Mushroom And Poached Egg Marmite Crumpet With Hollandaise Sauce Recipes

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

POACHED EGGS WITH MUSHROOMS TWO WAYS

Steps:

• Prepare mushrooms:
• Preheat oven to 450°F with racks in upper and lower thirds.
• Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
• Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
• Poach eggs while mushrooms roast:
• Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• To serve:
• Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

CRESCENT EGG BAKE WITH HOLLANDAISE SAUCE

Steps:

• Preheat oven to 350°. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in salt. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. , Unroll crescent dough into one long rectangle; press perforations to seal. Press onto the bottom of a greased 13x9-in. baking dish. Bake 5 minutes. Meanwhile, in a small bowl, whisk eggs, milk, onion powder and pepper; stir in bacon and cheese. Spoon over crescent dough. Bake until golden brown, 10-15 minutes longer. Serve casserole with sauce; sprinkle with green onions.

MUSHROOM AND POACHED EGG MARMITE CRUMPET WITH HOLLANDAISE SAUCE

Steps:

• Hollandaise sauce----------------------------.
• (makes about 200ml - 7 fl oz).
• Method (sauce) ------------------------------.
• Clarify the butter by melting it until its solids have become separated from the rich yellow oil. Remove from the heat and leave to cool until just warm.
• Most of the solids will now be at the base of the pan. Any other solids on top can be skimmed away.
• Place the egg yolks in a bowl and add 2 tablespoons of warm water with half of the lemon juice. Whisk over a pan of simmering water to a thick ribbon stage, almost the consistency of softly whipped cream.
• Remove from the heat and slowly add the clarified butter, whisking vigorously. This will emulsify the butter into the egg yolk mixture. If the sauce seems too thick and almost sticky while adding the butter, loosen slightly with another squeeze of lemon juice or water.
• Season with salt and Cayenne or white pepper and add the remaining lemon juice, if needed, to enrich the total flavour.
• The sauce is now ready to serve. For a guaranteed smooth, silky, finish, strain through a sieve.
• Mushrooms and crumpets-----------------------.
• Method---------------------------------------.
• Trim the flat mushrooms, removing the central stalk. To each, flat side up, with butter and season with salt and pepper. The mushrooms can now be placed under a pre-heated grill, cooking for 6-8 minutes and tender.
• Meanwhile, spread a little butter over each of the crumpets, spreading Marmite liberally on top. A few minutes before the mushrooms are cooked, the crumpets can be toasted beneath the grill, allowing the Marmite and butter to melt through as they warm.
• To assemble, place the flat mushrooms on top of the crumpets along with the warmed poached eggs. Spoon the hollandaise sauce over each and the dish is ready to serve.
• Poached eggs---------------------------------.
• Method---------------------------------------.
• Fill a large, deep saucepan with water (replace up to one-third with vinegar should it be required).
• Bring to a rapid simmer and whisk vigorously in a circular motion. Crack an egg into the centre. As the liquid spins, it pulls and sets the white around the yolk, before the egg reaches the base of the pan.
• Poach the egg for 3-3½ minutes before serving.