Eggs Benedict is one of my all time favorite special breakfasts. I am not a Canadian bacon fan though and much prefer a tavern style ham or better yet leftover Easter ham :D. And the English muffin has to be crispy, but not too crispy so it soaks up the Hollandaise sauce! This is also a recipe I try to make in conjunction with white cake so nothing goes to waste since one uses egg whites and the other egg yolks.
Eggs Benedict is a multi-taskers recipe and requires more prep work than anything! Using super FRESH eggs also makes it better!
Despite the name sounding Dutch, Hollandaise sauce began in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. Hollandaise is one of the five mother sauces in French cuisine. Sauce Isigny is also still listed in French reference books. Ironically though according to Wikipedia the sauce can actually be traced back to the middle ages crediting it’s origins to 1651 in La Varenne’s Le Cuisinier François for “asparagus with fragrant sauce”.
EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE serves 2
2 English muffins
4 LARGE, FRESH eggs
4 slices tavern ham, warmed
4 tablespoons butter
4 egg yolks
Juice of 1 SMALL lemon – 1 tablespoon TART lemon juice
1 tablespoon heavy whipping cream
1 teaspoon Frank’s original hot sauce
FRESH ground salt and pepper, to taste
- Melt the butter in a small saucepan.
- In a separate small bowl, beat the egg yolks.
- Mix in lemon juice, whipping cream, hot sauce, salt and pepper.
- Temper the egg mixture by adding a small spoonful of the hot melted butter to the egg mixture and stirring well. Repeating this process a spoonful at a time to slowly combine without curdling the sauce.
- Once the butter has been completely incorporated, pour the mixture back into the saucepan, cooking on LOW heat, stirring constantly, for 30 seconds.
- Remove from heat and set aside.
2 tablespoons vinegar – I like to use apple cider vinegar to add a bit of tang to the egg.
- Fill a medium size pot with about 3 inches of water and bring to a SLOW boil.
- Reduce to a simmer.
- Add vinegar (the vinegar helps the egg stay together all in one place)
- Crack each egg into a separate ramekin.
- GENTLY pour each egg into the water in separate areas.
- Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
- GENTLY Remove the poached egg with a slotted spoon.
- Toast the English muffin and LIGHTLY butter.
- Top each toasted side with a slice of ham.
- Top the ham with the poached egg.
- Top with Hollandaise sauce.
- Serve and enjoy immediately.
BACON and HAM GRUYERE QUICHE slightly modified from Alex Guarnaschelli’s Quiche Lorraine
1 stick unsalted butter, cubed and chilled, plus more for greasing the pie plate
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 LARGE egg yolks
2 to 3 tablespoons ice water
- Preheat the oven to 375°.
- Butter a 9-inch pie plate and set aside.
- Pulse the flour and salt in a food processor to blend.
- Pulse in the egg yolks and butter. DO NOT OVER MIX
- Add the ice water through the top and pulse until the dough comes together and forms a loose ball.
- Turn the dough onto a floured surface.
- Place the dough between two sheets of parchment paper.
- Roll into a round, about 10 inches in diameter.
- Press the dough gently into the bottom and up and about 1 inch over the sides of the prepared pie plate.
- Pinch the dough up to create a crimped edge.
- Place one sheet of parchment over the dough and fill with pie weights.
- Bake until lightly brown, 16 to 18 minutes.
- Remove the parchment paper and pie weights and let cool.
1/4 to 1/2 pound slab bacon, trimmed and cut into “lardons” (1/4-inch-thick by 1-inch-long matchsticks)
1/2 cup SMALL diced ham chunks
1 shallot, sliced thin
4 LARGE eggs
1 1/2 cups half-and-half
1/2 cup whole milk
1/4 teaspoon ground nutmeg
3 dashes hot sauce
Dash Worcestershire sauce
FRESH ground sea salt and tri-color pepper, to taste
2 cups grated Gruyere or baby Swiss
1/2 cup finely grated Parmesan
Minced fresh chives, for garnish
- Cook the bacon in a skillet until crispy, 5 to 8 minutes. Set aside to drain on paper toweling.
- Toss shallots in cornstarch as a dredge.
- Quick fry the shallots in hot oil or butter, set aside to drain on paper toweling.
- Whisk together the eggs, half-and-half, milk, nutmeg, hot sauce, Worcestershire, salt and pepper in a large bowl.
- Stir in the cheeses.
- Place the pie shell on a rimmed baking sheet.
- Scatter three-quarters of the bacon, most of the shallots and all the ham chunks over the shell, then pour the custard over the top.
- Bake until set and brown and bubbly on top, 25 to 30 minutes.
- Garnish with the remaining bacon, shallots and chives.
- Slice and serve.
TEX MEX BREAKFAST BOMBS adapted from SLOW ROASTED ITALIAN
I think I found the original recipe on facebook. It was great, but I HAD to adapt it to my family and now we think it’s even better! These are cheesy, meat filled egg bombs that are a HUGE hit with EVERYONE young and old alike.
The BEST part is that they can be prepared in advance and then popped into the oven when you need them.
