CLASSIC EGGS BENEDICT
There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
- Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
- Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
- Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
- Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
- Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.
EGGS SARDOU
Eggs Sardou is a creation of Antoine's, one of New Orleans' grand old-line restaurants, where it traditionally is composed of poached eggs nestled atop artichoke hearts and creamed spinach, and topped with Hollandaise Sauce. It makes a delicious appetizer, and when the portion size is doubled, makes a filling brunch dish.
Provided by Emeril Lagasse
Categories main-dish
Time 55m
Yield 4 appetizer servings
Number Of Ingredients 29
Steps:
- In a skillet, melt the butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stirring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
- Into a large saute pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers.
- Break the eggs into individual saucers, then gently slide them 1 at a time into the water and with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to completely enclose each yolk. Poach until the whites are set and the yolks feel soft when gently touched, 3 to 4 minutes.
- Remove the eggs with a slotted spoon, and place on a large plate.
- Arrange the warm artichoke hearts on each of 4 plates and top with the spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped prosciutto, Essence, and chives and serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Heat olive oil in a large skillet over medium-high heat. Add spinach and garlic and saute, stirring, until wilted, 1 to 2 minutes. Season with salt and freshly ground pepper. Remove from the heat and adjust the seasoning, to taste. Serve hot.
- In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk the egg yolks with the water until the egg yolks are thick and pale yellow, removing from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly to thicken. Add the remaining ingredients and whisk well to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
EGGS BENEDICT A LA EMERIL
Saw this on a tape of Emeril Live. Can't wait to see DH again so I can make it for a special breakfast. I also thought this was the safest place to keep it, & I wanted to share it with anyone else who loves "Eggs Benny" Enjoy!
Provided by MrsSPheonix
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toast muffins according to taste, set aside.
- Heat olive oil in pan, season fillets to taste.
- Grill fillets, 2 minutess on each side for medium rare (cook for more or less time if you prefer).
- Keep steak warm and set aside.
- Heat water, vinegar and salt in a pot.
- Once it is boiling slide 4 eggs into the water, one at a time.
- Once the water is almost boiling again, reduce heat to low and cook till done, about 2mins.
- Repeat with the remaining 4 eggs, storing eggs on a paper lined plate once done.
- Place a bowl over some boiling water on a medium heat.
- Whisk yolks, water, mustard and parsley in the bowl over the water.
- Add salt and pepper to taste.
- Whisk until pale and thick.
- Remove from heat and slowly whisk in butter until it's incorporated.
- To serve: Top muffins with a piece of steak, then an egg.
- Spoon over hollandaise sauce.
- Serve hot, immediately.
Nutrition Facts : Calories 893.5, Fat 79, SaturatedFat 42.4, Cholesterol 690.5, Sodium 910.8, Carbohydrate 26.9, Fiber 2.1, Sugar 2.6, Protein 20.8
EMERILIZED EGGS BENEDICT
Steps:
- Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.
- Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.
- In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.
- In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.
- To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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
EMERILIZED EGGS BENEDICT
Recipe courtesy Emeril Lagasse, 2006. Show: Emeril Live, Episode: Gospel Brunch. Use DiBs' recipe #11783 or my recipe #143288 for the recipe for the Essence or Creole Seasoning or Bayou Blast - they all are recipes for the seasoning. We had a trial-run of this dish and it turned out quite expensive - since there were at least 20 of us - the beef fillets were a bit pricey but otherwise the dish is very reasonable.
Provided by Manami
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a griddle or large skillet.
- Brush the muffins with the butter.
- Place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
- Remove the muffins from the griddle and set aside.
- Using a sharp knife, split the fillets in half, horizontally.
- Season the fillets with Essence.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the fillets for 2 minutes on each side for medium-rare.
- Remove the fillets from the pan and set aside.
- In a large skillet, combine the water and vinegar.
- Season the water with salt.
- Bring the mixture to a boil.
- Slide 4 of the eggs into the water.
- When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes.
- Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate.
- Season the eggs with salt and pepper.
- Return the water to a boil and repeat the process with the remaining eggs.
- In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley.
- Season with salt and cayenne.
- Whisk the mixture until pale yellow and slightly thick.
- Be careful not to let the bowl touch the water.
- Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated.
- Season, to taste, with salt and cayenne.
- To assemble, place the steaks on the English muffins.
- Top the steaks with the poached eggs.
- Spoon the Hollandaise sauce over the eggs.
- Garnish the eggs with parsley.
Nutrition Facts : Calories 898.9, Fat 79.4, SaturatedFat 42.4, Cholesterol 764.3, Sodium 845.4, Carbohydrate 27.5, Fiber 2.2, Sugar 3.2, Protein 20.9
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