Red Eye Benedict Recipes
RED WINE EGGS BENEDICT
Provided by Giada De Laurentiis
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
- Preheat the oven to 400 degrees F.
- For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
- Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.
RED EYE GRAVY
Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.
Provided by Everyday Cusine
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
- Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g
RED EYE (RED BEER)
This is one my favorites. . .can't believe it wasn't already on here! Quite popular in South Dakota for sure. It's best with Bud Light, Coors Light, Miller Light, Old Style, Natural Light. This is a super versatile recipe; drink it as is, add in a little olive juice (call it a poor man's martini), or add a dash or two of Tobasco.
Provided by januarybride
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour tomato juice followed by beer in a chilled mug.
- Throw in a pinch of salt and a twist of lime (if using).
- Garnish with olives and serve.
Nutrition Facts : Calories 163.2, Sodium 170.9, Carbohydrate 15.1, Fiber 0.2, Sugar 2.1, Protein 2.1
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- Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking.
- In a small bowl, mix together the cocoa, coffee, cinnamon, paprika and salt. Season the pork well with the mixture rubbing it in on all sides. Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Place the pork in the pan and sear on all side until deep golden brown for a total of about 6 minutes. Remove the pork to a rimmed baking sheet and place in the oven for 40 minutes or until the internal temperature reaches 135 on an instant read thermometer. Allow to rest for 15 minutes.
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