16 frozen RHODES dinner yeast rolls
flour, for dusting
SALSA, for finishing
1/2 pound diced bacon pieces, prepared to desired crispness (we like them JUST crisp and still a little chewy)
1/2 pound diced country ham pieces
4 LARGE eggs
2 tablespoons WHOLE milk
FRESH ground sea salt and black pepper, to taste
8 ounces shredded Taco blend cheese
1 can green chiles, drained WELL
1/4 cup roasted red peppers, diced
- In a medium bowl combine eggs, milk, salt, and pepper, whisking until completely combined.
- Spray a skillet with non-stick cooking spray and heat skillet over medium heat.
- Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. DO NOT cook until they are completely dry, or they will be very dry in the breakfast bomb.
- Set aside to cool.
- Preheat oven to 350°.
- Place dinner rolls on a microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but NOT cooked).
- Butter a 9″x9″ baking pan and set aside.
- Lightly flour your counter top.
- Toss 1 piece of dough in flour and flatten into disc stretching dough into a 3-4 inch circle.
- Sprinkle 1 tablespoon of cheese over the dough and press into the dough with the palm of your hand.
- Top with 1 tablespoon eggs, 1 tablespoon bacon, 1/2 teaspoon green chiles and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
- Bake 30-35 minutes. OR Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs.refrigerate until the next day.
MAKE AHEAD COOKING
- Preheat oven to 350°.
- Remove baking dish from the refrigerator, remove plastic wrap.
- Bake for 40-45 minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes.
NOTE: Cover with foil at 25-30 minutes to prevent tops from getting TOO brown.
4 tablespoons unsalted butter
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt
- In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted.
- Whisk in garlic powder, parsley and salt.
- Remove breakfast bombs from the oven.
- Brush them with melted butter mixture.
- Serve and enjoy!
This is one of the simplest of recipes, but oh so tasty!
SHREDDED EGG SALAD serves 4-6
6-7 hard boiled eggs
3 tablespoons sweet pickle relish
FRESH ground sea salt and black pepper
2 teaspoons FRENCH’S mustard
+/- 1/3 cup mayonnaise
- Grate eggs into a mixing bowl.
- Stir in pickle relish and mustard.
- Fold in mayonnaise a little at a time until you reach your desired consistency.
- Season with salt and pepper to taste.
FUSION BREAKFAST ENCHILADAS MEXICAN-ITALIAN adapted from NORMAL COOKING
These are wonderfully flavorful – Italian on the inside and Mexican on the outside – fusion at its best!
1 pound sweet Italian sausage
3 green onions, halved and sliced thin
2 ounces sun dried tomatoes
1 cup shredded Mozzarella cheese
1 cup shredded cheddar cheese
8 (8 inch) flour tortillas
6 LARGE eggs
1 tablespoon WONDRA flour
2 cups half-and-half
FRESH ground sea salt and pepper
4 slices bacon, diced and cooked crisp
Salsa, for serving
Sour cream, for serving
- Spray 9×13 baking dish with non-stick cooking spray.
- In a skillet over medium high heat, brown sausage and then drain fat.
- In a large bowl, stir together browned sausage, green onions, sun-dried tomatoes, Mozzarella cheese and half of the bacon pieces.
- Place 1/8 of the mixture down the center of a tortilla.
- Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
- In another large bowl beat eggs, flour and salt.
- Mix in half-and-half.
- Pour over the tortillas in the pan. You can cover the dish overnight and place in the fridge OR bake immediately.
- When ready to bake, preheat the oven to 350°.
- Uncover dish and sprinkle remaining cheese over tortillas.
- Sprinkle the rest of the bacon bits over cheese.
- Cover with foil and bake for 35 minutes.
- Uncover dish and bake 10 minutes longer or until set and cheese is melted.
CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 425˚.
- Grease 6 six ounce ramekins.
- Place ramekins in a 13×9 baking dish.
- In a large bowl combine eggs and cream.
- Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
- Pour mixture evenly into ramekins.
- Place baking dish on center rack in the middle of the oven.
- Add 1 inch of boiling water to the baking dish.
- Bake for 30-35 minutes or until a knife inserted comes out clean.
- Remove ramekins from water and serve on plates.
I LOVE egg dishes like omelets and quiches, but especially frittatas with their blend of savory sautéed vegetable fillings and fluffy eggs! Frittatas are EXTREMELY versatile and are good warm and cold, kind of like pizza.
One of the keys to a GREAT fritters is to saute’ your vegetables first. This will remove excess moisture so it is NOT released during baking which would make your frittata tough and watery.
MY FAVORITE FRITTATA formula serves 6-8
1 LARGE bunch green onions, sliced thin (a small diced shallot is good also)
10-12 button mushrooms, cleaned and sliced thin
2 carrots, cleaned and diced small (zuchinni is a good substitute)
1/2 cup halved grape tomatoes (optional)
1/2-3/4 cup fresh corn kernels (optional)
1/2 pound bacon, diced and cooked crisp (shredded chicken, pork or sausage are good choices also)
1/4 cup WHOLE milk
FRESH ground salt and pepper, to taste
3/4 cup grated Gruyere, Swiss, Provolone, Pepper Jack or Cheddar (whatever your favorite is)
1/4 cup basil pieces (thyme, cilantro or rosemary work great too depending on your flavor combos)
3 tablespoons butter
- Preheat oven 450°.
