lobster eggs benedict

the hollandaise makes this eggs benedict look sexy just as it is tasty! // Blue Jam Cafe

Through the Garden Benedict

This is my new favorite; Poached eggs on avocado, goat cheese toast, with fresh fruits and vegetables. This is a fresh take on a Benedict, with no Hollandaise. The egg yolk and citrus juices act as a sort of deconstructed Hollandaise. It’s delicious! I didn’t make Hollandaise because I’m trying not to indulge in buttery dishes too often. That being said, I’ll make one of these with Meyer lemon Hollandaise soon, possibly this weekend, because we have many Meyer lemons on our tree. And because Hollandaise is so damn tasty. You can make this with any fresh vegetables, greens, pickled things, herbs and fruit you have on hand. It comes out delicious every time. You can use ham, bacon, sausage or make it vegetarian like this one. This particular combo was crunchy, savory, earthy and deliciously balanced. My hubby and I both loved the addition of thinly sliced celery, which seems like it wouldn’t be that great, but it was perfection.

This plate = Dave’s multi grain Killer Bread, thin sliced & toasted, goat cheese, sliced avocado, orange segments, apple slices, celery, sliced very thinly, celery leaf, tomato, kalamata olives, marinated artichoke, and fresh cilantro. The poached egg is placed on top of the cheese toast, then garnished with all the freshness, and an extra squeeze of orange juice on top. Try it, it’s so good. 

If you’ve never made a poached egg, it’s easy. Boil about 3 - 4 cups water in a sauce pan, add 1 tsp vinegar to the water. Once it boils, stir into a gentle whirlpool, crack an egg in the center and let it cook for 2 to 3 minutes. Remove with a slotted spoon to a paper towel lined plate. 

Eggs Benedict with Steamed Asparagus and Crispy Prosciutto

Makes 2 servings

2 English muffins, split and toasted

8 thick asparagus, tough ends removed and split lengthwise (or 16 thin asparagus), steamed for 1 minute in the microwave then drizzled with olive oil and sprinkled with fleur de sel and black pepper

4 slices prosciutto, cooked in a pan for about 30 seconds per side, or until lightly browned and crisp

For the sauce (recipe adapted from Everyday Food Magazine)
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt (do not add salt if you use salted butter)
½ cup (1 stick) goat’s milk butter (or regular butter, salted or unsalted)

For the poached eggs
4 very fresh large eggs
A large pot of water, heated to just below boiling point, about 200˚F or 90˚C (use a thermometer to monitor it)
A good pinch of salt
1 tablespoon white vinegar

Prepare the English muffins, the asparagus and the prosciutto slices. I made sure everything was ready before making the sauce and the eggs. I kept the English muffins warm in a 180˚F (85˚C) oven with the serving plates and zapped the asparagus and prosciutto slices in the microwave for 10 seconds to warm everything up right before serving.

Make the sauce: In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Transfer to a measuring cup and cover until service. Heat it back up in the microwave for about 30 seconds (low power setting) before serving if needed.

What to do if your sauce breaks (the fat separates from the rest of the sauce or it starts to look curdled): you need to add a fresh egg yolk to rebind the liquids. In a small bowl, whisk together 1 egg yolk and 1 tablespoon cold water. Pour your sauce back into the blender and mix at low speed. With blender running, slowly pour the new egg yolk/water mixture into the sauce. Mix for 10-15 seconds and just like that, it should be fixed. Heat it back up gently in the microwave (low power setting) right before serving.

Make the poached eggs: Bring the water to 200˚F or 90˚C and add the salt and vinegar. Crack your eggs one by one in a small bowl first (make sure not to break the yolk or you can’t use the egg!) then gently slide the entire egg into the water to poach. You can add the four eggs to the pot to cook them all together. 3 ½ minutes will cook the eggs until the edges of the yolk are cooked and the center is still runny. Fish the eggs out one by one with a slotted spoon and reserve in a small plate.

Assemble your Eggs Benedict: Take your English muffins and warm plates out of the oven. Place one slice of prosciutto on each muffin, then divide the asparagus stalks in four portions, placing them over the prosciutto. Top with a poached egg and a generous spoonful of hollandaise sauce. Garnish with thinly sliced chives and freshly ground black pepper.

Monsieur Benedict - Hungry Chimps

Eggs Benedict @ Actons Hotel Kinsale Cork IrelandbyCorkBilly on Flickr.

Food of the day: Eggs benedict

Got this lovely dish at cheesecake factory in maui hawaii. It’s huuuge!! Though a tad expensive, it was extremely good, fills roughly two ppl i must.

foodmyheart:

My first try with Eggs Benedict and Homemade Hollandaise ❤️ Mother’s Day Brunch 2022
Source:https://reddit.com/r/foodporn

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Sunny Side Up and Coffee Shop Chicago, Illinois January 2017

Sunny Side Up and Coffee shop Chicago, Illinois January 2017

Eggs Benedict Cupcake with Hollandaise Sauce Icing

Ingredients:

• English muffin.
• 1 slice of ham.
• 1 egg.
• 125g butter.
• 2 egg yolks.
• ½ tsp white wine vinegar or tarragon vinegar.
• pinch salt.
• splash ice cold water.
• lemon juice.
• cayenne pepper.

Method:

• Carve the muffin into a cup shape, taking care when carving the hollow to not puncture the side.
• Carefully lay the ham inside the muffin to form a cup.
• Crack the egg into the ham.
• Cook for 20 minutes at 200°C
• Melt 125g butter in a saucepan and skim any white solids from surface.
• Keep the butter warm.
• Put 2 egg yolks, ½ tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
• Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
• Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water).
• Season with a squeeze of lemon juice and a little cayenne pepper. 
• Carefully spoon the sauce over the top of the cupcake.

“I’ve been out before, but they always put me back. They always put us back inside… But, if we looked like you, then we could hide. If we looked like you, then we would have somewhere to go.”

I went to Okinawa for summer break! It’s definitely different than the mainland! Loved every moment! More Okinawa moments to come!

Vegan Hollandaise Round Up

Vegan Eggs Benedict Plus Silky Hollandaise (NF)

Tempeh Benedict With Vegan Hollandaise Sauce

Tofu Benedict With Vegan Hollandaise Sauce

Vegan Tofu Benedict With Avocado

Vegan Eggs Benedict With Homemade Hollandaise

Savory Crepes With Almond Cheese, Sauteed Spinach & Vegan Hollandaise

The Soy-Free Vegan Benedict

Roasted Beetroot Salad With Vegan Hollandaise

Sweet Potato Waffles With Vegan Hollandaise Sauce

Vegan Eggs Benedict With Fried Tomato & Hollandaise