{"id":88,"date":"2011-03-13T02:00:00","date_gmt":"2011-03-13T02:00:00","guid":{"rendered":"http:\/\/www.carrotseverywhere.com\/?p=88"},"modified":"2011-03-13T02:00:00","modified_gmt":"2011-03-13T02:00:00","slug":"eggs-benedict-adopted-from-alton-brown","status":"publish","type":"post","link":"https:\/\/carrotseverywhere.com\/?p=88","title":{"rendered":"Eggs Benedict adopted from Alton Brown"},"content":{"rendered":"

On the Food Network\u2019s American website, I couldn\u2019t find the recipe I remembered with Alton Brown making hollandaise in the blender. I did find it on the UK site<\/a> as\u00a0Basic hollandaise\u2013perhaps because it has raw eggs? Since you soft boil the eggs anyway, you could probably get salmonella from them any way.<\/p>\n

We didn\u2019t even use half the sauce, and that dramatically cuts down on the fat \/ calories. If it keeps, we may use it on veggies for dinner.<\/p>\n

For Eggs Benedict Florentine, add cooked spinach\u2013my favorite.<\/p>\n

Eggs Benedict adopted from Alton Brown<\/strong>
\nRecipe By : Alton Brown
\nServing Size 4 Categories : Breakfast & Brunch
\nAmount Measure Ingredient \u2014 Preparation Method<\/p>\n

Eggs Benedict adopted from Alton Brown
\nRecipe By :Alton Brown
\nServing Size : 4 Preparation Time :0:00
\nCategories : Breakfast & Brunch<\/p>\n

Amount Measure Ingredient \u2014 Preparation Method
\n\u2014\u2014\u2013 \u2014\u2014\u2014\u2013 \u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014\u2014-
\nHollandaise Sauce<\/strong>
\n2 large eggs \u2014 fresh, preferably organic or pasteurized
\n3 teaspoons lemon juice \u2014 fresh
\n1\/8 teaspoon cayenne pepper
\n8 tablespoons unsalted butter
\n1 dash salt<\/p>\n

Poached Eggs<\/em>
\n4 large eggs \u2014 fresh, prefer organic or pasteurized
\n4 tablespoons vinegar
\n1\/2 teaspoon salt
\n2 whole English muffins, whole-wheat
\n2 slices Canadian bacon \u2014 julienned; or proscuitto
\n8 tablespoons spinach \u2014 chopped
\nground pepper to taste<\/p>\n

Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.<\/p>\n

Put the butter in a small microwave safe bowl and melt in a microwave until just melted.<\/p>\n

With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up.<\/p>\n

Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.<\/p>\n

Poached Eggs: Put 2-4 (4-ounce) custard cups in a 4-quart deep, straight-sided saute pan. Add 6 cups water or enough to cover the cups by at least 1\/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.<\/p>\n

Break the eggs, 1 at a time, into another custard cup. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.<\/p>\n

Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath. To reheat, bring water to a simmer, turn off the heat and add the eggs. WaIt 1 to 2 minutes or until warmed through.<\/p>\n

Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.<\/p>\n

For each serving, put 2 small dollops of hollandaise on a plate and set 1\/2 an English muffin on top of each dollop, plus 2 tablespoons for cooked spinach. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

On the Food Network\u2019s American website, I couldn\u2019t find the recipe I remembered with Alton Brown making hollandaise in the blender. I did find it on the UK site as\u00a0Basic hollandaise\u2013perhaps because it has raw eggs? Since you soft boil the eggs anyway, you could probably get salmonella from them any way. We didn\u2019t even … <\/p>\n

Continue reading “Eggs Benedict adopted from Alton Brown”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-88","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=88"}],"version-history":[{"count":0,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=\/wp\/v2\/posts\/88\/revisions"}],"wp:attachment":[{"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=88"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carrotseverywhere.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}