Tag Archives: Food Network

12 Days of Christmas Dish#12: Cranberry Eggs Benedict

The perfect thing to have after a giant Christmas dinner is a nice healthy breakfast…or Caroline McCann-Bizjak’s (Food Network’s Cook Like A Chef) Cranberry Eggs Benedict!  This creamy cranberry hollandaise sauce is spiked with sparkling wine and nicely compliments the smoked salmon that lies under a poached egg on a fluffy cranberry muffin; consider this the final indulgence before going on your New Year’s diet.  Best to make the muffins the night before – and be sure to have a partner in crime help whisk the hollandaise sauce.

The Recipe:

Yield: 4

Cranberry Muffins
2 cups of flour – (500ml)
6 tablespoons of sugar – (90ml)
2 teaspoons of baking powder – (10ml)
1/4 teaspoon of salt – (1.25ml)
3/4 cup of cranberry juice – (175ml)
1/2 cup of melted butter – (125ml)
1 beaten egg
1/2 cup of fresh or frozen chopped cranberries – (125ml)

Clarified Butter

1 Pound of butter – (500grams)

Cranberry Hollandaise Sauce

1/2 cup of sparkling white wine – (125ml)
1/2 cup of cranberry juice – (125ml)
1/4 teaspoon of peppercorns – (1.25ml)
2 chopped parsley sprigs
4 egg yolks
1/2 cup of clarified butter (see recipe) – (125ml)
Fresh lemon juice – to taste
Salt and pepper – to taste

Cranberry Eggs Benedict
8 medium size eggs
1/4 cup of water – (60ml)
1 teaspoon of white vinegar – (5ml)
4 cranberry muffins
8 ounces (1 cup) of Atlantic smoked salmon – (250ml)
1 cup of cranberry hollandaise sauce – (250ml)
Salt and pepper

Directions
Cranberry Muffins
1. Preheat oven to 400°F – (200°C)
2. Combine all the cranberry muffin ingredients in a large bowl. Mix until consistency is smooth. Grease muffing molds. Pour the batter into the tins and proceed to bake for 25 minutes. Set them onto a cooling rack to come to room temperature.

Clarified Butter
1. Prepare the clarified butter by placing the butter into small saucepan over a low flame. Heat the butter slowly until 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
1. 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.
2. Using a heat proof bowl, beat your egg yolks together until frothy. Gradually – while whisking – incorporate the reduced wine/juice mixture. Do this slowly so that the eggs don’t scramble.
3. Place the bowl over a pot of boiling water and whisk continuously until the mixture has doubled in consistency.
4. Keep whisking while very slowly pouring in the clarified butter until completely united. Strain the sauce into a clean bowl and add a squeeze of fresh lemon juice and season with salt and pepper.

Cranberry Eggs Benedict
1. To poach the eggs, place water in a skillet. Add the vinegar. Crack one egg at a time into a small cup or bowl and slowly slide them into the water and poach until whites are solid, but yolks are still soft.
2. Cut the cranberry muffins in half or use just the caps. Place 1 oz 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.

Cranberry Eggs Benedict
I resolve to only have this once a year…check!