If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
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
- 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.
- Crack an egg into each hollow and add a teaspoon of half and half and a teaspoon of minced chives to each.
- 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.
- While the eggs are baking, saute the Canadian bacon and langoustines in the 3 tablespoons of butter and keep warm.
- When the eggs are done, spoon a quarter of the langoustine and bacon mix over the top of each one.
- Spoon as much or little hollandaise over the top and garnish with minced chive.
- 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
- Melt the butter in either the microwave or on top of the stove until pipping hot.
- Warm the blender bowl by filling with hot water and then empty and dry.
- Add the yolks, lemon juice, cayenne,salt , white pepper and dry mustard to the bowl of the blender and blend at a medium speed.
- 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.
- This recipe was entered in the contest for Your Best Holiday Breakfast II