Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

San Francisco Style Eggs Benedict




Source of Recipe


internet


List of Ingredients




For Waffles:
4 slices pancetta or bacon, cut into 1 inch pieces
1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 eggs at room temperature

For Sauce:
3 egg yolks at room temperature
salt and ground white pepper to taste
1 1/2 cups unsalted butter
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh chives

For Asparagus:
12 asparagus stalks, trimmed

For Eggs:
1 tablespoon Chardonnay or white wine vinegar
8 eggs

For Waffles: In a small skillet, cook the pancetta or bacon over medium high heat until lightly browned. Using a slotted spoon, transfer to paper towels to drain. Preheat a waffle iron. In a blender or food processor, combine the flour, baking powder and salt. Pulse quickly to blend. Add the pancetta or bacon, cream and eggs and process for 6 seconds. Scrape the sides of the container. Pulse for 3 seconds to fully mix. Pour 1/2 cup of the batter onto the hot waffle iron and cook for about 5 minutes or until golden brown. Keep warm in a low oven. Repeat to cook the remaining batter. To make ahead, let the waffles cool, then wrap in plastic wrap, place in a freezer bag and freeze. To thaw, place in the toaster or 350F oven and cook until heated through.

For Sauce: In a blender or food processor, combine the egg yolks, salt and pepper and process for 10 seconds. In a small saucepan, melt the butter until it foams. With the machine running, pour the melted butter in a thin stream into the blender or processor. Add the zest and lemon juice and pulse to incorporate. Pour the sauce into a bowl and place over a pan filled with 2 inches of hot water to keep the sauce warm. Stir in the chives just before serving. You can also keep the hollandaise warm in a Thermos.

For Asparagus: Cook the asparagus in a skillet of salted boiling water for 3 minutes or until easily pierced with a knife. Drain and reserve.

For Eggs: Bring a large skillet of water to a boil. Add the vinegar and reduce heat to a simmer. Break the eggs, one at a time, into a saucer and slide them into the water. With a spoon, gently bring the egg white over the center of each yolk to keep the whites intact. Cook for 4 minutes for soft centered yolks. With a slotted spoon, transfer the eggs to a clean dish towel.

To Serve: Place a hot waffle on each of 4 warm plates and top with 3 asparagus stalks, 1 poached egg and some hollandaise. Serves 4.


Recipe