Eggs Benito Recipes

EGGS BENITO

Steps:

• Pre-heat an oven to 425ºF.
• In a large mixing bowl, combine the biscuit mix, sugar, lemon zest and rosemary. Create a well in the center of the mixture and add 1 egg and milk.
• Using a wooden spoon, stir the wet ingredients into the dry by knocking down the sides of the well and start incorporating them together. You are done mixing the minute the dough just barely holds together.
• Scatter a small handful of the biscuit mix on your work surface. Transfer the dough to the dusted work surface and give it a quick knead (about 10 turns should do the trick).
• With your hands, shape it into about an 8" diameter disk. Use a cookie cutter or an empty, clean 15-ounce can to cut out 4 biscuits. Arrange them on a baking sheet and transfer to the oven. Bake until golden brown and cooked through, about 15 minutes.
• For the eggs, prepare a nonstick muffin tin by spraying it with a little cooking spray or brushing thoroughly with a little vegetable oil.
• Gently crack each of the 4 remaining eggs in to each muffin cup, trying not to break the yolks.
• Season the top with a little salt and pepper and transfer the muffin tin to the oven. Bake for 10 minutes for slightly runny, or let it go 5 minutes more for a firm yolk.
• While the biscuits and eggs are baking, start the topping:
• Place a medium-size skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
• Once hot, add the grape tomatoes and cook, shaking the pan every now and then until the tomatoes start to sear and burst, about 3-4 minutes.
• Turn the heat down to medium and add the onion, garlic some salt and pepper, and continue to cook another 3-4 minutes, until the onions start to get tender.
• Add the chicken stock, sherry vinegar and sugar, and simmer for about 4-5 minutes. Remove pan from heat and add in the basil and parsley, stir to combine.
• To serve, slice the biscuits in half across the diameter. Place the arugula in a bowl and drizzle with a little bit of olive oil, season with some salt and pepper and squeeze the juice of quarter of a lemon over it. Toss to coat.
• Distribute the greens among the bottom halves of the biscuits. Top that with two slices of rosemary ham.
• Work a butter knife around the edge of the muffin tin to loosen the cooked eggs, the top the ham with an egg.
• Spoon some tomato mixture on top and replace the top of the biscuits on an angle so they don't cover the eggs completely.

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.

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.