Recipe: Yummy Eggs Benedict

Eggs Benedict. You can let the eggs stay in the water while you prepare your other ingredients. When you are ready to assemble your eggs benedict simply remove the egg from the ice water and put it back into your boiling water for just a few seconds until it gets warm enough to serve. It's so disgustingly delicious, it's almost. disgusting.

Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. Making Eggs Benedict requires careful orchestration. Sie können kochen Eggs Benedict using 14 ingredients and 10 steps. So geht's dir erreichen dass.

Zutaten von Eggs Benedict

1. Bereiten of For the Hollandaise sauce.
2. es ist 4 of egg yolk.
3. Bereiten 1 Tbsp of fresh lemon juice.
4. Bereiten 1/2 C. of Unsalted butter (1stick).
5. Du brauchst Pinch of cayenne.
6. Du brauchst Pinch of salt.
7. es ist of For the Eggs Benedict.
8. Du brauchst 8 slices of Canadian bacon or ham.
9. Bereiten 4 of split English muffins or bagels (I use everything bagels).
10. Du brauchst 2 tsp of white vinegar.
11. Du brauchst 8 of eggs or egg whites (I use egg whites).
12. Bereiten of Salt and pepper for taste.
13. Du brauchst of Hollandaise sauce from above.
14. Bereiten of Fresh chopped parsley.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for. Decadence is what makes eggs Benedict a star of the brunch table.

Eggs Benedict Anweisung

1. Start with the Hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume...
2. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl..
3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble..
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume..
5. Remove from heat, whisk in cayenne and salt..
6. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving..
7. Now for the eggs Benedict.Brown the Canadian bacon in a medium skillet and toast the English muffins or bagels..
8. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
9. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley..
10. Note: 1 whole muffin or bagel is 1 serving but I usually only use 1/2 of a muffin or bagel per serving for fewer calories and it is still filling. That's why it says 4-8 people.

To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Eggs Benedict is an American breakfast or brunch dish, consisting of an open-faced sandwich of two halves of an English muffin each topped with a poached egg, hollandaise sauce, and Canadian bacon.

How to Cook Perfect Mike's Tender T-Bones & Scrumptious Sides

Mike's Tender T-Bones & Scrumptious Sides.

Sie können haben Mike's Tender T-Bones & Scrumptious Sides using 36 ingredients and 24 steps. So geht's dir kochen dass.

Zutaten von Mike's Tender T-Bones & Scrumptious Sides

1. Bereiten of Meat.
2. es ist 2 large of Well Marbled T-Bone Steaks.
3. Bereiten 3 tbsp of High Heat Frying Oil.
4. Bereiten 1 of Bottle Cracked Black Pepper.
5. Bereiten 1 tbsp of Sea Salt.
6. Du brauchst of Kitchen Items For Steaks.
7. Bereiten 1 large of Cast Iron Skillet.
8. es ist 1 of Pair Tongs.
9. Bereiten of Steak Toppers.
10. Du brauchst 2 large of White Onions [sliced thick].
11. Bereiten 1/2 lb of Cleaned, Fresh, Sliced Mushrooms.
12. es ist 2 tbsp of High Heat Frying Oil.
13. es ist 2 oz of Salted Butter [or more].
14. es ist 1/4 tsp of Black Pepper.
15. Du brauchst 1/4 tsp of Garlic Powder.
16. Bereiten 1 of Cutting Board.
17. Bereiten 1 large of Knife.
18. Bereiten of Baked Potatoes & Kitchen Items Needed.
19. Du brauchst 2 large of Whole Idaho Potatoes.
20. es ist 2 tbsp of Reserved Bacon Grease [from previous meals].
21. Du brauchst 1/4 tsp of Cracked Black Pepper.
22. es ist 1/4 tsp of Sea Salt.
23. es ist 4 of Sheets Tinfoil.
24. Bereiten 1 of Sharp Knife.
25. Du brauchst of Asparagus Spears & Kitchen Items.
26. Bereiten 18 of Larger Asparagus Spears.
27. Bereiten 1/4 cup of Shreadded Parmesan Cheese.
28. Bereiten 1 tbsp of Minced Garlic.
29. Bereiten 1/4 tsp of Cracked Black Pepper.
30. es ist 1/4 tsp of Sea Salt.
31. Du brauchst 2 tbsp of Olive Oil.
32. Du brauchst 9 oz of Prosciutto Slices.
33. es ist 1 large of Sheet Tinfoil.
34. Bereiten 1 large of Sharp Knife.
35. Du brauchst 1 of Cutting Board.
36. Du brauchst 1 of Cookie Sheet.

