CALIFORNIA STYLE EGGS BENEDICT
A rich and delicious version of eggs benedict - also happens to be vegetarian. You'll love the sauce. TIPS: Lime juice, instead of lemon, adds a little more complexity to the flavor of your sauce. Do not attempt to half the sauce recipe - all of the boiling water is needed to heat the yolks to the appropriate temperature. If you want to make this for two - or one, just freeze the rest of the hollandaise sauce for future use over asparagus, brussel sprouts or broccoli.
Provided by adams.wifey
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- melt butter slowly - and keep it warm.
- barely heat the lime (or lemon) juice.
- have a small pot of water boiling and a tablespoon with which to measure when ready.
- place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
- beat the yolks with a wire whisk until they begin to thicken.
- add 1 tablespoon boiling water.
- beat again until the eggs begin to thicken and add another tablespoon boiling water.
- repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
- then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
- keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
- remove the avocado peel(s) and thinly slice.
- cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
- slice and toast the english muffin halves.
- place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.
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
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