| Eggs Benedict
Posted: 3/30/2007 7:59:19 AM | Even if a similar recipe is posted somewhere, I care not! This is a dish fit for kings... or, dare I say it... fairly significant others!
Ingredients
2 English muffins
4 large eggs
7oz baby spinach leaves, wilted in a small pan
Good-quality readymade hollandaise sauce( I do my own, but there are good ones out there.)
Directions
1. Fill a large, shallow pan with water, about 1 inch deep and bring to a simmer. Add some vinegar (1-2 tablespoons per one quart of water) to help the eggs hold their shape.
2. Break four eggs into separate coffee cups (this is also to help eggs maintain their shape when they're placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
3. Slice the muffins in half and lightly toast.
4. Once the eggs are poached, remove with a slotted spoon and drain on paper towels.
5. Place the spinach on top of the muffins, top with the egg and spoon a generous amount of hollandaise sauce over the eggs.
6. Serve at once.
Enjoy... with sexy results! | |
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| Eggs Benedict
Posted: 3/30/2007 8:42:32 AM | justforumsplease...i make a not so subtle variation of eggs benedict...
i take the toasted english muffins and spoon a dollop of alfredo on it...then a slice of black forest ham..(i fry it slightly...seems to bring out the flavor a bit more)...
on top of the slice of ham...one poached egg...leave the yolk a tad runny...then another dollop of alfredo sauce...top with a sprinkle of paprika... | |
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| Eggs Benedict
Posted: 3/30/2007 8:45:33 AM | Alfredo and ham , eh?
This intriques me... | |
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| Eggs Benedict
Posted: 3/30/2007 10:23:48 AM | | I still prefer Eggs Benjamin ... substitute smoked salmon for the ham. | |
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| Eggs Benedict
Posted: 3/30/2007 10:52:04 AM | Been known to do my own Hollandaise for the most part, but gotta have my canadian bacon fried up for my Benedict. I will try cooking the eggs like that in the future though, thanks JFP.
:))
Witchy | |
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| Eggs Benedict
Posted: 3/31/2007 5:45:25 AM | | An interesting spin is to substitute french toast for the english muffins. Another thing I like to do is use steamed asparagus - it goes great with the hollandaise! | |
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| Eggs Benedict
Posted: 3/31/2007 1:40:32 PM | | Eggs Benedict is orgasmic....I've never tried to make it. My one caveat is that the eggs have to be cooked hard. I can't stand runny eggs! | |
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| Eggs Benedict
Posted: 3/31/2007 11:01:55 PM |
7oz baby spinach leaves, wilted in a small pan
That's not eggs benedict, that's eggs florentine. (which I like better) | |
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Kel~
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Joined: 3/22/2007
Msg: 9 | |
| Eggs Benedict
Posted: 4/5/2007 12:40:43 PM | Oh My! My own personal weakness. Sounds great with Salmon AND Asparagus. Will have to try this for the adults for Easter Sunday breakfast. A bit of Mimosa will do nicely with a side of fruit and Easter Lilies ... now just need and adult to make it for besides my mother ; )
HAPPY EASTER!
Kel~ | |
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| Eggs Benedict
Posted: 4/5/2007 5:39:02 PM | Hey now Im a fully competant cook  More of a scrambled eggs and sausage guy myself but eh.  | |
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Kel~
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Joined: 3/22/2007
Msg: 11 | |
| Eggs Benedict
Posted: 4/5/2007 9:29:38 PM | JustForumsPlease,
How do you get the excess water off of the poached eggs prior to creating the masterpiece? I have had the muffins become a bit soggy from the poaching water off the egg. Thanks for any tips : )
In addition, I have made a heart healthy and low fat version of this for everyday consumption .. no egg yolks or hollandaise allowed : ( But let's not ruin this decadence! | |
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| Eggs Benedict
Posted: 4/6/2007 7:12:45 AM | Justforumsplease,
Egg Benny is my all time sastifying brunch entree!
I like the idea of adding spinach to it but I like mine with some thinly sliced ham as well. And I always enjoy the Hollandaise sauce with some added lemon flavor for the extra Zing.
Thank you for the tip about how to poach the eggs properly. It usually a bit of a challenge for me.
Happy Easter everyone.
