Cliff brings the heat to breakfast by completing his eggs Benedict with a smoked paprika hollandaise!
Watch #WorstCooks, Wednesdays at 9|8c from 1/5/22 to 2/23/22 + sign up for #discoveryplus to stream the whole library and so a lot more:.
Get the dish ▶
Register For Food Network ▶
Two premier chefs work to transform a group of hopeless cooks from kitchen catastrophes to kitchen area masters, and the last hire standing wins $25,000.
Welcome to Food Network, where learning to prepare is as basic as clicking play! Grab your apron and prepare to get cookin' with a few of the best chefs around the globe. We'll provide you a behind-the-scenes take a look at our finest programs, take you inside our favorite restaurant and be your resource in the kitchen area to ensure every meal is a 10/10!
Eggs Benny with Smoked Paprika Hollandaise and Potato Hash
RECIPE COURTESY OF CLIFF CRIMINALS
Overall: 30 minutes
Active: 30 min
Yield: 2 servings
Extra-virgin olive oil
2 russet potatoes, scrubbed and diced into 1/2-inch cubes
1/2 onion, thinly sliced
1/2 red bell pepper, julienned
1 garlic clove, minced
Eggs Benny with Smoked Paprika:
8 ounces nduja
4 egg yolks
Juice of 1 lemon
1/2 cup clarified butter, warmed
1/4 teaspoon smoked paprika
2 tablespoons white vinegar
4 big eggs
2 English muffins, toasted
For the potato hash: Coat a big cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning sometimes on all sides, until they start to brown, 6 to 8 minutes. Include the onions and bell peppers and cook for 4 to 5 minutes up until they begin to brown and the potatoes begin to get crispy. Include the garlic and cook for 1 to 2 minutes up until fragrant. Season to taste with kosher salt.
For the eggs benny with smoked paprika: Prepare the nduja in a small saute pan over medium-high heat up until browned, 5 to 6 minutes.
Blend the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Really slowly stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can include some hot water a little at a time until it reaches the best consistency. The sauce needs to be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
Fill a big stockpot midway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a little bowl and crack the eggs into the vinegar; the vinegar will assist the egg whites set. Swirl a slotted spoon in the water to produce a vortex and put the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, get rid of the eggs and place the spoon on a towel to capture the excess liquid.
To put together, spread out the nduja on each of the toasted English muffins, put a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.
Sign up for our channel to fill up on the most recent must-eat recipes, brilliant kitchen hacks and content from your preferred Food Network shows.
▶ FOOD NETWORK KITCHEN AREA APP:
▶ COMPLETE EPISODES:
#AnneBurrell #CliffCrooks #WorstCooks #EggsBenny #FoodNetwork
How to Make Eggs Benny with Cliff Crooks|Worst Cooks in America|Food Network