Cooking with Love

with Gianna Conte    (Jan)

Eggs Benedict Florentine

Depending on how many guests you are having, my rule is 1 per person if I am having more food items.

Shop for all your ingredients first. Make sure your blender is working....(Hollandaise sauce recipe to follow)

Recipe for 12:

1 dozen (12) large eggs

2 TBS white vinegar

12 slices Canadian bacon

6 English muffins, split and toasted lightly

Sauteed fresh spinach

Directions:

In a large pot of water(with added vinegar) that has been brought to a rolling boil, carefully crack one egg at a time in small bowl. Add to boiling water and with your spatula, guide the egg and cover with white for one minute. Use a spider paddle to remove egg and drain water. Place egg onto your folded paper towel to dry excess water.

Warm slices of Canadian bacon in frying pan with a little butter making sure to coat both sides.

Remove the bacon and place spinach leaves in drippings, just enough to coat the leaves and add a little salt and pepper.

Hollandaise Sauce:

3 large eggs yolks

1/4 tsp Dijon mustard

1/4 tsp salt

Pinch of black pepper

1-2 Tbsp fresh lemon juice

Dash of tobasco sauce (opp)

1/2 cup melted unsalted butter

In blender container, combine yolks, mustard, lemon juice and tobasco sauce. Cover, and blend for only 5 seconds.

Melt unsalted butter in microwave for one minute until completely melted and hot.

Set blender on high speed, pour melted butter into egg mixture in a thin stream. You'll see it thicken immediately. Keep sauce warm by placing blender container in hot tap water.

This is the tricky part:

When all your guests arrive, start having them help themselves to beverages. You get into that kitchen and start arranging these lucious egg benedicts. On a large platter, arrange the toasted buttered English muffin halves, poached eggs, a few leaves of sauteed spinach. Top all off with the rich Hollandaise Sauce. You can sprinkle paprika and chopped chives on top of hollandaise sauce.

Serve immediately!!

Comments

31.07.2019 23:43

Jill Clark Gardner

This recipe sounds ah-maaaazing. I will be trying it in the near future.

01.08.2019 00:05

Jan Conte

Thank you, Jill. I really appreciate your comments.

31.07.2019 21:42

Rose

This sounds amazing!!! I need time to cook!



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.