Cranberry Eggs Benedit Recipe
Servings: 4
Ingredients
- 2 c. flour - (500ml)
- 6 Tbsp. sugar - (90ml)
- 2 tsp baking pwdr - (10ml)
- 1/4 tsp salt - (1.25ml)
- 3/4 c. cranberry juice - (175ml)
- 1/2 c. melted butter - (125ml)
- 1 x beaten egg
- 1/2 c. fresh or possibly frzn minced cranberries - (125ml) Clarified Butter
- 1 lb butter - (500grams) Cranberry Hollandaise Sauce
- 1/2 c. sparkling white wine - (125ml)
- 1/2 c. cranberry juice - (125ml)
- 1/4 tsp peppercorns - (1.25ml)
- 2 x minced parsley sprigs
- 4 x egg yolks
- 1/2 c. clarified butter (see recipe) - (125ml) Fresh lemon juice - to taste
- 1 x salt and pepper - to taste Cranberry Large eggs Benedict
- 8 x medium size Large eggs
- 1/4 c. water - (60ml)
- 1 tsp white vinegar - (5ml)
- 4 x cranberry muffins
- 8 ounce (1 c.) of Atlantic smoked salmon - (250ml)
- 1 c. cranberry hollandaise sauce - (250ml)
- 1 x salt and pepper
Directions
- Preheat oven to 400 F - (200 C)
- Combine all the cranberry muffin ingredients in a large bowl. Mix till consistency is smooth. Grease muffing molds. Pour the batter into the tins and proceed to bake for 25 min. Set them onto a cooling rack to come to room temperature.
- Clarified Butter:Prepare the clarified butter by placing the butter into small saucepan over a low flame. Heat the butter slowly till foam rises to the top. Skim off the foam (fat solids) and carefully remove the clear liquid. This liquid is the clarified butter.
- Cranberry Hollandaise Sauce:For the hollandaise sauce, in a saucepan combine sparkling wine, peppercorns, and parsley sprigs, and reduce the sauce to half the volume. It should coat the back of a spoon.
- Using a heat proof bowl, beat your egg yolks together till frothy. Gradually - while whisking - incorporate the reduced wine/juice mix. Do this slowly so which the Large eggs do not scramble.
- Place the bowl over a pot of boiling water and whisk continuously till the mix has doubled in consistency.
- Keep whisking while very slowly pouring in the clarified butter till completely united. Strain the sauce into a clean bowl and add in a squeeze of fresh lemon juice and season with salt and pepper.
- Cranberry Large eggs Benedict:To poach the Large eggs, place water in a skillet. Add in the vinegar. Crack one egg at a time into a small c. or possibly bowl and slowly slide them into the water and poach till whites are solid, but yolks are still soft.
- Cut the cranberry muffins in half or possibly use just the caps. Place 1 ounce of Atlantic smoked salmon on each half. Set one poached egg on each muffin half and drizzle with a generous amount of hollandaise sauce. Season once more with salt & pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 1739 | |
| Calories from Fat 1302 | 75% |
| Total Fat 147.93g | 185% |
| Saturated Fat 90.33g | 361% |
| Trans Fat 0.0g | |
| Cholesterol 765mg | 255% |
| Sodium 1285mg | 54% |
| Potassium 548mg | 16% |
| Total Carbs 78.79g | 21% |
| Dietary Fiber 2.4g | 8% |
| Sugars 29.96g | 20% |
| Protein 29.95g | 48% |
