Blt Eggs Benedict With Roasted Potato Hash Recipes

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!

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.

HASH CAKE EGGS BENEDICT WITH BALSAMIC GLAZE

Steps:

• Place egg yolks, lemon juice, and hot sauce in a blender. Blend until eggs are a pale yellow, about 30 seconds to 1 minute. While the motor is running, add the butter in a slow steady stream until it is all incorporated. Season with salt and pepper to taste.
• Combine the balsamic vinegar and honey in a small pan. Bring to a boil over high heat; reduce heat to medium and let simmer until reduced by about half, 20 to 30 minutes, stirring occasionally. Remove from heat.
• Combine corned beef hash, beaten egg, breadcrumbs, and parsley in a mixing bowl.
• Heat the olive oil in a large skillet over medium-high heat. Measure corned beef mixture into 6 patties using a 1/4-cup measuring cup. Place them in skillet; Reduce heat to medium. Fry until just starting to brown, about 3 minutes per side. Remove from heat.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• To plate, place one hash cake on a plate, top with a handful of arugula. Place a poached egg over the arugula and drizzle with hollandaise and glaze. Season with salt and pepper.

FLUFFY BAKED EGGS WITH ROASTED-VEGETABLE HASH

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
• Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
• Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
• Serve eggs with roasted vegetables spooned on top.

EGGS BENEDICT BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.

ROASTED POTATO HASH

Steps:

• Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion, and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.
• Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

ROASTED POTATOES FOR EGGS BENEDICT

Steps:

• Preheat oven to 375 degrees. Oil a medium baking dish; set aside.
• In a medium bowl, toss potatoes together with 2 tablespoons parsley and both oils; season with salt and pepper. Transfer to prepared baking dish, spreading potatoes in an even layer. Bake until soft, about 20 minutes.
• Transfer potatoes to a medium skillet over medium-high heat. Cook potatoes until brown and crisp, 2 to 3 minutes; season with salt and pepper and remaining tablespoon parsley; serve immediately.

HASH BROWN BENEDICT RECIPE BY TASTY

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-low heat. When the oil is hot, add the diced onion, McCormick paprika, salt, and pepper. Cook onions, stirring occasionally, until softened, about 5 minutes. Add in frozen shredded potatoes and the remaining tablespoon of olive oil. Cook, stirring occasionally, until potatoes start to turn golden and crisp up a bit.
• Within the skillet, divide the potatoes into two piles and place a large, circular cookie cutter ring around each pile. Scoop any potatoes that are outside of the cookie cutters into the center of the rings. Use a spatula to pat down the piles inside the rings to form patties. Turn heat down to low and cook until bottom of hash browns are crispy. Use tongs to remove cookie cutter rings and carefully flip the hash browns to crisp up the other side. Once crispy, remove from the pan.
• In the same pan, add the baby spinach and wilt down over low heat. Remove spinach from the pan.
• Hollandaise: Place egg yolks and lemon juice in a blender. Blend for 10 seconds, then slowly stream in the hot, melted butter (while blender is still running). Sauce will thicken by the time all of the butter has been added. Blend in salt.
• Assembly: Place a hash brown on each plate. Top with spinach, then a poached egg. Spoon hollandaise over the eggs. Garnish with chives.
• Enjoy!