Eggs Benedict

RE: Eggs Benedict (MGWerks)

Sat, 06 Sep 2008 22:56:57 GMT

A Latin variation I like is to insert a layer of cilantro leaves between the Canadian bacon and the egg. I'm a real sucker for cilantro.

RE: Eggs Benedict (Foodbme)

Fri, 25 Jul 2008 17:09:15 GMT

quote:
Originally posted by stlouisguy

man, do I love Eggs Benedict. I'm going to have to learn how to make Hollandaise sauce. Plenty of help here, but it seems like such a huge issue when I only need a few tablespoons to make a whole cup of the stuff (not that I wouldn't enjoy drinking it out of a coffee cup)

Quick Solution: Buy a package of Knorr Hollandaise Sauce Mix, (In the Gravy mix section of your suermarket), follow the directions and lick the excess in the Gravy Boat!

RE: Eggs Benedict (the grillman)

Fri, 25 Jul 2008 13:31:14 GMT

man, do I love Eggs Benedict. I'm going to have to learn how to make Hollandaise sauce. Plenty of help here, but it seems like such a huge issue when I only need a few tablespoons to make a whole cup of the stuff (not that I wouldn't enjoy drinking it out of a coffee cup)

RE: Eggs Benedict (brittneal)

Tue, 22 Jul 2008 15:06:06 GMT

Blender hollandaise can be just fine. The trick is that you need the butter at exactly 165 deg. Less and they dont cook, more and they curdle.
Whose used the big mixer> Load the bowl with the yolks and a bit of water ast they start to whip. Lite 3-4 sternos around the sides and watch it make it self. As the yolks ribbon, slowly ad clarifed warm butter
britt

RE: Eggs Benedict (sonnie6)

Tue, 22 Jul 2008 05:13:49 GMT

Thanks Foodbme,
I always go to google, didn't think this time, I appreciate your input.
Sonnie

RE: Eggs Benedict (Foodbme)

Sun, 20 Jul 2008 15:29:51 GMT

quote:
Originally posted by sonnie6

Hi All,
We'll be staying in Rhinebeck,NY area in August, anyone know of a place to have Eggs Benedict in that area that really good.

Thanks
Sonnie

Here's one:
http://beekmandelamaterinn.com/brunch.htm

Google the Rhinebeck Chamber of Commerce and you'll find plenty more. Looks like a really neat area.

RE: Eggs Benedict (sonnie6)

Sun, 20 Jul 2008 04:17:59 GMT

Hi All,
We'll be staying in Rhinebeck,NY area in August, anyone know of a place to have Eggs Benedict in that area that really good.

Thanks
Sonnie

RE: Eggs Benedict (BarenakedChef)

Sun, 20 Jul 2008 01:58:36 GMT

That sounds soooo good!! I'm a seafood lover :)

RE: Eggs Benedict (Foodbme)

Sun, 13 Jul 2008 14:49:23 GMT

quote:
Originally posted by ayersian

The one Eggs Benedict dish that really sticks out in my mind was the Mahi Mahi Eggs Benedict that we had at a small cafe called Cinnamon's in Kailua, Oahu. During that vacation we made a vow to eat some sort of seafood every day...and that day we definitely got a head start by eating it at breakfast!

So----- What's in it? Fish I assume?????
OOPS! Didn't read close enough. Got it!

RE: Eggs Benedict (ayersian)

Sat, 12 Jul 2008 17:03:04 GMT

The one Eggs Benedict dish that really sticks out in my mind was the Mahi Mahi Eggs Benedict that we had at a small cafe called Cinnamon's in Kailua, Oahu. During that vacation we made a vow to eat some sort of seafood every day...and that day we definitely got a head start by eating it at breakfast!

RE: Eggs Benedict (MilwFoodlovers)

Sat, 12 Jul 2008 10:57:07 GMT

SJ, maybe your butter wasn't hot enough?
I've never had an undercooked taste when using that recipe.

RE: Eggs Benedict (seafarer john)

Sat, 12 Jul 2008 09:23:06 GMT

Before we discovered the Microwave method, we tried the blender method a few times. To us it always tasted uncooked or undercooked - there's just not enough heat in the butter to properly cook the eggs, in our opinion. We're not ones to worry about undercooked eggs as a health problem - hell, we still throw a raw egg into a milkshake now and then, ad we add a barely heated thru egg to our Caesar salad, but we do like our Hollandaise fully cooked.

