How To make Poached Eggs with Chipotle Sauce
1 To 2 dried chipotles or
-mora chiles 1/4 c Water or chicken stock
2 tb Shallots, minced
1 tb Olive oil
1 tb Flour
1/2 ts Dried sage
1 ts Dried thyme
1 2/3 c Chicken broth
1/2 c Cream
Salt to taste 12 Eggs
Pan de Maiz (see recipe) This sounds like a dandy brunch item. Chipotle peppers are *very* hot, so be warned... Before you begin preparing everything else, pour boiling water over chipotle or mora chiles. Cover and let soak for at least 1 hour. When chiles are well softened, puree them in a food processor with 1/4 cup w or chicken broth. Meanwhile, saute shallots in olive oil until softened. Then add flour and cook until lightly brown. Stir in the herbs and slowly whisk in the chicken broth. Simmer for 5 minutes and then add the cream. Simmer sauce for 15 minutes or until slightly reduced. Cream will thicken. Add 2 teaspoons of the chipotle puree and simmer for 5 minutes longer to concentrate flavors. If you want more chipotle flavor, you may add more puree at this point. Be careful, it's picante. Taste, and add salt, if necessary. Poach or lightly fry the eggs. Cut corn bread into 6 large squares. Put a square on each plate. Place cooked eggs on top of corn bread and ladle on about 1/3 cup of Chipotle Sauce per serving. These eggs are great accompanied by black beans, turkey sausages and a fresh fruit compote to cool down the palate. Serves 6. NOTE: Reserve leftover chipotle puree for another recipe. Or blend with olive mayonnaise and dash of lime juice and use as a sandwich spread. PER SERVING(without cornbread): 255 calories, 15 g protein, 5 g carbohydrate, 20 g fat rated), 449 mg cholesterol, 742 mg sodium, 0 g fiber. Posted by Stephen Ceideburg
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Eggs Benedict and the Secret to Quicker Better Hollandaise
Eggs Benedict is a brunch staple, but the classic way to make hollandaise is too fussy most mornings. Check out my quicker version. Start speaking a new language in 3 weeks with Babbel ???? Get up to 60% off your subscription ➡️here
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-- RECIPE --
ENGLISH MUFFINS
▪140g or 1/2c warm water (86F/30C)
▪4g or about 1.5tsp instant yeast
▪100g or 3/4c poolish or sourdough starter (poolish method below)
▪15g or 1Tbsp olive oil
▪250g or 1 1/2c all purpose flour
▪5g or 3/4tsp salt
▪Corn meal
▪100g/.5c ghee (clarified butter)
Add water, yeast, poolish, olive oil, flour, and salt to bowl of stand mixer with and mix on high with dough hook for 5 minutes. Transfer dough to a bowl, round into a ball, cover, and let sit at room temp for 90 mins.
Divide dough into 6 85g pieces. Shape each piece into a ball by degassing, folding in the sides 2-3x, flipping onto folds, then rolling into a ball. Coat top and bottom in cornmeal. When all 6 have been cornmealed, cover and proof at room temp for 45-60min.
Add ghee to pan over medium to med-high. When melted and preheated, add in English muffins. Cook on side one for 60-90 seconds or until golden. Fry on the second side for another 60-90 seconds. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 15 mins.
See Breakfast Sandwich video for more detailed instruction on how to make english muffins:
POOLISH
50g or 1/4c warm water
Pinch of instant yeast
50g or 1/3c + 1Tbsp all purpose flour
Mix ingredients, cover, and ferment overnight (9-12 hours)
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HOLLANDAISE (the faster way)
▪140g/10Tbsp butter
▪3 egg yolks
▪15g lemon juice (or ½ lemon)
▪3g or 1 heaping tsp salt
▪Very small pinch cayenne
▪15g or 1Tbsp worcestershire
▪10g or 3/4Tbsp dijon mustard
▪25g or 1.75Tbsp water
Add butter to small sauce pan over medium to melt. Temp should be at 175F/80C.
Add egg yolks, lemon juice, salt, cayenne, worch, and dijon to a blender and spin until combined. Slowly stream in 175F/80C butter over the course of 45-60 seconds. Sauce should be very thick so add the 25g water and spin again for about 45 more seconds. Depending on your blender, the temp of the sauce should be at about 130F/55C. Cover and hold over the lowest heat until ready to serve.
POACHED EGGS
water
1 Tbsp/1 cap full white distilled vinegar
Eggs - one for each muffin half
Fill shallow pan with water and bring to a simmer. Reduce heat to keep poaching water should be at 185F/85C. Add vinegar to poaching water. Slowly drop contents of each egg into water, leaving plenty of space around each. I like to crack each egg into it’s own small container before dropping them in the water. Allow to cook for about 2mins. Check eggs. Yolk should be soft and runny, but not raw. Poach for an additional 30 seconds or so if needed. Gently transfer to a towel with a slotted spoon.
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BUILDING THE EGGS BENNY
▪Canadian bacon or smoked ham
▪English muffin, halved
▪Butter
▪Hollandaise, warmed
▪Chives, minced
Heat round pieces of ham or canadian bacon in a skillet over high until lightly crisped and browned on each side (about 45-60 sec per side)
Split english muffin and toast. Spread with butter on each piece. Top with 4 crisped pieces of ham/canadian bacon. Top each side with 1 poached egg and generous spoonful of hollandaise. Garlish with minced chives.
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0:00 Intro
0:14 Making english muffins
2:35 Hollandaise
5:04 Poaching eggs (without a vortex!)
6:29 Learning a new language with Babbel (ad)
7:37 Finishing the eggs
8:04 Sizzling up the meat
9:05 Putting it all together
10:12: Let’s eat this thing
#eggsbenedict #hollandaise #brunch
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The Easiest Eggs Benedict with Hollandaise Sauce You'll Ever Make!
Breakfast on the go with this Eggs Benedict with Hollandaise Sauce recipe.
The secret is to use Melissa's Hollandaise Sauce!
Eggs Benedict with Chipotle Hollandaise (Modified from the video)
For the Benedict:
2 teaspoons White Wine Vinegar
8 Large Eggs
4 English Muffins -- halved
1/4 cup Spicy Hot or Dijon Mustard
8 slices Sharp Cheddar Cheese
8 slices Canadian Bacon
Chopped Chives -- for garnish
Get the full recipe here:
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How To Cook Eggs Benedict | Gordon Ramsay
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MY NEW FAVORITE BREAKFAST - SPICY EGGS BENEDICT | SAM THE COOKING GUY
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▪️This spicy Mexican Eggs Benedict + chorizo and jalapeño hollandaise is my new FAVORITE.
00:00 Intro
1:40 Benefiber Ad
2:52 Making poached egg
6:22 Cooking chorizo
7:09 Making hollandaise
9:44 Reheating egg
9:51 Building
11:37 First Bite
12:04 Outro
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???? INGREDIENTS:
➔ Chorizo
➔ English Muffin
➔ Avocado
➔ Pepper
⭕️ FOR THE EGG...
➔ Egg
➔ White Vinegar
⭕️ JALAPEÑO HOLLANDAISE...
➔ Egg Yolks
➔ Lime Juice
➔ Chipotle Chili Powder
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➔ Jalapeno
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How about this fool proof and easy to follow recipe on how to cook your poached Eggs perfectly.
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