Breakfast Bean Benedict

Featured on Tailgate Day TV episode.

5 servings

INGREDIENTS

• 1 can fridge large biscuits (5 count)
• 15 ounce can baked beans
• ¼ pound bacon, cooked halfway (not crispy)
• ¼ cup red onion, diced small
• 1 tablespoon grainy mustard
• ½ tablespoon worcestershire sauce
• Poached Eggs in advance (make as many as you need)

DIRECTIONS

1. Cook biscuits, as per instructions; set aside
2. In a saucepan cook beans, bacon and red onion until onion is translucent - mix in mustard and worcestershire sauce; let simmer for 10-15 minutes
3. Make poached eggs and set aside
4. To assemble split biscuits in half. Ladle baked beans over biscuit and top with a poached egg

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Smoked Salmon Benedict With Dill Hollandaise

Makes 4 benedicts

INGREDIENTS

• Blender Hollandaise, see recipe
• 2 English muffins, split & toasted
• 6 ounces lox, thinly sliced
• 4 Poached Eggs, see recipe
• ¼ cup finely chopped dill, plus a little extra for serving

DIRECTIONS

1. Make Hollandaise according to recipe, add ¼ cup dill in the final moments of blending - keep warm
2. Top English Muffins with lox, then a poached egg and finely with Hollandaise
3. Sprinkle with a little more dill

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WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

• 2 teaspoons Olive oil
• 2 teaspoons butter
• 1 small yellow onion, finely diced
• 4oz small can Green Chiles
• 1 can Roasted Green Chili Chopped tomatoes, drained
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 8oz Jalapeño Monterey Jack cheese, shredded
• 8oz Monterey Jack Cheese, shredded
• 1/2 cup whole milk  
• 1 pinch Kosher Salt

DIRECTIONS

1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
2. On low heat, add garlic, cook 1 minute
3. Add chili and cumin, stir well
4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

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Poached eggs in advance

This is essential if you want to remove the stress from a big family breakfast or brunch, you can make these eggs up to 2 days ahead of time!

INGREDIENTS

• eggs (however many you need...)
• 2 tablespoons white vinegar
• 2 cups ice

DIRECTIONS

1. Fill large bowl with ice and cold water - put to one side
2. Crack eggs individually in to a small bowl
3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
4. Spin the water creating a vortex, slip one egg into center
5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
7. Place in iced water, then repeat cooking steps 4-7 for each egg
8. Store eggs and water in fridge for up to 2 days
9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!  

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Poached Eggs

Makes 1

My final meal would be anything that had a poached egg on it. Period. Enough said.

Ingredients

• 1 egg
• 1 1/2 tablespoon White vinegar

Directions

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before (180-190 degrees)
2. Add a tablespoon of vinegar and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain on a cloth or paper towel and use

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VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap

Avocado & Crab Benedict

Serves 2

Buy decent crab - and that doesn't mean having to go down to the docks.  You can great crab at the supermarket - look for the pasteurized kind in the refrigerated section. 

Ingredients

• 4 eggs, poached
• 2 English muffins, split & toasted
• 1/2 cup crab meat - crab with a 'c', not a 'k'
• 1 avocado, ripe
• 1/2 cup hollandaise sauce, no need to make it - you can buy it
• Old Bay Seasoning

Directions

1. Top English Muffins with avocado and then poached eggs
2. Top eggs with crab and then with hollandaise sauce
3. Sprinkle each with Old Bay seasoning

Manedict

Serves 1

I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.

Btw, if you don't want to deal with poaching eggs, it works great with simple fried eggs too.

Ingredients

• 2 eggs
• 1 bagel, toasted or grilled
• about 4 ounces leftover steak - thinly sliced
• 1/2 cup beef gravy
• 2 tablespoons Worcestershire sauce
• 2 small handfuls French fries, cooked and crispy

Directions

1. Poach eggs
2. While they cook, heat steak in a small non-stick pan
3. Build from the bottom up like this: bagel, steak, egg, fries, gravy
4. Who's the man...or woMAN now?

Turkey & Stuffing Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

• 1/3-1/2 cup stuffing (cooked)
• 1 tablespoon butter
• Few slices cooked turkey
• One egg
• Turkey gravy

Directions

1. Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
2. Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
3. While it cooks, poach the egg and heat the turkey and gravy
4. Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top

Over Easy Fried Egg

Makes 1 egg

An over easy egg is one of the great joys in life - and learning how to make one without breaking the yolk is important. That being said, you might need to break a few yolks to master this. But once you do - put them everywhere: on some rice, a burger, a benedict, pancakes...the possibilities are endless.

Ingredients

• One egg
• Butter

Directions

1. Heat a nonstick pan over medium heat and add a little butter
2. When the butter stops foaming, crack egg into the pan and season with salt and pepper
3. As the white part is starting to set, make sure to lightly loosen the edges with a spatula - you don’t want any sticking
4. If any white part tries to escape, herd it back into the oval-ish egg shape
5. NOTE: The key is to not flip too early
6. Once the whites are mostly set - which is anywhere from about 45 seconds to a minute - take your spatula and in one quick move, slide it completely under the egg and then gently flip it over
7. Now it’s only a matter of about 20-30 seconds on that side until it’s done
8. Use the quick motion with the spatula, slide under the egg and put wherever it's meant to go.