EGGS BENEDICT WITH VIRGINIA HAM AND CORNBREAD
Nothing says "special breakfast" like eggs Benedict. Here, the classic is given a southern treatment, with paper-thin slices of Virginia ham and a velvety hollandaise spooned atop rounds of freshly baked cornbread. For best results, use only the freshest eggs for poaching. This wonderful recipe comes from Casual Cuisines of the World -- Country Inn.
Provided by Bev I Am
Categories Breads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 1520, Fat 108.2, SaturatedFat 55.6, Cholesterol 926.4, Sodium 4121, Carbohydrate 100, Fiber 5.3, Sugar 21.7, Protein 40.8
QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT
What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)
Provided by Caroline Cooks
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bake biscuits according to package.
- Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
- Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
- Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
- Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
- Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
- Add water to a depth of 2 inches in a large sauce pan.
- Bring to a boil; reduce heat, and maintain at a light simmer.
- Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
- Simmer 3-5 minutes or to desired doneness.
- Remove with slotted spoon. Trim edges with sharp knife.
- To Serve:.
- Place bottom biscuit halves, buttered side up on 4 warmed plates.
- Top with arugula, slices of avocado (if using), and then poached eggs.
- Pour the Hollandaise mixture evenly over eggs.
- Sprinkle with remain chives and black pepper to taste.
- Serve remaining biscuit halves on side.
Nutrition Facts : Calories 444, Fat 27, SaturatedFat 10.8, Cholesterol 235.4, Sodium 514.9, Carbohydrate 30.3, Fiber 1, Sugar 1.6, Protein 19.4
VIRGINIA HAM FANTASTICS
This recipe is from the Edwards family of Edwards Virginia Smokehouse in Surry, VA, the heart of Virginia ham country. My friends and family request it at every gathering. It can be made as full size ham biscuits to pair with sides or as appetizer size. Although it calls for Virginia ham, I use less salty honey ham. Either way it is delicious! Depending on how much ham and cheese you put in each roll, you may want to buy 3 dozen rolls. Enjoy!
Provided by Chance
Categories Pork
Time 50m
Yield 24-36 rolls, 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Line 13 x 11-inch pan with foil that has been lightly greased. Place rolls that have been filled with ample ham slices and Swiss cheese on the foil lined pan. Place rolls very close together.
- Mix the rest of the ingredients and spoon the sauce over the top of the rolls.
- Cover with foil and refrigerate for several hours. However, can be baked immediately. When ready to bake, preheat oven to 350°. Remove foil cover and bake for approximately 30 minutes. Watch carefully that they do not scorch. Can be made early in the day for last minute heat up before guests arrive.
Nutrition Facts : Calories 188.7, Fat 14.9, SaturatedFat 8.8, Cholesterol 52.5, Sodium 576.6, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 11.7
GORDON'S EGGS BENEDICT
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Provided by Gordon Ramsay
Categories Breakfast, Brunch, Main course
Time 20m
Yield Makes 4 halves
Number Of Ingredients 5
Steps:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
EGGS BENEDICT
Decadence is what makes eggs Benedict a star of the brunch table. 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. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
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