Crepes Benedict With Slow Poached Eggs Recipe 425

EGG, HAM AND CHEESE CREPES BENEDICT

Steps:

• Prepare the Hollandaise sauce.
• In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
• Heat butter in skillet until hot, sizzling and lightly browned.
• Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
• Lay out the crepes, then top with 1-2 slices of ham.
• Divide the egg mixture evenly on top of the ham slices.
• Roll up the crepes and place in a buttered baking dish.
• Brush the rolled crepes with melted butter.
• Place in a 350 degree oven.
• Bake for about 15 minutes, or until lightly browned.
• Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
• Serve immediately.
• Delicious!

CREPES BENEDICT WITH SLOW-POACHED EGGS RECIPE - (4.2/5)

Steps:

• 1 In blender or food processor, combine flour, salt, eggs, milk, 2 tbsp (25 mL) of the butter and herbs; process until smooth. Transfer to a pitcher or large measuring cup and cover. Let sit for 1 hour or refrigerated for up to 2 days. 2 Heat an 8-inch (20-cm) nonstick or well-seasoned crepe pan over medium heat. Brush with some of the remaining butter. Stir batter. Pour a scant ¼ cup (50 mL) of the batter into the pan, while tilting it so that the batter covers the bottom of the pan in a thin layer; cook for 1 minute, or until bottom is golden. Flip and cook for 30 seconds. Transfer crepe to a plate and repeat with remaining butter and batter to make 12 crepes. (The crepes can be made ahead and stored, covered between layers of waxed paper in the refrigerator for up to 3 days and frozen for up to 1 month.) 3 For slow-poached eggs, fill a large saucepan fitted with a metal steamer and thermometer with water. Bring water to simmer over low heat until it reaches 140° to 145°F (60° to 62°C). (The water will be the temperature of a hot bath.) Use a ladle to gently add eggs to the water, 1 at a time. Watching often to maintain temperature, cook egg for 45 minutes. Remove from heat. Use eggs as needed. They can be cooled and kept refrigerated for up to 4 days. Warm in hot water before using. 4 In large skillet, cook peameal bacon over medium heat until cooked through, about 3 minutes per side. 5 To make sauce, whisk egg yolks with water in a metal bowl fitted over a saucepan of simmering water over medium-low heat. Slowly pour in melted butter while whisking, being careful that it doesn't get too hot and scramble the eggs. Whisk in lemon juice, salt and cayenne pepper until smooth and thick. Remove from heat and keep warm by keeping the sauce in a warm water bath and whisking occasionally. 6 Divide a slice of bacon over each crepe. Crack eggs into a custard cup. Use a spoon to transfer eggs, discarding any loose liquid, on top of each slice of bacon. Fold in sides of crepe and gently roll to enclose filling (like a burrito). Transfer 2 crepes to each plate and top with warm sauce. Serve immediately.