Eggs Benny Poutine Recipes

EGGS BENEDICT CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

EGGS BENNY WITH SMOKED PAPRIKA HOLLANDAISE AND POTATO HASH

Steps:

• For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
• For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
• Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
• Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
• To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.

POTATO TOT EGGS BENNY

Steps:

• For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
• For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
• Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
• For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
• To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
• Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!

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.

POUTINE

Steps:

• Bake French fries according to package directions.
• While fries bake, prepare the gravy. Melt butter in medium sauce pan over medium heat. .
• Add flour and whisk to create a roux. Cook for 1-2 minutes until light brown.
• While whisking, slowly add beef stock & worchestershire. Whisk until smooth.
• Bring gravy to a boil. Cook for 5 minutes, whisking occasionally. The gravy should thickened and coat the back of a spoon.
• Season with salt and black pepper, to taste.
• Add cooked fries to a dish. Top with cheese curds and gravy.
• Serve immediately.