3795. EGGS BENEDICT with JALAPENO BACON and SMOKED PAPRIKA HOLLANDAISE SAUCE

makes eight servings


For the Yuca Croquette

2 pounds yuca (cassava)

1 teaspoon salt

1 small onion, finely chopped

½ green bell pepper, finely chopped

3 cloves garlic, finely minced

2 sprigs cilantro, leaves only, chopped

1 cup fine bread crumbs or flour

For the Hollandaise Sauce

4 large egg yolks

2 tablespoons dry white wine

1 pinch salt

1 stick unsalted butter, melted

1½ tablespoons lemon juice

¼ teaspoon tabasco sauce

salt, to taste

1 teaspoon smoked paprika

For the Eggs Benedict

8 slices Applewood smoked bacon, halved crosswise

2 tablespoons distilled white vinegar

8 large eggs

Make the croquettes: Peel the yuca, cut them in half and boil with salt, until tender. Meanwhile, in a large skillet, heat oil and sauté onions, green pepper, and garlic. One the vegetables are cooked through and soft, add cilantro, and stir.

Rice the yuca or pulse it in the food processor and mix it with the bread crumbs. Make a 3” ball, then flatten it like a disc about a 1/2 inch thick. Deep fry until golden.

Make the hollandaise: In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt and smoked paprika. Keep the hollandaise sauce warm, whisking occasionally.

Make the eggs benedict: In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate.

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.

Arrange the fried yucca croquettes on plates and top with the bacon, poached eggs, and hollandaise sauce. Serve immediately.

bacon recipe source: Chef Kelvin Fernandez, The Latin Kitchen (@thelatinkitchen), 120 Broadway, 34th Floor, New York, NY 10271

3476. EGGS BENEDICT with BACON, AVOCADO HOLLANDAISE and HARISSA

makes two servings


For the avocado hollandaise sauce:
1 medium avocado
1/4 cup lemon juice (~1 lemon)
salt to taste
water

For the egg benedict:
4 slices bread or 2 english muffins, lightly toasted
4 tablespoons harissa (optional)
8 strips bacon
4 eggs, cracked
cayenne to taste

For the avocado hollandaise sauce: Puree the avocado, lemon juice and salt in a food processor or blender until smooth adding enough water to give it a tick sauce like consistency.

For the egg benedict: Cook the bacon. Bring a large pot of water to a boil, swirl the water, drop an egg in a and let it cook until the whites are set and the yolks are done to your preference, about 2-4 minutes, remove and repeat for the remaining eggs. Divide the bacon between the toast, spread on the harissa, top with the poached eggs and a dash of cayenne to taste.


bacon recipe source: Kevin Lynch, Closet Cooking, May 14, 2014

3374. EGGS BENEDICT with BACON and ARUGULA

makes four servings 


8 large whole eggs 
4 large egg yolks 
2 tablespoons dry white wine 
Salt 
1 stick unsalted butter, melted 
1 1/2 tablespoons fresh lemon juice 
1/4 teaspoon Tabasco 
8 slices of applewood-smoked bacon, halved crosswise 
5 ounces baby arugula 
2 tablespoons distilled white vinegar 
4 English muffins, split and toasted 

In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally. 

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt. 

Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate. 

Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately.


bacon recipe source: Tara Lazar, Food & Wine, October 2012