Cheers, John

RE: Eggs Benedict (MilwFoodlovers)

Sat, 12 Jul 2008 07:30:29 GMT

Blender hollandaise

3 egg yolks
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 cup (1/2 pound) melted sweet butter, heated until bubbling but not brown
1 1/2 tablespoon lemon juice or white wine vinegar

Place egg yolks, salt, pepper and mustard in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. Still at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used. A tablespoon of cream can be added to egg yolk mixture and you can thin it if necessary with some hot water.

RE: Eggs Benedict (seafarer john)

Fri, 11 Jul 2008 19:45:44 GMT

Here's an easy foolproof Hollandaise sauce:
1 egg yolk
1.3 oz. cold butter
1/2 tsp. lemon juice (a bit more - as you like)
ground white pepper to taste
( black pepper, cayenne, spices, herbs to your taste if you want)

Place all together in a microwave proof plastic cup (glass or ceramic get too hot) and zap for 10 seconds. Stir vigorously with a chopstick. Zap another 10 seconds, stir, zap, stir, etc. in 10 second intervals for at least one minute total time. Now you have enough excellent Hollandaise for Eggs Benedict for two. The recipe can easily be doubled or tripled.

Cheers, John

RE: Eggs Benedict (russ2304)

Fri, 11 Jul 2008 16:42:18 GMT

Back in the day, as the kiddies say these days--------the best Eggs Benedict I ever had was in the Oak Room of the Plaza Hotel NYC---before Trump and all that came after------that was and still is the gold standard!

Russ

RE: Eggs Benedict (Williamsburger)

Fri, 11 Jul 2008 15:37:54 GMT

quote:
Originally posted by pigface

HOLLANDAISE SAUCE
and its derivatives

1/4 teaspoon peppercorns
2 tablespoons cider vinegar
4 tablespoons cold water
6 large egg yolks
2 cups clarified butter (or melted butter), warm
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon cayenne
Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.
Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.

Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.

--------------------------------------------------------------------------------

Small sauces from Hollandaise:
Maltaise sauce
To 1 quart of Hollandaise, add 2-4 fluid ounces orange juice, from blood oranges if possible, and 2 teaspoons grated orange zest.
Mousseline sauce
Whip 1 cup of heavy cream until it forms stiff peaks. Fold into 1 quart Hollandaise. For other quantities, maintain a 1:4 ratio of whipped cream to Hollandaise. Can be flavored further with herbs, juices, etc.

http://www.gumbopages.com/food/sauces/index.html

If you add tarragon to Hollandaise you great Bearnaise, right?
Cathy

RE: Eggs Benedict (brittneal)

Mon, 07 Jul 2008 11:56:15 GMT

Back in the 70's when "cooks" used to get reative on you and tried to force feed you their nightmare treats. This was at a roadside diner close the the Co/Ne line.
MOCK EGGS BENEDICT>>>>
I recieved a plate with a halved fnglish muffin. Each had been mounded with sliced HB eggs, then topped w/a mayo that was colored with cherry juice and w/half topped with a maraschino cherry. On the sid came a lovely canned fruit salad. I looked at the open kitchen and saw this tall,skinny geek staring to see how much I relished his creation. The worst was the cherry mayo
britt

RE: Eggs Benedict (BarenakedChef)

Sat, 05 Jul 2008 23:49:51 GMT

My favorite dish in the world! Possibly..The best ones I think I've had were at the Donut Hole in Destin, FL. The hollandaise was to die for, and you could have crab instead of ham if you wanted. Mmmmm.

RE: Eggs Benedict (Foodbme)

Fri, 20 Jun 2008 01:40:11 GMT

Redneck Aggs Benedict:
From the bottom up
1/2 Biscuit
Country Ham
Sliced Garden Tomato
Poached Agg
Shredded Cheddar Cheese
White or Sausage Gravy
S&P
Hee Haw!

RE: Eggs Benedict (luscious)

Thu, 19 Jun 2008 21:06:22 GMT

Boop, my dad calls anything with fake hollandaise Eggs Benedict Arnold. Ha ha.

