BENEDICT ALA GOLDENROD

[GaryHibbert]

Well you can add me to the list. Never seen or even heard of this before, but I'd eat a plate full in a heartbeat. Nice job.
Gary

 

[Sowsage]

I'm with Ray---Never saw, but I'm ready!!
Looks Awesome!!
Like.

Bear

Thanks Bear! My mom would make this style eggs when we were kids and put it on toast. I loved it back then. I just decided I would try "benedict style" . I cant say ive ever seen it done that way before but it sure was tasty!

 

[Sowsage]

Well you can add me to the list. Never seen or even heard of this before, but I'd eat a plate full in a heartbeat. Nice job.
Gary

Thanks Gary ! We are planing to have this again. It really turned out great!

 

[Smokin' in AZ]

Travis, add me to the list of never seen but will give it a try!

Nice job.

Big LIKE!

Congrats on the ride also, well deserved.

John

 

[Sowsage]

Travis, add me to the list of never seen but will give it a try!

Nice job.

Big LIKE!

Congrats on the ride also, well deserved.

John

Thanks John !

 

[zwiller]

Never heard of it either before but sure looks great! LIKE and congrats on the ride. Have you done any curing yet? I cannot recall. If not, you should try it as it really is worth it especially for stuff like this. My first time: https://www.smokingmeatforums.com/threads/canadian-bacon-for-easter-brunch.274129/

 

[Sowsage]

Never heard of it either before but sure looks great! LIKE and congrats on the ride. Have you done any curing yet? I cannot recall. If not, you should try it as it really is worth it especially for stuff like this. My first time: https://www.smokingmeatforums.com/threads/canadian-bacon-for-easter-brunch.274129/

Thanks! Yes ive cured a bunch of stuff but I have been slacking and don't have any back bacon at the moment. Looks like yours turned out real nice!

 

[CFLJOHN512]

I’m going to have to try that. Thanks for sharing.
I might add some lemon juice to it, the girlfriend loved eggs Benedict.

 

[Sowsage]

I’m going to have to try that. Thanks for sharing.
I might add some lemon juice to it, the girlfriend loved eggs Benedict.

I thought about just using a little lemon pepper when seasoning it. But the green onion on top was a good choice. Enjoy!

 

[Fueling Around]

Congratulations on the carousel ride.

Interesting.
A fusion of eggs benedict, deviled eggs, and egg salad.

My process is separating the raw egg whites and yolks.
Yolks go for hollandaise sauce. Whites go for poaching.
No roux required.

No offense Sam, but daveomak has the best smoke cure process for loin bacon that i have used in many rounds.

 

[daveomak]

FOOD FIGHT!!

 

[tx smoker]

FOOD FIGHT!!

Count me in!! Nothing like a good food tossing session as long as I don't have to clean p the mess

Robert

 

[xray]

Great looking breakfast Travis. Add me to the list of people who’ve never heard of it. I don’t think I’ve ever had Hollandaise sauce.

 

[Sowsage]

Congratulations on the carousel ride.

Interesting.
A fusion of eggs benedict, deviled eggs, and egg salad.

My process is separating the raw egg whites and yolks.
Yolks go for hollandaise sauce. Whites go for poaching.
No roux required.

No offense Sam, but daveomak has the best smoke cure process for loin bacon that i have used in many rounds.

Thanks! And yes ive seen Dave's back bacon and its some of the best ive seen. I need to try his way on the next round.

 

[Sowsage]

Great looking breakfast Travis. Add me to the list of people who’ve never heard of it. I don’t think I’ve ever had Hollandaise sauce.

Thanks! If you ever get a chance to try it out I think you'll like it. It's a nice change of pace for breakfast.

 

[zwiller]

Thanks! Yes ive cured a bunch of stuff but I have been slacking and don't have any back bacon at the moment. Looks like yours turned out real nice!

Cool. I just don't recall seeing any threads. That turned out pretty good but I do mine like Dave's now and agree it's killer, so sorry, no food fight. https://www.smokingmeatforums.com/threads/german-style-cured-loin.295767/

WRT hollandaise/benedict. Not sure how or why but was raised on the stuff. Usually for a special occasions/holiday or breakfast for dinner, but we make it often and love the stuff. Over the years I picked up things to make it easy to prepare since it is quite an ordeal from scratch: use a microwave egg poacher and packaged sauce. Prep is a snap and likely better than scratch. Knorr's from the store works but prefer Minor/Nestle (GFS) is probably better than most people could make unless trained. Give it a good shot of hot sauce.

 

[Fueling Around]

Thanks! And yes ive seen Dave's back bacon and its some of the best ive seen. I need to try his way on the next round.

Do it!
My last 3 loins were done Dave's way. Here's my thread from earlier this year when I duplicated my results Loin Bacon Butta
People that supply our eggs really appreciated the bacon.

 

[gary s]

Looks Great Never had em like that, But I love Eggs Benedict

Gary

 

[Sowsage]

Do it!
My last 3 loins were done Dave's way. Here's my thread from earlier this year when I duplicated my results Loin Bacon Butta
People that supply our eggs really appreciated the bacon.

I'll deffinatly do his method next go around!

 

[Sowsage]

Looks Great Never had em like that, But I love Eggs Benedict

Gary

Thanks Gary ! Its not really eggs benedict ....kind of like egg gravy? Its basicly a white sauce with the eggs in it. But one thing is gor sure. Its good stuff!