Country Style Eggs Benedict Recipes

EGGS BENEDICT

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

CLASSIC EGGS BENEDICT

Steps:

• In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
• Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
• In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
• Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
• Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

EAT'S COUNTRY FRIED STEAK BENEDICT

Steps:

• For the gravy: Fry the bacon until crispy, and then finely chop and set aside. Crumble the sausage and saute until cooked through, and then set aside.
• Melt the butter in a large saucepan, and then stir in the flour over medium heat. Add the milk slowly, stirring constantly, and cook until thick, 5 minutes. Stir in the bacon and sausage, and season with garlic, hot sauce, thyme, salt and white and black pepper. Keep warm.
• For the steak: Heat oil in a large heavy-bottomed skillet to 350 degrees F. Pound the meat with a meat tenderizer; it should be neither thick enough to be tough, or falling apart. Dip the steak cubes in the egg wash, followed by the flour.
• Fry the steak cubes until golden brown and crispy, and then drain excess oil. Place the steak on plates, dress with the gravy and serve with eggs and potatoes.

CALIFORNIA STYLE EGGS BENEDICT

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.

COUNTRY STYLE CHICKEN SAUSAGE EGGS BENEDICT

Steps:

• Separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
• Use a double boiler to make the hollandaise. Add the yogurt, lemon juice to the egg yolks, beat well.
• Place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
• Remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). Set aside.
• Place a non-stick skillet over medium-low heat coated with cooking spray. Heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. Cover, heat for an additional 2 1/2 minutes.
• Combine the egg whites, water and remaining salt, whisk until slightly frothy.
• Heat a medium skillet over medium to low heat, well coated with the cooking spray. Pour in the egg whites. As eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. Cover to finish cooking. Cut into 4 servings.
• To assemble the sandwich, layer each English muffin bottom with the spinach and top with tomato, chicken patty, cooked egg white, avocado, and top with the Hollandaise followed by the muffin top. Serve immediately.