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Eggs Benedict
Serves 4
Recipe Ingredients:
1 tsp. Vinegar
8 Eggs
1 cup fresh Spinach Leaves washed, stems removed (you can omit this)
8 slices Farmer JohnŽ Canadian Bacon
8 slices Havarti or Muenster Cheese
2 large Croissants cut in half (i use English muffins)
Recipe Instructions:
1: In a large skillet over medium high heat, bring 2 inches of water and the vinegar to a boil.
2: Reduce water to a simmer; add eggs one by one to the simmering water. Cook eggs for 4-5 minutes. The whites should be firm and the yolks should be slightly runny.
3: In a non-stick skillet, heat canadian bacon until warm.
4: Toast the four croissant halves.
5: To assemble the Eggs Benedict; top each toasted croissant half with two slices of cheese, tow slices of Canadian bacon, a few spinach leaves and two poached eggs. Pour the warm sauce over and garnish with paprika and fresh parsley.
Hollandaise Sauce
Recipe Ingredients:
3 Egg Yolks
1 Tbs. hot Water
1 Tbs. fresh Lime Juice
1 stick Unsalted Butter melted and hot
dash of Hot Sauce
Salt and freshly ground Black Pepper to Taste
1/4 tsp. Paprika
1/4 cup fresh chopped Parsley
Recipe Instructions:
1: For the sauce: Place the yolks, water and lemon juice in a blender or food processor. Blend on medium speed for one minute. WIth the blender running, pour the hot, melted butter through the opening in the lid of the blender. Season with hot sauce, salt and pepper. Keep warm.
Serves 4
Recipe Ingredients:
1 tsp. Vinegar
8 Eggs
1 cup fresh Spinach Leaves washed, stems removed (you can omit this)
8 slices Farmer JohnŽ Canadian Bacon
8 slices Havarti or Muenster Cheese
2 large Croissants cut in half (i use English muffins)
Recipe Instructions:
1: In a large skillet over medium high heat, bring 2 inches of water and the vinegar to a boil.
2: Reduce water to a simmer; add eggs one by one to the simmering water. Cook eggs for 4-5 minutes. The whites should be firm and the yolks should be slightly runny.
3: In a non-stick skillet, heat canadian bacon until warm.
4: Toast the four croissant halves.
5: To assemble the Eggs Benedict; top each toasted croissant half with two slices of cheese, tow slices of Canadian bacon, a few spinach leaves and two poached eggs. Pour the warm sauce over and garnish with paprika and fresh parsley.
Hollandaise Sauce
Recipe Ingredients:
3 Egg Yolks
1 Tbs. hot Water
1 Tbs. fresh Lime Juice
1 stick Unsalted Butter melted and hot
dash of Hot Sauce
Salt and freshly ground Black Pepper to Taste
1/4 tsp. Paprika
1/4 cup fresh chopped Parsley
Recipe Instructions:
1: For the sauce: Place the yolks, water and lemon juice in a blender or food processor. Blend on medium speed for one minute. WIth the blender running, pour the hot, melted butter through the opening in the lid of the blender. Season with hot sauce, salt and pepper. Keep warm.
