Rise And Shine Eggs Benedict Recipes

EGGS BENEDICT

Steps:

• Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.

SOUTHWESTERN EGGS BENEDICT

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.

RISE AND SHINE

Steps:

• In a cocktail shaker, add a scoop of ice, the espresso, sweetened condensed milk and anisette. Shake well until thoroughly combined and chilled. Add ice and star anise to rocks glasses and pour over the ice. Garnish with the ground cinnamon.

EGGS BENEDICT

Steps:

• Arrange slice of fried ham on each piece of buttered muffin or toast. Top with a poached egg and spoon quick Hollandaise sauce over all.
• Quick Hollandaise sauce:.
• Melt 1/2 pound butter over hot (not boiling) water. Add 3 egg yolks, 1/4 cup lemon juice, 1/4 teaspoons salt, 1-2 drops of tabasco all at once, and beat with rotary beater until thick. Remove from hot water, pour over eggs and serve immediately. Uses double boiler.
• Egg-Boiling Hint: Always wet egg shells before placing the eggs in water to boil, to prevent cracking. A cracked egg can still be boiled if you rub the cracked spot with moistened salt before placing the egg into boiling water.

HEALTHY EGGS BENEDICT

Steps:

• Squeeze 1/2 tsp juice from lemon into a medium-size bowl. Whisk in sour cream, shallots, oil, water, tarragon, salt and paprika. Taste and add more lemon juice, if needed. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before using.
• Meanwhile, fill a wide saucepan with about 2 inches water. Add vinegar and bring to a boil over high heat. To cook bacon, lightly oil a large frying pan and set over medium-high heat. Add bacon. Cook until golden tinged, about 1-2 min per side. Remove pan from heat.
• Once water boils, reduce heat to low so water is barely simmering. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Simmer, uncovered, until whites are set and yolks are done as you like. 2-4 minute To serve, place 1-2 pieces of bacon on an English muffin half. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb as much water as possible. Place 1 egg on top of the bacon. Repeat with remaining eggs. Spoon about 1 1/2 tbsp sauce over each egg, sprinkle with chives.

CHEESY EGGS BENEDICT

Steps:

• Warm ham in oven or microwave; keep warm.
• Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
• Scramble and cook in frying pan or electric skillet; keep warm.
• Melt butter in medium saucepan.
• Stir in flour and cook until smooth, about 1 minute.
• Add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
• Add cheese and remove from heat.
• Stir until cheese is melted and blended.
• Place one slice of ham on each muffin half.
• Top with scrambled eggs and cheese sauce.

CHEESY BAKED EGG AND BACON BENEDICT

Steps:

• Set oven to 400 degrees (oven rack set to bottom position).
• Lightly grease a 13 x 9-inch baking dish.
• Place the uncooked thin bacon slices evenly into the bottom of the baking dish.
• Sprinkle the Swiss cheese on top of the bacon.
• Break the eggs over the cheese (spacing evenly).
• Pour the whipping cream over the eggs, then sprinkle with salt and black pepper.
• Bake at 424 degrees (bottom oven rack) for 10 minutes.
• Remove from oven then sprinkle with parmesan cheese then paprika; return to oven for another 8-10 minutes or until set.
• Let stand for about 10 minutes before serving.

MOCK EGGS BENEDICT

Steps:

• Mix Mustard, horseradish, honey and dill. Set aside.
• Bring 3 inches of water to boil in deep skillet.
• crack eggs into small bowls.
• halve and put muffins in toaster and toast.
• Turn off heat for saucepan,.
• Let eggs slip into water, cover and "cook" until desired done-ness, or muffins are toasted.
• Place eggs on Muffins and top with sauce.