SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE RECIPE ...
Provided by Sunny Anderson
Categories main-dish
Total Time 45 minutes
Cook Time 20 minutes
Yield 16 sliders
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the rolls: Place the rolls on a nonstick-foil-lined baking sheet or in a baking dish with the sides and bottom coated with cooking spray. With a serrated paring knife, carve out a wide circle on the top of each, cutting down and leaving about 1/2-inch of bread at the bottom. (You need to keep the bottom sturdy, so you don't want to cut all the way to the bottom.) Get your fingers in there and pull out the plug of bread. Press down the bottom with your fingers, leaving room for your filling.
- For the filling: Evenly divide the bacon into the recesses in the bread. In a medium bowl, mix the nacho cheese sauce with the Cheddar-jack blend. Divide evenly and spoon or pipe into each recess above the bacon. Crack an egg into each cavity.
- For the topping: Brush the tops of the rolls with the butter, then sprinkle with the everything bagel seasoning and Parmesan.
- Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.
EGGS BENEDICT RECIPE - NYT COOKING
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Total Time 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs — you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don’t be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http//schema.org, Calories 766, UnsaturatedFatContent 23 grams, CarbohydrateContent 30 grams, FatContent 59 grams, FiberContent 4 grams, ProteinContent 30 grams, SaturatedFatContent 32 grams, SodiumContent 996 milligrams, SugarContent 1 gram, TransFatContent 2 grams
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SUNNY'S BACON, EGG AND CHEESE SLIDER CASSEROLE RECIPE ...
From foodnetwork.com
Reviews 4.2
Total Time 45 minutes
Category main-dish
Reviews 4.2
Total Time 45 minutes
Category main-dish
- Bake until the eggs are done and the rolls are golden, 20 to 25 minutes. Allow to cool for a few minutes, then cut apart and serve with a shake of hot sauce.
See details
EGGS BENEDICT RECIPE - NYT COOKING
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
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