Always Successful Fast Eggs Benedict Food

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CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

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

Water
Vinegar
8 eggs
4 whole wheat English muffins, split and toasted
8 slices lean back bacon
½ cup ( 125 mL ) butter, melted
3 egg yolks
1 tbsp ( 15 mL ) lemon juice
Pinch cayenne pepper or dry mustard

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 :

QUICK AND EASY EGGS BENEDICT



Quick and Easy Eggs Benedict image

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

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

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

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt
2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus more for spreading
8 slices Canadian bacon
4 English muffins, split
Chopped fresh chives, for topping

Steps:

  • Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
  • Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
  • Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
  • Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
  • Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
  • Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

QUICK EGGS BENEDICT



Quick Eggs Benedict image

The hearty serving size and scrumptious flavor of eggs Benedict will have your lucky dining companion running to the table. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1/3 cup grated Romano cheese
1/3 cup mayonnaise
1 garlic clove, minced
2 English muffins, split and toasted
1 tablespoon white vinegar
4 large eggs
1/4 cup sliced fresh mushrooms
1 shallot, minced
1-1/2 teaspoons olive oil
1/2 cup heavy whipping cream
2-1/4 teaspoons horseradish
1-1/2 teaspoons Dijon mustard
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 teaspoons minced chives

Steps:

  • In a small bowl, combine the cheese, mayonnaise and garlic; spread over each muffin half. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Set aside., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Stir in the cream, horseradish, mustard, white pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened, stirring constantly., With a slotted spoon, lift each egg out of the water. Top each muffin half with an egg and 2 tablespoons sauce. Sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 758 calories, Fat 56g fat (23g saturated fat), Cholesterol 540mg cholesterol, Sodium 1107mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

ALWAYS SUCCESSFUL FAST EGGS BENEDICT



Always Successful Fast Eggs Benedict image

I've tried making hollandaise from scratch with limited success. I tried several hollandaise mixes and finally found the right compromise. The rest is easy. Eggs can be a challenge, and you may have a method that works better for you. I've always had rave reviews with this very simple, sure to delight, breakfast.

Provided by Squirrel Gone Wild

Categories     Breakfast

Time 15m

Yield 8 Eggs Benedict, 8 serving(s)

Number Of Ingredients 9

4 tablespoons butter, melted
1 (1 1/4 ounce) package hollandaise sauce mix, Knorr brand
1 cup milk
1 teaspoon lemon juice
4 English muffins, split
8 slices Canadian bacon
8 eggs
salt
paprika

Steps:

  • Put 8 small plates in oven set on lowest temperature to warm.
  • In a small saucepan over medium heat, melt butter. Whisk in contents of hollandaise package. Only use Knorr brand, and do not use the package instructions. Slowly whisk in milk a little at a time so as to avoid lumps (whisk out any lumps you get right away). Turn heat down to medium low and watch carefully, whisking occaisonally as it thickens. When it's the right consistancy (it will thicken in about 3 minutes), gently stir in 1 tsp lemon juice. Add Canadian bacon slices. Cover and set on low until needed.
  • Split English muffins and toast lightly. Set one on each plate in oven to keep warm.
  • Gently fry eggs over medium heat. I usually crack 4 eggs into a small bowl and add all at once to a small skillet. Once the whites start to set up, I add about 2 TBS water, lightly salt, and cover with glass lid so you can watch the eggs. They will steam or boil gently.
  • While eggs are cooking, place one piece of Canadian bacon onto each piece of English Muffin on plates in oven. (Wood tongs are great for this).
  • Place one egg on each prepared plate. If cooking 4 eggs at a time, leave the first 4 plated in the oven.
  • Spoon hollandaise over each plate and sprinkle lightly with paprika and serve.

THE BEST EGGS BENEDICT



The Best Eggs Benedict image

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

1 tablespoon white distilled vinegar
4 English muffins, split
2 sticks (16 tablespoons) unsalted butter, plus more for spreading
8 slices Canadian bacon
4 large egg yolks plus 8 large eggs
3 tablespoons freshly squeezed lemon juice
Kosher salt
1/4 teaspoon cayenne, plus more for serving

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.

