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Eggs Benedict Recipe | Cowboy Style Deep Fried Eggs Benedict
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Aug 23, 2023
A new take on a classic breakfast, so easy and so tasty. Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ #breakfastrecipe #eggsbenedict Used in this video: Cowboy apron https://www.kentrollins.com/shop-1 Propane burner camp stove https://amzn.to/2MG9vo9 Finex Dutch oven https://finexusa.com/ Faith, Family and the Feast cookbook (signed) https://www.kentrollins.com/shop-1 A Taste of Cowboy Cookbook (signed) https://www.kentrollins.com/shop-1 Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/cowboy-style-eggs-benedict/ ======================
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0:00
Hey, craving yourself some of that eggs benedict
0:03
Well folks, this ain't your regular, authentic eggs benedict. This is cowboy style, and guess what
0:08
We are deep frying some pie dough around there. Got a great hollandaise sauce that goes over the top
0:13
You're going to enjoy this one. Come on, I'm ready to go. Woo! Woo
0:28
Skippy-dee-doo-dah and skippy-dee-day! It is a great day for what? Cowboy-style Eggs Benedict
0:36
Yep, you come to the right places. You've seen it at all them fancy restaurants
0:40
and you think, cowboys are making Eggs Benedict? Well, we make it a little different from what they do
0:46
but I guarantee you it is going to make it, mm, just, it'll make you break down in a happy dance
0:51
before we even get started. But how did it get its name? Legend claims it from Delmonico's up there in New York City
0:57
in the 1860s that they had these regular customers that always come in, Mr. and Mrs. LeGrande Benedict
1:05
And they always wanted something different with their eggs. They was getting tired of fried eggs, scrambled eggs, omelets
1:10
So the little chef there went to work, and what did he create? Eggs Benedict with a, I call it holiday sauce, but I think the correct term is hollandaise sauce
1:20
Yes. But we're going to make that too. And folks, don't be leaving this one because it is going to be a really good one
1:26
I promise you, as they all are, it will be pup approved by the big and his bunch
1:31
And guess what? Everything that I'm using will be listed down there below in the little description
1:36
So without further ado, let's go to making some cowboy eggs Benedict
1:42
We're rolling. Oh, I didn't know. I was looking back at this recipe
1:47
See it right here? Cowboy Eggs Benedict. Yep, it is in the cookbook
1:52
Faith, Family, and the Feast. Ooh-wee. What, you didn't know we had one
1:57
Well, folks, we got this one, and we even got another one called A Taste of Cowboy
2:01
So you can just look there on the website. I'm sure you can find them, but Cowboy's Egg Benedict
2:07
We went to the hen house. We did. Y'all didn't see me, but this Hasty Bait Cap, can you read it upside down
2:12
It makes the perfect egg basket when you just got seven hens that lay
2:17
What? Cackleberries, rooster bedlets, hunting fruit. Yep. Now, I need you to get these either fresh out of the nest or take them out of the icebox and let them come to room temp
2:28
That is very important because we're doing a soft boil. Yes, you heard me right
2:33
We're going to soft boil these eggs. And don't think you can quit me there because, ooh, I got something coming you ain't never even seen
2:39
So get you a little old sauce pot, drop your little old eggs in there gingerly so you don't crack none of them
2:45
And when it comes to a boil, start you a timer for about four minutes
2:51
Folks, four and a half minutes didn't take long. Lookie there, fish them out of there
2:57
Immediately put them in ice water because we want to stop that cooking process we do
3:02
And we're going to let them sit in that ice water for four minutes to four and a half
3:07
to make sure we ain't got no more cooking procedures. And you'll be very gingerly careful with these things
3:13
because traditionally a hard-boiled egg is 10 to 12 minutes, and these are about four and a half
3:18
Things could crack wide open. I mean, you could have an explosion. I done got the fine eggs over here
3:24
Got me some peanut oil in there. We're going to get the temperature to about 350. While that happening I done got me some pie dough crust Yes Now you can go get the store bought Can be it this time He done cheated I need you to have a six inch circle
3:40
Okay, that's about what that is right there on that bowl. If you want to measure it, I guarantee you it is precise
3:48
Score it down in there and then let's just cut it out. I like to take these, put them back together because we need to get one more out of it
3:55
And we ain't got no rolling pin out here handy. So guess what's going to happen, Shan
4:00
