Country Style Eggs Benedict Food

GORDON'S EGGS BENEDICT

Steps:

• Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
• Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
• Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

COUNTRY-STYLE SCRAMBLED EGGS

Steps:

• In a 9-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cook and stir potatoes in drippings over medium heat for 12 minutes or until tender. Add onion and green pepper. Cook and stir for 3-4 minutes or until crisp-tender; drain. Stir in bacon. , In a large bowl, whisk the eggs, milk, salt and pepper; add to skillet. Cook and stir until eggs are completely set. Sprinkle with cheese; stir it in or let stand until melted.

CLASSIC EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
• Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
• Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
• Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
• Hollandaise Sauce
• Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
• Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

COUNTRY STYLE EGGS BENEDICT

Steps:

• 1. Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
• 2. Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
• 3. Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
• 4. Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.

EGGS BENEDICT

Steps:

• First, bring a pot of water to a boil. While the water's boiling, place the English muffin halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place the sheet under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
• Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado's really twisting crack in an egg. The reason for the swirling is so the egg will wrap around itself as it cooks, keeping it together. Cook for about 2 ½ to 3 minutes. Repeat with the remaining eggs.
• In a small saucepan, melt 2 sticks of butter until sizzling. But don't let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it's all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add cayenne pepper, this is the point at which you would do that.
• Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Place an egg on top of the bacon and then top with a generous helping of Hollandaise sauce. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Top with more cayenne, or a sprinkle of paprika, and chopped chives if you like.

SOUTHERN EGGS BENEDICT

Steps:

• The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
• The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
• Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
• Pan fry the grit cakes in butter and oil until slightly brown.
• Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
• Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
• Pour Remoulade over stack and sprinkle with paprika.

ITALIAN STYLE EGGS BENEDICT

Steps:

• Preheat the broiler on HIGH. Put an inch of water in a skillet, cover with a lid and put it on to boil. (keep an eye on the water).
• Take the English muffin, split it and put it in the toaster on a low setting, just to dry out the bread a little.
• In a cast iron or nonstick skillet, sauté the onion, garlic and tomato with salt and pepper, just until the onion has softened and you can smell the garlic. (2-3 minutes) Add the thyme, rosemary and parsley stir it around. Remove the mixture from the pan to a plate, divide the mixture into fourths for later on.
• Add the vinegar and salt to the pan of boiling water to poach the eggs.
• Gently slid the eggs out of their individual cups into the boiling water and cook through. I like my yokes nice and runny, if you like them this way, undercook them slightly, since everything is being trnsfered to the broiler later on.
• Put another teaspoon or so of olive oil into the skillet where you sautéed the bruschetta mixture. Take the English muffin toasts out of the toaster and place them in the oiled skillet. (Make sure that the heat under the skillet is at medium low.).
• Place the ham slices next to one another on the English muffin, two slices of ham per toast.
• Take the poached eggs out of the water and place one egg on top of each toast.
• Spoon half the bruschetta topping on top of each egg.
• Top each toast with a slice of mozzarella.
• Place the pan under the broiler to melt the cheese.
• Once the cheese has melted, spoon the remaining bruschetta topping onto the mozzarella, TURN OFF THE BROILER, put the pan back in the oven just until everything is warmed through.
• Serve hot (meaning serve it immediately) and enjoy!

COUNTRY STYLE EGGS BENEDICT

Steps:

• Preheat the oven to 350 degrees F.
• For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper.
• For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm.
• Preheat the oven to 400 degrees F. Grease a baking sheet.
• In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
• Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
• Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.

CALIFORNIA-STYLE EGGS BENEDICT RECIPE

Steps:

• Fill a small saucepan with water and bring to a boil. While the water is coming to temperature, make an ice bath in a small bowl. Set aside. Add spinach to the boiling water and cook for 30 seconds to 1 minute, until wilted. Remove with a slotted spoon or spider and transfer to the ice bath to stop the cooking. Drain the spinach, squeezing out any excess water from the leaves. To assemble the eggs Benedict, top the toasted English muffin halves with spinach, followed by a slice of tomato and a few slices of avocado. Place a poached egg on top and spoon over the avocado hollandaise. Garnish with freshly chopped parsley. Serve immediately.

COUNTRY STYLE CHICKEN SAUSAGE EGGS BENEDICT

Steps:

• Separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
• Use a double boiler to make the hollandaise. Add the yogurt, lemon juice to the egg yolks, beat well.
• Place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
• Remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). Set aside.
• Place a non-stick skillet over medium-low heat coated with cooking spray. Heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. Cover, heat for an additional 2 1/2 minutes.
• Combine the egg whites, water and remaining salt, whisk until slightly frothy.
• Heat a medium skillet over medium to low heat, well coated with the cooking spray. Pour in the egg whites. As eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. Cover to finish cooking. Cut into 4 servings.
• To assemble the sandwich, layer each English muffin bottom with the spinach and top with tomato, chicken patty, cooked egg white, avocado, and top with the Hollandaise followed by the muffin top. Serve immediately.