Eggs In A Hole Benedict With Roasted Garlic And Tomato Hollandaise Recipes

TOMATO HOLLANDAISE

Steps:

• Place the egg yolks and water in a medium mixing bowl and place the mixture over a double boiler, whisking constantly until frothy. Cook until thick enough to coat the back of a spoon, 3 to 5 minutes, removing from the heat for a moment if the eggs become too warm. Whisk in the clarified butter slowly, season with salt and pepper, remove from heat, and whisk in the tomato paste.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., 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 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

EASY EGGS BENEDICT

Steps:

• Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
• Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
• Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
• Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.

ITALIAN EGGS BENEDICT WITH PESTO HOLLANDAISE

Steps:

• In a small saucepan, melt butter; stir in pesto. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter mixture, whisking constantly., Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., To serve, layer prosciutto, basil, tomato and eggs over toast. Top with hollandaise sauce. Serve immediately.

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.