Eggs Benedict Rx Recipes

CLASSIC EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
• Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
• Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
• Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
• Hollandaise Sauce
• Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
• Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

EGGS BENEDICT

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EGGS BENEDICT RX

Steps:

• Cook the ham in a small skillet over medium heat until browned on both sides. Set aside.
• Fill a medium saucepan with a tight-fitting lid with 2 inches of water. Add the vinegar and bring to a boil. Meanwhile, crack each egg into separate small heatproof mugs. Bring the boiling vinegar water to a simmer and gently lower the mugs all the way into the water. Carefully remove the mugs and leave the eggs behind. Cover and simmer the eggs for 3 minutes. If the yolks appear underdone for your liking, continue cooking them for 1 minute more. Remove the eggs with a slotted spoon to a paper-towel-lined plate.
• While the eggs simmer, combine the wine and lemon juice in a saute pan and bring to a boil over high heat. Let boil 1 1/2 minutes. Reduce the heat to low, then whisk in the butter, piece by piece, allowing each to emulsify before adding the next. Turn off the heat and season with salt and pepper.
• Top each English muffin half with a piece of ham, followed by an egg. Drizzle with the sauce and sprinkle chives over the top. Serve warm.

EGGS BENEDICT

Steps:

• Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
• Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
• Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
• Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
• Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
• Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
• Wine Pairing Suggestion: Prosecco
• In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
• In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
• In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
• Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
• Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
• Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
• Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
• Serve over the poached eggs.

EGGS BENEDICT FOR 2

Steps:

• FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
• FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
• Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
• Southern Living.

EGGS BENEDICT

Steps:

• Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
• Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
• Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
• Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
• Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
• Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.

CLASSIC EGGS BENEDICT

Steps:

• In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
• Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
• In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
• Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
• Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

GORDON'S EGGS BENEDICT

Steps:

• Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
• Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
• Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

EGGS BENEDICT

Steps:

• Fold ham slices in half; set side by side in a 9x13 pan.
• Fold Swiss slices in half, layering on top of the ham to form a "nest".
• Break eggs over the Swiss.
• I usually break the yoke after it's in the pan so there's not a large clump of yoke.
• Pour cream over the eggs.
• Sprinkle with parmesan cheese.
• Bake uncovered for 20-25 minutes at 375°F or until eggs reach desired doneness.
• Let stand for 5 minutes.
• Is usually served with English muffins but we're watching our carbs!