Bacon Eggs & Asparagus Benedict

Bacon Eggs and Asparagus Benedict

There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item.

The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a hangover at the time.

He ordered some toast, crisp bacon, two pouched eggs, and a side of hollandaise sauce.

cookbook of the waldorf Photo Credit: Chest of Books

A column in The New Yorker – Talk of the Town – had interviewed Mr. Benedict just before he died, in 1942.

During the interview he had made the claim that he had put the dish on the breakfast and luncheon menu of the Waldorf Hotel.

Mr. Benedict even claimed the Eggs Benedict recipe was published in the cookbook – Cookbook of the Waldorf  (author Oscar Tschirky – printed 1896) because of him.

The second account is from 1967 when a claim was made by Edward P. Montgomery on behalf of commodore E.C. Benedict, as he wrote a letter to the New York Times, that included the recipe.

In the letter he claims to have received the recipe from his uncle, a friend of the commodore.

Variations of Eggs Benedict

There have been several different ways to make Eggs Benedict since its appearance to the culinary world.

Most of us know it is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.

There are ten variations to date, and they include:

  • Eggs Blackstone – made with  streaky bacon and slices of tomatoes are added
  • Eggs Blanchard – Béchamel suace is used in place of the Hollandaise
  • Eggs Florentine – made with spinach in place of the ham or the spinach is added just underneath the ham
  • Eggs Mornay – made with a Mornay cheese sauce in place of the Hollandaise
  • Eggs Atlantic (also called Eggs Hemingway, or Eggs Copenhagen) – made with  smoked salmon. This variation is called “Eggs Benjamin” in a few restaurants in Canada
  • Huevos Benedictos – a Spanish style that is made with either sliced avocado or Mexican chorizo and is topped with both a salsa roja (red sauce) and hollandaise sauce
  • Eggs Hussarde – made with Holland rusks in place of the English muffin and adds Bordelaise sauce
  • Irish Benedict – is made with corned beef or Irish bacon
  • Eggs Chesapeake – is made with crab cake, and tops the hollandaise sauce with a sprinkle of Old Bay Seasoning
  • Eggs Hebridean – is made with Black Pudding. This variation is common in Scotland, and uses black pudding from Stornoway

Bacon Eggs and Asparagus Benedict

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

1 pound asparagus, trimmed

4 slices Canadian ham

4 slices 100% whole grain English muffin, toasted

Hollandaise Sauce:

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

Poached Eggs

4 eggs

1 tbsp white vinegar

Making the Sauce:

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Bacon Eggs and Asparagus Benedict Poaching the Eggs

Using the same pot of water add 2 to 3 teaspoons of white vinegar.

Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.

Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Arranging the Plate

Place 1 or two slices of the toasted English muffin on a plate. Next add 3 or 4 asparagus spires, then add ham, poached egg, and spoon on sauce.

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Berries and Vanilla Pudding Pie

Berries and Vanilla Pudding Pie

We would like to start off with saying we found this delectable pudding pie on Instagram. She like a food post of mine, and I went to check out her food creations and found her Strawberry Vanilla Pudding pie.

Her name is Andrea and you can find more great food photography and creations of her’s at  instagram.com/andrea_veganlicious. Thanks Andrea for sharing your recipe with us on Instagram.

Andrea used Dr. Oetker‘s Organic vanilla pudding and in place of milk she used almond milk. Here at Splendid Recipes and More we add blueberries, and used almond – coconut milk.

The organic brand of vanilla pudding we used, found at the Whole foods Market was “European Gourmet Organics Vanilla Pudding.”

Our featured recipe and here is what you will need:

simple ingredients for Berries and Vanilla Pudding Pie

1 3.5 ounce box Organics vanilla pudding (or your favorite organic brand)

1/4 of a medium organic banana, cut  into 5 1/2 inch slices

1/2 cup organic blueberries

8 medium sized organic strawberries

1 organic pie shell, baked

2 cups organic almond – coconut milk

Bake the pie shell according to package instructions. Usually it is in a preheated oven to 450 degrees for 10 – 12 minutes. Let cool.