*She is now running to the kitchen...as she has a sudden craving for...*
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| Eggs Benedict
Posted: 4/6/2007 7:33:07 AM | How do you get the excess water off of the poached eggs prior to creating the masterpiece?
I always use a slotted spoon, one with a deep bowl. Jiggle the eggs gently, so they do not break. | |
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| Eggs Benedict
Posted: 4/6/2007 9:57:15 AM | yeah I agree this is Eggs Florentine with the spinach.
I am partial to a thin slice of smoked salmon but ham is good too and use a Bechamel sauce instead of a hollandaise. I have an egg poacher that fits into my deep frying pan and the eggs come out perfect with no water.
Sometimes I just put a blob of scrambled eggs over smoked salmon on toast...then a scoop of sourcream and a teaspoon of poor man's caviar. Easy and yummy. | |
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| Eggs Benedict
Posted: 4/6/2007 10:19:05 AM | I did a thread on Eggs Florentine... it is baked. This is not. I am just not all that keen on ham.
THIS is Eggs Florentine.
Eggs Florentine
Ingredients
1oz butter
3oz spinach
salt
freshly ground black pepper
2 large eggs
3½fl oz heavy cream
Directions
1. Preheat the oven to 400F
2. Melt the butter in a frying pan over a medium heat. Add the spinach and sauté for three minutes, or until wilted.
3. Place the spinach into a small ovenproof dish and season well with salt and freshly ground black pepper.
4. Crack the eggs into the dish and pour over the cream, then place into the oven and bake for 10 minutes, until golden and bubbling.
5. Serve in the ovenproof dish.
Any questions?
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| Eggs Benedict
Posted: 4/6/2007 11:20:09 AM | no questions...I just beg to differ.
Florentine refers to the spinach.
http://www.echonyc.com/~jkarpf/eggs/what.html
In eggs Florentine, the most common variant, spinach is substituted for Canadian bacon. Many restaurants reviewed here offer eggs Florentine as an alternate entrée for ovo-lacto vegetarians willing to enjoy eggs and butter. A browse of recipes on the Web reveals many eggs Benedict variations, including sausage, fish, shellfish, or poultry replacing the Canadian bacon; salsa, pork gravy, guacamole, olives, chutney, or bernaise or mustard sauces replacing the hollandaise; lime, mustard, or peppers spiking traditional hollandaise; and stuffed bread, cubed bread, or pizza replacing the English muffins. | |
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| Eggs Benedict
Posted: 4/6/2007 11:55:50 AM | Yummmmm my all-time FAV breakfast!
I haven't seen any ready-made hollandaise, and you cannot I repeat cannot have eggs benedict in any way shape or variation, without proper hollandaise!
I did find the McCormick dry hollandaise you mix butter and water with to be quite acceptable as opposed to making real hollandaise from scratch which is a pain in the butt!
My favorite, is to top eggs benedict with sliced black olives, but that's just me.
I will have to try the asparagus version, as one of my fav ways to make benedict, is to serve asparagus with dinner the nite before, reserving some hollandaise in the fridge for benedict in the morning. Economical and ergonomically easier, considering I won't have to make sauce in the morning!
Took me a while to learn to poach eggs in water, but it's the best way to do it and like was said earlier, I take a rounded small coffee or tea cup, crack the egg into it, lay it down in the water and gently let the egg slide out of it into simmering vinegared water.
I like to substitute sourdough or roasted garlic bread slices for muffins, I butter them and brown them on a flat griddle or in a skillet. I also like to substitute a slice of dan doodle sausage (it's a virginia local sausage, put up in a natural casing that looks roughly like a rounded blob with the casing on it, it tastes more like summer sausage than country breakfast sausage, google for dan doodle if you want to learn more) but almost any kind of toasted or grilled bread, any breakfast meat except bacon, will make great benedict.
Y'all making me hungry now! | |
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| Eggs Benedict broval
Posted: 4/7/2007 1:22:55 PM | you forgot
two pieces of beautiful peameal bacon
toasted muffin
then bacon then poached egss then sauce
simple | |
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| Eggs Benedict broval
Posted: 4/7/2007 8:59:28 PM | Google tells me that "peameal bacon" is indeed Canadian bacon, which I did not know, but I did know that originally eggs benedict was created with Canadian bacon.
