Classic Eggs Benny Recipes

CLASSIC EGGS BENNY

Steps:

• Combine yolks and wine in a heatproof bowl; set over a pot of simmering water. Rapidly whisk until the yolks are very light, thickened and feel warm, not hot (do not overcook or yolks will scramble). Remove from the heat and very, very slowly dribble and whisk in the butter. Season with pepper, Tabasco, Worcestershire and lemon juice. Cover this hollandaise sauce and set aside until needed. Fill a wide pot 2/3 full with water. Add the vinegar and bring to a simmer. Preheat your broiler. Set the muffin halves, cut-side up, on a baking sheet. Broil until lightly toasted. Set a bacon slice on each muffin. Turn the oven 200°F. Keep muffins warm in the oven while the eggs cook. When simmering, swirl the water and then crack eggs into it. Poach eggs to the desired doneness (about 3 minutes for soft poached). Set 2 half muffins on each of 4 plates. Lift eggs out of the water, drain well, and set one on each muffin. Top with sauce and serve. Recipe Options: To make salmon and spinach benedicts, replace bacon on each muffin with 2 smoked salmon slices and 1/4 cup wilted, well-drained spinach. To make seafood cake benedicts, replace each muffin and bacon slice with a heated shrimp and crab cake (sold in our Seafood Department). To make California-style benedicts, replace bacon on each muffin with a tomato slice and 3 slices of ripe avocado.

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.