Country Style Eggs Benedict Recipes

Steps:

• 1. Preheat oven to 350°F for the biscuits. Cook the sausage patties in a skillet over medium low heat, turning often, until browned and cooked through. Drain on paper towels. Put the biscuits in the oven once it's preheated, and bake them for 15 or so minutes.
• 2. Reserve sausage grease in skillet on low heat. Stir the flour into the grease until well dispersed and there are no lumps. Slowly stir in the milk or cream, stirring until thickened and starting to boil. Season to taste with salt and black pepper. Reduce heat to warm. This is your gravy.
• 3. Take biscuits out of oven and cover with a clean towel to keep warm. Fry eggs one at a time in another skillet in a little bacon grease. We like ours over-medium, but you can choose any type you like.
• 4. Split a biscuit on a serving plate. Top with a sausage patty or two, and the fried egg. Spoon thickened gravy over all.

Steps:

• Make the hollandaise sauce: Melt the butter in a saucepan over low heat. Remove the pan from the heat and let stand 5 minutes. Skim the foam from the top and discard. Slowly pour the clear butter into a liquid measuring cup, discarding the milk solids in the bottom of pan - you should have 1/2 cup clarified butter.
• In a metal bowl (or the top of a double boiler), combine the egg yolks with the cool water. Whisk until frothy, 1 to 2 minutes. Place the bowl over a pot filled with a few inches of simmering water (do not let the bottom of the bowl touch the water) and cook, whisking, until the eggs are thickened, 5 to 8 minutes. Don't rush this step, because the sauce needs to be based on fluffy cooked eggs. Keep the heat low as well to avoid overheating and scrambling the eggs.
• Remove the bowl from the pot and place it on top of a kitchen towel to keep it from tipping over. Little by little, whisk in 1/2 cup clarified butter. When all the butter is added, whisk in the lemon zest and juice and a pinch each of kosher salt and pepper.
• Make the eggs Benedict: Place the English muffin halves on a flat surface and, one by one, roll over them with a rolling pin so they flatten and expand. Toast them lightly in a toaster oven.
• Fill a large wide pot with about 3 inches of water; bring to a simmer. Add the vinegar (this will help the eggs keep their shape). Crack each egg into a separate small bowl. Gently drop the eggs, one by one and at some distance from one another, into the water. Lower the heat and poach the eggs until the whites are firm and completely white, 2 to 3 minutes. Use a slotted spoon to remove them to a kitchen towel to drain. Season with kosher salt and pepper.
• Season the avocado slices with kosher salt; place on each of the English muffin halves. Top with a poached egg, some of the hollandaise sauce, Cajun seasoning, parsley and sea salt.

Steps:

• For the gravy: Fry the bacon until crispy, and then finely chop and set aside. Crumble the sausage and saute until cooked through, and then set aside.
• Melt the butter in a large saucepan, and then stir in the flour over medium heat. Add the milk slowly, stirring constantly, and cook until thick, 5 minutes. Stir in the bacon and sausage, and season with garlic, hot sauce, thyme, salt and white and black pepper. Keep warm.
• For the steak: Heat oil in a large heavy-bottomed skillet to 350 degrees F. Pound the meat with a meat tenderizer; it should be neither thick enough to be tough, or falling apart. Dip the steak cubes in the egg wash, followed by the flour.
• Fry the steak cubes until golden brown and crispy, and then drain excess oil. Place the steak on plates, dress with the gravy and serve with eggs and potatoes.

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.