Ham (or similar)
4 large eggs -- poached
2 English muffins -- split and toasted
1/4 cup plain lowfat yogurt
1/4 cup light mayonnaise
1 tsp. Mustard
Heat turkey ham slices in skillet on medium heat 5 minutes, turning occasionally.
Mix yogurt, mayo and mustard in small saucepan. Cook and stir on low heat 5 minutes or until thoroughly heated.
Place 1 heated turkey ham slice and 1 poached egg on each English muffin half; top with sauce.