Lox Eggs Benedict For Manbeasts Recipes

Steps:

• The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out.
• The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade.
• Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together.
• Pan fry the grit cakes in butter and oil until slightly brown.
• Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions.
• Poach each egg and plate with grit section on bottom followed by country ham then poached egg.
• Pour Remoulade over stack and sprinkle with paprika.

Steps:

• Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

Steps:

• Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
• Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

Steps:

• Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
• Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
• Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
• Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
• Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
• Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.