Country Style Eggs Benedict Recipes

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.

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.

COUNTRY STYLE EGGS BENEDICT

Steps:

• 1. Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
• 2. Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
• 3. Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
• 4. Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.

COUNTRY-STYLE OMELET

Steps:

• Whisk the eggs until frothy and season with salt and pepper.
• Meanwhile, melt 1 tablespoon of the butter in a 10-inch nonstick skillet over medium heat. Add the ham and scallions and cook until the ham is browned and warmed through, then remove to a plate.
• Wipe the pan out and place it back over the heat. Add the remaining 1 tablespoon of butter and swirl around until melted, then add the eggs. Using a rubber spatula, move the outside edges of the eggs inward as they begin to set up. Continue to cook until the eggs are set and begin to get some color. Sprinkle the ham and cheese evenly over the surface of the eggs. When ready to serve, fold the omelet in half and slide out on to a plate.

EAT'S COUNTRY FRIED STEAK BENEDICT

Steps:

• For the gravy: Fry the bacon until crispy, and then finely chop and set aside. Crumble the sausage and saute until cooked through, and then set aside.
• Melt the butter in a large saucepan, and then stir in the flour over medium heat. Add the milk slowly, stirring constantly, and cook until thick, 5 minutes. Stir in the bacon and sausage, and season with garlic, hot sauce, thyme, salt and white and black pepper. Keep warm.
• For the steak: Heat oil in a large heavy-bottomed skillet to 350 degrees F. Pound the meat with a meat tenderizer; it should be neither thick enough to be tough, or falling apart. Dip the steak cubes in the egg wash, followed by the flour.
• Fry the steak cubes until golden brown and crispy, and then drain excess oil. Place the steak on plates, dress with the gravy and serve with eggs and potatoes.

COUNTRY STYLE EGGS BENEDICT

Steps:

• Preheat the oven to 350 degrees F.
• For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper.
• For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm.
• Preheat the oven to 400 degrees F. Grease a baking sheet.
• In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.