EGGS BENEDICT CASSEROLE
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Provided by Food Network Kitchen
Time 10h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
CREAMY POLENTA WITH BRAISED GREENS AND POACHED EGGS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chile oil: Combine the chopped chiles, olive oil and 1/4 teaspoon salt in a small saucepan over low heat and cook 5 minutes. Remove from the heat and let cool completely. Transfer to a bowl, cover and refrigerate up to 1 week. (You will have about 1 1/4 cups chile oil.)
- Cook the polenta: Bring 3 cups cold water, the milk, 1 teaspoon salt and 1/2 teaspoon pepper to a boil in a medium saucepan over high heat. Gradually whisk in the polenta; whisk constantly until the mixture is smooth and begins to thicken, about 5 minutes. Reduce the heat to medium low and simmer, stirring often, until tender and thickened but still creamy, about 30 minutes. Add more hot water as needed if the mixture seems too dry. Stir in the butter and cheese.
- Meanwhile, make the braised greens: Heat the olive oil in a large high-sided saute pan over medium heat. Add the onion and cook until softened, 4 minutes. Add the garlic and cook, stirring occasionally, until slightly golden brown, about 2 minutes. Add the greens, season with salt and pepper and toss. Reduce the heat to medium, stir in 1 cup water, cover and cook until wilted and soft, about 20 minutes. Remove the lid during the last 5 minutes to cook off any additional liquid. Stir in the red wine vinegar just before serving.
- Poach the eggs: Heat 3 cups water with the white vinegar until simmering in a large high-sided frying pan. Break each egg into a cup, then gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season with salt and pepper.
- To serve, spoon some of the polenta into bowls, top with some of the greens and a poached egg per bowl. Drizzle with the chile oil and garnish with the chopped parsley.
ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, TASSO HAM, POACHED EGGS, AND A GOAT CHEESE CREAM GRAVY
A fantastically flavored version of the classic brunch dish by the chef Angela Tustin. Slices of rosemary flavored polenta are topped with spicy Cajun ham, poached eggs and a rich goat cheese cream sauce.
Provided by Allrecipes Member
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Boil 3 cups of water in a large sauce pan and reduce to medium heat. Stir in SPLENDA® Granulated Sweetener and minced rosemary then return to a boil. Slowly start to add polenta a little at a time, and cook until all is incorporated and polenta is smooth and creamy.
- Remove from heat and stir in butter and cream. Transfer polenta to a small loaf non-stick (or lined with plastic wrap) pan and refrigerate until set. Once set, remove polenta from loaf pan and slice into 12 slices. Set aside until ready to serve.
- Sweat onions and celery in a large skillet over medium high heat. Once onions and celery are translucent, add milk and chicken stock and reduce mixture by 1/3. Mix cornstarch and water and add to reduced sauce and simmer until thickened. Add crumbled goat cheese and whisk until smooth and incorporated. Season the gravy to taste, and strain before using.
- Sear polenta slices in a pan with a little bit of oil until golden brown on both sides or simply place on a cookie sheet and bake in the oven. Top each warmed piece of polenta with a portion of tasso ham and then top the ham with the poached eggs. Pour hot goat cheese cream gravy over eggs. Garnish with chopped chives or fresh rosemary.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 14.9 g, Cholesterol 223.1 mg, Fat 14.8 g, Fiber 1.1 g, Protein 18.3 g, SaturatedFat 7 g, Sodium 837.3 mg, Sugar 3.9 g
CHEESY BREAKFAST EGG AND POLENTA CASSEROLE
If you've had the pleasure of a cheesy polenta dinner, topped with a creamy-yolked egg, you can imagine how good that combination is at breakfast. This quick casserole for a crowd is exactly that, made elegant and easy so you can have a perfectly cooked portion for each person with very little work. Layer your polenta with anything you desire, whether salami or ham - or keep it vegetable-centric with spinach or oven-roasted tomatoes. Make nests between your toppings and the polenta where the eggs will cook slowly, giving you a soft-cooked finish that's loaded with flavor.
Provided by Sarah Copeland
Categories breakfast, brunch, casseroles, main course
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with the rack in the center. Generously butter a 9-by-13-inch pan and set aside.
- Bring 4 cups water to a boil. Gradually whisk in the polenta and salt, and cook, stirring constantly until the polenta bubbles and pulls away from the pan, about 3 minutes. Vigorously stir in the milk, butter and cheese until smooth and creamy. (It will seem loose.)
- Spread the polenta onto the bottom of the prepared pan. Layer with meat, greens or anything else you desire. Use the back of a large spoon to create 8 small wells in the polenta. Crack the eggs inside, sprinkle with Parmesan, and bake 10 to 15 minutes, depending on how set you like your eggs. Let stand for 5 minutes; sprinkle with black pepper and basil and serve warm.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 275 milligrams, Sugar 2 grams, TransFat 0 grams
POLENTA WITH PARMESAN AND OLIVE OIL-FRIED EGGS
If you've ever decided that cold cereal is a good dinner, here's another, far better option. Soft and steaming, with plenty of salt and pepper mixed in and perhaps some grated cheese applied at the end, a bowl of polenta or grits is deeply satisfying and requires not much more than a pot and a spoon to prepare. And topping the buttery, cheesy polenta with eggs fried in olive oil makes for a dish that is far more elegant and luxurious than its simple ingredients would imply.
Provided by Melissa Clark
Categories quick, weeknight, main course
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
- Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
- In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. Repeat with remaining oil and eggs.
- Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt and more pepper and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 721 milligrams, Sugar 2 grams, TransFat 0 grams
More about "angela tustins eggs benedict with pan seared polenta tasso ham poached eggs and a goat cheese cream gravy recipes"
22 EASY SWAPS PRESENTED BY SPLENDA IDEAS | SPLENDA, SPLENDA …
From pinterest.ca
EGGS BENEDICT WITH GRILLED POLENTA IS A TWIST ON A BRUNCH FAVORITE
From sheknows.com
TORONTO LIFE COOKBOOK: 10 CREATIVE VARIATIONS ON EGGS BENEDICT
From torontolife.com
POLENTA, SAUTéED GREENS AND EGGS RECIPE | PBS FOOD
From pbs.org
POLENTA EGGS BENEDICT | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EGGS BENEDICT OVER POLENTA RECIPE | ZERO CALORIE SWEETENER
From splenda.com
BENEDICT-STYLE POLENTA & EGGS | READY SET EAT
From readyseteat.com
ANGELA TUSTINS EGGS BENEDICT WITH PAN SEARED POLENTA …
From tfrecipes.com
ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, TASSO HAM ...
From cooksrecipes.com
RECIPE: EGGS BENEDICT WITH A TWIST - YOUTUBE
From youtube.com
EGGS BENEDICT OVER POLENTA - SPLENDA®
From splenda.ca
POLENTA CAKE EGGS BENEDICT #BRUNCHWEEK | THE GIRL IN THE LITTLE …
From girlinthelittleredkitchen.com
EGGS BENEDICT | RECIPETIN EATS
From recipetineats.com
STANLEY TUCCI’S NOSTALGIC RECIPE FOR CALABRIAN EGGS POACHED IN …
From theguardian.com
EGGS BENEDICT (THE BEST) | RICARDO
From ricardocuisine.com
GET TO KNOW PLANTAINS WITH THIS RECIPE FOR TOSTONES EGGS BENEDICT
From globalnews.ca
ANGELA TUSTIN'S EGGS BENEDICT WITH PAN SEARED POLENTA, …
From allrecipes.com
You'll also love