BENEDICT EGGS IN PASTRY
Steps:
- In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°., Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use., In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese., Beat egg and water; brush over pastry edges. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles., Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1204 calories, Fat 84g fat (34g saturated fat), Cholesterol 601mg cholesterol, Sodium 1790mg sodium, Carbohydrate 74g carbohydrate (1g sugars, Fiber 9g fiber), Protein 41g protein.
EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
PUFF PASTRY EGGS BENEDICT
Spring for a beautiful brunch dish with this puff pastry eggs benedict recipe by Chef Dale Mackay. With puff pastry baskets, spinach grass, and nested poached eggs this recipe is almost too cute to eat.
Categories Brunch
Time 40m
Yield Serves: 2
Number Of Ingredients 16
Steps:
- Puff Pastry Basket
- Lay down fridge-cold puff pastry on a cutting board. Cut the puff pastry into four oval shapes using an oval shaped cutter. Using a knife, cut just the center out of two of the ovals, leaving a ½ inch (1.3 cm) border. Next, cut two ½ inch (1.3 cm) strips of pastry lengthwise down your sheet. In a bowl, crack the egg and add 1 tbsp of water and mix well.
- Using a brush, brush egg over full ovals, then lay the cut-out ovals on top making sure the edges line up. Brush the border well with egg wash. Egg wash both sides of your ½ inch (1.3 cm) strips. Carefully twist the strip as you place it onto your border all the way around until it reconnects on the other side. Brush with egg wash one more time.
- Place the 'puff pastry baskets' on a parchment-lined tray. Bake in a preheated convection oven at 375°F (190°C) for 20-22 minutes, until dark golden brown. Allow to cool after cooking.
- Hollandaise
- Place all reduction ingredients into a small pot on medium-high heat and reduce by 80%. Strain and let cool until it's time to make the sauce.
- Hollandaise Sauce
- Add egg yolks and reduction into a medium size glass or stainless steel bowl over a simmering pot of water that is only half full so that the bowl doesn't touch the water. Whisk nonstop until mixture is thickened and doubled in volume. Be careful not to let the eggs get too hot or they will scramble.
- Once egg mix is thick, take off the heat and start to whisk slowly in clarified butter so that it does not split. Whisk in all butter and a pinch of salt. If you are not using the sauce right away, cover it and place in a warm area to hold.
- Garnish
- In a large frying pan on medium heat cook bacon. Once the bacon is slightly crispy, add shallots and cook for 1 min.
- Add spinach and toss until it's all broken down. Remove from the pan and split it into the bottom of the pastry baskets.
- To poach eggs, fill a saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat the water until it gently simmers then break a cold egg into a small dish. Holding the dish just above the simmering water, gently slip the egg into the water. Repeat this step for remaining eggs. Cook the eggs in the simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- Next place two hot, soft poached eggs on top of the spinach mix in each basket, add hollandaise on top of your eggs.
- Place cut raw spinach around the eggs and in the cracks to make it look like grass. Serve right away. If you have extra hollandaise serve on the side if desired.
WANDA'S BENEDICT EGGS
This is a classic dish that my mom would prepare for "Yankee" company at breakfast time. There are many recipes for eggs benedict on 'Zaar, but none exactly like this. This is a great recipe to recruit help with...as there are many elements to keep warm at once.
Provided by Queen of Everything
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butter english muffins and place on cookie sheet.
- Preheat oven to 400°F.
- Prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
- Fry canadian bacon and keep warm in pan.
- Poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
- Crack eggs into a bowl, one by one, and slip them into the water.
- Use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well).
- Slide the muffins into the oven when the last egg goes in to the pan.
- Cook eggs until they are opaque, and yolks are still runny.
- Take english muffins out of the oven and plate.
- Top with canadian bacon.
- As you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
- Top the pile with a generous spoonful of hollandaise sauce.
- Garnish with asparagus.
Nutrition Facts : Calories 362.7, Fat 14.4, SaturatedFat 4.8, Cholesterol 400.5, Sodium 1151.7, Carbohydrate 26.9, Fiber 2, Sugar 2.4, Protein 29.4
EGG BASKETS BENEDICT
A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. -Sally Jackson, Fort Worth, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.
Nutrition Facts : Calories 237 calories, Fat 15g fat (6g saturated fat), Cholesterol 201mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
BENEDICT EGGS IN PASTRY TOH
Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.
Provided by nicoleingermantown
Categories Breakfast
Time 40m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
- Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
- In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
- On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
- Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.
- Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1363.5, Fat 104.7, SaturatedFat 42.2, Cholesterol 571.3, Sodium 897, Carbohydrate 58.2, Fiber 2.1, Sugar 1.8, Protein 47.1
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