Best Eggs Benny Recipes

EGGS BENNY

Steps:

• Sauce (while sauce is cooking, prepare/heat the other ingredients):.
• In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
• Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
• Add the lemon juice and cayenne pepper.
• Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
• Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
• Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
• Heat the ham slices (fry lightly, steam or nuke).
• Add the chopped shallot to the spinach & mix well, heating through.
• Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
• Serve hot!
• Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.

SHORT RIBS EGGS BENNY

Steps:

• Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
• Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
• Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
• Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
• To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.

QUICK EGGS BENNY PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crust on a pizza pan. Layer ham on top.
• Place pizza in the preheated oven until warm, about 10 minutes.
• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Remove the pizza from the oven; spread scrambled eggs on top.
• Whisk milk and hollandaise sauce mix together in a saucepan; add butter. Bring to a boil, stirring frequently. Reduce heat and simmer until thick, about 1 minute. Drizzle over the pizza. Cut into 8 slices.

POTATO TOT EGGS BENNY

Steps:

• For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
• For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
• Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
• For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
• To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
• Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!

EGGS BENNY WITH SMOKED PAPRIKA HOLLANDAISE AND POTATO HASH

Steps:

• For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
• For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
• Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
• Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
• To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.

EGGS BENNY

Steps:

• 1. Have all ingredients close at hand and prepared (chopped etc as required)
• 2. In a sauce pot, medium low heat, melt butter and stir in the flour, blending well
• 3. Slowly add the milk and cream to the butter mixture in your sauce pot, whisking constantly to blend smoothly
• 4. Mix in the lemon juice and the ground cayenne pepper
• 5. Add the grated cheese (more cheese may be added for a cheesier flavour if desired. Keep in mind that the cheese will further thicken the sauce).
• 6. Do not allow the sauce to boil! You want a low simmer. Turn the temperature down as required.
• 7. Allow the sauce to cook and thicken to desired consistency. It will thicken as it sits.
• 8. Heat the ham slices by frying lightly, steaming or nuke.
• 9. Quickly steam/fry the spinach and shallots together and heat thoroughly (if you have not already done so)
• 10. To plate: set out 1/2 English muffin on each plate. Top each with a ham slice, 1/4 - 1/2 cup of spinach and a poached egg on top. Spoon sauce over the top of your egg (with a bit extra for 'dipping'!) Serve hot with pepper for those that want it.
• 11. TIP: Keep a warmed oven on the ready to stow your items before plating them.

EGGS "BENNY" FOR A CROWD

Steps:

• Lightly spray inside of muffin tins with cooking spray. Line each muffin compartment with 3 slices of ham to form a cup. Carefully crack an egg into each cup. Spoon 1 T. of Half & Half over each egg. Bake just long enough until eggs are slightly runny. In meantime, prepare your favorite Hollandaise sauce. Place half slices of English muffins, cut side up, on a cookie sheet and place under a broiler element until lightly toasted. To assemble, place one or two English muffin halves on each plate, place the baked egg and ham combo on top of the muffin and spoon Hollandaise over.

EGGS BENNY POUTINE

Steps:

• In a medium skillet over medium heat, add butter and when it's melted, add white onions and red peppers: sauté for 2 minutes
• Add cubed ham and sauté for 2 minutes; season with freshly ground black pepper.
• Turn off the heat and keep it on the burner while looking after the eggs.
• When eggs are almost ready, spoon ham mixture evenly on a plate of French fries and add cheese curd. Place 2 poached eggs per plate and spoon on a generous amount of Hollandaise sauce. Sprinkle on some smoked paprika and fresh chopped chives.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/ffxWqAy_l0s