Cheesy Eggs Benedict Food

CHEESY EGGS BENEDICT

Steps:

• Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside.
• Pour water into deep 12-inch skillet to 3 inches in depth. Bring water to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
• Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
• Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through.
• Spread 1 teaspoon Butter with Canola Oil onto cut sides of each muffin. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg. Spoon 2 tablespoons hollandaise sauce over egg. Garnish with chopped chives and pepper, if desired. Serve immediately.

CORNED BEEF HASH BENEDICT WITH CHEESY MORNAY SAUCE

Steps:

• For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
• For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
• For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

EGGS BENEDICT WITH CHEESE SAUCE

Steps:

• In a small saucepan, gradually stir cornstarch into milk until smooth.
• Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
• Boil 1 minute to thicken.
• Add cheese and stir until smooth.
• Keep warm.
• Spray large 3 inch deep skillet with cooking spray.
• Pour 2 inches of water into skillet.
• Bring water to boil and reduce heat to simmer.
• Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
• Remove with slotted spoon and drain well.
• Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

EGGS BENEDICT

Steps:

• Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
• Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
• Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
• Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
• Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
• Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
• Wine Pairing Suggestion: Prosecco
• In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
• In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
• In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
• Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
• Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
• Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
• Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
• Serve over the poached eggs.

EGGS BENEDICTWICH

Steps:

• Make the easy "hollandaze": Place the egg yolks, lemon juice, mustard and hot sauce in a blender and blend until just combined, about 1 minute. While the blender is still running, slowly stream in the melted butter through the top hole until the sauce thickens, about 15 seconds. Adjust the seasoning with more lemon juice and some salt. Cover and keep warm (you can also transfer to a Thermos).
• Make the sandwiches: Heat a large nonstick skillet over medium heat; add 1 tablespoon butter and let melt. Fry the ham until slightly charred, 2 to 4 minutes per side. Wipe the skillet clean and add the remaining 1 tablespoon butter. When the butter is melted, fry the eggs over-easy, 1 1/2 to 2 minutes per side; season with salt and pepper.
• Toss the baby spinach, lemon juice, and salt and pepper to taste in a small bowl. Pile some of the dressed spinach on the bottom of each English muffin. Top with a piece of ham, then slide 1 fried egg on top of each. Ladle some of the hollandaze sauce on top, close the muffins and serve.

EGGS IN HEAVEN

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

CHEESY EGGS BENEDICT

Steps:

• Warm ham in oven or microwave; keep warm.
• Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
• Scramble and cook in frying pan or electric skillet; keep warm.
• Melt butter in medium saucepan.
• Stir in flour and cook until smooth, about 1 minute.
• Add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
• Add cheese and remove from heat.
• Stir until cheese is melted and blended.
• Place one slice of ham on each muffin half.
• Top with scrambled eggs and cheese sauce.

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

CHEESY BAKED EGG AND BACON BENEDICT

Steps:

• Set oven to 400 degrees (oven rack set to bottom position).
• Lightly grease a 13 x 9-inch baking dish.
• Place the uncooked thin bacon slices evenly into the bottom of the baking dish.
• Sprinkle the Swiss cheese on top of the bacon.
• Break the eggs over the cheese (spacing evenly).
• Pour the whipping cream over the eggs, then sprinkle with salt and black pepper.
• Bake at 424 degrees (bottom oven rack) for 10 minutes.
• Remove from oven then sprinkle with parmesan cheese then paprika; return to oven for another 8-10 minutes or until set.
• Let stand for about 10 minutes before serving.

DOUBLE-CHEESE EGGS BENEDICT

Steps:

• For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and 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 egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.