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.
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
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
ALWAYS SUCCESSFUL FAST EGGS BENEDICT
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
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.
CALIFORNIA AVOCADO EGGS BENEDICT
From the avocado.org website. Classic benedict with avocado added. Use your favorite hollandaise sauce.
Provided by KelBel
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Toast muffin halves.
- Cover each half with 1 ounce bacon or ham, 1 egg, and 1/4 of an avocado, sliced.
- Top each half with 1/4 cup hollandaise sauce.
- Serve immediately.
Nutrition Facts : Calories 510.3, Fat 28.2, SaturatedFat 6.6, Cholesterol 451.5, Sodium 1192.3, Carbohydrate 34.4, Fiber 7.9, Sugar 3, Protein 31.1
EGG, HAM AND CHEESE CREPES BENEDICT
To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 8 crepes
Number Of Ingredients 9
Steps:
- Prepare the Hollandaise sauce.
- In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
- Heat butter in skillet until hot, sizzling and lightly browned.
- Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
- Lay out the crepes, then top with 1-2 slices of ham.
- Divide the egg mixture evenly on top of the ham slices.
- Roll up the crepes and place in a buttered baking dish.
- Brush the rolled crepes with melted butter.
- Place in a 350 degree oven.
- Bake for about 15 minutes, or until lightly browned.
- Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5
EGGS BENEDICT (SORT OF) FOR 2
This is put together the night before, in the morning while baking, whip up a Hollandaise sauce...this also works at our house for dinner on a work night... I just added a green salad!!
Provided by katie in the UP
Categories Breakfast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grease 2 - 8 oz. ramekins; set aside.
- Cube toasted English muffins and place one in each ramekin to fill half way.
- Sprinkle muffins with a large pinch of cheese.
- Place a slice of Canadian bacon on next and top with more cheese.
- Beat eggs slightly; add milk and seasoning to taste.
- Divide among ramekins.
- Cover and place in refrigerator overnight.
- Bake uncovered at 350 degrees for 30 minutes.
- Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
Nutrition Facts : Calories 423.9, Fat 20.6, SaturatedFat 10.7, Cholesterol 268.1, Sodium 806.7, Carbohydrate 29.4, Fiber 2, Sugar 3, Protein 29.4
EGGS BENEDICT
This has been a favorite ever since I saw Doris Day eating it in Please Don't Eat The Daisies . This is the best recipe I've found. It came from McCall's Cooking School Cookbook, and it's not as complicated as it sounds.
Provided by Bliss
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare Hollandaise sauce:.
- In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
- Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
- Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
- Hot water in double-boiler base should not boil or touch bottom of pan above.
- Remove double boiler top from hot water in base.
- Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
- Stir in 1/ teaspoons salt and cayenne.
- Place top of double boiler over warm water in base (not over heat on stove).
- Cover to keep warm.
- Poach eggs: Lightly butter cups of an egg poacher.
- Fill bottom of egg poacher 1/4 full of water.
- Add 1 teaspoons salt; bring water to a boil.
- Reduce heat to a simmer.
- Break one egg into a custard cup.
- Slip egg into poacher cup.
- Cook 3-5 minute to desired doneness.
- Loosen egg from cup with table knife.
- Place in bowl filled with very warm water.
- Repeat until all eggs are cooked.
- Spread muffins with butter; wrap ham in aluminum foil.
- Broil muffins and ham until muffins are browned and ham is hot.
- To serve: Place two muffin halves on each individual serving plate, buttered side up.
- Top each serving with 1 slice of ham and two well-drained poached eggs.
- Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.
Nutrition Facts : Calories 536.4, Fat 37.3, SaturatedFat 19.5, Cholesterol 567.4, Sodium 1493.9, Carbohydrate 27.1, Fiber 2, Sugar 2.7, Protein 23.2
More about "always successful fast eggs benedict food"
EGGS BENEDICT (THE BEST) - RICARDO
From ricardocuisine.com
15 EGGS BENEDICT RECIPES THAT WILL BRIGHTEN YOUR …
From wonderfuldiy.com
19 EGGS BENEDICT VARIATIONS PERFECT FOR BRUNCH - TASTE …
From tasteofhome.com
THE SHOCKING SECRET ABOUT YOUR FAST-FOOD EGGS - TASTE …
From tasteofhome.com
CLASSIC EGGS BENEDICT RECIPE | GET CRACKING
From eggs.ca
FOOLPROOF EGGS BENEDICT RECIPE - SERIOUS EATS
From seriouseats.com
HOW REAL ARE EGGS IN FAST-FOOD BREAKFAST SANDWICHES?