Mike's Tender T-Bones & Scrumptious Sides Schritt für Schritt

1. Before frying your steaks, fry your onions and mushrooms in the same cast iron skillet you'll be frying your steaks in. Also, make your garlic butter..
2. Garlic Butter Recipe Slightly melt butter and mix everything together in Ziplock bag and mix well. Snip end off of bag and use as a piping bag. Squeeze directly on to baked potatoes or neatly into a serving bowl. https://cookpad.com/us/recipes/364342-mikes-easy-garlic-butter-spread.
3. FOR THE ONIONS AND MUSHROOMS: Slice onions thick. Sauté onions in 1/2 sick butter and oil..
4. When they are just about 3/4 's of the way cooked to your preference, add your mushrooms and cook 3 minutes longer..
5. Drain on paper towels then serve atop T-Bone Steaks..
6. STEAK FRYING & TIPS: Choose a T-bone steak that is cherry red and is well marbled. [meaning fat runs equally throughout the meat] Have your Butcher choose your steaks if you're not certain on which cuts to pick..
7. Pat your steaks down with a paper towel and make sure your steaks are dry. You don't want to end up steaming them instead..
8. Important! Do not tenderize T-Bones with a fork or puncture your meat in any way both prior to or during frying. You'll forfit vital juices and actually cause your steak to firm up even more. Just trust the notion that you and your butcher have picked the ideal steaks and that they will be juicy!.
9. Pull your steaks from fridge 45-60 minutes prior to pan frying. You'll want them at room temperature before searing..
10. Generously season your T-bone steaks on both sides with cracked black pepper. Do not over season your steaks with spices such as meat seasoned salt, tenderizers, garlic or onion powders as you'll only mask the natural flavor of your meat. Garlic will also burn at a high heat so do not use in seasonings. Salt and pepper are all you really need!.
11. Season with sea salt just minutes before frying. Otherwise it will dry your steak out. Remember, you want juicy steaks!.
12. To pan-sear T-bone steaks, use a cast iron frying pan [best] or an equally heavy pan. Heat the pan over medium to high heat with 2 tbsp high heat oil vegetable oil until pan is almost smoking. Be careful not burn oil though..
13. Quickly sear the steaks on each side for about 1 minute to achieve a hearty brown crust then fry for 3 to 6 minutes on each side depending if you want rare, medium rare, medium well or well done steaks..
14. Use tongs [important] to flip your steaks or to move them around so they don't stick or become punctured by a fork or knife..
15. When steaks are done to your liking, set to the side and let rest for 5 - 7 minutes before cutting..
16. FOR BAKED POTATOES: Wash and dry your potatoes and stick a knife x 2 through both for quicker baking time. Generously coat both with hardened bacon grease. Sprinkle each with cracked black pepper and sea salt..
17. Roll in tinfoil and press tightly then roll again in another piece of tinfoil..
18. Place in oven at 425° on the lowest oven shelf for 45 minutes..
19. Cut open potatoes and squeeze both ends together to push up baked centers..
20. Top with garlic butter or plain butter and sour cream and garnish with cracked black pepper and chives..
21. PROSCIUTTO WRAPPED ASPARAGUS: Add olive oil to the spears and add cracked pepper, sea salt, garlic and Parmesan Cheese and mix well..
22. Carefully wrap asparagus spears in Prosciutto and place on tinfoil lined and spray Pam cookie sheet..
23. Bake at 350° for 15-20 minutes or until Prosciutto meat is crispy. Or you can pan sear until crispy. Just add a bit of oil to the pan..
24. Garnish with fresh parsley and strawberries..