Pasting:
In Canada you would never hear an order for 'Canadian Bacon'. Rather, 'two over easy with peameal' can be heard everywhere. Back bacon is made from the boneless pork loin, with the fat trimmed to 1/8" and cured in a sweet pickle brine. The special ingredients used in the cure create a product that is less salty than regular bacon with a touch of sweetness. The loin is then rolled in yellow cornmeal giving it the signature 'peameal' coating and par-baked to ensure uniformity.
Quite interesting, I will have to keep an eye peeled for some!
I was referring to the usual strips of bacon served across the US for breakfast, to me they are too thin and to crumbly to make decent benedict, unlike Canadian bacon.
I do however love hickory smoked bacon strips, just not my choice for benedict. | |
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| Eggs Benedict
Posted: 4/8/2007 9:59:25 AM | JFP...don't get mad at me...but I found an article on www.brunch.org with a bunch of variations of Eggs Benedict. They all sound pretty tasty.
"Apart from the many self-explanatory variations (like Lobster Benedict), there are a number of dishes that need further description:
Oeufs a la benedictine
Elizabeth David’s French Provincial Cooking documents this much older dish: poached eggs on a bed of purreed salt cod and potatoes, topped with Hollandaise sauce.
Eggs à la Commodore
Poached eggs and béchamel sauce over pâté de foie gras purée spread on grilled buttered toast circles.
Country Eggs Benedict
Poached eggs and sausage gravy over ham or sausage on a biscuit or split English muffin.
Eggs Creole
Very complicated ... ingredients may include sauteed vegetables in a spiced and thickened tomato base.
Eggs Florentine
Poached eggs and hollandaise or béchamel sauce over spinach or creamed spinach on a split English muffin or a pastry shell.
Eggs Hussard
Poached eggs and marchand de vin over canadian bacon or ham on a split English muffin. May also be served on Holland rusks (similar to melba toast).
Eggs Maryland
Poached eggs and hollandaise over crab cakes.
Eggs Norwegian
Eggs over Norwegian smoked salmon instead of Canadian bacon.
Eggs Portuguese
Poached eggs and hollandaise over a mixture of sautéed vegetables with Worchester sauce.
Eggs Sardou
a split Poached eggs and hollandaise over artichoke bottoms and New Orleans-style creamed spinach.
Eggs Waldorf Style
Poached eggs and mushroom caps with brown mushroom sauce on buttered toast."
(am I forgiven ? hehe) | |
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| Eggs Benedict
Posted: 4/8/2007 12:16:08 PM |
Eggs Maryland
Poached eggs and hollandaise over crab cakes.
That would ROCK!! | |
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| Eggs Benedict
Posted: 4/8/2007 12:30:16 PM | Now I just need someone I can keep in the kitchen to cook these for me!!!!  | |
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| Eggs Benedict
Posted: 4/8/2007 1:56:28 PM | | Mmmmmmm!! All this talk about Eggs Benedict, Eggs Florentine and with salmon I've been in restaurants where they call it Eggs Madeline, but no one has given a good home made recipe for the florentine sauce. Does anyone have one to share? I just haven't been able to master it yet. | |
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| Eggs Benedict
Posted: 4/8/2007 8:10:53 PM | | i tried googling florentine sauce and all i found were what looked like variations of alfredo sauce...some looked good...some looked weird...if it is alfredo sauce you are after i have a damn tasty recipe i might share...(but i am sure some of the purists will gasp in abject horror for me being so non traditional)...it tastes wonderful tho and is relatively fool proof | |
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| Eggs Benedict
Posted: 4/8/2007 8:27:46 PM | Why thank you fistncuffs. Did I say "florentine sauce". I meant hollandaise sauce. (too much chocolate today being Easter) I'm looking for someone who makes it and their sauce can be compaired to a good restaurant's hollandaise. BUT I certainly would like your version of the alfredo sauce as well.
In reading your comments and recipies, I here Canadian bacon being used. Being a Canadian we have different types of bacon. The one used for Eggs Benedict is "back bacon". Some restaurants use black forest ham but most use back bacon which looks like ham but has a different flavour to it. Its all excellent!!! | |
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