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Fiddlehead Eggs Benedict
12 to 15 fiddleheads, cleaned and trimmed
2 tsps. white or cider vinegar
6 large eggs
3 English muffins, split
6 thin slices prosciutto, Black Forest ham or smoked turkey (optional)
Hollandaise:
3 large egg yolks
3 tbsps. water
1/4 cup butter, cubed
2 tsps. lemon juice
pinch each salt and freshly ground pepper
In a medium saucepan, steam fiddleheads over boiling water until bright green and crisp tender, about 5 minutes. Drain.
Hollandaise: In bowl set over saucepan of barely simmering water whisk egg yolks and water until opaque and thick enough to coat back of spoon, about 2 to 4 minutes. Whisk in butter, a few cubes at a time, lemon juice, salt and pepper. Keep warm.
Meanwhile, in a large skillet, bring about 2 inches water to boil. Add vinegar and reduce heat to simmer. Slip eggs, one at a time into water. Poach, spoon water gently over eggs, until whites are firm and yolks runny, or to your preference. Remove with slotted spoon and press spoon onto wad of towels to dry bottom of eggs.
Meanwhile, toast English muffins, top each with prosciutto, if using, and 2 eggs. Arrange fiddleheads alongside. Spoon sauce over eggs and fiddleheads.
Yields 3 servings.
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Fiddlehead Eggs Benedict
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fiddlehead Eggs Benedict
12 to 15 fiddleheads, cleaned and trimmed
2 tsps. white or cider vinegar
6 large eggs
3 English muffins, split
6 thin slices prosciutto, Black Forest ham or smoked turkey (optional)
Hollandaise:
3 large egg yolks
3 tbsps. water
1/4 cup butter, cubed
2 tsps. lemon juice
pinch each salt and freshly ground pepper
In a medium saucepan, steam fiddleheads over boiling water until bright green and crisp tender, about 5 minutes. Drain.
Hollandaise: In bowl set over saucepan of barely simmering water whisk egg yolks and water until opaque and thick enough to coat back of spoon, about 2 to 4 minutes. Whisk in butter, a few cubes at a time, lemon juice, salt and pepper. Keep warm.
Meanwhile, in a large skillet, bring about 2 inches water to boil. Add vinegar and reduce heat to simmer. Slip eggs, one at a time into water. Poach, spoon water gently over eggs, until whites are firm and yolks runny, or to your preference. Remove with slotted spoon and press spoon onto wad of towels to dry bottom of eggs.
Meanwhile, toast English muffins, top each with prosciutto, if using, and 2 eggs. Arrange fiddleheads alongside. Spoon sauce over eggs and fiddleheads.
Yields 3 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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