Creamy Pesto N Bacon Eggs Benedict Recipes

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY

Steps:

• In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
• Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
• Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
• Enjoy!

INSIDE-OUT EGGS BENEDICT

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread 1 tablespoon butter over bread slices. Place buttered side-down in a grill pan; cook until crispy, about 3 minutes. Place 2 bread slices grilled side-down on a baking sheet.
• Combine the remaining 3 tablespoons butter, parsley, Parmesan cheese, mustard, garlic, and pepper in a bowl. Spread over bread on the baking sheet.
• Broil in the preheated oven until golden brown, about 4 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Place eggs in the same skillet; cook over medium-high heat until whites are set on the bottom, 2 to 3 minutes. Flip over to cook the other side until whites are completely set, about 1 minute more. Layer bacon and eggs over the broiled bread and top with the 2 grilled slices.

CREAMY PESTO 'N BACON EGGS BENEDICT

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Stir in cheese, pesto, nutmeg and pepper. Keep warm., 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 one egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with remaining eggs., 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., Top each bagel half with two slices of bacon, a poached egg and sauce. Serve immediately.

BACON, EGG AND PESTO SANDWICHES

Steps:

• Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
• Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
• Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
• Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and pepper. Set aside.
• Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
• Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!

PESTO EGGS BENEDICT

Steps:

• Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
• Drain on paper towels.
• Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
• To assemble, spread some teleme cheese on a toasted half of an English muffin.
• Next put 2 bacon or ham slices on each muffin half.
• Place a mound of braised spinach on top of the bacon/ham.
• Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
• Sprinkle with fresh pepper and serve immediately.
• **Poached eggs:.
• Add water to a depth of 3 inches in a large saucepan.
• Bring to a boil; reduce heat, and maintain a light simmer.
• Add 1/2 tsp vinegar to simmering water.
• Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
• Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.

EASY & CREAMY EGGS BENEDICT

Steps:

• Bake pastry shells according to package directions.
• Cook bacon in skillet until browned. Remove & keep warm.
• Cook sauce according to package directions.
• Melt butter or margarine in skillet.
• Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
• Cut pastry shells crosswise into halves.
• Place bacon on pastry bottoms.
• Top pastry with egg mixture. Place top back over eggs.
• Pour Hollandaise sauce over the tops of each.
• Sprinkle with chives.
• Serve immediately.