Creamy Pesto N Bacon Eggs Benedict Recipes

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PESTO EGGS BENEDICT



Pesto Eggs Benedict image

I NEVER thought eggs benedict (my favorite breakfast) could be made any better.....but it can!!! This was my FAVORITE dish of the class, of course. I have posted the recipe for the creamy pesto sauce seperately, so it can be prepared ahead of time if desired.

Provided by SkinnyMinnie

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

8 slices Canadian bacon or 8 slices serrano ham
2 English muffins, split and toasted
4 large eggs, poached
1 bunch fresh spinach leaves
2 garlic cloves, minced
teleme cheese
creamy pesto sauce
black pepper

Steps:

  • Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
  • Drain on paper towels.
  • Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
  • To assemble, spread some teleme cheese on a toasted half of an English muffin.
  • Next put 2 bacon or ham slices on each muffin half.
  • Place a mound of braised spinach on top of the bacon/ham.
  • Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
  • Sprinkle with fresh pepper and serve immediately.
  • **Poached eggs:.
  • Add water to a depth of 3 inches in a large saucepan.
  • Bring to a boil; reduce heat, and maintain a light simmer.
  • Add 1/2 tsp vinegar to simmering water.
  • Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
  • Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.

Nutrition Facts : Calories 249.5, Fat 9.8, SaturatedFat 3.1, Cholesterol 240, Sodium 1061.7, Carbohydrate 17.5, Fiber 2.9, Sugar 1.8, Protein 23.1

BACON, EGG AND PESTO SANDWICHES



Bacon, Egg and Pesto Sandwiches image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 slices thick-cut bacon
1/2 cup pine nuts
4 garlic cloves (see Cook?s Note)
2 cups lightly packed basil leaves, stems removed
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups grated Parmesan, plus more for sprinkling
Kosher salt and freshly ground black pepper
4 croissants or your favorite bread
4 large eggs
Nonstick cooking spray

Steps:

  • Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
  • Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
  • Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
  • Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and pepper. Set aside.
  • Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
  • Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
  • Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE



Eggs Benedict with Homemade Hollandaise image

Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
ASSEMBLY:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika

Steps:

  • For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

MUSHROOM & SPINACH EGGS BENEDICT



Mushroom & Spinach Eggs Benedict image

There are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. -Elizabeth Dumont, Madison, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 20

12 slices pancetta
2 tablespoons butter
4 cups sliced assorted fresh mushrooms
2 shallots, chopped
2 garlic cloves, minced
1/4 cup balsamic vinegar
16 cups fresh spinach
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon white vinegar
12 large eggs
HOLLANDAISE SAUCE:
3 large egg yolks
1/4 cup water
2 tablespoons lemon juice
1 cup butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
6 English muffins, split and toasted
Minced chives

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp. Remove with a slotted spoon; drain on paper towels., In same skillet, melt butter. Add mushrooms and shallots. Cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in balsamic vinegar. Bring to a boil; cook until liquid is almost evaporated. Add spinach, pepper and salt; cook until spinach is wilted., Place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Working in batches, 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 are still soft, about 4 minutes., In a double boiler or metal bowl over simmering water, constantly whisk egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. Reduce heat to low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt and pepper., With a slotted spoon, lift eggs out of water. On each muffin half, layer pancetta, mushroom mixture and an egg; spoon sauce over top. Sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 817 calories, Fat 62g fat (31g saturated fat), Cholesterol 652mg cholesterol, Sodium 1675mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 31g protein.

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