Emerilized Eggs Benedict Recipes

THE BEST EGGS BENEDICT

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

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.

EGGS BENEDICT

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EMERILIZED EGGS BENEDICT

Steps:

• Preheat a griddle or large skillet.
• Brush the muffins with the butter.
• Place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
• Remove the muffins from the griddle and set aside.
• Using a sharp knife, split the fillets in half, horizontally.
• Season the fillets with Essence.
• Heat the olive oil in a large skillet over medium-high heat.
• Sear the fillets for 2 minutes on each side for medium-rare.
• Remove the fillets from the pan and set aside.
• In a large skillet, combine the water and vinegar.
• Season the water with salt.
• Bring the mixture to a boil.
• Slide 4 of the eggs into the water.
• When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes.
• Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate.
• Season the eggs with salt and pepper.
• Return the water to a boil and repeat the process with the remaining eggs.
• In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley.
• Season with salt and cayenne.
• Whisk the mixture until pale yellow and slightly thick.
• Be careful not to let the bowl touch the water.
• Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated.
• Season, to taste, with salt and cayenne.
• To assemble, place the steaks on the English muffins.
• Top the steaks with the poached eggs.
• Spoon the Hollandaise sauce over the eggs.
• Garnish the eggs with parsley.