Eggs Benedict Bread Pudding Food

EGGS BENEDICT BREAD PUDDING

Steps:

• Split muffins.
• In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
• Alternatively, dry muffin halves in a 250°F oven 1 hour.
• Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
• In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
• Refresh broccoli under cold running water and drain well.
• Coarsely chop bacon.
• In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
• Drain bacon well on paper towels.
• Chop hard-boiled eggs.
• Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
• In a small heavy saucepan bring broth to a boil.
• In a bowl whisk together 2 uncooked eggs and lemon juice.
• Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
• Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
• In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well.
• Pour custard slowly and evenly over muffins in baking dish.
• Butter muffin tops and quarter them.
• Arrange muffin pieces on top of custard, buttered sides up.
• Chill pudding, covered, at least 1 hour and up to 12.
• Preheat oven to 350°F.
• Bake pudding in middle of oven until custard is set, about 30 minutes.

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.

EGGS BENEDICT BREAD PUDDING

Steps:

• Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)
• Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
• In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli under cold running water and drain well.
• Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towels.
• Chop hard-boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
• In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish.
• Butter muffin tops and quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency.)
• Preheat oven to 350°F.
• Bake pudding in middle of oven until custard is set, about 30 minutes.

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
• Place bread cubes into a large bowl, set aside.
• Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
• Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
• Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
• Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
• Stir in 1 egg, lemon juice, tarragon, and lemon zest.
• Mix in crabmeat, salt, black pepper, and cayenne pepper.
• Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
• Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.