Eggs Benedict

Cooking With Rania - "Breakfast with Brunch Cocktails"
KDKA Pittsburgh Today Live 5/16/2012

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Eggs Benedict

INGREDIENTS
1/4 cup white wine vinegar
8 eggs
Extra-virgin olive oil
8 thick slices Canadian bacon
4 English muffins, fork split
Blender Hollandaise Sauce (recipe follows)
4 cups Mixed Field Greens
Juice of 1 lemon
Greek olive oil
Kosher salt

DIRECTIONS
Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.

Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!

Coat a large sauté pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.

Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.

Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce. Toss the greens with lemon juice, and dress with olive oil and salt. Garnish each plate with the dressed greens.

Serves: 8

Blender Hollandaise Sauce
Ingredients
4 egg yolks - using pasteurized eggs
2 teaspoons water
2 teaspoons lemon juice
2 sticks unsalted butter — melted
Salt to taste
Hot sauce to taste

Directions
In a blender blend yolks, water and lemon juice until smooth. Add the hot melted butter by very slowly until sauce begins to emulsify.

Season the sauce with salt and hot sauce to taste. Keep the sauce warm over a pot of barely simmering water — never allowing the water to touch the bottom of the bowl.

Please note: This recipe contains raw eggs


Ask a question about this item

KitchenNet Inventory Close Out Sale
Copyright © 2024 KitchenNet.com™