You're going to mash it. No, I'm going to run in the barn because the wagon's here
4:09
Get a rolling pin. Let me show them the wagon. All right. She's getting fixed
4:14
Yeah, a lot of work. Show them them wheels, Shan, over here that we've been sanding on for a couple of days
4:20
We need to get three out of each pie crust because, remember, we got about six of them
4:25
cackleberry hen fruits in there that we want to make sure they all fit. Are you sort of trying to get ahead of yourself and thinking what is the cowboy gonna do with this method right here
4:33
Whoo now them ice watered eggs have been in there. I would say long enough to come out of ice water
4:39
So dip them out right gingerly And let's put them over here where they won't run off
4:48
And folks if I as you I would do it calls for six in the recipe
4:53
I would do at least seven because you'll find out in a minute it, things get pretty touchy with a soft-bowled egg when you try to peel it. Now remember you
5:03
see me cooking that bacon, I had about six slices there, and we just cut it after we
5:08
cooked it, just little crumbles. I just want you to sprinkle it evenly around there. Here
5:13
come another twist the cowboy done throwed on it. Some finely shredded cheddar cheese
5:19
uh-huh, and we want you to put it right in there. Now then, we got them just like we
5:24
want them. Folks, this is the tricky part. I need you to get a spoon. Tap him right gingerly
5:32
right around the top of the edge. And I want you just to peel enough around there to where we can
5:37
try to get this spoon under that shell. Because folks, these things is like a hand grenade
5:44
They'll go off if they get the chance and you'll end up with an over easy egg in your lap
5:50
Big, I don't think you'd be liking eggshells. Now, you can see how nervous I am as we're beginning to do surgery
5:58
But just keep working it around there. Just see if you can keep peeling
6:04
And try not to let the peels get in the eggs. Just keep going
6:09
There is number one contestant right there. Don't let him fall off
6:15
Let's go on to number two. Big end or small end, it don't make me no difference
6:19
to start on one end or the other. Well folks, four participants here we got. Remember, you got your
6:25
bacon and your cheese. Then I just need you to be pulling this around it, just sort of like a saddle
6:31
blanket or an overcoat, and just go to crimping the edges at the top, and just keep rolling up
6:38
through there. Don't puncture the little egg, and then just take them, and I want you to set them
6:43
just like so. Well, we're fitting to put together the holiday sauce, Shun. Yeah. It's a holiday. It's
6:49
a holiday. So folks, two more of them cackleberries, and I just need you to save, what you call it
6:56
Shun? What kind is it? The yolk. That's the kind we need. And you can tell them is good
7:03
right out of the hen house They good in yeller There the first participant Now go ahead and get you whisk and let just whisk them up right quick And then I want you to add what Some lemon juice About two teaspoons Yes And two
7:20
And then we're going to add a little dried mustard. Yes we are. I would say with the wind blowing it's about that much
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and then some smoked paprika. Oh, that is not smoked paprika. That is red pepper flakes
7:36
But we got to have some of that too. Oh, we do? Yeah. I've got to get the smoked paprika
7:43
You want me to get it out of the wagon or in the house? Don't make me no difference which. The wagon's closer. A little bit of smoked paprika, about that much
8:07
Yes, it is. I want something we didn't need right there. A little pinch of salt
8:15
Get this stirred up really well. And I want you to go ahead and put it on the double boiler
8:20
What you said? A double boiler. That's one of them fancy French things you cook with
8:25
Small saucepan that's got about yay much water in it. You don't want the water to touch these egg yolks. You want it right below. This is more like a steaming effect
8:34
As we're boiling that water, we're getting it on up there to where we can incorporate the rest of this sauce together, and it's going to be good
8:40
So meet me at the fire. We've got our double boiler put together, and I've got me one stick of that Kerrygold butter
8:47
And I just want you to pour it in there oh so slowly as you begin to whisk this around
8:51
And we're going to continue to whisk it for about three minutes
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so just let her keep on mixing right gradually slow but folks you got to use that kerrigo butter
9:03
because it makes everything better and if this begins to get a little thicker than you want it
9:07
you can put a little hot water to it and everything will be all right and i like it to be
