Eggs Benedict: breakfast or brunch elegance

Eggs Benedict. An elegant classic. Breakfast. Brunch.
Or…other creative renditions.
The Menu Shoppe has it covered…
great tips for great menus.
How’s your breakfast or brunch menu this spring?
Here’s a creative trio + classic best for springtime enjoyment
Classic Eggs Benedict
8 eggs
4 egg yolks
8 strips Canadian-style bacon
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/4 teaspoon salt
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
4 English muffins, split
2 tablespoons butter, softened
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.
Lobster Eggs Benedict
Two 1-pound live lobsters
8 large eggs
3 large egg yolks
Four 3/4-inch-thick slices of rustic bread, toasted
2 tablespoons boiling water
2 sticks (1/2 pound) unsalted butter, melted
2 tablespoons fresh lemon juice
Pinch of cayenne pepper
In a large pot of boiling water, cook the lobsters until bright red all over, about 12 minutes. Let cool slightly under cold running water, then twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise, then remove the meat. Remove the dark intestinal veins and cut the tail meat crosswise into thin slices. Half fill 2 large deep skillets with water and bring to a simmer. Crack 4 of the eggs into each skillet and poach over moderate heat just until set, about 3 minutes. Using a slotted spoon, remove the eggs from the skillets and pat dry with paper towels. Arrange the lobster meat on the toast. Top each serving with 2 eggs and keep warm. In a blender, briefly pulse the egg yolks to break them up. With the machine on, add the boiling water in a thin stream, then add the hot butter in a thin stream, stopping when you reach the milky liquid at the bottom–blend just until the butter is incorporated and the sauce is thick  and pale. Add the lemon juice and cayenne. Spoon the hollandaise sauce onto the eggs and serve immediately.
Crab Eggs Benedict
12 large eggs
6 large egg yolks
3 cups Dungeness crab, picked over and at room temperature
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 1/2 cups melted unsalted butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
6 English muffins
Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend. Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°F, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside. Preheat oven to 450°F. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put 2 muffin halves on each plate and top with crab, dividing evenly. Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water’s surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half. Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.
Eggs Benedict Florentine
for the eggs:
4 large eggs
6 large egg whites
8 (1/2-ounce) slices Canadian bacon, each cut in half
6 cups fresh spinach, trimmed
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons chopped fresh chives
8 English muffins, split and toasted
for the sauce:
2 large eggs
1/3 cup low-fat buttermilk
1 tablespoon cornstarch
1/2 cup water
2 tablespoons Clarified Butter
1/2 teaspoon salt
To prepare sauce, place cornstarch in the top of a double boiler. Combine 1/2 cup water, buttermilk, and 2 eggs, stirring well with a whisk. Add egg mixture to cornstarch–stir well. Cook over simmering water until thick and mixture reaches 160°F (about 7 minutes), stirring constantly. Stir in clarified Butter and 1/2 teaspoon salt. Remove from heat. Cover and keep warm. To prepare eggs, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic to pan–cook 30 seconds, stirring frequently. Combine 1/4 teaspoon salt, pepper, egg whites, and 4 eggs, stirring well with a whisk. Add egg mixture to pan–cook 5 minutes or until set, stirring occasionally. Place spinach in a large nonstick skillet over medium-high heat–  cook 4 minutes or just until slightly wilted, stirring frequently. Place 2 muffin halves, cut sides up, on each of 8 plates. Place half a Canadian bacon slice on each muffin half, and top each serving with about 1/4 cup spinach. Place about 1/4 cup egg mixture on each serving, and top each serving with about 2 tablespoons sauce. Sprinkle evenly with chopped fresh chives and 1/4 teaspoon pepper. Serve immediately.
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