Eggs Baja Recipes

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EGGS BENEDICT



Eggs Benedict image

Provided by Anne Burrell

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 17

1/4 cup white wine vinegar
8 eggs
Extra-virgin olive oil
8 thick slices Canadian bacon
4 English muffins, fork split
Hollandaise Sauce, recipe follows
4 cups mesclun mix
Juice of 1/2 to 1 lemon
Kosher salt
4 sticks unsalted butter
6 tablespoons white wine vinegar
1 teaspoon crushed peppercorns
Ice cubes, as needed
6 egg yolks
1 lemon, juiced
Pinch cayenne pepper
Kosher salt

Steps:

  • Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
  • Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
  • Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
  • Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
  • Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
  • Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
  • Wine Pairing Suggestion: Prosecco
  • In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
  • In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
  • In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
  • Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
  • Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
  • Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
  • Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
  • Serve over the poached eggs.

BAJA SAUCE



Baja Sauce image

This is a tasty white sauce to use on Mexican dishes.

Provided by TEXASDOLL714

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 3h25m

Yield 8

Number Of Ingredients 8

¼ red bell pepper, seeded and chopped
1 jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin

Steps:

  • Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g

EGGS BAJA



Eggs Baja image

This is a fun breakfast recipe I found in a Sunset cookbook. I like to make this spicier by using pepper-jack cheese.

Provided by Hey Jude

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
4 eggs
4 slices sourdough bread
1 firm-ripe tomatoes, rinsed,cored and sliced
2 canned whole green chilies, halved lengthwise
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

  • In a nonstick frying pan over medium-high heat, cook bacon, turning once, until crisp, 4-5 minutes total; drain on paper towels; discard fat and wipe pan clean.
  • Set pan over medium heat; break eggs into pan and cook to desired doneness, turning once if you like, 2-5 minutes for soft yolks; sprinkle with salt and pepper.
  • Meanwhile, place bread slices on a 12x15-inch baking sheet.
  • Broil 6 inches from heat until lightly toasted, 1-2 minutes; turn slices over and top equally with tomato slices, chiles and cheese.
  • Broil until cheese is melted, 2-3 minutes.
  • Top each sandwich with an egg, then a slice of bacon; sprinkle evenly with cilantro.

Nutrition Facts : Calories 420, Fat 21.5, SaturatedFat 8.1, Cholesterol 239.5, Sodium 727.6, Carbohydrate 37.2, Fiber 2.6, Sugar 2.6, Protein 18.7

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