RE: Eggs Benedict (luscious)

Thu, 19 Jun 2008 21:04:07 GMT

A local breakfast joint here in Victoria does about 12 of them. The best I've had was their Blue Moon Benny Special. pork sausage, sauteed onion, mushroom and cinnamon apples, topped with the requisite poached eggs, hollandaise and sprinkles of blue cheese. It was the perfect balance of sweet and salty. I'm usually a purist or blackstone enthusiast, but I'd take that any day. Yum.

There's also a place in town that makes Jamaican crab cake bennies. Also, ridiculously good. That and you get a pail of johnny cakes with your breaky.

RE: Eggs Benedict (saltybill)

Thu, 19 Jun 2008 02:04:39 GMT

Bills diner hae a eggs benedict on potato skins that will knock your socks off.Bills diner is in down town Willow Glen CA.

RE: Eggs Benedict (lleechef)

Thu, 28 Feb 2008 17:00:14 GMT

When I was at the Grand Traverse Resort we would poach dozens and dozens of eggs. The hollandaise was usually a 36-yolk batch with several pounds of clarified butter. I never used a double boiler....takes too much time. Just put the stainless steel bowl right on the burner and keep whisking. When the yolks make a "ribbon".....time to start adding the butter.

RE: Eggs Benedict (Robearjr)

Wed, 27 Feb 2008 19:54:47 GMT

Hollandaise sauce is fairly easy to make. The only thing to remember is to use a double boiler, or I just put a stainless steel bowl inside of a saucepan. I know some people are able to make the sauce in a single pot, but my eggs always curdle when I try it that way.

As for the Oyster Benedict, yes no eggs. The same is true of the shrimp sardou, which is also sans eggs.

RE: Eggs Benedict (Holly Moore)

Wed, 27 Feb 2008 18:58:44 GMT

From Little Pete's in Philadelphia. Best consumed at 3 in the morning while finding one's way home. Instead of Hollandaise Sauce, they brown off mayonnaise.

RE: Eggs Benedict (pigface)

Wed, 27 Feb 2008 18:41:35 GMT

HOLLANDAISE SAUCE
and its derivatives

1/4 teaspoon peppercorns
2 tablespoons cider vinegar
4 tablespoons cold water
6 large egg yolks
2 cups clarified butter (or melted butter), warm
1 tablespoon fresh squeezed lemon juice
1/8 teaspoon cayenne
Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.
Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm (not hot) water until served. When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.

Keep the sauce warm in a bain marie (warm water bath) or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.

--------------------------------------------------------------------------------

Small sauces from Hollandaise:
Maltaise sauce
To 1 quart of Hollandaise, add 2-4 fluid ounces orange juice, from blood oranges if possible, and 2 teaspoons grated orange zest.
Mousseline sauce
Whip 1 cup of heavy cream until it forms stiff peaks. Fold into 1 quart Hollandaise. For other quantities, maintain a 1:4 ratio of whipped cream to Hollandaise. Can be flavored further with herbs, juices, etc.

http://www.gumbopages.com/food/sauces/index.html

RE: Eggs Benedict (lynndunham)

Wed, 27 Feb 2008 18:34:57 GMT

The best benedict I ever had was at a Chart House right on the coast in southern California - I think it was near Carlsbad. They had a benedict made with filet mignon instead of Canadian bacon.

RE: Eggs Benedict (baileysoriginal)

Wed, 27 Feb 2008 17:14:29 GMT

The Oysters Benedict sounds great - but I too didn't see any mention of poached aggs with it. It's not really Benedict without them, is it?

RE: Eggs Benedict (doug_ua)

Wed, 27 Feb 2008 11:29:14 GMT

Gotta tell ya...I know it probably goes against the "Roadfood" mentality, but the Cheesecake Factory really does a great brunch, including three variations on Eggs Benedict

RE: Eggs Benedict (Scorereader)

Wed, 27 Feb 2008 11:13:36 GMT

quote:
Originally posted by doug_ua

3. Smoked Salmom Eggs Benedict - various locations make it well!

This has been called Eggs Norwegian at a bunch of places and is my wife's favorite; athough the Eggs Maryland (and the like which comtains lump crab meat or crab cake, depending on the restaurant) is a close second.