Joeys Cafe Style Eggs Benedict Recipes

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COUNTRY STYLE EGGS BENEDICT



Country Style Eggs Benedict image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

1 pound bulk breakfast sausage
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 Buttermilk Biscuits, recipe follows
4 slices American cheese
4 hash brown patties, cooked according to package instructions
4 fried eggs
Chopped fresh chives, for garnish
Nonstick cooking spray, for the baking sheet
2 1/2 cups all-purpose four, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick cubed and chilled and 1/2 stick at room temperature
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper.
  • For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm.
  • Preheat the oven to 400 degrees F. Grease a baking sheet.
  • In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
  • Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
  • Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit.

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt
2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus more for spreading
8 slices Canadian bacon
4 English muffins, split
Chopped fresh chives, for topping

Steps:

  • Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
  • Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
  • Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
  • Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
  • Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
  • Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

EGGS BENEDICT



Eggs Benedict image

Provided by Sandra Lee

Time 33m

Yield 4 servings

Number Of Ingredients 11

16 slices bacon
1 tablespoon white vinegar
8 slices whole-wheat bread, toasted
8 eggs
3 egg yolks, whites reserved for Ham and Cheese Souffle recipe
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce
Salt
Pinch cayenne pepper
1/2 cup butter, melted, should be hot to the touch
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
  • Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar.
  • Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
  • Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
  • In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
  • Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve.

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