Cowboy Eggs Benedict Kent Rollins

I bet you didn’t expect the Cowboy to be preparing Eggs Benedict, now, did you? You should know by now that no dish is too fancy or difficult for us here at the ranch. In fact, this recipe can be found in our cookbook Faith, Family, and the Feast – I’ve got some signed copies available here at the website, or you can scroll down to the bottom of this blog and see the recipe. Either way, you’re going to want to have this delicious meal ready to eat before you can say “cackleberries.”

Speaking of cackleberries, for Eggs Benedict, we are going to soft boil the eggs. If you have never done this before, don’t worry – it’s simple. Let’s get a move on!

Soft Boil the Eggs

Now, if you can grab these right out of the nest, go ahead. If you get the eggs from the ice box, let them rest on the counter until they reach room temperature. Just like with hard boiled eggs, set the eggs in a saucepan and cover over with an inch of water. As soon as the water begins to steadily boil, set a timer for 4 minutes.

Since we are going to be deep frying the pie crust with these eggs inside, you can reduce the boiling time by about 45 seconds or so if you’d like to keep the egg yolk runny. Careful, now, because that will make it harder to keep in one piece while peeling.

TIP: For a soft boil, always let the eggs warm to room temperature.

While the eggs are cooking, get a bowl and fill it with ice water.

Because these are going to be soft boiled, it is important that they go straight from the boiling water to ice water to stop the cooking process. This is how you get the perfect soft-boiled egg.

Prepare the Pie Dough

Right before you start preparing the pie crust, take a minute to pre-heat the peanut oil to about 350 degrees.

Now, you can prepare your own piecrust if you have the time. I’m partial to this sourdough crust I use to make Blueberry Cream Cheese Fried Pies, but today I cheated and bought the dough direct from the grocery store. Folks, we are all busy and doing our best out here and if you can take a shortcut like this once in a while so you can have Eggs Benedict on a Tuesday, you go right on ahead and do it!

Roll out the pie dough on a floured surface and cut you a six-inch circle of dough. Continue until you have a six-inch circle for each soft-boiled egg.

Speaking of the eggs, carefully remove them from the ice bath and get ready to peel. Now, if you’ve never peeled a soft-boiled egg before, trust me when I say that you cannot be too gentle. You want to lightly tap the end of the egg and use a spoon to ever-so-softly peel back the eggshell.

TIP: Prepare an extra egg or two in case the egg breaks open while peeling. 

 

Fill the Crust

Spread a thin layer of crumbled, cooked bacon over each six-inch circle of pie dough. Add a thin layer of cheddar cheese on top and set a peeled egg on to each. Fold up the pie dough so it holds the ingredients inside without smashing the egg. Crimp all the edges at the top.

Holiday Sauce

Now, technically it’s called Hollandaise, but I’ve always called it Holiday sauce and you can’t teach this old dog new tricks. Start with two egg yolks and whisk them up before adding some lemon juice. Add the spices and get ready to put on the double boiler.

A double boiler is a fancy French cooking method that uses indirect heat to cook delicate ingredients like egg yolks or milk that are susceptible to burning. In this case, we don’t want to be scrambling these egg yolks, so what we do is boil some water in a saucepan and place the bowl with the egg yolks on top of it.

The heat from the boiling water indirectly cooks the egg yolks through the bowl while we whisk the butter in. This thickens the Holiday sauce without burning.

TIP: If the sauce is too thick, add hot water two tablespoons at a time until it’s just right.

Now, the oil should be heated and ready to go. Fry one or two at a time until the pie crust is golden brown. Top with the Holiday sauce and enjoy!

Thanks for stopping by today. Shannon and I appreciate each and every one of you and we look forward to seeing you here every Wednesday at 2:30 CST when we share a new video. Please take a minute to subscribe to our YouTube Channel and share all of your favorite recipes with your friends – the more the merrier. See y’all next week!

Cowboy Style Eggs Benedict – Cowboy Kent Rollins

Prep Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

  • 6 large eggs at room temperature
  • 2 store-bough piecrusts
  • 4 slices thick-cut bacon cook and chopped
  • 1 cup shredded cheddar cheese
  • Oil for frying
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • Pinch of red pepper flakes
  • Pinch of salt
  • 1 stick butter melted

Instructions

  1. In a medium saucepan, cover the eggs with water, bring to a boil, and boil for about 4 minutes.
  2. Meanwhile, roll out the piecrusts and cut out six, 6-inch circles. Sprinkle each circle evenly with crumbled bacon and shredded cheese. Set aside.
  3. Carefully shell the eggs and place an egg in the center of each dough circle. Wrap the dough around the egg and crimp together to seal.
  4. In a large saucepan or Dutch oven, heat 3 to 4 inches of oil to 350 degrees F. Add the eggs and fry until golden brown, about 3 minutes. Remove with a slotted spoon and drain on a wire rack.
  5. In a small heat-proof bowl, whisk together the egg yolks, lemon juice, mustard, paprika, red pepper flakes and salt. Set up a double boiler y placing the owl over a smaller saucepan of boiling water. Be sure the bottom of the bowl is not touching the water. Whisk until smooth.
  6. Slowly whisk in the butter and continue whisking until the sauce thickens, about 3 minutes. Serve immediately over the Cowboy Eggs Benedict.