Christmas brunch & opinion requested
 

Usually I spend Christmas morning at Daughter No. 1's house, watching her and her family open gifts, etc., and I provide breakfast.

When asked, she always says, "I want you to make the one thing every restaurant has, but nobody makes it as good as you." Aw.

Eggs Benedict. 'Tho she's really talking about my hollandaise sauce, which tends to be kinda tasteless in restaurants.

Anyway, I've found two ideas on doing Eggs Benedict for a crowd (both made with baked eggs--not doing poached, sorry). Which do you think looks better?

One made with silicone baking cups and sorta flipped: http://www.dominomag.com/howtos/reci...y/eggsbenedict

And the other more of a casserole with the addition of swiss cheese: http://www.canadabbhosts.com/recipes...edictCrowd.htm

Do you have a preference? I was going to also bring cinnamon rolls, fruit, and mimosas (sparkling cider for kiddos).

The first one, definitely.
Although both recipes had me swooning.

Is cider non-alcoholic in the States then?
Here it comes in every shade of alcohol from "hard to get drunk unless you're 14 and able to drink massive quantities" to "alkie in the park" strength. ALL of it contains alcohol. This makes sense now as I remember they used to drink it in the Sweet Valley High books, which I thought was kinda racy...

The first one doesn't use real Hollandaise and thus is unacceptable.

Yes, "cider" in the US refers to a non-alcoholic pressed apple juice. The alcoholic version is called "hard cider".

Some of my favorite memories are being 14 and a little sloshed on Woodpecker and snogging in the closet.

well, of course I'm going to use real Hollandaise--that's the point! I keep reading versions of sauce using cream, mustard--all kinds of stupid shit. Hollandaise has egg yolks, butter, lemon, and seasoning. Period.

I'm actually leaning toward the second version, just because sometimes E.B. is hard for the kids to eat. English muffins are kind of tough, and the stack slides around a bit.

So, the only difference I'm really seeing (besides the fake sauce given in the first recipe, which you wouldn't be using) is that in the first one, the egg is baked separately and then placed on top of the muffin, thus looking more like a traditional Eggs Benedict, while the second one is cooked with the muffin sort of diced and already included at the bottom of the dish, plus some cheese added for good measure?

I think conceptually, the second recipe would be awesome if it works. I'd be afraid that the muffin would be soggy and/or the cheese would separate weirdly. But if you try it out first, you'd know for sure. Either way, I'm sure your daughter will love it since all she really wants is the delicious Hollandaise sauce anyway. :)

and me. she wants me, too!

I'm gonna try the second version, and I'll let you know how it turns out.

Sigh. Why is the "mother" always the last to know.
She's not yours Cloud. Never wondered why she looks like the woman at the end of the street?

Seriously - PICTURES PLEASE!
(ETA - of the dish obviously, not the woman at the end of the street)

it's true . . . she doesn't look much like me . . .

fortunately for her!

One of my favorite restaurant dishes was the Cajun Steak and Eggs Benedict at Perkins until the (*O&O(*&ers took if off their menu. It was my only reason for eating there.

A petite steak that was perforated until tenderized on an English muffin with eggs, Bearnaise sauce and Cajun seasoning.:yum:

Why can't you poach half a dozen eggs at once? I don't think it's eggs benedict unless you poach the eggs.

A nice variation is to use smoked salmon instead of bacon for those who don't like meat or pork products.

I always sprinkle chives over the top of the hollandaise when I'm about to serve up. It looks pretty and adds just an extra zing...and don't forget the parsely for garnish!

Usually I like toasted turkish pide bread instead of ordinary toast. It doesn't get so soggy if you serve the eggs really runny (which is how I prefer them).

An English muffin (a crumpet, American style) has the same property, which is why it's usually used instead of toast.

Something just occurred to me. I myself poach eggs in the water. Some people use poaching cups -- butter in the bottoms and the cups in a hotwater bath. This too is called poaching and makes for a tidy egg, but has this bain-marie sort of process another name?

Okay, I ended up making a third version, an Eggs Benedict Casserole. Here (with REAL Hollandaise sauce, though): http://www.recipezaar.com/121583

Came out really great--was a hit! Especially with the little ones. Definately goes into the keeper box. Sorry, no pics.

and I have enough supplies left over to make real E.B--just for me! :)

A good trick for poaching eggs so they come out nice and neat is to line a small cup with plastic wrap and crack the egg into it. Then you gather the wrap so the egg is in a little pouch. Boil the water and drop the plastic wrapped egg into it. You'll see the egg cooking, but there'll be no puffy bits to float around the top, and you get to use the whole egg.

After it's cooked, you simply unwrap it and voila! You have a perfectly lovely looking poached egg.

This way makes for really nice presentation.

UG...over here, english muffins and crumpets are two totally different things. Both go in the toaster, but the dough is very different.

Ok to me, poached eggs are in a cup with butter. They make a pan for that. Most only have 3 cups? But just me jacking around with this thread. I'd be hard pressed to poach a dozen eggs at once. :smack:

well over here poached is the low fat way of having an egg. They're boiled in water.

Put the saucepan on the stove. Heat till it's boiling then add the egg.

For multiple eggs at once, simply crack the eggs into a bowl then tip the whole lot into the boiling water. Just make sure you have a pot big enough to cope.