Canadian Eggs Benny Recipes

CANADIAN BENNY'S

Steps:

• Melt 1 tablespoon butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh?

CLASSIC EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
• Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
• Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
• Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
• Hollandaise Sauce
• Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
• Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

EGGS BENEDICT CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

POTATO TOT EGGS BENNY

Steps:

• For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
• For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
• Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
• For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
• To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
• Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!

EGGS BENNY

Steps:

• Sauce (while sauce is cooking, prepare/heat the other ingredients):.
• In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
• Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
• Add the lemon juice and cayenne pepper.
• Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
• Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
• Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
• Heat the ham slices (fry lightly, steam or nuke).
• Add the chopped shallot to the spinach & mix well, heating through.
• Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
• Serve hot!
• Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.