CALIFORNIA EGGS BENEDICT RECIPES

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EGGS BENEDICT FOR A CROWD RECIPE | BON APPéTIT



Eggs Benedict for a Crowd Recipe | Bon Appétit image

We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted muffins.

Provided by Molly Baz

Yield 12 servings

Number Of Ingredients 11

12 large eggs
1¼ cups (2½ sticks) unsalted butter
3 large egg yolks
2 tablespoons plus 1 teaspoon fresh lemon juice
¾ teaspoon (or more) kosher salt
Pinch of cayenne pepper
6 English muffins, split
12 slices cooked ham, thinly sliced (about 12 ounces)
Kosher salt, freshly ground pepper
1 tablespoon thinly sliced chives
Cayenne pepper (for serving)

Steps:

  • Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
  • Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.
  • Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).
  • Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.
  • Do Ahead: Eggs can be poached 1 day ahead. Store in ice bath in fridge.
  • Heat butter in a medium saucepan over low until melted. Set aside ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring cup.
  • Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher; dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–2 Tbsp. warm water and adjust seasoning as needed.
  • Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.
  • Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges, 6–8 minutes.
  • Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.
  • To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.
  • Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.

BEST EGGS BENEDICT STRATA RECIPE - HOW TO MAKE EGGS ...



Best Eggs Benedict Strata Recipe - How to Make Eggs ... image

This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.

Provided by Ree Drummond

Categories     brunch    Christmas    breakfast    brunch

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 17

6

English muffins, split and cut in half

12

large eggs

2 c.

whole milk

1/2 c.

half-and-half

1 tsp.

kosher salt, plus more to taste

1/2 tsp.

black pepper

1 tbsp.

olive oil

8 oz.

Canadian bacon sliced, quartered

1

10-ounce package baby spinach

Salted butter, for the pan

2 1/2 c.

grated white cheddar cheese (about 8 ounces)

1 1/2

sticks (12 tbsp.) salted butter

3

large egg yolks

Juice of 1/2 lemon

1/4 tsp.

 kosher salt

1/4 tsp.

black pepper

A few dashes of hot sauce

Steps:

  • For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool. Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid. Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight. About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more. Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2 teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.

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