Red Wine Eggs Benedict Recipes

RED EYE BENEDICT

Steps:

• For the pork: Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking.
• In a small bowl, mix together the cocoa powder, coffee, salt, paprika and cinnamon. Season the pork well with the mixture, rubbing it in on all sides.
• Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the pork and sear on all sides until deep golden brown, about 6 minutes. Remove the pork to a rimmed baking sheet, transfer to the oven and cook until the internal temperature reaches 135 degrees F on an instant-read thermometer, about 40 minutes. Allow to rest for 15 minutes.
• For the benedict: Meanwhile, add the bacon to the skillet that the pork was cooked in and cook over medium heat until the bacon is crispy and the fat is rendered, about 4 minutes. Whisk in the flour until smooth and cook for a minute. Slowly add the coffee and chicken broth, whisking constantly so that no lumps form. Bring to a simmer and cook for 5 minutes. Whisk in the salt and 2 tablespoons of the butter to emulsify. Remove from the heat and keep warm.
• Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the skillet. Break 2 eggs into the skillet and cook until the whites are just set, about 4 minutes. To assist in setting the whites, spoon some of the melted butter over the whites, avoiding the yolk so it stays runny. Remove to a baking sheet lined with parchment paper and continue with the remaining butter and eggs.
• To assemble, place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1 to 2 pieces on each muffin half. Spoon some of the gravy over the pork and top each muffin half with a fried egg. Serve warm.

RED WINE EGGS BENEDICT

Steps:

• For the sauce: Add the red wine, bay leaf and rosemary to a small skillet. Place over medium heat and bring to a simmer. Simmer until reduced by half, about 14 minutes. Remove the herbs. Mix together the butter and flour in a small bowl until smooth and well combined. Whisk the butter mixture into the reduced wine. Reduce the heat to low and allow to just bubble slightly, to cook out the raw flour taste, about 5 minutes. Season with the salt and keep warm.
• Preheat the oven to 400 degrees F.
• For the assembly: Line a small baking sheet with parchment paper. Lay the speck out on the prepared baking sheet and bake until crisp and golden, about 12 minutes. Break the speck slices in half and place on the toasted English muffins.
• Place a medium saucepan with 1 quart water, the vinegar and salt over medium-low heat. Bring to a gentle simmer. Break one egg into a small bowl. Swirl the water using a slotted spoon and slide the egg into the center of the water. Repeat with another egg and another swirl of the water. Cook the eggs for 3 minutes, coaxing the whites up and over the yolks if needed. When the whites are set but the yolk is still soft, use the slotted spoon to remove the eggs and slide on top of the speck. Repeat with the remaining eggs. Top with a generous spoonful of the sauce and a pinch of the parsley and celery leaves, if using.

POACHED EGGS IN RED WINE SAUCE

Steps:

• Bring the wine and stock to a boil in a large shallow pan. Break 4 eggs, one by one, into the pan where there are the most bubbles (the bubbles will spin the eggs). Reduce heat, and poach eggs in until the yolks are fairly firm but still soft to the touch, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. Trim any stringy edges off the eggs with scissors. Set aside. Repeat with remaining 4 eggs.
• Prepare bouquet garni: Place bay leaf, thyme, parsley, and peppercorns on square of cheesecloth; tie with kitchen twine.
• Add the onion, carrot, celery, garlic, bouquet garni, and peppercorns to the poaching liquid, and simmer until reduced by half, 20 to 25 minutes.
• Meanwhile, melt 1 tablespoon butter in a medium saucepan, add mushrooms, and saute until tender, 2 to 3 minutes. Remove mushrooms, add bacon, and fry until brown. Drain bacon on paper towels. Add onions, and saute until brown and tender, 10 to 15 minutes. Drain off all the fat, replace the mushrooms and bacon, and set aside.
• Heat oven to 350 degrees. Make the croutes: Using a round cutter, cut the bread into eight rounds just larger than the poached eggs. Brush rounds on both sides with oil, and bake them, turning them halfway, until they are evenly browned, 10 to 15 minutes. Set aside.
• To thicken the sauce, crush the remaining 2 tablespoons butter on a plate with a fork, and work in the flour to form a soft paste. Whisk this mixture, a bit at a time, into the simmering wine mixture until it becomes thick enough to lightly coat a spoon. Strain the sauce into the pan with the mushrooms, onions, and bacon, pressing the vegetables in the strainer to extract all the liquid and flavor. Bring the sauce to a boil; season with salt and pepper.
• Reheat eggs by immersing them in hot water for 1 minute. Set the croutes on warm plates. Drain the eggs on paper towels. Set one egg on each croute and spoon over the sauce.

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.