Eggs Benedict With Jalapeno Hollandaise Recipes

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

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.

CLASSIC EGGS BENEDICT

Steps:

• For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
• Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
• Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
• Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• For the poached eggs: Fill a medium high-sided 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.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
• Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
• For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
• Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
• Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.