Angela Tustins Eggs Benedict With Pan Seared Polenta Tasso Ham Poached Eggs And A Goat Cheese Cream Gravy Recipes

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, TASSO HAM, POACHED EGGS, AND A GOAT CHEESE CREAM GRAVY

Steps:

• Boil 3 cups of water in a large sauce pan and reduce to medium heat. Stir in SPLENDA® Granulated Sweetener and minced rosemary then return to a boil. Slowly start to add polenta a little at a time, and cook until all is incorporated and polenta is smooth and creamy.
• Remove from heat and stir in butter and cream. Transfer polenta to a small loaf non-stick (or lined with plastic wrap) pan and refrigerate until set. Once set, remove polenta from loaf pan and slice into 12 slices. Set aside until ready to serve.
• Sweat onions and celery in a large skillet over medium high heat. Once onions and celery are translucent, add milk and chicken stock and reduce mixture by 1/3. Mix cornstarch and water and add to reduced sauce and simmer until thickened. Add crumbled goat cheese and whisk until smooth and incorporated. Season the gravy to taste, and strain before using.
• Sear polenta slices in a pan with a little bit of oil until golden brown on both sides or simply place on a cookie sheet and bake in the oven. Top each warmed piece of polenta with a portion of tasso ham and then top the ham with the poached eggs. Pour hot goat cheese cream gravy over eggs. Garnish with chopped chives or fresh rosemary.

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

POACHED EGGS & POLENTA

Steps:

• Heat a lightly greased griddle over medium heat. Place polenta slices and bacon on griddle; cook 2-3 minutes on each side or until lightly browned. Remove and keep warm., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk, cheeses and, if desired, sherry. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in spinach., For each serving, top two polenta slices with a slice of bacon and 1/4 cup sauce. Using a slotted spoon, lift egg out of water; place on sauce. Serve immediately.

ASPARAGUS, HAM, AND POACHED EGGS ON CHEESE POLENTA

Steps:

• Poached eggs--combine 2 quarts water and the vinegar in a large skillet.
• Bring to a boil over high heat.
• Decrease heat to very low to maintain the water at a bare simmer.
• Place a bowl of hot tap water near the stove.
• Crack an egg into a ramekin.
• With the ramekin close to the simmering water, pour the egg into the water.
• Using a large metal slotted spoon, quickly spoon the egg white back onto the remainder of the egg.
• Cook very gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes.
• Using the slotted spoon, carefully transfer the poached egg to the bowl of hot tap water, trimming off any stray strands of egg white.
• Repeat with the remaining eggs (with practice, you should be able to poach 3-4 eggs at the same time, but keep track of the eggs so they don't overcook).
• The hot water will keep the eggs at serving temperature for up to 10 minutes.
• Asparagus-Ham Saute--melt the butter in a large skillet over med-high heat.
• Add the ham and cook until lightly browned, about 5 minutes.
• Stir in the shallots and cook until softened, about 1 minute.
• Stir in the asparagus, then add the sherry and 2 tablespoons water.
• Cover and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 minutes.
• During the last minute, add the heavy cream.
• Season with salt and pepper to taste.
• Remove from the heat and cover to keep warm.
• Meanwhile, make the polenta--bring the milk, 2 cups water, and the salt to a boil in a medium saucepan over high heat.
• Whisk in the polenta.
• Decrease heat to med-low and let bubble, whisking often, until smooth and thick, about 2 minutes.
• Remove from the heat and stir in the Parmesan until melted.
• Using a large spoon, spoon equal amounts of the polenta into warm serving bowls, making an indentation in the center of each mound of polenta.
• Spoon the asparagus-ham saute around the indentation.
• One at a time, remove a poached egg from the water with a slotted spoon, drain well, and nestle in the indentation in the polenta.
• Sprinkle with chives and serve hot.

6-MINUTE EGG ON CREAMY POLENTA WITH CRISPY SERRANO HAM

Steps:

• Preheat the oven at 350 degrees F.
• On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel.
• For the polenta:.
• In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered.
• For the egg:.
• In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them.
• In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside.
• For serving:.
• Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving.
• Cook's Note:.
• The polenta can be made ahead and reheated.

ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, TASSO HAM, POACHED EGGS, AND A GOAT CHEESE CREAM GRAVY

Steps:

• Boil 3 cups of water in a large sauce pan and reduce to medium heat. Stir in SPLENDA® Granulated Sweetener and minced rosemary then return to a boil. Slowly start to add polenta a little at a time, and cook until all is incorporated and polenta is smooth and creamy.
• Remove from heat and stir in butter and cream. Transfer polenta to a small loaf non-stick (or lined with plastic wrap) pan and refrigerate until set. Once set, remove polenta from loaf pan and slice into 12 slices. Set aside until ready to serve.
• Sweat onions and celery in a large skillet over medium high heat. Once onions and celery are translucent, add milk and chicken stock and reduce mixture by 1/3. Mix cornstarch and water and add to reduced sauce and simmer until thickened. Add crumbled goat cheese and whisk until smooth and incorporated. Season the gravy to taste, and strain before using.
• Sear polenta slices in a pan with a little bit of oil until golden brown on both sides or simply place on a cookie sheet and bake in the oven. Top each warmed piece of polenta with a portion of tasso ham and then top the ham with the poached eggs. Pour hot goat cheese cream gravy over eggs. Garnish with chopped chives or fresh rosemary.