Crepes Benedict With Slow Poached Eggs Recipe 425

Steps:

• Prepare the Hollandaise sauce.
• In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
• Heat butter in skillet until hot, sizzling and lightly browned.
• Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
• Lay out the crepes, then top with 1-2 slices of ham.
• Divide the egg mixture evenly on top of the ham slices.
• Roll up the crepes and place in a buttered baking dish.
• Brush the rolled crepes with melted butter.
• Place in a 350 degree oven.
• Bake for about 15 minutes, or until lightly browned.
• Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
• Serve immediately.
• Delicious!

Steps:

• Poached Eggs:
• Fill a 12-inch skillet nearly to the rim with water. Add the vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.
• While water comes to a simmer cook the bacon in a 12-inch fry pan over medium heat until well-browned on each side. Transfer to a paper towel-lined plate and cover with foil to keep warm.
• When water comes to a simmer crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with remaining eggs. Using a slotted spoon carefully corral the white of each egg around its yolk. Poach the eggs, turning them occasionally with a slotted spoon, until the whites are firm or to the desired degree of doneness, 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
• Hollandaise Sauce:
• While eggs are poaching blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half the butter until the mixture is quite thick, about 1 1/2 minutes. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne pepper and season with salt and pepper to taste.
• Assemble:
• Arrange the English muffins on individual plates and top with bacon. When the eggs are cooked, place them on top of the bacon, pour the hollandaise sauce over the eggs and garnish with the chives.

Steps:

• Prepare hollandaise sauce: Separate eggs; reserve egg whites for the filling. Combine egg yolks, lemon juice, Dijon, and hot pepper sauce in a blender. Cover and blend for 5 seconds. Set blender on high speed and pour in melted butter in a thin stream; it should thicken almost immediately. Place the blender container in a pan of hot tap water to keep sauce warm until needed.
• Mix flour, milk, warm water, 3 eggs, and sugar for crepes together in a bowl. Whisk in melted butter until smooth.
• Heat a 6- to 8-inch nonstick pan over medium heat. Pour about 1/4 cup crepe batter into the hot pan; tilt and swirl the pan to coat with batter. Cook until edges are browned, 1 to 2 minutes. Pick up the edge with a fork, grab with both hands, peel, and flip crepe over in one motion. You may use a spatula but be careful not to smash the crepe as it's delicate. Cook until the other side is browned, about 2 minutes more. Remove crepe and set aside in a warmer, oven, or double boiler to keep warm while you cook remaining crepes.
• Prepare filling: Spray a large skillet with cooking spray; warm over medium-high heat. Whisk reserved egg whites with 4 eggs; pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Heat ham in the same skillet until warm.
• Put some eggs and ham in each crepe. Roll them up and serve 2 per person with hollandaise drizzled on top.

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
• Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar.
• Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
• Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
• In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
• Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve.