Blt Eggs Benedict With Roasted Potato Hash Recipes

EGGS BENEDICT

Steps:

• Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
• Crack the eggs very close to the surface of the water and gently drop them in. Cook for 3 to 4 minutes. Using a slotted spoon, remove the eggs to a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. (Obviously, if you're poaching the eggs a day ahead, you can reheat the eggs in new water!)
• Coat a large saute pan lightly with olive oil and heat to medium. Add the Canadian bacon slices and cook on both sides until hot but not brown.
• Toast the English muffins. Place 1 slice of Canadian bacon on each English muffin half.
• Warm up the egg poaching liquid (or a pot of new water if you're poached ahead) and place the eggs in the water for 1 minute, or until the eggs are warm but not cooking any further. Remove the eggs with a slotted spoon, blot with a paper towel or tea towel, and place on the English muffin halves. Top with Hollandaise Sauce.
• Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
• Melt the butter over medium heat in a small saucepan. While the butter is melting, skim off the froth that accumulates on the surface. Simmer for 15 to 20 minutes, then gently ladle the clear butterfat into a measuring cup or small pitcher with a spout; this is clarified butter. Be sure to leave the milk solids in the bottom of the pan.
• Combine the vinegar and peppercorns in a small saute pan and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat, toss in a couple of ice cubes and let sit until melted.
• Whisk the egg yolks in a medium metal bowl until frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
• Fill a medium saucepan with 1 inch of water and bring to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs for 2 to 3 minutes, whisking frequently.
• Very slowly begin to whisk in the clarified butter. Start with 2 or 3 drops and continue with a couple more drops after the butter is incorporated. Continue adding the butter a little at a time until all of it is incorporated and the sauce is fluffy and foamy. If the eggs seem to be cooking too quickly, pull the bowl from the saucepan and lower the heat. If the eggs start to curdle, immediately toss in an ice cube to cool them down.
• Once all the butter is combined, add the lemon juice and season the sauce with cayenne and salt.

BLT EGGS BENEDICT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the English muffins in half and place on a baking sheet.
• Arrange the bacon strips on a separate baking sheet.
• Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
• Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
• Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
• Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
• Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
• Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
• Drizzle the hollandaise over the benedicts. Garnish with black pepper.
• Serve immediately.
• Enjoy!