Hotel Benson Eggs Recipes

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HOTEL BENSON EGGS



Hotel Benson Eggs image

Provided by Ellen Faris

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) unsalted butter
3 tablespoons flour
2 cups milk (do not use lowfat or nonfat)
1 1/2 cups grated cheddar
8 slices Canadian bacon
1 tablespoon white wine vinegar
8 eggs
4 English muffins, halved, lightly toasted
Chopped fresh parsley

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Whisk in milk and cook until thickened, stirring constantly, about 4 minutes. Add cheese and stir until melted and well blended. Keep warm. (Can be prepared 1 day ahead. Refrigerate. Rewarm over low heat before using.)
  • Preheat oven to 300°F. Place bacon in single layer in baking pan. Bake until brown, about 10 minutes.
  • Place 2 inches salted water in large skillet. Add vinegar and bring to simmer. Break eggs 1 at a time into cup and slide into water. Poach until whites are set but yolks are still runny, about 4 minutes. Place 2 muffin halves on each of 4 plates. Top muffin half with 1 slice Canadian bacon and 1 egg. Spoon some sauce over. Sprinkle with parsley and serve.

SCRAMBLED EGGS HOTEL STYLE... VERY SIMPLE



Scrambled Eggs Hotel Style... Very Simple image

When I was a newlywed 15 years ago, I burned eggs every time I made them and the only way to get GOOD scrambled eggs was to go out for them. One day I saw a cooking show and it changed how I made eggs. Today my whole family loves this fluffy, delicious breakfast dish. My own mother who is a great cook extraordinaire loves these and when she just recently learned the secret was shocked at how simple it is. So without further ado, here is the recipe for Hotel Style Eggs

Provided by Robyn in DFW

Categories     Very Low Carbs

Time 15m

Yield 3 serving(s)

Number Of Ingredients 5

6 large eggs
6 tablespoons of cold tap water
2 tablespoons margarine or 2 tablespoons whipped butter
salt
pepper (optional)

Steps:

  • In a medium mixing bowl crack 6 large eggs into the bowl and then add 6 tablespoons of cold tap water. Beat together, then add to a non stick pan with 2 tablespoons of margarine or whipped butter.
  • Cook over medium heat and be vigilant by constantly stirring. When done, sprinkle with your desired amount of salt and pepper.
  • * Tip for lesser eggs or more eggs per batches.
  • The key is to always add one tablespoon of water per egg and one teaspoon of margarine or whipped butter per egg.

Nutrition Facts : Calories 210.6, Fat 17.1, SaturatedFat 4.7, Cholesterol 372, Sodium 231.5, Carbohydrate 0.8, Sugar 0.4, Protein 12.6

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