Roasted Potatoes For Eggs Benedict Recipes

EGGS BENEDICT BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.

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.

BAKED CHEDDAR EGGS & POTATOES

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

ROASTED POTATOES FOR EGGS BENEDICT

Steps:

• Preheat oven to 375 degrees. Oil a medium baking dish; set aside.
• In a medium bowl, toss potatoes together with 2 tablespoons parsley and both oils; season with salt and pepper. Transfer to prepared baking dish, spreading potatoes in an even layer. Bake until soft, about 20 minutes.
• Transfer potatoes to a medium skillet over medium-high heat. Cook potatoes until brown and crisp, 2 to 3 minutes; season with salt and pepper and remaining tablespoon parsley; serve immediately.

BLT EGGS BENEDICT WITH ROASTED POTATO HASH

Steps:

• Preheat the oven to 400 degrees F.
• Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives.
• Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more.
• Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside.
• Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve.
• Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside.
• Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl.
• Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows-it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out.
• To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash.

ROASTED NEW POTATOES WITH GARLIC AIOLI

Steps:

• To roast potatoes----------------.
• Preheat oven to 200C degrees.
• Scrub potatoes and pat dry.
• Place in roasting dish with the oil and grind sea salt over.
• Bake for 45-50 minutes until golden and tender.
• Aioli-------------------.
• Place yolks,mustard,water,salt and pepper and lemon juice in a blender and run machine until well mixed.
• Combine the 2 oils.
• While machine is running, gradually add a few drops of oil at a time to start, then in a thin stream.
• Aioli will thicken and go pale.
• Mix in the crushed garlic.
• Cover and store in fridge until ready to use.
• Will keep 3-4 weeks.

EGGS BENEDICT

Steps:

• In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.
• Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.
• Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.
• Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.