Best 2 California Style Eggs Benedict Recipes

CALIFORNIA STYLE EGGS BENEDICT

Steps:

• melt butter slowly - and keep it warm.
• barely heat the lime (or lemon) juice.
• have a small pot of water boiling and a tablespoon with which to measure when ready.
• place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
• beat the yolks with a wire whisk until they begin to thicken.
• add 1 tablespoon boiling water.
• beat again until the eggs begin to thicken and add another tablespoon boiling water.
• repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
• then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
• keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
• remove the avocado peel(s) and thinly slice.
• cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
• slice and toast the english muffin halves.
• place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.