Inside Out Eggs Benedict Recipes

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.

JOEY'S CAFE-STYLE EGGS BENEDICT

Steps:

• Make the hollandaise sauce: Melt the butter in a saucepan over low heat. Remove the pan from the heat and let stand 5 minutes. Skim the foam from the top and discard. Slowly pour the clear butter into a liquid measuring cup, discarding the milk solids in the bottom of pan - you should have 1/2 cup clarified butter.
• In a metal bowl (or the top of a double boiler), combine the egg yolks with the cool water. Whisk until frothy, 1 to 2 minutes. Place the bowl over a pot filled with a few inches of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking, until the eggs are thickened, 5 to 8 minutes. Don't rush this step, because the sauce needs to be based on fluffy cooked eggs. Keep the heat low as well to avoid overheating and scrambling the eggs.
• Remove the bowl from the pot and place it on top of a kitchen towel to keep it from tipping over. Little by little, whisk in 1/2 cup clarified butter. When all the butter is added, whisk in the lemon zest and juice and a pinch each of kosher salt and pepper.
• Make the eggs Benedict: Place the English muffin halves on a flat surface and, one by one, roll over them with a rolling pin so they flatten and expand. Toast them lightly in a toaster oven.
• Fill a large wide pot with about 3 inches of water; bring to a simmer. Add the vinegar (this will help the eggs keep their shape). Crack each egg into a separate small bowl. Gently drop the eggs, one by one and at some distance from one another, into the water. Lower the heat and poach the eggs until the whites are firm and completely white, 2 to 3 minutes. Use a slotted spoon to remove them to a kitchen towel to drain. Season with kosher salt and pepper.
• Season the avocado slices with kosher salt; place on each of the English muffin halves. Top with a poached egg, some of the hollandaise sauce, Cajun seasoning, parsley and sea salt.

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.

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.

BENEDICT EGGS IN PASTRY

Steps:

• In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°., Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use., In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese., Beat egg and water; brush over pastry edges. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles., Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.