Florida Eggs Benedict In A Glass Recipes

TRADITIONAL EGGS BENEDICT

Steps:

• In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
• In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
• For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
• To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
• Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.

FLORIDA EGGS BENEDICT IN A GLASS

Steps:

• Bread -- First thing is to dice your bread and toss lightly in a small bowl with a little olive oil and then some all purpose season. Toast at 425F until golden brown but remember you are not making HARD croutons, just golden brown. Cool and set to the side.
• Pancetta -- Secondly, saute the pancetta in a small saute pan, non stick is fine for this on medium heat. Just a light splash of olive oil is all you need, 1/2 teaspoon is all that is needed, after a minute and the pancetta begins to brown up, add the shallot. Cook until the pancetta is brown and the shallot is soft. (Bacon will work fine for this is you don't want to use pancetta). Remove and keep covered to keep warm.
• Sauce -- In a small sauce pan melt the butter then add the flour to make a roux. Cook a minute and then add the cream. Bring up to medium heat to thicken the sauce. (This is a basic white sauce) Then add the wine and orange juice and dill and cook until warm, add some salt and pepper to taste. Remove from heat and keep covered.
• Eggs -- the best part. In a deep saute pan fill with 1 " or more of water and add the vinegar. Now as the sauce thickens start your eggs. They don't take long. Heat the water to a medium heat. Almost a low boil. Slowly add one egg at a time.
• Note a good tip: You can at this point, put a lid on and turn off the heat and let simmer for 3-4 minutes and usually the eggs are perfect. Sometimes I will just let them simmer and keep an eye of them. Either way -- they turn out just fine.
• Breakfast -- These are so pretty I like to mix my bread with my onion and pancetta and layer first in a pretty brand glass of large wine glass or you can use a small glass bowl too. Then I add a drizzle of my sauce, then I add a little of the orange slices and avocado. then a few more bread and pancetta mixture, more sauce fruit and top it off with the poached egg. I add a little sprig of dill on top.
• Once you poke the egg -- all the yoke will drizzle on down and just scoop up. The sauce will make the bread nice and soft and the fruit all combines just to make a great flavor. Also if you have extra sauce you can add a little more over the egg if wanted. It is just gorgeous in the glass and so good.