Short interest theory (finance) and Eggs Benedict (recipes)

Short interest theory (finance)

The theory that a large interest in short positions in Stocks will precede a rise in the market prices, because the short positions must eventually be covered by purchases of the stock.

Eggs Benedict (recipes)

Eggs Benedict

Yield: Makes 4 servings

Now you can have your eggs and eat them, too! This creamy, rich, slightly lemony sauce is so incredible tasting, you won' t believe you' re eating healthy!

Ingredients:

Mock Hollandaise Sauce (recipe follows)

4eggs

2English muffins, halved

Fresh spinach leaves, washed and drained

8ounces sliced lean Canadian bacon

4tomato slices, cut 1/4 inch thick

Paprika

Preparation:

1.Prepare Mock Hollandaise Sauce. Set aside.2.Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.3.Meanwhile, toast muffin halves; place on serving plates. Top each muffin half with 3 to 4 spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.

Nutritional Information:

Serving Size: 1 open-faced sandwich

Sodium

1,209 mg

Protein

24 g

Fiber

1 g

Carbohydrate

19 g

Cholesterol

248 mg

Saturated Fat

2 g

Total Fat

6 g

Calories from Fat

25 %

Calories

237

Dietary Exchange:

Meat

2-1/2

Vegetable

1/2

Starch

1

Mock Hollandaise Sauce

Yield: Makes about 3/4 cup sauce

Ingredients:

4ounces fat-free cream cheese

3tablespoons plain fat-free yogurt

1tablespoon lemon juice

1teaspoon Dijon mustard

Preparation:

1.Process all ingredients in Food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot.

Nutritional Information:

Serving Size: 2 tablespoons

Sodium

128 mg

Protein

3 g

Fiber

Carbohydrate

2 g

Cholesterol

2 mg

Saturated Fat

Total Fat

Calories from Fat

10.7 %

Calories

24

Dietary Exchange:

Free

FREE

Other ways:

Serves 3-6

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Note: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) Baking tray.

Method

1. Preheat the grill to its highest setting.2. Make the hollandaise sauce. 3. Poach the eggs. 4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. 5. Now butter the muffins and place them on the Baking tray, then top each half with two slices of pancetta. 6. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). 7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.

Other ways:

Serves 2

Cooking and preparation

5 minutes preparation, 20 minutes Cooking

Ingredients

For the hollandaise sauce

150ml/5fl oz dry white Wine

225ml/8fl oz white Wine vinegar

15 whole black peppercorns

1 banana shallot (or 2 round shallots), roughly chopped

250g/9oz unsalted butter

3 free-range egg yolks

For the eggs Benedict

white Wine vinegar

2 very fresh free-range eggs

2 English muffins, sliced in half, toasted

4 slices ham, such as York ham

Method

1. For the hollandaise sauce, place the white Wine, white Wine vinegar, black peppercorns and sliced shallots into a heavy-based pan (not aluminium) over a high heat.

2. Bring the contents to the boil and reduce the liquid in the pan to half its original volume. This will take about 15 minutes. (This will make more reduction than you'll need for this recipe. You can store the reduction in the fridge for up to a month or so, for future use.)

3. While the white Wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.

4. When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to blood temperature.

5. Place a clean glass bowl over a pan of simmering water. The water should not touch the bottom of the bowl.

6. Place the egg yolks in the bowl set over the pan of water and whisk. Add about one tablespoon of the vinegar and shallot reduction. Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens.

7. The mixture is ready when the mixture falls from the whisks in strands that rest for a second or two on the surface before settling back into the egg mixture.

8. Remove the egg mixture from the heat. Pour a small amount of the blood-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.

9. If you work slowly and if the ingredients are all of the same temperature, the sauce shouldn't split. If it splits, it's either too hot or too cold. If it's too cold (feels cool to the touch), warm the butter up and whisk in the warmed butter, which should re-emulsify the sauce. If it's too hot (feels very warm to the touch), drop an ice cube into the sauce and whisk again to re-emulsify. Once properly emulsified, the sauce will remain stable, giving you time to prepare the rest of the dish.

10. To poach the eggs, fill a tall pan with water. Bring to the boil and add three tablespoons of white Wine vinegar per pint of water. Make a 'whirlpool' in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool.

11. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when ready.

12. To serve, place half a muffin on each plate. Top with a slice of ham, the Other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.

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Step by Step

Step 1

For the hollandaise sauce, place the white Wine, white Wine vinegar, black peppercorns and sliced shallots into a heavy-based pan (not aluminium) over a high heat. Bring the contents to the boil and reduce the liquid in the pan to half its original volume. This will take about 15 minutes.

Step 2

While the white Wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.

Step 3

When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to blood temperature.

Step 4

Place a clean glass bowl over a pan of simmering water. The water shouldn't touch the bottom of the bowl. Place the egg yolks in the bowl set over the pan of water and whisk. Add about one tablespoon of the vinegar and shallot reduction.

Step 5

Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens. The mixture is ready when the mixture falls from the whisks in strands that rest for a second or two on the surface before settling back into the egg mixture.

Step 6

Remove the egg mixture from the heat. Pour a small amount of the blood-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.

Step 7

To poach the eggs, fill a tall pan with water. Bring to the boil and add three tablespoons of white Wine vinegar per pint of water. Make a 'whirlpool' in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when ready.

Step 8

To serve, place half a muffin on each plate. Top with a slice of ham, the Other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.

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