Eggs Benedict Grill Recipes

Steps:

• Place the salmon in a large baking dish. Combine butter, 4 tablespoons lemon juice, and lemon zest and pour the mixture over the salmon. Season with salt and pepper and marinate for 1 to 2 hours.
• Preheat an outdoor grill to medium-high heat.
• Meanwhile, mix the cream cheese, tarragon, and 1 teaspoon lemon juice together and set aside. In another bowl, blend together eggs, heavy cream, hot pepper sauce, and salt and pepper, to taste, and set aside.
• Preheat a nonstick skillet for the eggs by placing the pan on the grill. At the same time, place the salmon on the grill and cook until desired doneness, about 5 minutes per side.
• Pour egg mixture into the pan and cook the eggs by continually moving cooked portions toward the center of the pan allowing the uncooked portion to flow to the sides, flipping when close to set.
• Place bagels on the grill cut side down and toast. Remove and spread a portion of the cream cheese mixture on the toasted side of each bagel. Place the bagels on serving plates. Top with cooked egg, salmon, and hollandaise sauce. Garnish with chopped chives and parsley.
• Place the egg yolks in a saucepan. Hold the pan over a stove flame approximately 3 to 4 inches above the burner and whisk until slightly thickened and bright yellow, about 2 to 3 minutes.
• Pour the thickened yolk into a blender and add lemon juice, sherry, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened.

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:

• Gather all of your ingredients.
• Butter both sides of pieces of bread.
• In a large frying pan, (over medium heat), grill 1 side of bread until golden, set aside.
• Fry ham in pan, (over medium heat), until warm, & any honey coating caramelizes a little, set aside.
• Now, to make the Hollandaise sauce:.
• Place 3 eggs, 4-5 t lemon juice, 3 T water, in a smallish bowl, & whip with a fork, until thoroughly blended & pale yellow.
• In a nonstick pan, melt (over low heat), 6-7 T of the butter
• Add egg mixture SLOWLY, stirring CONTINUOUSLY until sauce has thickened, immediately remove from heat, DO NOT OVERCOOK. Before serving, add 1/2 t salt & fresh ground nutmeg. I sometimes add a little more lemon juice because I like mine very lemony. Set aside as you finish the rest.
• To make the eggs: In a small pan melt 3 T of butter (or so) & approximately 4 T. of water until slightly bubbling, add 4 remaining eggs, cover with a tight fitting lid, & cook (over medium heat), until they are to your liking, (I cook mine until they are over-easy, & yolks are still runny). If you find that all the water has not evaporated when your eggs are just about right, take the lid off for the last moment or two of cooking.
• In the MEANTIME, while you cook the eggs:.
• Return bread to the large pan, (over medium heat), place bread, cooked side UP, (to grill the 2nd side), placing the cheese, & ham on cooked side, cover.
• As soon as eggs are done, carefully, place 1 egg on each piece of bread, place servings on plate(s), cover each serving with as much Hollandaise sauce as is preferred.
• You will want to serve this with a sharp knife & a fork, or it will become a mess.
• Serve immediately & enjoy!
• This is nice with fresh fruit, hash browns or anything else you enjoy, or nothing at all!