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
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
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.
POTLUCK EGGS BENEDICT
Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. - Pauline Van Breemen, Franklin, Indiana
Provided by Taste of Home
Time 30m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. , Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.
Nutrition Facts : Calories 485 calories, Fat 32g fat (15g saturated fat), Cholesterol 214mg cholesterol, Sodium 1444mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 21g protein.
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.
EGGS BENEDICT
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Breakfast
Time 30m
Yield 1 1/2 cups sauce, 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange slice of fried ham on each piece of buttered muffin or toast. Top with a poached egg and spoon quick Hollandaise sauce over all.
- Quick Hollandaise sauce:.
- Melt 1/2 pound butter over hot (not boiling) water. Add 3 egg yolks, 1/4 cup lemon juice, 1/4 teaspoons salt, 1-2 drops of tabasco all at once, and beat with rotary beater until thick. Remove from hot water, pour over eggs and serve immediately. Uses double boiler.
- Egg-Boiling Hint: Always wet egg shells before placing the eggs in water to boil, to prevent cracking. A cracked egg can still be boiled if you rub the cracked spot with moistened salt before placing the egg into boiling water.
Nutrition Facts : Calories 637.7, Fat 56.5, SaturatedFat 32.4, Cholesterol 495.8, Sodium 748.3, Carbohydrate 21.6, Fiber 1, Sugar 1.6, Protein 12.5
POTLUCK EGGS BENEDICT
I found this recipe in the Taste of Home magazine. It has become a requested favorite for family and friends. Everyone loves it! You can make this all the night before. I just keep it all separate and then put it together in the morning for breakfast.
Provided by Judy in WA
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut asparagus in 1/2" pieces.
- Cook 5 minutes, drain, and cool.
- Melt butter in pan and stir in flour.
- Blend until smooth and cook a couple of minutes.
- Add milk and broth and bring to a boil.
- Cook and stir for 2 minutes.
- Add ham and cheese.
- Stir until cheese melts.
- Add eggs, salt, asparagus, and cayenne.
- Heat and serve over biscuits (or toast is good, too).
Nutrition Facts : Calories 1152.9, Fat 83.3, SaturatedFat 43.9, Cholesterol 590.1, Sodium 1523.1, Carbohydrate 35.6, Fiber 3, Sugar 3.8, Protein 64.8
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EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER …
From tastesbetterfromscratch.com
4.9/5 (174)Calories 348 per servingCategory Breakfast
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
OUR BEST EGGS BENEDICT RECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Savory Bacon and Crab Bread Pudding Eggs Benedict. Two rich dishes come together in an over-the-top twist on eggs Benedict, with custardy bread pudding standing in for the English muffin.While the bread pudding bakes, keep the prepared hollandaise warm in a thermos.
- Eggs BenaBabs. This low-carb, veggie Bennie is built on an artichoke heart and garnished with chopped scallions and olives. Recipe author Babs Hanna promises "everyone loves this" and suggests serving bacon or sausage on the side for those devoted breakfast meat lovers.
- Chef John's Monte Cristo Benedict. This brilliant rendition skips the hollandaise sauce, with the runny yolks providing the velvety quality Benedict fans crave, and French toast instead of the English muffin.
- Smoked Salmon Dill Eggs Benedict. This breakfast is a great way to use up leftover salmon from dinner the night before. "Amazing flavors and so simple to make," says Swiss22.
- Cajun-Style Eggs Benedict. Ain't no party like an andouille sausage party! Bring on the heat with this Louisiana-inspired creation that calls for a dash of pepper sauce.
- Poached Eggs Caprese. The tomato and mozzarella salad topped with a runny egg is genius, the sweet slices of tomato offering a counterpoint to the rich elements in this recipe.
- Portobello Spinach Eggs Benedict. If you're looking after your waistline, but still want to indulge in eggs Benedict, this is the recipe for you.
- Avocado Sauce Eggs Benedict. A rich avocado sauce takes the place of hollandaise for this fresh recipe. The addition of bacon provides smoky flavor, while the bright tomato slice cuts through the richness.
- Eggs Benedict with Salmon. This light, bright version gets a citrus-y lift from a yogurt based sauce that's swapped for the traditional hollandaise.
- Hash Cake Eggs Benedict with Balsamic Glaze. Corned beef hash is formed into deliciously decadent patties that serve as the base for this eggs Benedict recipe.
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