Author Topic: Eggs ben  (Read 160 times)

Offline InternetEasy

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Eggs ben
« on: November 21, 2013, 07:32:46 PM »
What other ingredients can I add in the usual eggs Benedict dish? What other kinds of cheeses match eggs Ben?
« Last Edit: November 21, 2013, 07:32:46 PM by Guest »
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Offline GreatHockey

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Re: Eggs ben
« Reply #1 on: November 21, 2013, 08:55:22 PM »
I hope this Eggs Benedict recipe with cheeses I'll recommend is what you're looking for. This is best served over English muffins and Canadian bacon then topped with a simple sauce.
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup shredded Cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper

POACHED EGGS:
1 teaspoon white vinegar
8 cold eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

For cheese sauce, melt butter in a pan. Stir in flour until smooth and add the milk. Let it boil and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm. In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs. To *emble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.
« Last Edit: November 21, 2013, 08:55:22 PM by Guest »
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Offline GreatHockey

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Re: Eggs ben
« Reply #2 on: November 21, 2013, 08:58:03 PM »
If you were satisfied with the recipe with Cheddar and Parmesan cheese, you will also love this almost the same Eggs Benedict recipe in a simpler baked version.
1 package English muffins
12 slices Canadian bacon
8 oz. grated Swiss cheese
12 eggs
2 cups milk
black pepper, to taste
Cayenne pepper, to taste
Hollandaise Sauce

Grease 12 - 8 oz. ramekins and set aside. Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small hand*l of cheese. Place a slice of Canadian bacon on next and top with more cheese.  Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in re*erator overnight. Bake uncovered at 350 degrees for 30 minutes. Spoon creamy hollandaise sauce on top and sprinkle with paprika before serving.
« Last Edit: November 21, 2013, 08:58:03 PM by Guest »
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