Angela Tustins Eggs Benedict With Pan Seared Polenta Tasso Ham Poached Eggs And A Goat Cheese Cream Gravy Recipes

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS

Steps:

• Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
• For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
• Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
• Hollandaise:
• Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
• Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.

POACHED EGGS BENEDICT

Steps:

• Poached Eggs:
• Fill a 12-inch skillet nearly to the rim with water. Add the vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.
• While water comes to a simmer cook the bacon in a 12-inch fry pan over medium heat until well-browned on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm.
• When water comes to a simmer crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with remaining eggs. Using a slotted spoon carefully corral the white of each egg around its yolk. Poach the eggs, turning them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Hollandaise Sauce:
• While eggs are poaching blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half the butter until the mixture is quite thick, about 1 1/2 minutes. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne pepper and season with salt and pepper to taste.
• Assemble:
• Arrange the English muffins on individual plates and top with bacon. When the eggs are cooked, place them on top of the bacon, pour the hollandaise sauce over the eggs and garnish with the chives.

ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, TASSO HAM, POACHED EGGS, AND A GOAT CHEESE CREAM GRAVY

Steps:

• Boil 3 cups of water in a large sauce pan and reduce to medium heat. Stir in SPLENDA® Granulated Sweetener and minced rosemary then return to a boil. Slowly start to add polenta a little at a time, and cook until all is incorporated and polenta is smooth and creamy.
• Remove from heat and stir in butter and cream. Transfer polenta to a small loaf non-stick (or lined with plastic wrap) pan and refrigerate until set. Once set, remove polenta from loaf pan and slice into 12 slices. Set aside until ready to serve.
• Sweat onions and celery in a large skillet over medium high heat. Once onions and celery are translucent, add milk and chicken stock and reduce mixture by 1/3. Mix cornstarch and water and add to reduced sauce and simmer until thickened. Add crumbled goat cheese and whisk until smooth and incorporated. Season the gravy to taste, and strain before using.
• Sear polenta slices in a pan with a little bit of oil until golden brown on both sides or simply place on a cookie sheet and bake in the oven. Top each warmed piece of polenta with a portion of tasso ham and then top the ham with the poached eggs. Pour hot goat cheese cream gravy over eggs. Garnish with chopped chives or fresh rosemary.