Avocado Rose Eggs Benedict Food

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.

AVOCADO EGGS BENEDICT

Steps:

• In a large saucepan, melt butter.
• Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm.
• Place 2-3 inches of water in a large skillet with high sides; add vinegar. bring to a boil; reduce heat and simmer gently.
• Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes.
• Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado.
• Top with cheese sauce.

AVOCADO ROSE EGGS BENEDICT

Steps:

• For the hollandaise sauce: Place the yolks, lemon juice and water into a blender and blend for 1 minute. With the blender running, pour the butter through open hole of the blender lid. Season with salt and pour into the top of a double boiler set over hot water to keep warm.
• For the toast: Toast the bread until golden, then spread with 1 tablespoon butter. Divide the bread among 4 plates, butter-side up, and spread some of the radishes evenly over them (reserve some radishes for topping). Lay an avocado half on a cutting board cut-side down and slice thinly, crosswise (thinner slices are easier to roll). Put the flat side of your knife along the side of the avocado. Press the knife against the slices and they will fan out, overlapping each other. Starting from the thin end, curl the avocado slices into a cylinder toward the center. Continue curling the avocado slices until you get a 3- to 4-inch circle that looks like a rose. Repeat with the remaining avocado halves; set aside.
• Heat the remaining tablespoon butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook until the whites have set and the yolks are still runny. Put 1 egg on each toast, top with the avocado flowers, using a spatula to transfer each to a toast, and garnish with the sliced radishes and sprigs of dill or cilantro. Sprinkle with coarse salt. Serve with the hollandaise sauce on the side.

EGGS BENEDICT BREAKFAST SALAD

Steps:

• Fill a large wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.
• Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes. Remove from the heat and let cool.
• Put the remaining 2 tablespoons oil and the 1 tablespoon vinegar, the lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake well to combine. (The dressing can be made a day ahead; shake well before serving.)
• Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.
• Toast the English muffins and cut each in half.
• Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.