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Sunday, February 24, 2013

Eggs Benedict
















This Eggs Benedict has become our favorite weekend breakfast, especially since I have gotten the steps down pact and can make them very quickly.  I have been trying to perfect the Hollandaise Sauce for about a year, and, with these steps and precautions, you can make a smooth and creamy Hollandaise Sauce, quickly and easily.  I typically make this for 3 people: my husband, myself and my brother-in-law.  If knows I am making Eggs Benedict, he rushes over, which I love, and so happy that a dish of mine has such an impact on others...maybe I'm making progress is this cooking thing :-)  My husband also likes his Hollandaise Sauce more lemony, so you may not need as much as I add.

Eggs Benedict
Begin by pouring yourself a mimosa, because nothing goes better with Eggs Benedict than a mimosa :-) Place:

1 stick, or 8 Tbs. unsalted butter

on the counter to come to room temperature.  The butter will need to be cut into 1 Tbs. pieces, so, this would be a good time to slice it up. Then, break: 

6 egg yolks

into the top of a double boiler.  Place the pot into the refrigerator until you are ready.  You always want to start with a cold pot and cold eggs.  This limits the clumping that can occur through the cooking process.  Put the rest of the ingredients together (lemon juice, paprika, water, salt and pepper), open, on the counter, as close to your cooking space as possible.  You want the items readily accessible when you need them.  Slice and place the: 

3 English muffins

in the toaster.  Don't start toasting, but just have them ready so you only have to push a button.  Place a pan on a burner to heat up:

6 slices Canadian bacon

Fill a 1" or 2" sauce pan with water and add:

1 Tbs. distilled white vinegar

Fill the bottom of the double boiler with about 1/2" of water and bring to a boil.  Turn the heat down to a simmer.  Once you are ready, heat the vinegar water for the eggs.  You will want to bring the water to a gentle simmer. Take the top of the double boiler out of the refrigerator and connect with the bottom.  Begin to whisk the eggs.  Slowly add:

1 Tbs. of butter (total 8 Tbs. of butter)

At a time, waiting until the butter prior has melted into the eggs.  Continue to whisk the whole time.  Once all butter has been incorporated, turn off the heat.  Heat the pan for the Canadian bacon to medium. Add:

3 Tbs. lemon juice

Whisk.  Add:

¼ teaspoon paprika
Salt and pepper to taste

Whisk.  If, at the end, the Hollandaise Sauce is too think, use some of the water from the:

1 shot glass of water

you had sitting there, ready and waiting.  Remember, the sauce will get thicker the longer it sits. As you work on the eggs, make sure you periodically stir the sauce.  Drop the English muffins in the toaster.  Add the Canadian bacon to its heated pan. Once the vinegar water is simmering, carefully break:

6 large fresh eggs

Cook eggs for 3 minutes (you may need to flip the Canadian bacon some time during the 3 minutes), then take the eggs out of the water with a slotted spoon and place on a plate. I will usually put a paper towel on the plate to remove some of the access moisture.  Yolks should still be soft in the center.  Make sure you DO NOT leave the eggs in longer than 3 minutes.  You WILL overcook the eggs.

To assemble the Eggs Benedict, start with 2 halves of each English muffin on each person's plate.  Place:

1 piece Canadian bacon on each half, 2 total per person

I will now typically add sliced tomato on mine, but it is not a traditional part of the dish.  Add:

1 poached egg on each half, 1 total per person

Pour, in equal parts:

Hollandaise Sauce

on top of each half, then sprinkle with: 

Chopped chives

Serve immediately!

Ingredients

6 large fresh eggs
1 Tbs. distilled white vinegar
6 egg yolks
8 Tbs. unsalted butter
3 Tbs. lemon juice
¼ teaspoon paprika
Salt and pepper to taste
6 pieces Canadian bacon
3 English muffin
Chopped chives for some color
Sliced tomatoes







Chicken Pot Pie Topped With Bacon Cheddar Biscuits































Chicken Pot Pie Topped with Bacon Cheddar Biscuits
Based on the recipe from Carla Cardello at www.chocolatemoosey.com 

It was cold one night I was actually home, and not traveling, and I really wanted to make something that was warm and filling, and we could have for leftovers.  I had pinned this recipe a while back, and, although I thought it looked a bit difficult, since you make your own biscuits, it was very easy.  The filling is cooked in a dutch oven, and the biscuits are just a few ingredients, and very simple to make. There is a note at the bottom of the post that I recommend reading.  This was a successful dish, and, with the changes needed, I know will turn out even better the second time around.  Enjoy!  

For the pot pie:
Remove the meat off of the bones of:

1 Rotisserie Chicken

Discard skin and bones. Set aside shredded chicken. Preheat oven to 425F degrees. Have a casserole dish ready. In a Dutch oven or deep pot, melt:

4 Tbs. butter

Add:

1 cup chopped onion ( or 1 medium onion, or 2 small onions)
4 minced cloves of garlic
1 cup chopped carrots
1 cup chopped celery

Cook until onions, carrots and celery start to soften, about 5 minutes. Stir in:

4 Tbs. flour

One Tbs at a time until vegetables are completely coated and flour is combined. Slowly stir in:

2 1/2 cups chicken stock

Bring to a boil. Once the stock is boiling, add:

1 cup cubed potatoes
3/4 cup peas

Cook until the potatoes are soft but not mushy, about 10-15 minutes (stir often because the potatoes will stick to the bottom). Stir in:

Half the shredded chicken (I used all of it, but the casserole ended up being a little dry)

Then stir in:

2-3 Tbs. heavy whipping cream

Season with salt and pepper as needed. Remove from the heat and pour into the casserole dish. Bake for 15 minutes.

For the biscuits:
While the filling is baking, make the biscuits (it takes less than the 15 minutes allotted to make the biscuits). In a large bowl, combine:

1/4 cup butter, cut into Tbs.
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt

Cut with a pastry cutter or break up with your fingers until the mixture is crumbly and looks like small pebbles. Add:

1/2 cup shredded cheddar cheese
2 Tablespoons bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped (or you can use scallions, but make sure they are finely chopped, and you can use less, like 3/4 Tbs.)
1/2 cup heavy whipping cream

Fold in until everything is moistened. When the filling is done baking, remove from the oven and top with the biscuits.  (Roll and pat out the biscuits individually, then place them each on top until the pot pie is covered. They don't need to be pretty, they just need to be of similar sizes. Bake another 25-35 minutes or until the biscuits are golden brown and chicken filling is bubbly.

Ingredients
Pot Pie:

1 Rotisserie Chicken
4 Tbs. butter
1 cup chopped onion
4 minced cloves of garlic
1 cup chopped carrots
1 cup chopped celery
4 Tbs. flour
2 1/2 cups chicken stock
1 cup cubed potatoes
3/4 cup peas
2 1/2 Tbs. heavy whipping cream

Salt and pepper, to taste

Biscuits:
1/4 cup butter, cut into tablespoons
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
2 Tablespoons bacon, cooked and crumbled
1 Tablespoon fresh chives, chopped
1/2 cup heavy whipping cream