EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
- Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
- Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
- While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
CLASSIC EGGS BENEDICT
There's nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the Hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
- Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
- Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
- Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
- Hollandaise Sauce
- Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
- Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.
Nutrition Facts :
THE BEST EGGS BENEDICT
We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
HOW TO MAKE EGGS BENEDICT
Making Eggs Benedict is easier than you think-especially if you make the hollandaise sauce in a blender! This recipe is perfect for any special occasion. Just be sure to plan ahead!
Provided by Elise Bauer
Categories Breakfast Brunch Breakfast Egg Hollandaise Mother's Day
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
- Toast the English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can't get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
Nutrition Facts : Calories 774 kcal, Carbohydrate 38 g, Cholesterol 495 mg, Fiber 1 g, Protein 24 g, SaturatedFat 27 g, Sodium 1063 mg, Sugar 18 g, Fat 59 g, ServingSize Makes 4 one-egg one-muffin servings, UnsaturatedFat 0 g
CLASSIC EGGS BENEDICT
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
- Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
- In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
- Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
- Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.
Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g
EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
More about "eggplant eggs benedict recipes"
EGGS BENEDICT (THE BEST) | RICARDO
From ricardocuisine.com
35 BEST EGGS BENEDICT RECIPES - DIY JOY
From diyjoy.com
10 BEST VEGETARIAN EGGS BENEDICT RECIPES | YUMMLY
From yummly.com
EGGS BENEDICT RECIPE - LAURA VITALE - LAURA IN THE KITCHEN EPISODE …
From youtube.com
BREAKFAST, DESSERT RECIPES & MORE | GET CRACKING - EGGS.CA
From eggs.ca
19 EGGS BENEDICT VARIATIONS PERFECT FOR BRUNCH - TASTE OF …
From tasteofhome.com
EGGS BENEDICT - WIKIPEDIA
From en.wikipedia.org
EGGS BENEDICT PANCAKES RECIPES - NDALU.UK.TO
From ndalu.uk.to
HOW TO MAKE A POACHED EGG: RECIPE FOR 'PERFECT' EGGS - 'CAN'T GET ...
From express.co.uk
HOW TO COOK EGGS BENEDICT - A PERFECT POACHED EGG
From youtube.com
EASY EGGS BENEDICT WITH PEAMEAL BACON RECIPE - HALENDA’S FINE …
From halendas.com
CLASSIC EGGS BENEDICT - EGG FARMERS OF NOVA SCOTIA
From nsegg.ca
EGGS BENEDICT RECIPE | SAFEFOOD
From safefood.net
EGGS BENEDICT RECIPE - BBC FOOD
From bbc.co.uk
10 BEST EGGS BENEDICT RECIPES | YUMMLY
From yummly.com
THE 8 BEST PANS FOR EGGS OF 2022 - THE SPRUCE EATS
From thespruceeats.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love