Red Wine Eggs Benedict Recipes

POACHED EGGS IN RED WINE SAUCE

Steps:

• Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs in until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs.
• Prepare bouquet garni: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine.
• Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and saute until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside.
• Heat oven to 350 degrees. Make the croutes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside.
• To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper.
• Reheat eggs by immersing them in hot water for 1 minute. Set the croutes on warm plates. Drain the eggs on paper towels. Set one egg on each croute and spoon over the sauce.

RED WINE EGGS BENEDICT

Steps:

• For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
• Preheat the oven to 400 degrees F.
• For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
• Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

EGGS BENEDICT

Steps:

• Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.