Quick California Style Ham And Eggs Benedict Food

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package. Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture. Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted. Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter. Sauté ham in skillet over med- heat 3 minutes or until lightly browned. Stir ham and red pepper, if using, into Hollandaise sauce; keep warm. Add water to a depth of 2 inches in a large sauce pan. Bring to a boil; reduce heat, and maintain at a light simmer. Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water. Simmer 3-5 minutes or to desired doneness. Remove with slotted spoon. Trim edges with sharp knife. To Serve:. Place bottom biscuit halves, buttered side up on 4 warmed plates. Top with arugula, slices of avocado (if using), and then poached eggs. Pour the Hollandaise mixture evenly over eggs. Sprinkle with remain chives and black pepper to taste. Serve remaining biscuit halves on side.

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.

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

EGGS BENEDICT

Steps:

• For the hollandaise: Whisk together the egg yolks, lemon juice and 1/2 teaspoon salt in a medium metal bowl. Set the bowl over a saucepan of simmering water (don't let the bottom of the bowl touch the water). While whisking, slowly drizzle in the melted butter, starting just a few drops at a time and then adding in a slow stream, whisking until all the butter is incorporated and the hollandaise is very thick. Whisk in hot water, a teaspoon at a time, to get a sauce that you can drizzle with a spoon. Season with additional lemon juice and salt if needed. Remove the pot from the heat, stir in the green chiles and cilantro. Keep the hollandaise warm in the bowl.
• For the benedict: Heat a medium nonstick skillet over medium heat. Add the butter, and when melted, add the sliced ham and cook, turning once, until crisped, about 1 minute per side. Remove to a plate. Add the shrimp to the skillet and sprinkle with the chili powder and salt, adding additional butter if the pan is dry. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes. Remove to the plate with the ham.
• Fill a high-sided skillet with about 4 inches of water. Bring to a simmer and add the vinegar. Break the eggs into a small bowl, one at a time, and slide into the simmering water. Simmer gently until the whites are set and the yolks are slightly runny, about 3 minutes. Remove with a slotted spoon to a paper-towel-lined plate.
• To assemble, place 2 pieces of toast on 4 plates. Top each piece of toast with a piece of ham and a couple tablespoons of the tomato jam. Then top each piece with 2 shrimp and a poached egg. Stir the hollandaise sauce (add a little more hot water if it has thickened too much) and spoon over the eggs. Garnish with the scallion greens and lemon zest.

CALIFORNIA STYLE EGGS BENEDICT

Steps:

• melt butter slowly - and keep it warm.
• barely heat the lime (or lemon) juice.
• have a small pot of water boiling and a tablespoon with which to measure when ready.
• place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
• beat the yolks with a wire whisk until they begin to thicken.
• add 1 tablespoon boiling water.
• beat again until the eggs begin to thicken and add another tablespoon boiling water.
• repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
• then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
• keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
• remove the avocado peel(s) and thinly slice.
• cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
• slice and toast the english muffin halves.
• place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.