Delias Heavenly Eggs Benedict Recipes

Steps:

• Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
• Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
• Yield: 4 servings

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 350 degrees F.
• Place a heavy-bottomed saucepan over the direct-heat side of the grill. Add the butter and allow it to melt. Add the onions with a pinch of salt and cook until beginning to soften, 2 to 3 minutes. Add the peppers and cook until slightly softened, 2 more minutes. Add the flour and stir to coat the vegetables. Stir in a third of the milk at a time, smoothing out any lumps, and bring to a simmer. Simmer for 30 minutes, allowing the raw flour flavor to cook out.
• Whisk in the Cheddar and cream cheese and bring back to a simmer. Season with salt and pepper, then stir in the ham and nutmeg. Crack the eggs into the sauce, leaving spacing in between them. Move the pan to the indirect heat side of the grill and cover the grill with a lid. Cook until the eggs are set, 10 to 12 minutes. Sprinkle all over with the chili flakes and serve.

Steps:

• Put the breadcrumbs in a small nonstick skillet over medium heat and toast, tossing once or twice, until golden brown, about 3 minutes. Transfer to a small plate and cool.
• Line a baking sheet with paper towels. Put the oil and Canadian bacon in a medium nonstick skillet over medium-high heat and cook, stirring once or twice, until the bacon is golden around the edges, about 3 minutes. Transfer the bacon to the baking sheet to cool slightly.
• Scoop the egg yolks into a medium bowl and mash lightly with a fork. Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine. Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs. Serve immediately.

Steps:

• Heat lemon juice and vinegar in a small saucepan just until the mixture starts to bubble and simmer. Meanwhile, place the egg yolks in the small bowl of your food processor (or in blender) and season with a smidgen of salt and pepper. Blend for one minute. Once the lemon juice/vinegar has come to a simmer turn your processor or blender back on. VERY slowly add the hot liquid in a small stream to the egg yolks while the food processor of blender is running.
• Using the same saucepan, melt butter over a VERY gentle heat. Do not allow butter to turn brown. When butter foams, turn the processor or blender back on and pour in the butter in a thin, SLOW, steady trickle. The slower you add it the better. Clean the bowl with a spatula and add to the sauce and pulse once.
• The key to a perfect poached egg is to keep the water at a bare simmer throughout the cooking. Place a small frying pan over gentle heat and add enough boiling water to fill it to 1 inch. Keep the heat gentle.
• Once you see tiny bubbles on the bottom of the pan, carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for exactly 1 minute. Use a timer.
• After one minute, remove the pan from the heat and let the eggs sit in the hot water and set timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
• Remove eggs, one at a time, with slotted spoon and let the spoon rest for a few seconds on a sheet of paper towel to absorb the excess water.
• When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
• Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise.
• Serve immediately on hot plates.

Steps:

• for eggs, place water in a 1 quart microwave-safe casserole.
• Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
• Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
• For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
• Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
• Season to taste with salt and pepper. cover; set aside.
• Arrange bread slices or muffin halves on a large microwave-safe plate.
• Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
• With a slotted spoon, remove eggs from water; place on top of the turkey slices.
• Spoon some sauce over each serving.
• Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

Steps:

• The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
• The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
• Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
• Pan fry the grit cakes in butter and oil until slightly brown.
• Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
• Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
• Pour Remoulade over stack and sprinkle with paprika.

Steps:

• Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
• Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
• Serve while egg is hot.

Steps:

• Mix sauce as directed on package in 2-cup glass measure.
• Microwave uncovered on high (100%), 1 minute; stir.
• Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
• Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.
• Beat eggs in 1-quart casserole.
• Beat in milk, green pepper, salt and pepper.
• Cover and microwave on high (100%) 2 minutes; stir.
• Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
• Place muffins, cut sides up on serving plate.
• Top each with bacon slices and large spoonful of eggs; spoon sauce over eggs.
• Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

Steps:

• Lightly fry egg on both sides, about 2-3 minutes each side, in a nonstick skillet. The yolk should be somewhat runny, or to your taste.
• Warm Canadian bacon in microwave about 5 seconds on each side.
• Toast the English muffin.
• Spread the cheese on the English muffin. Top with Canadian bacon and egg. Season with salt, if desired.

Steps:

• Thouroughly mix the brown mustard and creamy horseradish.
• Fry eggs in skillet of choice, sunny side up. Salt and pepper to taste, while frying.
• While eggs are frying, toast and butter the english muffin halves.
• Spread a think layer of mustard sauce on each english muffin half.
• place eggs on top of english muffin halves.