Best 2 Ultimate Westcoast Seafood Eggs Benedict Recipes

ULTIMATE WESTCOAST SEAFOOD EGGS BENEDICT

Steps:

• -One dozen eggs can be poached in advance to a hard white/soft yolk stage and placed in a cool water bath in fridge,( I use a segmented poaching pan) then when about to serve placed in a pre-heated 350 degree oven for enough time to heat eggs through, (about 10 minutes). - Prepare the hollandaise sauce as per the package directions ( I used to make it from scratch but found the packaged mix reliable) and add approx. 1 tablespoon of the fresh dill chopped finely, and finish off the sauce with the juice from one sqeezed lemon, seeds removed. -T ake the 6 english muffins - 1/2 them and place them on a baking sheet, spread the smoked salmon cream cheese over all 12 evenly, followed by a thin slice of tomato, then a 12th of a can of drained crab meat, followed by a slice of smoked sockeye. Then place the baking sheet in the oven for approx. 5 minutes to heat through only(not cook). -Steam your 12 spears of asparagus until tender See Plating instructions

CLASSIC EGGS BENEDICT AND VARIATIONS

Steps:

• Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
• Split and toast the English muffin.
• Poach the eggs as directed on page 75.
• Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
• Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
• Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
• Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
• Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
• For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
• First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
• Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.