Best 2 California Style Eggs Benedict Recipes
**Indulge in a Culinary Delight: California-Style Eggs Benedict, a Symphony of Flavors**
Originating from sunny California, this reimagined classic brings a burst of freshness to the traditional Eggs Benedict. Picture perfectly poached eggs nestled atop toasted sourdough bread, generously coated in creamy avocado slices, and crowned with crisp bacon or smoked salmon. Tangy hollandaise sauce drizzles over the masterpiece, adding a luscious, velvety touch that ties all the elements together. This California-style Eggs Benedict offers a harmonious blend of textures and flavors, making it an absolute delight for brunch or lunch. Embark on a culinary journey as we explore variations of this delectable dish, catering to diverse dietary preferences and taste buds.
**Recipes to Tantalize Your Taste Buds:**
1. **Classic California-Style Eggs Benedict:**
Experience the original magic of this iconic dish with a step-by-step guide that ensures perfectly poached eggs, a luscious hollandaise sauce, and all the essential accompaniments.
2. **Avocado-Free California-Style Eggs Benedict:**
For avocado enthusiasts with allergies or simply seeking a different taste profile, this variation swaps out the avocado slices for roasted tomatoes, creating a vibrant and flavorful alternative.
3. **Vegan California-Style Eggs Benedict:**
Catering to plant-based preferences, this recipe transforms the dish into a vegan delight. Tofu replaces the eggs, while a creamy cashew hollandaise sauce provides a rich and satisfying substitute.
4. **Low-Carb California-Style Eggs Benedict:**
For those watching their carb intake, this recipe offers a clever solution. Instead of bread, crispy hash browns serve as the base for the poached eggs and other toppings, resulting in a low-carb yet equally delicious meal.
QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT
What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)
Provided by Caroline Cooks
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bake biscuits according to package.
- Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
- Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
- Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
- Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
- Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
- Add water to a depth of 2 inches in a large sauce pan.
- Bring to a boil; reduce heat, and maintain at a light simmer.
- Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
- Simmer 3-5 minutes or to desired doneness.
- Remove with slotted spoon. Trim edges with sharp knife.
- To Serve:.
- Place bottom biscuit halves, buttered side up on 4 warmed plates.
- Top with arugula, slices of avocado (if using), and then poached eggs.
- Pour the Hollandaise mixture evenly over eggs.
- Sprinkle with remain chives and black pepper to taste.
- Serve remaining biscuit halves on side.
Nutrition Facts : Calories 444, Fat 27, SaturatedFat 10.8, Cholesterol 235.4, Sodium 514.9, Carbohydrate 30.3, Fiber 1, Sugar 1.6, Protein 19.4
CALIFORNIA STYLE EGGS BENEDICT
A rich and delicious version of eggs benedict - also happens to be vegetarian. You'll love the sauce. TIPS: Lime juice, instead of lemon, adds a little more complexity to the flavor of your sauce. Do not attempt to half the sauce recipe - all of the boiling water is needed to heat the yolks to the appropriate temperature. If you want to make this for two - or one, just freeze the rest of the hollandaise sauce for future use over asparagus, brussel sprouts or broccoli.
Provided by adams.wifey
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- melt butter slowly - and keep it warm.
- barely heat the lime (or lemon) juice.
- have a small pot of water boiling and a tablespoon with which to measure when ready.
- place 3 egg yolks in the top of a double boiler over medium heat (over - not in - hot water).
- beat the yolks with a wire whisk until they begin to thicken.
- add 1 tablespoon boiling water.
- beat again until the eggs begin to thicken and add another tablespoon boiling water.
- repeat this process until you have added two more tablespoons boiling water. (total 4 tablespoons boiling water to the 3 egg yolks).
- then, beat in the warm lime (or lemon) juice. remove double boiler from heat and beat the sauce well with a wire whisk while slowly adding the melted butter, salt and dash of ceyenne pepper.
- keep the sauce over the hot water - but off the burner and lightly cover it to keep it warm while you prepare the rest of the dish.
- remove the avocado peel(s) and thinly slice.
- cook 6 eggs - lightly on both sides - over medium low heat - so that the center is just a bit runny and the whites are fully cooked. try not to break the yolks.
- slice and toast the english muffin halves.
- place two toasted muffin halves on each warmed plate, then one egg on each half, then arrange a few slices of avocado on top of each egg. spoon the hollandaise sauce over the top of both - and serve at once.
Tips:
- Use the freshest ingredients possible, especially the eggs and avocados.
- Make sure your hollandaise sauce is thick and creamy. If it's too thin, it won't coat the eggs and vegetables properly.
- Don't overcook the eggs. They should be cooked through but still have a slightly runny yolk.
- Serve the eggs Benedict immediately after they're cooked. They're best when they're hot and fresh.
Conclusion:
Eggs Benedict is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many variations to choose from, there's sure to be a recipe that everyone will enjoy. Whether you like your eggs Benedict classic or with a twist, be sure to give this recipe a try. You won't be disappointed!
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