Florida Eggs Benedict In A Glass Recipes

EGG IN A GLASS

Egg in a Glass image

A soft-boiled egg with cheese, herbs, butter, and a dash of pepper in a cup or a glass makes a very fast breakfast. I got the idea from a restaurant in Prague. You can pick your favorite cheese, herbs, and spices. I originally made this with parmesan. Sharp cheeses work better and are tastier if you slice and crumble them or shred them for yourself, rather than use packaged shredded cheese.

Provided by Anya4405

Categories Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 egg
2 teaspoons cheddar cheese, shredded (I use Cabot sharp, flavored Cabot cheddars work too)
1/2 teaspoon butter
1/2 teaspoon tarragon, chopped
1/2 teaspoon chives, chopped
1 dash cayenne pepper

Steps:

Pick a cup or a glass that you would not be afraid to heat slightly. Place it on the stove near the burner you are going to use for cooking the egg, not touching the burner, so it will heat slightly while the egg cooks.
Put all ingredients except for the egg into the cup.
Put the egg into a pan with cold water. Heat it to boiling, then lower heat to medium and simmer 3 minutes.
Plunge the egg into cold water and peel it fast (so it would not go cold completely).
Put the warm peeled egg into the cup and roll it around slightly in cheese, butter, herbs, and cayenne.

Nutrition Facts : Calories 111.8, Fat 8.5, SaturatedFat 3.7, Cholesterol 221.3, Sodium 112.4, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 7.7

EGGS BENEDICT FLORENTINE

Eggs Benedict Florentine image

Eggs Benedict Florentine with smoked ham.

Provided by Trudie

Categories Breakfast Eggs

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

6 large egg yolks
3 tablespoons lemon juice
1 pinch ground white pepper
½ cup butter, cut into small cubes
salt to taste
1 pinch ground paprika
1 teaspoon white vinegar
8 large eggs
8 slices Deli Thin Smoked Ham-Water Added OM
½ cup fresh spinach, or to taste
4 medium English muffins, split
2 tablespoons butter, softened, or to taste

Steps:

Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

Nutrition Facts : Calories 636.4 calories, Carbohydrate 28.9 g, Cholesterol 768 mg, Fat 47.4 g, Fiber 0.3 g, Protein 26 g, SaturatedFat 24.1 g, Sodium 862.7 mg, Sugar 1.2 g

FLORIDA EGGS BENEDICT IN A GLASS

Florida Eggs Benedict in a Glass image

The perfect Valentines Breakfast!! OK ... or a Sunday am breakfast. This isn't really to hard to make but takes a little work. When I was married sometimes I like to treat my husband to a nice breakfast or brunch. rather than going out and spending a fortune. Breakfast I think is very romantic and sexy and can be a lot of fun. This dish is not a classic hollandaise, but rather my twist on a classic dish with a Florida twist with some orange flavor and fruit and then served in a brandy glass or large wine glass. It is fun different and unique. A great way to spend a special day with a friend or loved one.

Provided by SarasotaCook

Categories Breakfast

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 18

Ingredients

4 eggs, poached
2 tablespoons of white vinegar to poach the eggs
4 slices Italian bread or 4 slices baguette, slices diced tossed with olive oil and toasted
1 tablespoon olive oil to toast the bread
1/2 teaspoon all purpose seasoning (like a Mrs Dash or I like Badia all purpose, but any brand will work)
4 slices pancetta, diced and sauteed (bacon will work fine 4 slices)
1 medium shallot, diced
1 avocado, diced
1 cup mandarin orange, drained and chopped
1/2 teaspoon olive oil to saute the pancetta and shallot
1 tablespoon flour
1 tablespoon butter
1 cup heavy cream
1/4 cup white wine
2 tablespoons orange juice
kosher salt
ground black pepper
1 teaspoon fresh dill

Steps:

Bread -- First thing is to dice your bread and toss lightly in a small bowl with a little olive oil and then some all purpose season. Toast at 425F until golden brown but remember you are not making HARD croutons, just golden brown. Cool and set to the side.
Pancetta -- Secondly, saute the pancetta in a small saute pan, non stick is fine for this on medium heat. Just a light splash of olive oil is all you need, 1/2 teaspoon is all that is needed, after a minute and the pancetta begins to brown up, add the shallot. Cook until the pancetta is brown and the shallot is soft. (Bacon will work fine for this is you don't want to use pancetta). Remove and keep covered to keep warm.
Sauce -- In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the cream. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and orange juice and dill and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered.
Eggs -- the best part. In a deep saute pan fill with 1 " or more of water and add the vinegar. Now as the sauce thickens start your eggs. They don't take long. Heat the water to a medium heat. Almost a low boil. Slowly add one egg at a time.
Note a good tip: You can at this point, put a lid on and turn off the heat and let simmer for 3-4 minutes and usually the eggs are perfect. Sometimes I will just let them simmer and keep an eye of them. Either way -- they turn out just fine.
Breakfast -- These are so pretty I like to mix my bread with my onion and pancetta and layer first in a pretty brand glass of large wine glass or you can use a small glass bowl too. Then I add a drizzle of my sauce, then I add a little of the orange slices and avocado. then a few more bread and pancetta mixture, more sauce fruit and top it off with the poached egg. I add a little sprig of dill on top.
Once you poke the egg -- all the yoke will drizzle on down and just scoop up. The sauce will make the bread nice and soft and the fruit all combines just to make a great flavor. Also if you have extra sauce you can add a little more over the egg if wanted. It is just gorgeous in the glass and so good.

Nutrition Facts : Calories 501.6, Fat 38.9, SaturatedFat 18.6, Cholesterol 331.5, Sodium 249.4, Carbohydrate 26.3, Fiber 4.9, Sugar 7, Protein 12

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