Eggs Benedicto Chipotle Eggs Benedict With Blender Mock Hollandaise Recipes

EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Melt the butter in a small saucepan over medium-low heat until it is foamy but not browned, about 5 minutes. Bring a small saucepan of water to a boil. Reduce the heat to medium-low and using the double boiler method, set a small bowl on top of the saucepan (the bottom of the bowl should not touch the water). To the bowl, add the egg yolks, 2 tablespoons of hot water, the lemon juice, salt, and adobo sauce, and whisk until foamy and just starting to thicken, about 5 minutes.
• Slowly add the melted butter a little bit at a time and whisk the sauce until it is smooth. Turn off the heat and cover the bowl with plastic wrap. Let the sauce stand over the warm water for up to 30 minutes before serving.
• Note: If the sauce thickens too much or starts to separate, whisk hot water a teaspoon at a time until it is comes back together or thins out. Don't reheat the sauce over direct heat in a saucepan, it will separate.
• Combine the oregano and the paprika in a small bowl and rub the herb mixture into the Canadian bacon. Heat a medium nonstick skillet over medium heat and add the seasoned bacon slices Cook until their edges begin to turn golden brown, about 3 minutes on each side.
• Warm the arepas in a large skillet over medium-high heat 10 to 15 seconds on each side until they're heated through.
• Fill a large skillet with 1 1/2 inches of water. Add the vinegar and bring the liquid to a gentle simmer over medium-high heat. Reduce the heat to medium. One at a time, crack the eggs into a ramekin or small bowl and gently slide them into the hot water. Poach the eggs until the whites are set and the yolks are still runny, about 2 to 3 minutes. Use a slotted spoon to remove them from the water and place them on a paper towel-lined plate to drain off excess water.
• To assemble, place a warm arepa on each serving plate. Top with a slice of the Canadian bacon and a poached egg. Spoon some of the chipotle hollandaise over the egg and sprinkle with the chopped parsley. Serve immediately.

EGGS BENEDICT WITH BLENDER HOLLANDAISE

Steps:

• For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
• Cover, quickly pulse on and off.
• Heat 1/2 cup butter until melted and bubbling.
• Turn blender onto high speed and slowly pour the butter into the egg mixture.
• Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
• For each serving, toast 1/2 of an English muffin.
• Place a thin slice of oven-broiled ham on each half.
• Top each muffin half with a soft poached egg.
• Pour sauce over the eggs and sprinkle with paprika.
• Serve immediately.

EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE

Steps:

• Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
• Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
• Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE

Steps:

• Make the hollandaise:
• Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
• Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
• Assemble the eggs Benedict:
• Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
• Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
• Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
• Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
• With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
• Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
• When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
• Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
• Do Ahead
• To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
• Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

EGGS BENEDICT WITH MOCK HOLLANDAISE

Steps:

• Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
• Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
• Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
• Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
• Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

CARNITAS EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Steps:

• Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place carnitas in a single layer on the prepared baking sheet.
• Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.
• Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.
• Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.
• Return carnitas and English muffins to the oven to keep warm until needed.
• Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.
• Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.
• Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.
• Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.