Make the pudding according to package instructions. Replace the 2 cups of milk called for, with 2 cups of almond – coconut milk. Also the instructions say it is optional to use one egg yolk for a creamer pudding. We did add a organic egg yolk.

Pour the prepared pudding into the cooled pie shell and let set in refrigerator for the amount of time the pudding box instructions call for. The pudding we used said let set for 90 minutes in the refrigerator.

Slice strawberries in half, and place each slice, cut side down, around the out edge of the pie. Sprinkle the blueberries around the strawberries, and place the five slices of banana in the center in a circular motion. Top the bananas with a few blueberries.

Berries and Vanilla Pudding

Slice, plate and serve.

 

What Others are Saying About Strawberry or Banana Pie:

Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

We are really excited to share this breakfast treat with you. It was our first attempt to make Eggs Benedict with homemade Hollandaise sauce.

Keep in mind this is a high protein breakfast, which will give you long term sustained energy. You should not find yourself snacking on junk food before you eat lunch around noon or 1 pm. Your body takes its time to digest protein, using every bit of it to give your muscles energy and making necessary repairs in other parts of the body.

What you will need to make Eggs Benedict with Hollandaise Sauce.

prosciutto

Prosciutto (Pork-Ham)

2 slices of 100% whole wheat English Muffin (per person)

2 medium to large eggs (per person)

4 slices of prosciutto (per person)

Warming meat and English Muffen for Eggs Benedict

Open the English muffin into two parts and place two slices of  prosciutto on each half. As you can see the front prepared muffins look nicer, and the back two look messy. I learned on the second attempt that there is a special technique to pulling the meat off the special coated paper between each slice of prosciutto.

Place them in a preheated 200 degree oven for about 5 to 10 minutes , or until the  meat and muffin are warmed. Here we used our counter top conventional Nu wave oven.

For the sauce to top the Eggs Benedict, this is what you will need.

This recipe is sufficient for 2 plates of Eggs Benedict.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

You might have your own way to separate the yolk from the white, but this is our way of doing it.

Also the eggs should be at room temperature. Now that you have separated the yolks here is how you turn them into Hollandaise sauce.

preparing Hollandaise Sauce

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil. Add yolks and lemon juice to either a large glass or metal mixing bowl. Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

preparing to pouch eggs

Using the same pot of water add 2 to 3 teaspoons of white vinegar. Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes. Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Eggs Benedict with Hollandaise Sauce

Once the pouched eggs are over the muffins, spoon on some Hollandisie sauce and enjoy!!

What Others are Saying About Eggs:

Tips For Working With Eggs In The Kitchen

Tips for Working with Eggs in the Kitchen

Most of us may buy eggs by the dozen. Literally, their budget-friendly, they stay good in the fridge for weeks, they’re an excellent source of complete protein, and they cook up in minutes.

The Perfect Fluffy Scrambled Egg

Whisking does more than mix egg yolks and whites. It incorporates air to build volume.

When prepping to scramble an egg, whisk well to combine. Keep up the whisking action for a minute or two.

As you pour the eggs in a warmed skillet, keep a close eye on the texture and remove from heat when the egg still look a bit underdone. 

Transfer to a plate and let the eggs finish firming as they rest and before you take the first bite, the egg will be the perfect non-rubbery texture.

Using your eggs to make a BBQ Chicken Omelet with Salsa & Goat Cheese.

Making the Perfect Deviled Eggs

To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.

You can also spin the egg on a flat surface before boiling.

Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.

Don’t you hate it when some of your eggs crack while boiling and the whites ooze out?

Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure.

To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.

After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.

Testing Eggs For Freshness

Testing to see if the eggs are still Fresh

Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.

Try this recipe after testing your eggs freshness – Eggs Benedict with Hollandaise Sauce.

