Best 2 Eggs Benedict A La Emeril Recipes

EMERILIZED EGGS BENEDICT

Steps:

• Preheat a griddle or large skillet. 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. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.
• In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 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, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.
• 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. 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, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.
• 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.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

EGGS BENEDICT A LA EMERIL

Steps:

• Toast muffins according to taste, set aside.
• Heat olive oil in pan, season fillets to taste.
• Grill fillets, 2 minutess on each side for medium rare (cook for more or less time if you prefer).
• Keep steak warm and set aside.
• Heat water, vinegar and salt in a pot.
• Once it is boiling slide 4 eggs into the water, one at a time.
• Once the water is almost boiling again, reduce heat to low and cook till done, about 2mins.
• Repeat with the remaining 4 eggs, storing eggs on a paper lined plate once done.
• Place a bowl over some boiling water on a medium heat.
• Whisk yolks, water, mustard and parsley in the bowl over the water.
• Add salt and pepper to taste.
• Whisk until pale and thick.
• Remove from heat and slowly whisk in butter until it's incorporated.
• To serve: Top muffins with a piece of steak, then an egg.
• Spoon over hollandaise sauce.
• Serve hot, immediately.