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  • Put It All Together. Time to assemble your eggs benedict! The first thing you'll do is plate your newly toasted English muffins. Put your warm, crispy ham on top of the muffin and grab the poached eggs and throw it on the ham.
  • Toast English Muffins. Don't make this step any harder than it needs to be. Slice open your English muffin (a fork works best to pull it apart!) and put them in your toaster.
  • Make Hollandaise sauce. Break out the blender for your hollandaise. Add the egg yolks, lemon juice, and water to your blender. Blend together for one minute.
  • Melt Butter. Cut your stick of butter into even slices and put in a microwave-safe bowl. Microwave in 10-second increments until melted, stirring the butter between each round.
  • Cook Ham. Your fry pan is all warmed up by now. Spray with cooking spray, if you didn't add oil, and place the four slices of ham into the pan. They should heat and cook quickly.
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  • Separate Egg Yolks. You need three egg yolks for your hollandaise sauce. Separate them now using either an egg separator or the shell method. To do the shell method, give your eggs a firm and even hit on a flat surface.
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From brobible.com


EGGS BENEDICT - SUCCESS CAFE & BAR, COROMANDEL TRAVELLER ...
Success Cafe & Bar: eggs benedict - See 177 traveler reviews, 20 candid photos, and great deals for Coromandel, New Zealand, at Tripadvisor.
From tripadvisor.ca


FOOD IS TO LOVE . . .: EGGS BENEDICT CAPRESE ON GRILLED ...
Raise heat to medium and cook flour and butter until a golden brown (4 or 5 minutes). In a separate sauce pan or in the microwave in a large bowl, heat 1 cup of milk until hot but not boiling. Slowly add the hot milk to the butter and flour roux , …
From foodistolove.blogspot.com


EGGS BENEDICT RECIPE - SAFEFOOD
Method. Over a high heat, half fill a small saucepan with boiling water and add the vinegar. Bring to the boil, reduce the heat so the water is simmering. Break the egg into a cup and with the lip of the cup close to the water, but not touching, gently slip the egg into the saucepan. Poach the egg for 2–3 minutes until the whites are fully ...
From safefood.net


EGGS BENEDICT - MENU - FAMILY HOUSE OF PANCAKES - NATIONAL ...
When u eat eggs Benedict you want to have a soft poached egg that when you cut into it and oozes into the hollandaise it tastes amazing but that was definitely not the case here. The Canadian bacon was good. And the English muffin was good it was toasted just right. But overall just a disappointment. We both had the side of potatoes. Although their portion of potatoes …
From yelp.ca


ALWAYS SUCCESSFUL FAST EGGS BENEDICT
Always Successful Fast Eggs Benedict Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins Ingredients. 4 tablespoons butter, melted ; 1 (1 1/4 ounce) package hollandaise sauce mix, knorr brand ; 1 cup milk ; 1 teaspoon lemon juice ; 4 english muffins, split ; 8 slices canadian bacon ; 8 eggs ; salt ; paprika ; Recipe. 1 put 8 small plates in oven set on lowest …
From worldbestbutterrecipe.blogspot.com


ALWAYS SUCCESSFUL FAST EGGS BENEDICT RECIPES
The ingredients are useful to make always successful fast eggs benedict recipe that are butter, hollandaise sauce mix, milk, lemon juice, english muffins, canadian bacon, eggs, salt, paprika . Always successful fast eggs benedict may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image …
From tfrecipes.com


THE 18+ BEST EGGS BENEDICT JOKES - ↑UPJOKE↑
A big list of eggs benedict jokes! 18 of them, in fact! Sourced from Reddit, Twitter, and beyond! Eggs Benedict Jokes. Whenever I make Eggs Benedict, I always serve it on a hubcap. Cause there's no plate like chrome for the hollandaise. How long does it take the Dutch to make eggs Benedict? It takes Holland days! Eggs Benedict. A man goes to breakfast during the …
From upjoke.com


EGGS BENEDICT RECIPE WITH TOASTED WHOLE WHEAT BREAD
Eggs Benedict is a dish whose success hinges on timing. The sauce must be made ahead of time but kept warm without overheating, the meat must be hot, the bread toasted, the eggs perfectly poached. This can be intimidating, but well worth the effort. Try varying your meat choices, using the traditional Canadian bacon, crisp belly bacon, sliced smoked ham, …
From blog.greatharvest.com


WHO INVENTED EGGS BENEDICT–A TRAITOR, A POPE, OR A ...
It is emphatically not a breakfast dish; the proper time to eat eggs Benedict has always been after 10 a.m. Though the tradition of a luxurious mid-morning meal probably comes from British fox ...
From atlasobscura.com


EGGS BENEDICT - MENU - EASY BREAKFAST - TORONTO
Eggs on beans and tortillas with ancho salsa and guacamole. These were even better than they sound. And very filling. We also had their West Coast Toast. Wow! Easy Restaurant 's take on eggs benedict. Poached eggs on an english muffin topped with smoked salmon and caviar, as well as a healthy dose of hollandaise. Unforgettable as French Montana ...
From yelp.ca


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