Eggs Benedict A La Emeril Recipes

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.

EGGS BENEDICT A LA EMERIL

Steps:

• Toast muffins according to taste, set aside.
• Heat olive oil in pan, season fillets to taste.
• Grill fillets, 2 minutess on each side for medium rare (cook for more or less time if you prefer).
• Keep steak warm and set aside.
• Heat water, vinegar and salt in a pot.
• Once it is boiling slide 4 eggs into the water, one at a time.
• Once the water is almost boiling again, reduce heat to low and cook till done, about 2mins.
• Repeat with the remaining 4 eggs, storing eggs on a paper lined plate once done.
• Place a bowl over some boiling water on a medium heat.
• Whisk yolks, water, mustard and parsley in the bowl over the water.
• Add salt and pepper to taste.
• Whisk until pale and thick.
• Remove from heat and slowly whisk in butter until it's incorporated.
• To serve: Top muffins with a piece of steak, then an egg.
• Spoon over hollandaise sauce.
• Serve hot, immediately.

EMERILIZED EGGS BENEDICT

Steps:

• Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.
• Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.
• In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.
• In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.
• To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

EGGS BENEDICT WITH VIRGINIA HAM AND CORNBREAD

Steps:

• Preheat an oven to 350 degrees F.
• Lightly oil an 8-inch square baking pan.
• Dust the bottom and sides with flour, tapping out the excess.
• FOR CORNBREAD: In a bowl, stir together the flour, cornmeal, sugar, baking powder and salt.
• Using a pastry blender or 2 forks, cut in the shortening until crumbly.
• Add the corn kernels, buttermilk and eggs and stir with a whisk until smooth.
• Transfer to the prepared pan.
• Bake until the top is a golden brown and a toothpick inserted into the center comes out clean, 25-30 minutes.
• Remove from the oven, let cool briefly, then turn out onto a wire rack to cool completely.
• Using a round cutter 3 1/2 inches in diameter, cut out 4 rounds.
• Slice each round in half horizontally.
• Set aside.
• Leave the oven set at 350 degrees F.
• FOR HOLLANDAISE SAUCE: In a stainless-steel bowl, combine the egg yolks, lemon juice, shallot, vinegar and salt.
• Place over (not touching) simmering water in a pan and whisk together continuously until the mixture is a pale lemon yellow and falls in thick ribbons when the whisk is lifted, about 5 minutes.
• Remove from the heat and whisk in the water and cayenne.
• Then, while whisking continuously, slowly drizzle in the clarified butter until all of it has been used and a thick emulsion has formed.
• Cover and keep warm.
• FOR EGGS: Pour water into a large frying pan to a depth of 3 inches and bring to a boil.
• Adjust the heat so the water is just below the boiling point.
• Add the salt and vinegar.
• One at a time, crack the eggs into a small ramekin or tea cup and gently lower into the water.
• Work as quickly as possible so that all the eggs will cook in about the same amount of time.
• Cook until the whites are firm but the yolks are still soft, 3-4 minutes.
• Using a slotted spoon, transfer the eggs to a paper towel-lined platter to drain.
• Trim away any straggly strands of egg.
• Place 2 corn bread rounds, cut sides up, on each warmed individual plate.
• Top each round with an equal amount of the ham and a poached egg.
• Spoon the hollandaise over the top, garnish with the chives and serve immediately.

EMERILIZED EGGS BENEDICT

Steps:

• Preheat a griddle or large skillet.
• Brush the muffins with the butter.
• Place the muffins on the hot griddle and pan-fry for 2 minutes on each side.
• Remove the muffins from the griddle and set aside.
• Using a sharp knife, split the fillets in half, horizontally.
• Season the fillets with Essence.
• Heat the olive oil in a large skillet over medium-high heat.
• Sear the fillets for 2 minutes on each side for medium-rare.
• Remove the fillets from the pan and set aside.
• In a large skillet, combine the water and vinegar.
• Season the water with salt.
• Bring the mixture to a boil.
• Slide 4 of the eggs into the water.
• When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes.
• Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate.
• Season the eggs with salt and pepper.
• Return the water to a boil and repeat the process with the remaining eggs.
• In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley.
• Season with salt and cayenne.
• Whisk the mixture until pale yellow and slightly thick.
• Be careful not to let the bowl touch the water.
• Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated.
• Season, to taste, with salt and cayenne.
• To assemble, place the steaks on the English muffins.
• Top the steaks with the poached eggs.
• Spoon the Hollandaise sauce over the eggs.
• Garnish the eggs with parsley.