Eggs Benedict, Salmon Eggs Benedict, Country Benedict

Eggs Benedict

  • 8 eggs
  • 4 English muffins
  • 2 Tbsp. softened butter or margarine
  • 8 pieces Canadian bacon
  • 1 tsp. white vinegar
  • Hollandaise sauce
  • 4 egg yolks
  • 3 ½ teas. lemon juice
  • Dash pepper
  • 1 Tbsp. water
  • 1 cup melted butter
  • ¼ teas. salt
  • 1/8 teas. Worcestershire sauce

Hollandaise sauce: Fill the bottom of a double boiler with about one-half pot of water. You do not want the water to touch the bottom of the top pot. Bring water to a gentle simmer. Combine the egg yolks, lemon juice, pepper, Worcestershire sauce and 1 tablespoon of water and whisk together. Add the melted butter to this mixture, 1 or 2 tablespoons at a time, while continuing to whisk the ingredients together. If sauce becomes too thick, thin with 1 or 2 teaspoons of hot water. Continue to whisk the sauce until all the butter is incorporated. Whisk in the salt and then cover the pan to keep the sauce warm and remove it from the heat. Toast the English muffins and keep them warm in the oven on low heat until ready to use.

To Poach eggs: Fill a large saucepan with about 3 inches of water. Bring water to gentle simmer and add vinegar. Break eggs carefully into the water, one at a time, or break the eggs into a bowl and gently slide the eggs into the simmering water. Allow the eggs to cook for about 3 minutes. You want the yolks to be soft in the center. Remove eggs from water with a slotted spoon. While the eggs are poaching heat the Canadian bacon in a skillet over medium heat. To assemble the eggs benedict, spread the toasted English muffin halves with the softened butter. Top each half muffin with a slice of the Canadian bacon and then with one poached egg. Spoon some of the hollandaise sauce over each muffin.

Salmon Eggs Benedict

  • 8 oz. smoked salmon
  • 8 slices rye bread
  • 8 eggs

Sauce

  • ¾ cup plain yogurt
  • 2 teas. lemon juice
  • 3 egg yolks
  • ½ teas. Dijon mustard
  • ¼ teas. salt
  • Dash pepper
  • Dash hot pepper sauce
  • ¼ teas. sugar

Fill the bottom of a double boiler about half full of water. Bring water to a gentle simmer. Combine the yogurt, lemon juice, egg yolks, Dijon mustard, hot sauce, sugar, salt and pepper in the top of the double boiler and whisk together. Cook for about 6-8 minutes while stirring constantly. You want the sauce to be thick enough to coat the back of the spoon. In a large saucepan bring several inches of salted water to a boil. Reduce the heat and carefully break the eggs, one at a time, into the boiling water. Remove eggs from pan with a slotted spoon when the eggs float to the top of the pan. While eggs are poaching, toast the rye bread slices. To assemble, top each piece of toast with a slice of smoked salmon and a poached egg. Spoon the prepared yogurt sauce over the egg, salmon and toast.

Country Benedict

  • 1 16-oz. package large refrigerator biscuits
  • 8 cooked sausage patties
  • ¼ cup flour
  • 2 ½ cups milk
  • Salt & pepper to taste
  • 8 eggs
  • Oil for frying.
  • 1 pkg. sausage crumbles

Bake biscuits according to package directions. Heat sausage patties. Cook sausage crumbles in skillet for about 5 minutes. Add the milk gradually and cook until mixture begins to boil and thicken, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Season with salt and pepper. Add oil to another skillet over medium-high heat.

Crack eggs into the oil and fry for about 3-4 minutes. Add a few drops of water to the skillet, cover the pan and allow the eggs to cook for another minute or two. You want the yolks to be set, but still soft. To assemble the country benedict, slice four of the large biscuits in half. Top each biscuit half witha sausage patty and one egg. Spoon the sausage gravy over each country style biscuit. Serve the remaining biscuits on the side with the remaining sausage gravy.