Creamy Pesto N Bacon Eggs Benedict Recipes

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

Steps:

• Preheat the broiler. Line a broiler pan or baking sheet with aluminum foil.
• Place the bacon on the pan and broil until the bacon begins to brown and shrivel, 3 to 5 minutes. Flip the bacon, and continue to cook until crispy, about 3 to 5 minutes depending on how hot your broiler is. Transfer the bacon to a paper towel-lined plate to drain.
• Meanwhile, lightly toast the pine nuts by heating them in a medium dry skillet set over medium heat, shaking the pan frequently, until they just begin to turn golden, 3 to 4 minutes. Keep an eye on them, because they toast pretty quickly.
• Combine the toasted pine nuts and garlic in a food processor or blender until a paste forms. Add the basil and continue processing until a creamy, green paste has formed. With the motor running, slowly pour in 1/2 cup olive oil, processing until the oil is fully incorporated. Transfer the paste to a bowl and fold in 1 cup Parmesan with a rubber spatula. Season to taste with salt and pepper. Set aside.
• Split the croissants and broil on a baking sheet until golden, 1 to 2 minutes. Set aside.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Spray 4 egg rings with cooking spray. Put the rings in the skillet and crack 1 egg into each rings. Cover the skillet to trap the steam and cook until the eggs set, 2 to 3 minutes. Season with salt and pepper.
• Spread the pesto on the cut sides of each croissant. Place 2 slices of bacon on each croissant, top with an egg and sprinkle with more Parmesan. Enjoy!

Steps:

• Bake pastry shells according to package directions.
• Cook bacon in skillet until browned. Remove & keep warm.
• Cook sauce according to package directions.
• Melt butter or margarine in skillet.
• Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
• Cut pastry shells crosswise into halves.
• Place bacon on pastry bottoms.
• Top pastry with egg mixture. Place top back over eggs.
• Pour Hollandaise sauce over the tops of each.
• Sprinkle with chives.
• Serve immediately.

Steps:

• Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.).
• Drain on paper towels.
• Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside.
• To assemble, spread some teleme cheese on a toasted half of an English muffin.
• Next put 2 bacon or ham slices on each muffin half.
• Place a mound of braised spinach on top of the bacon/ham.
• Top each with a poached egg, and drizzle evenly with the pesto cream sauce.
• Sprinkle with fresh pepper and serve immediately.
• **Poached eggs:.
• Add water to a depth of 3 inches in a large saucepan.
• Bring to a boil; reduce heat, and maintain a light simmer.
• Add 1/2 tsp vinegar to simmering water.
• Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible.
• Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.