PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
EGGS BENEDICT CASSEROLE
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Provided by Food Network Kitchen
Time 10h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 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.) Slip the eggs into the water in one quick motion. 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. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
CLASSIC EGGS BENEDICT
There's nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the Hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 9
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.
Nutrition Facts :
PESTO EGGS BENEDICT
I NEVER thought eggs benedict (my favorite breakfast) could be made any better.....but it can!!! This was my FAVORITE dish of the class, of course. I have posted the recipe for the creamy pesto sauce seperately, so it can be prepared ahead of time if desired.
Provided by SkinnyMinnie
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
- Drain on paper towels.
- Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
- To assemble, spread some teleme cheese on a toasted half of an English muffin.
- Next put 2 bacon or ham slices on each muffin half.
- Place a mound of braised spinach on top of the bacon/ham.
- Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
- Sprinkle with fresh pepper and serve immediately.
- **Poached eggs:.
- Add water to a depth of 3 inches in a large saucepan.
- Bring to a boil; reduce heat, and maintain a light simmer.
- Add 1/2 tsp vinegar to simmering water.
- Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
- Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.
Nutrition Facts : Calories 249.5, Fat 9.8, SaturatedFat 3.1, Cholesterol 240, Sodium 1061.7, Carbohydrate 17.5, Fiber 2.9, Sugar 1.8, Protein 23.1
SOUTHERN EGGS BENEDICT
This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.
Provided by PJ991092
Categories Breakfast
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 412.4, Fat 27.2, SaturatedFat 12.3, Cholesterol 258.6, Sodium 1149.5, Carbohydrate 21.4, Fiber 1.5, Sugar 0.6, Protein 20
PERFECT POACHED EGGS
Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.
Provided by CountryLady
Categories Breakfast
Time 4m
Yield 8 eggs
Number Of Ingredients 3
Steps:
- Pour 2 tablespoons of vinegar into the poaching water.
- Crack open eggs one at a time, into a small bowl.
- Bring the water to a boil, then reduce temperature.
- When water reaches a gentle simmer, pour egg into a ladle.
- Gently transfer eggs into simmering water.
- The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
- Poach the eggs for 3 minutes spooning the simmering water over the eggs.
- When the whites become opaque and feel firm to the touch they are done.
- Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
- Serve immediately.
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