From simplemost.com
THE PIONEER WOMAN'S RECIPE FOR LOWER-CARB EGGS …
From foodnetwork.com
HOW TO MAKE THE PERFECT EGGS BENEDICT (AND EXPLORE …
From delishably.com
HEALTHY EGGS BENEDICT - DOWNSHIFTOLOGY
From downshiftology.com
BEST COOKING BUTTER RECIPES: ALWAYS SUCCESSFUL FAST EGGS BENEDICT
From worldbestbutterrecipe.blogspot.com
LOW-FAT EGGS BENEDICT - READER'S DIGEST CANADA
From readersdigest.ca
HOW TO EAT EGGS BENEDICT | BREAKFAST | THE GUARDIAN
From theguardian.com
ALWAYS SUCCESSFUL FAST EGGS BENEDICT RECIPE - FOOD.COM
From mastercook.com
KETO EGG FAST: RULES, RISKS, AND CAN IT HELP YOU LOSE WEIGHT?
From perfectketo.com
HEALTHIER EGGS BENEDICT RECIPE - FOOD REPUBLIC
From foodrepublic.com
QUICK AND EASY EGGS BENEDICT- BREAKFAST HOT BROWN
From feetundermytable.com
ALMOST EGGS BENEDICT - EASY BREAKFAST OR BRUNCH - BUDGET BYTES
From budgetbytes.com
THE ULTIMATE EGGS BENEDICT - CANADIAN LIVING
From canadianliving.com
HOW TO MAKE FOOLPROOF EGGS BENEDICT | THE FOOD LAB
From seriouseats.com
EGGS BENEDICT ARE A REAL TEST OF YOUR SKILLS IN THE KITCHEN
From thepeterboroughexaminer.com
5 REASONS WHY EGG FAST DIET IS POPULAR AND SUCCESSFUL
From mysweetketo.com
EGGS BENEDICT - SUCCESS CAFE & BAR, COROMANDEL TRAVELLER REVIEWS ...
From tripadvisor.ca
BEST OPTION TO MAKE FAST EGGS BENEDICT – BERITATERKINI FOOD RECIPE
From beritaterkini.me
4 LEVELS OF EGGS BENEDICT: AMATEUR TO FOOD SCIENTIST - YOUTUBE
From youtube.com
HOW TO MAKE EASY EGGS BENEDICT | FOOD & WINE
From foodandwine.com
THIS BREAKFAST IS JUST LIKE EGGS BENEDICT (EXCEPT ACTUALLY EASY)
From foodandwine.com
THE GREAT EGGS BENEDICT DEBATE - MYRECIPES
From myrecipes.com
TRADITIONAL EGGS BENEDICT, AN AMERICAN CLASSIC. - FLOUR CHILD
From flourchild.com
EGGS BENEDICT RECIPE BY FAST.COOK | IFOOD.TV
From ifood.tv
THE BEST EGGS BENEDICT RECIPE YOU’VE EVER TRIED - DISCOVERNET
From discovernet.io
EGGS BENEDICT - DINNER, THEN DESSERT
From fastfood.homeip.net
EGGS BENEDICT – HAYLIE POMROY
From hayliepomroy.com
EASY EGGS BENEDICT FOR A CROWD + MAKE-AHEAD INSTRUCTIONS! - PWWB
From playswellwithbutter.com
EGGS BENEDICT | EGG FAST, EGGS BENEDICT, FOOD
From pinterest.com
EGGS BENEDICT - A. VOGEL
From avogel.ca
KETO EGG FAST DIET: RULES, BENEFITS, RISKS, AND SAMPLE RECIPES
From healthline.com
4 LEVELS OF EGGS BENEDICT: AMATEUR TO FOOD SCIENTIST
From epicurious.com
ALWAYS SUCCESSFUL FAST EGGS BENEDICT RECIPE - WEBETUTORIAL
From webetutorial.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