Easiest Way To Separate the Egg Yolk From The White

https://youtu.be/-PIOeYm7bjk

Eggs At Room Temperature

 Testing to see if the Eggs are Still Fresh

Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking.

Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.

So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast?

Place them in a bowl of warm water for about 5 minutes.

Egg Whites and Stiff Peaks

Egg Whites and Stiff Peaks

For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening.

Always use glass or metal mixing bowls that are freshly washed and dried.

Now try your hand at separating the egg yoke from the white and making stiff picks with this recipe – Soufflé with Chicken & Vegetables

 

What Others are Saying about Eggs:

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Orange Almond Cake

Orange Almond Cake

Orange zest is a way to bring orange flavor to a dish without the bitterness that whole orange peel can bring.

The zest is the outer part of the peel and can be shaved from the fruit with the use of a zester (very fine shavings) or cheese grater (shavings are a bite larger).

The use of zest not only adds the most aromatic part of the orange fruit to your dish, it does so unobtrusively.

Different uses for orange citric peel include among others,

Candied Orange Peels

Citrus zest is added to flavor confectionery icing.

Orange zest is used in cheesecakes.

Here is what you will need to prepare the Orange Almond Cake:

ingredients for Almond Orange Cake

For the cake
1 ½ cups dry roast almond pieces, processed to flour
4 large eggs, at room temperature, separated
½ cup honey
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt

Candied Oranges and Syrup
1 ½ cup Sugar
¾ cup water
2 or 3 medium oranges, thinly sliced

Start with candying the oranges first. Cut the ends off both sides of the orange and cut into thin slices.

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved.

Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Candied oranges for the Orange Almond Cake

Preheat the oven to 350 degrees.

Prepare a 8 inch cake pan or spring-form pan spreading butter on sides of pan and lining the bottom with parchment paper.

From a room temperature stick of butter, cut off one tablespoon. Using a spatula spread the butter over the sides of the spring-form pan (coconut oil can be used).

preparing spring-form pan with parchment paper and buttering the sides

Next roast the almonds. 

To toast whole almonds, spread on a light colored baking sheet and bake at 350°F, mix nuts around once, roast  7 to 9 minutes or until they start to smell fragrant.

When you smell the fragrance of the almonds and continue to roast them, they will have a burnt flavor.  

roasting almonds to make almond flour

The 7 to 9 minutes depends on the calibration of your oven. Hint: gas ovens will roast faster than an electric oven.

Roasting the nuts makes a finer flour. As the image shows here not roasting the almonds makes a gummier flour and will not work will to prepare the cake.

differenc of almond grind fromroasting and not roasting

After you have processed the nuts prepare to assemble the ingredients.

Orange Almond Cake step by step

Beat the 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes.

It is important that there is no hint of yolk in the whites or they will now whip up.

The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan.

lining spring form pan with candied oranges

Next scrape the batter over the oranges evenly, taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove cake from spring form pan onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. 

Set cake aside to cool completely before plating and serving.

Orange Almond Cake

Orange Almond Cake

For the cake

1 ½ cups dry roast almond pieces, processed to flour

4 large eggs, at room temperature, separated

½ cup honey

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. salt

Candied orange and syrup

1 ½ cup Sugar

¾ cup water

2 or 3 medium oranges, thinly sliced

Preheat oven to 350 ° F

Heat the sugar and water in a large skillet over medium heat, stirring until sugar has dissolved. Add oranges and cook over low heat for 15 minutes until candied.  Set aside.

Prepare cake pan spreading butter on sides of pan and lining the bottom with parchment paper.

Process dry roasted almonds pieces in a food processor or blender until finely ground.

Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes. It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined.

With the candied oranges fill the bottom and line the sides of prepared cake pan. Next scrape the batter over the oranges evenly; taking care to not move the oranges slices.

Bake 38-45 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown.

Remove and unmold cake onto a large dessert platter by inverting it. Then pour syrup over the cake while it is still hot. Set cake aside to cool completely before plating and serving.

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