9:12
just a little thinner than regular gravy because when i pour it on there i want it to run off there
9:17
and just stand all around the bottom of it so turn your burner off you may have to thin this
9:22
with some hot water while you get the rest of these fried. But if you do, just add about two teaspoons at a time
9:30
350 degrees it is. Make sure before you fry these that you recrimp them again if they need it
9:35
We want to seal everything in there. Place them in the egg-carrying device and slip them right down there in that grease
9:41
and let them go to frying. I like to do about two at a time
9:45
Takes about three to four minutes until that pie crust is golden brown
9:50
Then we'll set them over here on a wire rack and do the rest of them and then we'll do the eggs Benedict swirly dance too
9:56
I promise you. A little more sauce on mine I do, so I'm going to pour it right over here
10:39
And folks I telling you the cowboy would have liked it if that yolk hadn have been so done there in the middle but it pretty hard on a soft boiled egg and then deep fry So you might kick back to that about three and a half to four minutes on a room temperature egg
10:53
But I'm going to go ahead and cut that little rascal. Got me some of that pie dough
11:04
Praise the Lord. Don't give me no biscuits. Give me some eggs, Benedict
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Some eggs, Benedict. That's what I'm talking about. Napoleon ain't got nothing on me
11:15
That sauce, mmm, with that pie crust, you get that little crunch, but you get that cheese
11:20
and that bacon in there. Mmm, it is so good. And Shan said, I can't wait to try these
11:28
I don't remember tasting them during the cookbook presentation. So, here you go, my love
11:33
yes i got a helper down here it needs a little pie dough with some bacon and cheese
11:46
the big has been under the weather he got hurt so i need y'all to pray for him to get his all
11:51
his strength back and i'd ask you to pray for me and shan hey we went through the covid people
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been saying how you look like you lost a lot of weight get your gallbladder out going i ain't got
12:00
a gallbladder date and you'll lose that weight too. But the good Lord has blessed me. Everything's
12:05
going to be all right. And I'm back into fighting shape at 173 pounds. So let me feed my puppy
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So good it is. Oh, we have more guests that have come to the set now. Here is the mage
12:20
Say, are you going to participate in the, I need some pie dough with egg and cheese and bacon
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And folks, I'm going to tell you right now, it's warmed up today, so the Duker is not present
12:31
He is in the house under the air conditioner. Well, Big, Mage, Sadie, thank you all for helping me
12:36
Shannon, I love you, girl. Thank you so much for always making me look better, you and Andy
12:41
And folks, if you're new to our channel, we welcome you with open arms
12:45
We do. Y'all are a part of our family, and we are so glad to have you
12:48
Hey, remember, everything we use will be listed down there in the little link below
12:52
And as always, I tip my hat to all our servicemen and women and all the veterans who have kept this whole country safe
12:57
so that old glory may fly wherever me and Shan's at. And, folks, I'm just going to tell you, keep an eye on that website for what brand new product
13:07
Yeah, y'all been after me for years. I'll be seeing you use that barbecue sauce. It looked pretty thick
13:11
Yeah, boy, how come we ain't got none of it? You're fitting to get the opportunity. But, folks, also some salsa that is south of the border, traditional old dried pepper taste
13:20
It is some of the best stuff you'll ever wrap a lip around. And guess what? A dry rib rub, some taco seasoning, some chili seasoning, and some hallelujah
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Praise the Lord. And let's get at it. Thank you again for stopping by camp
13:32
We hope you enjoyed. And God bless you each and every one. And I'll see you down the Cowboy Eggs Benedict Trail
13:39
No. What? I want y'all to look around at all the good help we got here
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I got one behind me. The mage is laying in the shade. and Sadie says she knows something about Eggs Benedict
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Well, look who just showed up as soon as the video was open
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Come on, Dukie. He looked a little sleepy, but Dad saved you a bite
14:03
Good boy. I was on the road, too. I didn't even know what was deep fried
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