Crepes Benedict With Hollandaise Sauce Recipes

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EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees.
  • Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  • Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  • Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  • "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE



Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce image

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 18

1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
2 large eggs
1/4 cup red or yellow bell pepper, finely chopped
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour (for dredging)
1 1/2 cups Panko or traditional bread crumbs, optional
1/4 cup canola or olive oil
8 large eggs, poached
1/4 cup water or skim milk
1 tablespoon lemon juice, freshly squeezed
1 slice of white sandwich bread, torn into pieces
1/4 cup butter, melted
Salt to taste
3 fresh basil leaves

Steps:

  • Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
  • Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
  • Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
  • Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
  • Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 335 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

EGG, HAM AND CHEESE CREPES BENEDICT



Egg, Ham and Cheese Crepes Benedict image

To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 35m

Yield 8 crepes

Number Of Ingredients 9

8 crepes (use your favorite crepe recipe)
12 large eggs
1/4 cup whipping cream (or use half and half cream)
1/4 cup grated swiss cheese (or use similar cheese)
3 -4 tablespoons butter
Tabasco sauce
salt and pepper
8 -16 slices cooked ham
1 1/2-2 cups hollandaise sauce

Steps:

  • Prepare the Hollandaise sauce.
  • In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
  • Heat butter in skillet until hot, sizzling and lightly browned.
  • Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
  • Lay out the crepes, then top with 1-2 slices of ham.
  • Divide the egg mixture evenly on top of the ham slices.
  • Roll up the crepes and place in a buttered baking dish.
  • Brush the rolled crepes with melted butter.
  • Place in a 350 degree oven.
  • Bake for about 15 minutes, or until lightly browned.
  • Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
  • Serve immediately.
  • Delicious!

Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5

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