- In a 10 inch cast iron (or ovenproof skillet) melt butter.
- Add carrots and sauce 5-8 minutes until soft.
- Add corn and onions next, cooking 2 minutes more.
- Add mushrooms and tomatoes next, cooking 3-5 minutes more until moisture is removed from veggies.
- Cook off all moisture.
- In a mixing bowl whisk together all the eggs until well blended.
- Add milk and whisk again until well combined.
- Add basil or whatever herb you’re using along with salt and pepper to taste.
- Pour egg mixture over veggies and cook 2-3 minutes over medium heat, stirring with a spatula to create large waves – eggs should be just about cooked through on the bottom and a bit wet on top still.
- Sprinkle with your cheese choice and press gently into eggs.
Transfer to oven and cook 1-2 minutes until cheese is melted and golden.
- Let stand 10 minutes.
- Slice and serve.
What do you do with left over corned beef? Make HASH of course!
CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture. Cut yours according to your tastes.
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce
- Melt butter in a large skillet over medium high heat.
- Add onions, cooking a minute or two until translucent.
- Add corned beef and potatoes.
- Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
- Serve with poached or fried eggs.
BASIC OMELETTE serves 1
2 tablespoons water
Fresh ground salt and pepper, to taste
1 teaspoon butter
1/3-1/2 cup filling of your choice (bacon, diced ham, crumbled cooked sausage, onions, shallots, mushrooms, diced peppers, shredded cheddar or swiss cheese, etc…)
- Prepare all your filling ingredients before you begin cooking as the eggs will cook fairly fast.
- Whisk together eggs, water, salt and pepper in small bowl until WELL blended.
- Heat a 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot.
- Add butter and TILT pan to coat entire bottom.
- Pour in egg mixture. Your mixture should set almost immediately at edges.
- Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving cooked portions as needed until the surface thickens and there is no visible liquid remaining.
- Layer your filling on one side of the omelet.
- Fold omelet in half with turner.
- With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate.
- Serve immediately.
I found this recipe in an old Taste of Home magazine that I bought at a library book sale – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!
I did make a few changes to the original recipe. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!
Frittatas are one of the best vehicles for leftovers in my opinion. So many people make frittatas out to be their arch nemesis, but for me frittatas are the best way to clean out the refrigerator before grocery day. They really are fairly simple, it’s just about the right proportions, seasoning and NOT over baking.
There are 3 main things to remember when making a frittata and then a few more things to remember.
- The first is you need plenty of flavor, so if your leftovers are bland be sure to add extra seasoning that compliments your ingredients.
- The second is to make sure your ingredients don’t fight each other. For example, you don’t want to combine liver and onions with hot wing chicken.
- The third is to make sure your egg mixture is sufficient enough to cover your proteins and that your cheese choice compliments your proteins. I ABSOLUTELY recommend using a cast iron pan for ALL frittatas for an even bake.
- The most important thing to remember for a fluffy frittata is to use FULL fat dairy and cheese whether it’s milk or sour cream. The full fat makes for a richer custardy texture. I personally like a rich buttermilk. Adding anything less than full fat is like just adding water.
- If you’re not using leftovers, be sure to use FULLY cooked proteins and/or any vegetables (things like ham, tomatoes and mushrooms) that could release excess moisture while baking. tomatoes and mushrooms.
- Bake just until set, DO NOT OVER BAKE!
KITCHEN SINK FRITTATA serves 4-6
2 cups chopped proteins
1/2 cup chopped vegetables
6 LARGE eggs
1/4 cup of WHOLE milk
appropriate seasonings, to taste
3/4 cup grated cheese
2 tablespoons butter
- Preheat oven to 350° .
- Melt butter in cast iron pan.
- Whisk together the eggs, milk and seasonings.
- Mix together the proteins and vegetables.
- Stir in the majority of the cheese, reserving some for topping just before serving.
- Pour egg mixture over top making sure to cover everything.
- Bake for 20-30 minutes until JUST set.
- Top with remaining cheese and serve immediately.
for 4 servings**
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2-3 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce
- Preheat oven to 350°.
- Melt 1 tablespoon butter in the bottom of each ramekin. Make sure you swirl it around the sides too.
- Sprinkle your meat and onions into the ramekin.
- Sprinkle with hot sauce.
- Crack an egg into each ramekin.
- Salt & pepper.
- Bake for 8-10 minutes or until egg whites are just set.
- Top with cheese.
- Bake another 6-10 minutes or until eggs are set to desired doneness.
- With a spoon gently remove egg from cup onto plate or toast if desired.
NOTE: At home I use large individual ramekins for multiple eggs in the same bowl for just the two of us, but when camping or having company I use a muffin tin to make them all at once.