Best Delias Heavenly Eggs Benedict Recipes

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

HEAVENLY DEVILED EGGS

Steps:

• Place eggs in large saucepan and cover with lukewarm water. Bring to hard boil; turn off heat, cover and let stand for 20 minutes. Drain, rinse eggs under cold water and allow to cool to room temperature. Peel, halve, place the yolks in a mixing bowl and mash with a fork. Mix together the remaining ingredients and add to mashed egg yolks. Place in small food processor and blend until smooth.
• Using a piping bag (or similar filling tool)with a medium-to-large tip, fill egg halves. Or, if you don't want to use a piping bag, just spoon in egg mixture. I love fresh dill, my husband doesn't, so half the eggs get dill and paprika for every one!

DELIA'S HEAVENLY EGGS BENEDICT

Steps:

• Heat lemon juice and vinegar in a small saucepan just until the mixture starts to bubble and simmer. Meanwhile, place the egg yolks in the small bowl of your food processor (or in blender) and season with a smidgen of salt and pepper. Blend for one minute. Once the lemon juice/vinegar has come to a simmer turn your processor or blender back on. VERY slowly add the hot liquid in a small stream to the egg yolks while the food processor of blender is running.
• Using the same saucepan, melt butter over a VERY gentle heat. Do not allow butter to turn brown. When butter foams, turn the processor or blender back on and pour in the butter in a thin, SLOW, steady trickle. The slower you add it the better. Clean the bowl with a spatula and add to the sauce and pulse once.
• The key to a perfect poached egg is to keep the water at a bare simmer throughout the cooking. Place a small frying pan over gentle heat and add enough boiling water to fill it to 1 inch. Keep the heat gentle.
• Once you see tiny bubbles on the bottom of the pan, carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for exactly 1 minute. Use a timer.
• After one minute, remove the pan from the heat and let the eggs sit in the hot water and set timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
• Remove eggs, one at a time, with slotted spoon and let the spoon rest for a few seconds on a sheet of paper towel to absorb the excess water.
• When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).
• Flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise.
• Serve immediately on hot plates.