Best 3 Eggs Benny Recipes

SHORT RIBS EGGS BENNY

Steps:

• Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
• Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
• Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
• Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
• To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.

EGGS "BENNY" FOR A CROWD

Steps:

• Lightly spray inside of muffin tins with cooking spray. Line each muffin compartment with 3 slices of ham to form a cup. Carefully crack an egg into each cup. Spoon 1 T. of Half & Half over each egg. Bake just long enough until eggs are slightly runny. In meantime, prepare your favorite Hollandaise sauce. Place half slices of English muffins, cut side up, on a cookie sheet and place under a broiler element until lightly toasted. To assemble, place one or two English muffin halves on each plate, place the baked egg and ham combo on top of the muffin and spoon Hollandaise over.

EGGS BENNY

Steps:

• 1. Have all ingredients close at hand and prepared (chopped etc as required)
• 2. In a sauce pot, medium low heat, melt butter and stir in the flour, blending well
• 3. Slowly add the milk and cream to the butter mixture in your sauce pot, whisking constantly to blend smoothly
• 4. Mix in the lemon juice and the ground cayenne pepper
• 5. Add the grated cheese (more cheese may be added for a cheesier flavour if desired. Keep in mind that the cheese will further thicken the sauce).
• 6. Do not allow the sauce to boil! You want a low simmer. Turn the temperature down as required.
• 7. Allow the sauce to cook and thicken to desired consistency. It will thicken as it sits.
• 8. Heat the ham slices by frying lightly, steaming or nuke.
• 9. Quickly steam/fry the spinach and shallots together and heat thoroughly (if you have not already done so)
• 10. To plate: set out 1/2 English muffin on each plate. Top each with a ham slice, 1/4 - 1/2 cup of spinach and a poached egg on top. Spoon sauce over the top of your egg (with a bit extra for 'dipping'!) Serve hot with pepper for those that want it.
• 11. TIP: Keep a warmed oven on the ready to stow your items before plating them.