Benedicteggsinpastrytoh Recipes
WANDA'S BENEDICT EGGS
This is a classic dish that my mom would prepare for "Yankee" company at breakfast time. There are many recipes for eggs benedict on 'Zaar, but none exactly like this. This is a great recipe to recruit help with...as there are many elements to keep warm at once.
Provided by Queen of Everything
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Butter english muffins and place on cookie sheet.
- Preheat oven to 400°F.
- Prepare hollandaise sauce as this can be kept warm in the double boiler that it is prepared in.
- Fry canadian bacon and keep warm in pan.
- Poach eggs: fill a shallow pan with water and bring to a simmer, add vinegar.
- Crack eggs into a bowl, one by one, and slip them into the water.
- Use a slotted spoon to try and contain the whites and shape the eggs (the vinegar will help with this as well).
- Slide the muffins into the oven when the last egg goes in to the pan.
- Cook eggs until they are opaque, and yolks are still runny.
- Take english muffins out of the oven and plate.
- Top with canadian bacon.
- As you remove the eggs from the pan on your slotted spoon, rest the spoon on a tea towel for a moment, before transferring to english muffins.
- Top the pile with a generous spoonful of hollandaise sauce.
- Garnish with asparagus.
Nutrition Facts : Calories 362.7, Fat 14.4, SaturatedFat 4.8, Cholesterol 400.5, Sodium 1151.7, Carbohydrate 26.9, Fiber 2, Sugar 2.4, Protein 29.4
BENEDICT EGGS IN PASTRY TOH
Make and share this Benedict Eggs in Pastry Toh recipe from Food.com.
Provided by nicoleingermantown
Categories Breakfast
Time 40m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.
- Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.
- In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.
- On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.
- Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top.
- Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1363.5, Fat 104.7, SaturatedFat 42.2, Cholesterol 571.3, Sodium 897, Carbohydrate 58.2, Fiber 2.1, Sugar 1.8, Protein 47.1
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