Avocado Rose Eggs Benedict Recipes

THE BEST EGGS BENEDICT

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter.
• Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
• Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently.
• Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
• Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado.
• Top with cheese sauce.

CLASSIC EGGS BENEDICT

Steps:

• Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
• Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
• Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
• Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
• Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
• Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

AVOCADO ROSE EGGS BENEDICT

Steps:

• For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.
• For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.
• Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.