Californiastyleeggsbenedict Recipes

CALIFORNIA STYLE EGGS BENEDICT

California Style Eggs Benedict image

A rich and delicious version of eggs benedict - also happens to be vegetarian. You'll love the sauce. TIPS: Lime juice, instead of lemon, adds a little more complexity to the flavor of your sauce. Do not attempt to half the sauce recipe - all of the boiling water is needed to heat the yolks to the appropriate temperature. If you want to make this for two - or one, just freeze the rest of the hollandaise sauce for future use over asparagus, brussel sprouts or broccoli.

Provided by adams.wifey

Categories Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

3 whole wheat English muffins
1 -2 avocado
6 eggs
3 egg yolks
1/2 cup butter
1 1/2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

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.

MY CALIFORNIA EGG SALAD

My California Egg Salad image

Provided by Food Network

Categories side-dish

Time 10m

Number Of Ingredients 5

Ingredients

3 large hard boiled eggs, peeled and mashed
2 tablespoons mayonnaise
2 teaspoons sweet pickle relish
1/4 sweet red bell pepper, diced
7 ripe olives, seeded and chopped

Steps:

Mix all ingredients together in a small mixing bowl.

CALIFORNIA MIXED VEGETABLES

California Mixed Vegetables image

A delicious way to eat your veggies! This recipe comes from a Home Cooking Magazine and it is now one of our favorite side recipes.

Provided by Kim D.

Categories Cauliflower

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces frozen vegetables, California-blend (see note)
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1/4 cup water
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/2 cup butter flavored cracker, crushed (such as Ritz)

Steps:

Preheat oven to 350°F.
Place water in a saucepan and add frozen vegetables, celery and onion.
Cook for 5-10 minutes until vegetables become slightly tender.
Drain vegetables and place in a mixing bowl.
Add mayonnaise and shredded cheddar cheese to vegetables and mix.
Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
Pour melted butter over vegetables.
Sprinkle crushed butter flavored crackers over top.
Bake for 20 - 30 minutes.
~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.

Nutrition Facts : Calories 367.7, Fat 28.4, SaturatedFat 12.1, Cholesterol 53, Sodium 488.3, Carbohydrate 23.9, Fiber 3.5, Sugar 3.2, Protein 7.1

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