Eggs Benny Recipes

Steps:

• Sauce (while sauce is cooking, prepare/heat the other ingredients):.
• In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
• Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
• Add the lemon juice and cayenne pepper.
• Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
• Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
• Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
• Heat the ham slices (fry lightly, steam or nuke).
• Add the chopped shallot to the spinach & mix well, heating through.
• Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
• Serve hot!
• Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.

Steps:

• For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
• For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
• Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
• Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
• To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.

Steps:

• For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
• For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
• Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
• For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
• To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
• Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!

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.

Steps:

• Arrange muffin halves, cut side up in a 9x13" oven proof pan.
• Fry bacon until very crisp and soak off fat with paper towel.
• Place 2 slices on each muffin half.
• Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
• Sauce-----------------------.
• Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
• Gradually add milk, stir until it boils and thickens.
• Add cheese and wine, stir until the cheese melts.
• Cool and then spoon sauce over the eggs.
• Topping--------------------.
• Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
• Cover and refrigerate.
• In the morning heat oven to 375F and bake for 20-25 minutes, serve.