Egg Baskets Benedict Food

THE BEST EGGS BENEDICT

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

EGG BASKETS BENEDICT

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.

EGGS BENEDICT

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.

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.

EGGS IN A BASKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray.
• Mix potatoes, melted butter, salt, and pepper together in a large bowl.
• Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup.
• Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil.
• Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute.
• Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.

BLT EGGS BENEDICT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the English muffins in half and place on a baking sheet.
• Arrange the bacon strips on a separate baking sheet.
• Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
• Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
• Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
• Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
• Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
• Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
• Drizzle the hollandaise over the benedicts. Garnish with black pepper.
• Serve immediately.
• Enjoy!

EGGS IN A BASKET

Steps:

• Preheat the oven to 375 degrees F.
• Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top the 6 with the prosciutto with the Parmesan and, using 2 slices of red pepper each, form an "X" on top of each egg.
• Top the other 6 eggs with the brie and form an "X" on the top of those with the tarragon leaves. Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

DELIA'S HEAVENLY EGGS BENEDICT

Steps:

• Heat lemon juice and vinegar in a small saucepan just until the mixture starts to bubble and simmer. Meanwhile, place the egg yolks in the small bowl of your food processor (or in blender) and season with a smidgen of salt and pepper. Blend for one minute. Once the lemon juice/vinegar has come to a simmer turn your processor or blender back on. VERY slowly add the hot liquid in a small stream to the egg yolks while the food processor of blender is running.
• Using the same saucepan, melt butter over a VERY gentle heat. Do not allow butter to turn brown. When butter foams, turn the processor or blender back on and pour in the butter in a thin, SLOW, steady trickle. The slower you add it the better. Clean the bowl with a spatula and add to the sauce and pulse once.
• The key to a perfect poached egg is to keep the water at a bare simmer throughout the cooking. Place a small frying pan over gentle heat and add enough boiling water to fill it to 1 inch. Keep the heat gentle.
• Once you see tiny bubbles on the bottom of the pan, carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for exactly 1 minute. Use a timer.
• After one minute, remove the pan from the heat and let the eggs sit in the hot water and set timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
• Remove eggs, one at a time, with slotted spoon and let the spoon rest for a few seconds on a sheet of paper towel to absorb the excess water.
• When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
• Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise.
• Serve immediately on hot plates.

CLASSIC EGGS BENEDICT AND VARIATIONS

Steps:

• Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
• Split and toast the English muffin.
• Poach the eggs as directed on page 75.
• Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
• Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
• Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
• Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
• Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
• For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
• First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
• Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.

ENGLISH MUFFIN BENEDICT BASKETS

Steps:

• PREPARE BASKETS:.
• Preheat oven to 350º; coat a jumbo muffin pan with nonstick spray.
• Roll the 6 muffin halves a bit larger using a rolling pin to flatten.
• Place a muffin half in each muffin tin, pressing up the sides to form baskets.
• Combine the melted butter and mustard ina small bowl, then brush onto the baskets.
• Toast baskets in the oven until slightly browned about 15 minutes.
• Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
• Add spinach and cook until just starting to wilt: stir in tomatoes.
• Remove from heat; season to taste (don't forget the red pepper flakes).
• Place 1 egg into each toasted basket.
• Divide cheese and spinach mixture evenly among the 6 baskets.
• Return to oven and bake 15 minutes.
• Remove from oven and lift baskets from the pan with a knife.
• Serve immediately with Goat-Cheese Hollandaise sauce if desired.
• GOAT-CHEESE HOLLANDAISE:.
• Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
• Remove butter from heat.
• Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside.
• Simmer 1 inch of water in a medium saucepan over medium-low heat.
• Whisk egg yolks in a medium stainless steel bowl; place bowl over simmering water (don't let bowl touch the water) -- add vinegar,reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.
• Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture.
• Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
• As it is incorporated add th butter in a thin stream.
• If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter; after all the butter is incorporated, whisk in the remaining goat cheese and adjust seasoning to taste.