Eggs Benedict Arnold Recipes

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Steps:

• In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
• Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
• Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
• In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
• Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
• Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Steps:

• Arrange 1 slice of ham on each toasted muffin half. Break eggs, one at a time into a measuring cup or ladle. Lower each egg carefully into boiling water. Cook gently for 5 minutes. Top ham with poached eggs and add warm bernaise sauce.

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.