Baked Eggs Benedict in Crispy BreadĀ Boats

By inpatskitchen
November 18, 2011
6 Comments


Author Notes: We love Eggs Benedict around here...classic, with lobster, with spinach...any excuse to make them. This time instead of poaching the eggs, I baked them in crusty rolls, combined Canadian bacon and langoustines for the topping and finished with Eric Ripert's Blender Hollandaise to which I added a couple of extra touches. Certainly substitute shrimp or lobster for the langoustines if you wish.inpatskitchen

Makes: 4 bread boats

Ingredients

For the eggs

  • 4 oval crusty rolls about 5 inches long (I used ciabatta rolls)
  • 4 extra large eggs
  • 4 teaspoons half and half
  • 4 teaspoons minced chives
  • Butter for spreading on the rolls
  • 1 cup finely diced cooked langoustines (or shrimp or lobster meat)
  • 1/2 cup finely diced Canadian bacon
  • 3 tablespoons butter
  • Hollandaise sauce (recipe follows)
  • Minced chives for garnish

Hollandaise

  • 20 tablespoons (2 1/2 sticks) unsalted butter
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground dry mustard
  • Pinch of white pepper

Directions

For the eggs

  1. Cut the tops off of the rolls, about a third of the way down and pull out some of the bread from the rolls to create a hollow for the eggs to sit. Reserve the tops if you want a little extra bread for your boat. Butter all the cut edges of the top and bottom of the rolls.
  2. Crack an egg into each hollow and add a teaspoon of half and half and a teaspoon of minced chives to each.
  3. Place the rolls on a baking sheet and bake at 350F for 20 to 30 minutes, depending on your oven and how runny you want your eggs. Five minutes before the eggs are done, place the bread tops in the oven to crisp up a bit.
  4. While the eggs are baking, saute the Canadian bacon and langoustines in the 3 tablespoons of butter and keep warm.
  5. When the eggs are done, spoon a quarter of the langoustine and bacon mix over the top of each one.
  6. Spoon as much or little hollandaise over the top and garnish with minced chive.

Hollandaise

  1. Melt the butter in either the microwave or on top of the stove until pipping hot.
  2. Warm the blender bowl by filling with hot water and then empty and dry.
  3. Add the yolks, lemon juice, cayenne,salt , white pepper and dry mustard to the bowl of the blender and blend at a medium speed.
  4. With the blender running, remove the little top cap from the top and slowly drizzle in the hot melted butter creating a thick creamy mixture.

More Great Recipes:
Egg|Christmas|Easter|Valentine's Day|Mother's Day|Thanksgiving|Breakfast

Reviews (6) Questions (0)

6 Comments

Equator180 January 7, 2012
Sounds great and I am going to try but I have a question in regard tot he bacon., When I prepare Eggs Bene, I sometimes use Canadian strip bacon, sometimes back bacon and sometimes a good ham, all are good but with the lobster or lango in combination with the Hollandaise, wouldn't the bacon overpower the delicate lobster / lango? <br />
 
Author Comment
inpatskitchen January 8, 2012
Thanks Equator180! I personally don't think the bacon overpowers, but I'm a salt lover. You could certainly cut back on the bacon or even omit it and it will still be good.
 
boulangere November 22, 2011
Hold the horses here. Eggs Benedict with LOBSTER? Oh my, Pat, you have seriously gilded the proverbial lily. And I love your ciabatta boats - seriously clever.
 
Author Comment
inpatskitchen November 22, 2011
Thanks boulangere! When I had much better access to lobster we used to poach the eggs put them on a thick slab of french bread toast, add lobster sauteed in butter and slather the hollandaise on...the langoustines are a little "cheaper" alternative, but still extremely good! The boats work because my poached eggs are never very "pretty" (LOL)
 
boulangere November 23, 2011
Mine wouldn't win any beauty contests, either. And langoustines are delicious in their own right. Either way, where I am they come in frozen, so it's sort of a toss-up. But seriously, just the thought of lobster for a celebratory breakfast makes me swoon. Have a lovely Thanksgiving, Pat!
 
Author Comment
inpatskitchen November 23, 2011
Thank you so much boulangere.. our langoustines come in cooked and frozen also, but you're right... any form of lobster is reason to celebrate and I have sooo much to be thankful for!! Have a wonderful Thanksgiving!!