Emerilized Eggs Benedict
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Emerilized Eggs Benedict
  Eggs  
Last updated 6/12/2012 12:58:48 AM. Recipe ID 21633. Report a problem with this recipe.
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      Title: E.ized eggs benedict
 Categories: E.
      Yield: 4 Servings
 
      4    English muffins, split in
           Half
      4 tb Butter, at room temperature
      4    (6-ounce )beef fillets,
           Split in half
      2 tb Olive oil
           Essence
      3 c  Water
    1/2 ts White vinegar
           Salt
      8    Eggs, individually cracked
           Into a cup
      4    Egg yolks
      2 ts Fresh lemon juice
      1 tb Water
      1 tb Creole Mustard
      2 ts Finely chopped parsley
    1/2 lb Butter, melted and warm
 
  Preheat the griddle.  Brush the muffins with the butter.  Place the
  muffins on the hot griddle and pan-fry for 2 minutes on each side.
  Remove the muffins from the griddle and set aside.  Using a sharp
  knife, split the fillets in half, horizontally.  Season the fillets
  with Essence. In a large saute pan, heat the olive oil.  When the oil
  is hot, sear the fillets for 2 minutes on each side and for medium
  rare. Remove the fillets from the pan and set aside.  In a pot,
  combine the water and vinegar. Season the water with salt. Bring the
  liquid to a boil Slide the half of the eggs into the water.  When the
  water returns to a boil, reduce the heat to low and simmer until the
  eggs are set. Watch carefully and remove the eggs when the yolks are
  still soft, about 2 to 2 1/2 minutes. Remove the eggs from the water
  and drain on a paper-lined plate.  Season the eggs with salt and
  pepper. Return the water to a boil and repeat the process. In a
  stainless steel bowl set over a pot of simmering water over medium
  heat, whisk the egg yolks with the lemon juice, water, mustard, and
  parsley, together. Season with salt and cayenne. Whisk the mixture
  until pale yellow and slightly thick. Be careful not to let the bowl
  touch the water. Remove the bowl from the pot and whisking
  vigorously, add the butter, 1 teaspoon at a time, until all is
  incorporated. To assemble, place the steaks on the English muffins.
  Top the steaks with the poached eggs. Spoon the Hollandaise sauce
  over the eggs.  Garnish the eggs with parsley.
  
  Yield: 4 servings
  




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Recipe ID 21633 (Apr 03, 2005)

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