EGGS BENEDICT WITH SPINACH RECIPE BY TASTY
Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter
Provided by Alix Traeger
Categories Breakfast
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
- Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
- Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
- Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
- Remove egg from water with a slotted spoon and set aside.
- In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
- Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
- Top with fresh chives.
- Enjoy!
Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram
EGGS BENEDICT CUPS
From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. "I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night," she adds.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Coat six 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.
Nutrition Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 222mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
EGGS BENEDICT CUPS
wonderful brunch idea that can serve large quantity with little effort! Can vary the cheese or even the meat in this. Great served on toasted english muffins
Provided by jellyko
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 450 degrees f.
- Spray muffin tins with nonstick cooking spray.
- Place 1 ham slice in each tin like a nest.
- Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
- Crack one egg over each.
- Pour about a tablespoons of heavy cream over each.
- Sprinkle each with a little parmesan cheese to taste.
- Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
- Remove and rest 5 minutes.
- Serve on toasted English muffins.
- Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.
EGGS BENEDICT FLORENTINE
Eggs Benedict Florentine with smoked ham.
Provided by Trudie
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
- Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
- Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.
Nutrition Facts : Calories 636.4 calories, Carbohydrate 28.9 g, Cholesterol 768 mg, Fat 47.4 g, Fiber 0.3 g, Protein 26 g, SaturatedFat 24.1 g, Sodium 862.7 mg, Sugar 1.2 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
MAKE-AHEAD EGGS BENEDICT TOAST CUPS
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
BAKED EGGS BENEDICT
This recipe is an interesting take on overnight brunch casseroles. Recipe is from my "A Tasteful Melody of Memphis" cookbook. Prep time includes the preparation of the eggs, but not refrigeration time which is overnight.
Provided by DailyInspiration
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Sauce: Melt butter in heavy saucepan over low heat. Add flour and cook; stir for 1 minute. Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk. Heat to a boil and cook, stirring constantly, until smooth and thickened, about 2 minutes. Reduce heat to low. Add wine and cheese. Cook, stirring, just until cheese is melted. Cover and remove from heat.
- For Eggs: Toast and butter muffin halves. Butter a 9 x 13-inch baking dish. Place muffins in dish. Melt 2 tablespoons butter in skillet and brown bacon on each side. Place 2 slices bacon on each muffin. Heat 3 inches of water in Dutch oven to simmer. Break one egg at a time into a small cup. Holding cup close to water's surface and at edge of Dutch oven, slip egg into simmering water. Cook until egg is set about 2-3 minutes. Remove with slotted spoon and let water drip off. Gently place egg on top of muffin. Continue with remaining eggs. Spoon prepared sauce over each egg, dividing evenly. Sprinkle with crumb mixture. Cover with plastic wrap and refrigerate overnight.
- To finish dish, remove from refrigerator and let stand 45 minutes to 1 hour. Heat oven to 375 degrees F. Uncover dish and bake 15 minutes or until heated through.
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