Dont Tell Easy Eggs Benedict Recipes

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

"DON'T TELL" EASY EGGS BENEDICT

Steps:

• 1. Fill pan with about 1 ½ " water, crack eggs into PAM sprayed silicone cups (if doing it the "old-fashioned" way, remember a little vinegar in the water will help keep the eggs together). Cover and start to simmer. Put egg yolks in a bowl followed with the rest of the ingredients EXCEPT butter. Whisk and set aside. Brown bacon and keep warm. Once the eggs start to get white on top, melt butter and toast muffins. While whisking, add warm butter to the egg yolk mixture. Then place in microwave for 30 seconds. This depends on how hot your oven is. This should be whisked until creamy. You might have to play with 15 second intervals. On each plate place a muffin-half, bacon, egg and the sauce. A sprig of fresh dill is also nice.

THE BEST EGGS BENEDICT

Steps:

• Preheat the oven to 200 degrees F.
• Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
• Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
• Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
• Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
• Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

"PLEASE DON'T TELL MY RABBI" EGGS BENEDICT

Steps:

• Preheat the oven to 300 degrees F.
• Start by making your latkes. In a large bowl, mix together the potatoes, onions and egg. In another bowl, mix together the flour, baking powder and some salt and pepper. Combine both wet and dry.
• In a heavy-bottomed shallow pot, heat enough vegetable oil to fill the pot one-quarter from the bottom. Once the oil is hot, drop in tablespoon amounts of the potato mixture and flatten with a spatula. Cook until golden brown, about 3 minutes per side. Remove from the oil and season again if necessary. Keep warm.
• In an oven-safe nonstick saute pan over medium heat, add the olive oil and chorizo. Using a wooden spoon, break the chorizo up and cook until fully cooked through. Remove the chorizo to a bowl. Place the pan back over the heat, add the butter and melt. Cracks the eggs in the hot buttered pan and then transfer the pan to the oven. Bake until the whites are firm. Season with salt and pepper.
• To assemble, layer first the latke, then top with some chorizo, followed by 1 fried egg. Then finish with your favorite BBQ sauce. Serve immediately!

EASY EGGS BENEDICT

Steps:

• Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
• Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
• Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
• Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.