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Eggs Benedict Big Breakfast

Written By RV Recipes on Wednesday, April 1, 2020 | April 01, 2020

Eggs Benedict Big Breakfast recipe rvrecipe

Here's a delicious Eggs Benedict Big Breakfast you can cook on your next road adventure!

Eggs Benny, as we so passionately call it in my house, is an absolute favorite breakfast recipe that my kids really enjoy!

INGREDIENTS

Hollandaise Sauce:

1 egg yolk
1/2 tsp cold water
salt and pepper to taste
1/2 small lemon (about the size of a lime, and freshly picked if possible)
24g butter
Eggs Benedict:

2 eggs
2 slices of bread
2 slices of a vine-ripe tomato parsley (fresh if possible)
salt (kosher or rock) to taste
Garnish (optional):
Potatoes, roasted in a pan or oven + rosemary, salt, pepper

Irish Soda Bread
To make Irish Soda Bread:

170g flour
170g self-rising flour
1 teaspoon salt
1/2 teaspoon + pinch bicarbonate of soda
275ml buttermilk (or plain milk + 1 tbsp vinegar)

METHOD

Poaching pouch

First of all, go out and get the most brilliant egg poach cheat ever invented. Hide them away in your kitchen, don’t admit that you have them, but get them. They make the scariest and most detrimental part of this recipe absolutely trivial: it's the silicone egg poaching pouch. You should be able to find them at kitchen specialty shops. You just drop the egg in, plate the silicone pouch into boiling water, and the egg comes out perfectly....well, boiled, really. But that's close enough.

Irish Soda Bread

It’s quick and easy, rustic and delicious. You can make this the evening prior; it’s a great dinner bread, just remember to save some slices for this breakfast.

1. Preheat oven to 150C
2. Mix all dry Irish Soda Bread ingredients together in a bowl.
3. Pour in buttermilk and mix with a fork until blended.
4. Knead and form into a loaf (you don't want it too thick, or the middle will not cook thoroughly; optionally, you can make two loaves)
5. Cook for 30 minutes.

Eggs Benedict

1. Carefully crack one egg, pouring the egg white into a bowl. Once the yolk is isolated, place the yolk into a mixing bowl.
2. Add water and lemon juice and whisk to combine.
3. Melt butter on low heat in a saucepan.
4. While the butter melts, start water boiling in a large pot.
5. In the meantime, split the left-over egg white between your egg poachers, and then crack one egg into each poacher.
6. When the water starts to boil, reduce the heat by half and place the egg poachers into the pot. Cover.
7. Once the butter has melted, reduce heat to the lowest setting, and slowly whisk in the yolk mix. Caution: the lemon juice will want to curdle the butter. You must keep whisking, briskly, as you add the yolk mixture. If your sauce starts to curdle, remove it from the heat and add just a dash of cold water and continue to whisk quickly.
8. Your end result should be a creamy and smooth sauce. Add salt to taste, and a sprinkle of pepper for good measure.
9. Keep the sauce warm with the lowest heat setting.
10. Take two slices of tomato and toast them on high heat in a skillet. Just enough to sear the surface; shouldn’t take long at all.
11. Slice and lightly toast two slices of irish soda bread.
12. Place toast on a plate, top with the tomato slices. Make sure the poached eggs are drained of any condensation, and then place the eggs on the toast and tomato. Cover with hollandaise sauce, and top with parsley.

Enjoy!

Source: https://opensource.com/life/15/11/open-recipe-collection-2015#eggs

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Photos are a serving suggestion only and may not be an exact representation of the recipe above.

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