EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
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.
QUICK AND EASY EGGS BENEDICT
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Provided by INDRIANI
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g
EASY & CREAMY EGGS BENEDICT
The easy puff pastry shells become convenient servers for this version of eggs Benedict with regular bacon.
Provided by Manami
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions.
- Cook bacon in skillet until browned. Remove & keep warm.
- Cook sauce according to package directions.
- Melt butter or margarine in skillet.
- Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
- Cut pastry shells crosswise into halves.
- Place bacon on pastry bottoms.
- Top pastry with egg mixture. Place top back over eggs.
- Pour Hollandaise sauce over the tops of each.
- Sprinkle with chives.
- Serve immediately.
Nutrition Facts : Calories 502, Fat 38.1, SaturatedFat 13.7, Cholesterol 255, Sodium 626.2, Carbohydrate 22.3, Fiber 0.7, Sugar 0.8, Protein 17.1
OVER EASY EGGS BENEDICT
Make and share this Over Easy Eggs Benedict recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breakfast
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth.
- Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes.
- Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.
Nutrition Facts : Calories 290.3, Fat 18.3, SaturatedFat 7, Cholesterol 221, Sodium 644.5, Carbohydrate 17.6, Fiber 1.4, Sugar 2.2, Protein 13.7
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- Preheat the broiler. Split the muffins open and place on a baking sheet. Place under the broiler until toasted. Heat a large skillet and brown the slices of bacon and keep warm.
- Add enough water to a large skillet to come a little over halfway up the sides and add the vinegar. Bring the water to a boil then reduce the heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
- Break one egg into a small bowl and slide the egg into the simmering water. Repeat with three more eggs. Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer the eggs to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.
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