recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Breakfast
  • Bakery
  • Brownies
  • Cookies
  • Egg dishes
  • Jams
  • Muffins
  • Smoothies
  • Toasts
  • Coffee Glossary
  • Diabetic breakfast
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "San Francisco-Style Eggs Benedict Recipe"
    Source: San Francisco Flavors
    Courtesy of Cooking.com

    yields Serves 4time--- difficultymoderate

    In this rendition of Eggs Benedict, poached eggs top fresh asparagus and a pancetta waffle. However, tradition isn't totally abandoned. Lemon hollandaise smothers it all. Look for Meyer lemons to enhance the sauce further.

    Wine Suggestion by Kris Harriman: Iron Horse Vrais Amis Sparkling Wine

      RECIPE INGREDIENTS

    For the Waffles:
    4 slices pancetta or bacon, cut into 1-inch pieces
    1 cup cake flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup heavy cream
    2 eggs at room temperature

    For the Sauce:
    3 egg yolks at room temperature
    Salt and ground white pepper to taste
    1-1/2 cups (3 sticks) unsalted butter
    2 teaspoons grated lemon zest, preferably Meyer lemon
    2 tablespoons fresh lemon juice, preferably Meyer lemon
    1 tablespoon snipped fresh chives

    For the Asparagus:
    12 asparagus stalks, trimmed

    For the Eggs:
    1 tablespoon Chardonnay or white wine vinegar
    8 eggs

      RECIPE METHOD

    FOR THE WAFFLES:
    In a small skillet, cook the pancetta or bacon over medium high heat until lightly browned. Using a slotted spoon, transfer to paper towels to drain. Preheat a waffle iron. In a blender or food processor, combine the flour, baking powder, and salt. Pulse quickly to blend. Add the pancetta or bacon, cream, and eggs and process for 6 seconds. Scrape the sides of the container. Pulse for 3 seconds to fully mix.

    Pour 1/2 cup of the batter onto the hot waffle iron and cook for about 5 minutes, or until golden brown. Keep warm in a low oven. Repeat to cook the remaining batter. (To make ahead, let the waffles cool, then wrap in plastic wrap, place in a freezer bag, and freeze. To thaw, place in the toaster or 350 degree F oven and cook until heated through.)

    FOR THE SAUCE:
    In a blender or food processor, combine the egg yolks, salt, and pepper and process for 10 seconds. In a small saucepan, melt the butter until it foams. With the machine running, pour the melted butter in a thin stream into the blender or processor. Add the zest and lemon juice and pulse to incorporate. Pour the sauce into a bowl and place over a pan filled with 2 inches of hot water to keep the sauce warm. Stir in the chives just before serving. (You can also keep the hollandaise warm in a Thermos.)

    FOR THE ASPARAGUS:
    Cook the asparagus in a skillet of salted boiling water for 3 minutes, or until easily pierced with a knife. Drain and reserve.

    FOR THE EGGS:
    Bring a large skillet of water to a boil. Add the vinegar and reduce heat to a simmer. Break the eggs, one at a time, into a saucer and slide them into the water. With a spoon, gently bring the egg white over the center of each yolk to keep the whites intact. Cook for 4 minutes for soft-centered yolks. With a slotted spoon, transfter the eggs to a clean dish towel. (To make the eggs ahead of time: Cook the eggs for 3 minutes. Place them in a bowl of ice water to stop the cooking. Before serving, cook the poached eggs in simmering water for 1 minute to reheat.)

    TO SERVE:
    Place a hot waffle on each of 4 warm plates and top with 3 asparagus stalks, 1 poached egg, and some hollandaise.

    Thomas Keller, The French Laundry Restaurant: Add a few tablespoons of white vinegar to the poaching water. The vinegar will keep the egg whites from falling apart in the water and keep the egg whole. You won't be able to taste the vinegar.

    Recipe reprinted by permission of Chronicle. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 1275 Fat: 121g Carbohydrates: 26g
    Cholesterol: 974mg Sodium: 711mg Protein: 25g
    Fiber: 2g % Cal. from Fat: 85% % Cal. from Carbs: 8%


    HOT! We recommend:

    Farberware® Egg Beater
    Farberware® Egg Beater Grab the oversized, comfort-grip handle and turn the crank to get the two whisks madly twirling to create plenty of whipping action, giving eggs and cream that light and airy texture good chefs prefer. Stainless steel. 9" long.
    Farberware® Professional Duel Egg Mushroom Slicer
    Farberware® Professional Duel Egg Mushroom Slicer Reduce tedious slicing to a single, easy motion. This 2 way egg and mushroom slicer creates perfect slices of hard-boiled eggs for salads, or mushrooms for pizzas. 8 1/2"
    Daybreak Egg Plate
    Daybreak Egg Plate This Egg Plate will be an everyday favorite. A fun way to serve breakfast or host luncheon entrees, cookies or snacks. 6 1/2" x 4 1/2".
    Daybreak Egg Bowl
    Daybreak Egg Bowl While small in size, this bowl makes a considerable statement at any place setting. Originally envisioned for serving a single hard - or - sorft boiled egg, it can also be used for setting our after-dinner candies. Scatter several about the room offering small snacks. 3 oz.
    Daybreak Deviled Egg Plate
    Daybreak Deviled Egg Plate This versatile plate can be used for more than just serving deviled eggs; crab-stuffed mushrooms, chocolate-covered strawberries and prosiutto-wrapped melon balls certainly come to mind. 11 1/4" x 9".
    Winterberry Sculpted Deviled Egg Plate, Christmas Tree Shaped
    Winterberry Sculpted Deviled Egg Plate, Christmas Tree Shaped This versatile plate can be used for more than just serving deviled eggs. Celebrate the twelve days of Christmas by placing savory chocolates or small gifts in each spot. The plate itself is shaped like a Christmas tree, topped by a merry bow. 12" x 10 1/4".

     

     

    << Back Eggs index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home