Eggs Benedict Menu for 2 or 3
The Menu
Eggs Benedict
Hollandaise Sauce:
Grapefruit Ambrosia
Caramel Sticky Buns
The Recipes
Eggs Benedict
Makes 2 to 3 servings
2 English muffins
4 slices baked ham or Canadian bacon
4 whole eggs for poaching
Hollandaise Sauce, see below
parsley, for garnish
Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs; bubbles should not break the surface. When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig.
Hollandaise Sauce:
3 egg yolks
1/4 pound clarified butter
1/2 cup white wine
1 bay leaf
4 peppercorn
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper to taste
Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened; be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. Keep warm until ready to serve.
Grapefruit Ambrosia
Serves 4 to 6.
2 grapefruit
1 navel orange
2 tablespoons Marsala or sweet sherry
2 tablespoons plus 1/3 cup sugar
1/4 cup shredded coconut
3 egg whites
1/8 teaspoon salt
Peel grapefruit and orange and cut into sections. Halve the sections, crosswise, put in a shallow bowl and toss with Marsala and 2 tablespoons of sugar. Set aside for 30 minutes. Turn on broiler. Beat egg whites with salt and remaining sugar until peaks form. Drain fruit, put into a 9 inch pie plate in one layer and toss with half the coconut. Spread meringue over fruit, sprinkle with remaining coconut. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly.
Caramel Sticky Buns
12 frozen dinner rolls
1 package butterscotch or vanilla pudding mix, cook kind
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
pecans, optional
Spray a Bundt pan with oil. Place rolls in Bundt pan and sprinkle pudding over evenly. Mix together brown sugar, melted butter or margarine and cinnamon. Pour over rolls evenly. Sprinkle with pecans if desired. Cover and let rise overnight in the refrigerator. Bake at 350F for 30 minutes. Turn out of pan immediately carefully. Serve. Can be doubled, bake about 10 minutes longer.
The Menu
Eggs Benedict
Hollandaise Sauce:
Grapefruit Ambrosia
Caramel Sticky Buns
The Recipes
Eggs Benedict
Makes 2 to 3 servings
2 English muffins
4 slices baked ham or Canadian bacon
4 whole eggs for poaching
Hollandaise Sauce, see below
parsley, for garnish
Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs; bubbles should not break the surface. When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.
Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg cup 1/2 inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.
Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig.
Hollandaise Sauce:
3 egg yolks
1/4 pound clarified butter
1/2 cup white wine
1 bay leaf
4 peppercorn
1 tablespoon white vinegar
1 tablespoon lemon juice
salt and pepper to taste
Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened; be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling. Keep warm until ready to serve.
Grapefruit Ambrosia
Serves 4 to 6.
2 grapefruit
1 navel orange
2 tablespoons Marsala or sweet sherry
2 tablespoons plus 1/3 cup sugar
1/4 cup shredded coconut
3 egg whites
1/8 teaspoon salt
Peel grapefruit and orange and cut into sections. Halve the sections, crosswise, put in a shallow bowl and toss with Marsala and 2 tablespoons of sugar. Set aside for 30 minutes. Turn on broiler. Beat egg whites with salt and remaining sugar until peaks form. Drain fruit, put into a 9 inch pie plate in one layer and toss with half the coconut. Spread meringue over fruit, sprinkle with remaining coconut. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly.
Caramel Sticky Buns
12 frozen dinner rolls
1 package butterscotch or vanilla pudding mix, cook kind
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
pecans, optional
Spray a Bundt pan with oil. Place rolls in Bundt pan and sprinkle pudding over evenly. Mix together brown sugar, melted butter or margarine and cinnamon. Pour over rolls evenly. Sprinkle with pecans if desired. Cover and let rise overnight in the refrigerator. Bake at 350F for 30 minutes. Turn out of pan immediately carefully. Serve. Can be doubled, bake about 10 minutes longer.
