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Eggs Benedict Quiche

Hands down, my husband’s favorite breakfast dish is Eggs Benedict.  If a restaurant is serving it, he shall have it.  He also has been known to order a quiche for lunch from time to time, which is humorous when you see his large frame and heavily tattooed self.

Myself, on the other hand, is not a giant fan of eggs, especially if it’s a runny yolk.  I just cAnNoT do it, no way José.  So while trying to be a good wife, I thought to bring together his two favorites and then I would enjoy it too, as there would be non of that yolkiness!

Needless to say, it was a huge success and is wonderful for holidays, brunches or even a light lunch.  The same flavors of a good benedict is there, just MUCH less of the hassle!

 

The Starting Lineup

Quiche

  • 1 9-inch pie crust, store bought is fine
  • 5 large eggs
  • 1 cup heavy cream
  • 6oz Canadian bacon, chopped
  • 1/4 cup scallions, sliced
  • 1/4 tsp each, salt & pepper
  • 1 Tbsp fresh chives or parsely, garnish

Easy Blender Hollandaise Sauce

  • 3 large egg yolks
  • 1/2 cup butter, melted
  • 1 Tbsp lemon juice, fresh
  • 1/4 tsp Dijon mustard
  • a few dashes of tabasco sauce (or 1/4 tsp cayenne)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.  Roll out your pie crust into your pie pan, lightly pressing into the bottom and up the sides, while fluting the edges.
  2. Place parchment paper (or foil) over it while adding pie weights or dried beans and blind bake for 20 minutes.  Remove the parchment and weights and bake for another 10 minutes.  Remove the parbaked pie crust from the oven and allow to cool while you prepare the custard filling.
  3. In a large bowl, whisk together the eggs, heavy cream, salt and pepper.  Stir in the scallions.
  4. Layer the chopped Canadian bacon to the parbaked pie crust and then pour the egg mixture overtop.  Carefully transfer the full custard’y future quiche to the oven and bake at 350 degrees for about 55 minutes.  The center will just barely jiggle.
  5. Remove from oven and allow to “set”.  While the quiche is cooling, you can prepare the quick (and delicious) hollandaise sauce.

Easy Blender Hollandaise Sauce

  1. To your blender: add in the egg yolks, lemon juice, Dijon and hot sauce/cayenne.  Blend till smooth.
  2. Melt your butter in a pan or even the microwave for a quick minute.
  3. While the butter is quite warm, pour as a thin stream into the egg mixture while blending.  The sauce will thicken fairly quick, serve immediately.

Serve the slices of quiche with a heaping tablespoon of your hollandaise sauce overtop and a sprinkle of fresh chives or parsely, enjoy!

Quiche

Texas Benedict

My husband’s favorite breakfast dish of all time is the classic Eggs Benedict…Now, I can make a mean version of this (I’ll post that another time) but I wanted something different today.  This follows the lines of your traditional Benedict, but I gave it a Southern, Tex-Mex flair!

I used homemade Buttermilk Biscuits (instead of an English muffin), marinated flank steak (instead of ham), a fried egg (instead of poached) and a spicy and creamy Serrano sauce (instead of hollandaise).  Ridiculous I tell ya!

So if you ever want change up breakfast a little bit, I suggest this one.  Hell, eat it for dinner even!

The Starting Lineup

Marinade

  • 2 cups of orange juice
  • 4 limes, juiced
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1/4 cup EVOO
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp Adobo seasoning
  • 1/4 cup cilantro, stems and all roughly chopped
  • 3 cloves garlic, minced

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So for this recipe, I actually started with my spicy Spicy Serrano Sauce.  I poured my finished product into a mason jar and kept in the refrigerator until time to eat. Let those flavors meld together and really heat up! *i actually ended up using 5 serranos in this blend and damn was it spicy!  😍👌

Next, mix up all ingredients ofyour marinade in a bowl.  Just throw everything in together and whisk up!

In a large freezer bag, place in your cut of steak.  Pour that marinade mix straight into bag over your meat.  Tightly seal and put the bag on a dish (in case there’s any leakage).

 Transfer your marinating steak back into the refrigerator and let marinate for 2-4 hours.  You don’t want it to marinate for too long or the acids and vinegar can break down the meat too much.

When the meat has about an hour left of marinating, I start the Buttermilk Biscuits.

*Also, when you are starting your biscuits, remove your steak from fridge and allow to sit in marinade on your counter till ready to cook.  You want your steak to come to temp for even cooking.  So this will be all ready to cook once you’ve finished preparing and cooking your biscuits!

In a skillet, heat up a tbsp of oil (canola, etc) to med-high and lay that steak in!  Everyone varies how they prefer their steak doneness, I typically cook one side about 4-5 minutes and the other for 3 minutes for a pink/red center.

  

Remove steak from pan and place on a dish, tented with foil.  Let rest for at least 10minutes.  Now get out your garnishes for the finished product! 


If needed, just slightly wipe out your pan and add a tbsp of butter.  Fry up them eggs! 


All done!  Everything is cooked and you’re ready to assemble!!  On a plate first place down 2-3 biscuits.  Layer a few strips of your steak on them followed by a fried egg.  Lastly, pour on a good amount of that spicy Serrano sauce and top with cilantro and a couple more peppers!  

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