Rania’s Recipes: Eggs Benedict, Hollandaise Sauce & More
Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off some more great recipes! Be sure to try them in your home today!
- 1/4 cup white wine vinegar
- 8 eggs
- Extra-virgin olive oil
- 8 thick slices Canadian bacon
- 4 English muffins, fork split
- Blender Hollandaise Sauce, recipe follows
- 4 cups Mixed Field Greens
- Juice of 1 lemon
- Greek olive oil
- Kosher salt
Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
Coat a large sauté pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
Toss the greens with lemon juice, and dress with olive oil and salt. Garnish each plate with the dressed greens.
Blender Hollandaise Sauce
- 4 egg yolks ~ using pasteurized eggs
- 2 teaspoons water
- 2 teaspoons lemon juice
- 2 sticks unsalted butter – melted
- Salt to taste
- Hot sauce to taste
In a blender blend yolks, water and lemon juice until smooth. Add the hot melted butter by very slowly until sauce begins to emulsify.
Season the sauce with salt and hot sauce to taste. Keep the sauce warm over a pot of barely simmering water – never allowing the water to touch the bottom of the bowl.
Please note: This recipe contains raw eggs
2 oranges, washed and cut into 1/4-inch thick rounds
1 lemon, juiced
Pinch kosher salt
16 ounces chilled vodka
5 cups chilled orange juice
1 cup crushed ice
Put the orange slices into a marble Mortar and add the lemon juice and the pinch of salt. Using the marble pestle, mash the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice.
Place the mixture into a large glass pitcher and add the vodka. Continue to stir while adding the orange juice and combine well.
Divide the ice among 8 glasses and pour in the drink mixture. Serve immediately.
3 ripe peaches, peeled, seeded and diced
2 tablespoons freshly squeezed orange juice
1 tablespoon superfine sugar
1 bottle chilled Villa Sandi Prosecco
Place the peaches, orange juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Place equal amount of the peach puree into each of 8 Champagne glass and fill with cold Prosecco. Serve immediately.
Senior Armando’s Morning Brew…
1 cup strongly brewed espresso
3 tablespoons sweetened condensed milk
¾ cup whole milk
1/3 cup coffee liqueur
1 pint coffee ice cream
Freshly whipped cream, for garnish
Chocolate covered espresso beans, for garnish
Chocolate shavings, for garnish
Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.