EGGS BENEDICT CASSEROLE
This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.
Provided by Food Network Kitchen
Time 10h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
- Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
- For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
- For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
- Crack 4 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.) Slip the eggs into the water in one quick motion. 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. Repeat with 4 more eggs.
- Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)
EGGS BENEDICT
Provided by Alton Brown
Time 13h55m
Yield 8 muffins
Number Of Ingredients 24
Steps:
- Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
- Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
- Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
- Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
- Heat the oven to 400 degrees F.
- Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
- Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
- Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
- Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
- Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
- To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.
- Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
- Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
- Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
- To build Eggs Benedict: Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
- For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
EGGS BENEDICT
Provided by Anne Burrell
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 17
Steps:
- Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
- Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
- Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
- Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
- Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
- Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
- Wine Pairing Suggestion: Prosecco
- In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
- In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
- In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
- Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
- Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
- Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
- Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
- Serve over the poached eggs.
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
GORDON'S EGGS BENEDICT
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Provided by Gordon Ramsay
Categories Breakfast, Brunch, Main course
Time 20m
Yield Makes 4 halves
Number Of Ingredients 5
Steps:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
EGGS BENEDICT
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.
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 :
EGGS BENEDICT
Provided by Wanna Make This?
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hollandaise: Whisk together the egg yolks, lemon juice and 1/2 teaspoon salt in a medium metal bowl. Set the bowl over a saucepan of simmering water (don't let the bottom of the bowl touch the water). While whisking, slowly drizzle in the melted butter, starting just a few drops at a time and then adding in a slow stream, whisking until all the butter is incorporated and the hollandaise is very thick. Whisk in hot water, a teaspoon at a time, to get a sauce that you can drizzle with a spoon. Season with additional lemon juice and salt if needed. Remove the pot from the heat, stir in the green chiles and cilantro. Keep the hollandaise warm in the bowl.
- For the benedict: Heat a medium nonstick skillet over medium heat. Add the butter, and when melted, add the sliced ham and cook, turning once, until crisped, about 1 minute per side. Remove to a plate. Add the shrimp to the skillet and sprinkle with the chili powder and salt, adding additional butter if the pan is dry. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes. Remove to the plate with the ham.
- Fill a high-sided skillet with about 4 inches of water. Bring to a simmer and add the vinegar. Break the eggs into a small bowl, one at a time, and slide into the simmering water. Simmer gently until the whites are set and the yolks are slightly runny, about 3 minutes. Remove with a slotted spoon to a paper-towel-lined plate.
- To assemble, place 2 pieces of toast on 4 plates. Top each piece of toast with a piece of ham and a couple tablespoons of the tomato jam. Then top each piece with 2 shrimp and a poached egg. Stir the hollandaise sauce (add a little more hot water if it has thickened too much) and spoon over the eggs. Garnish with the scallion greens and lemon zest.
EGGS BENEDICT FOR 2
Serve Eggs Benedict with the hollandaise scaled down to just the right amount for two. Add some sliced tomatoes, grapefruit, and a glass of wine to complete the menu.
Provided by Olha7397
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
- FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
- Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
- Southern Living.
Nutrition Facts : Calories 761.2, Fat 63, SaturatedFat 34.9, Cholesterol 828.2, Sodium 1011, Carbohydrate 28.1, Fiber 2.1, Sugar 3.3, Protein 21.8
EGGS BENEDICT CASSEROLE
Turn a brunch favorite into a simple bake with this Eggs Benedict Casserole recipe! Use English muffins, honey ham, your own Hollandaise sauce and more for this delicious eggs Benedict bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Top muffin halves with folded ham slices, adding about 3 ham slices to each muffin half.
- Stand topped muffin halves in 8-inch square baking dish sprayed with cooking spray.
- Reserve 1/3 cup egg product; refrigerate until ready to use. Beat remaining egg product with sour cream, garlic powder, 1 tsp. mustard and 1/2 tsp. pepper until blended; pour evenly over ingredients in baking dish.
- Bake 25 min. or until knife inserted in center comes out clean. Remove from oven.
- Melt butter. Add remaining mustard and pepper to blender container along with the lemon juice and reserved egg product; blend well. With blender running on low speed, gradually add hot butter through feed tube at top of blender, blending until sauce is well blended.
- Spoon about 1-1/2 Tbsp. sauce over each serving of casserole. Sprinkle with chives.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 13 g
EGGS BENEDICT
My 13 year old son would eat these 3 times a day, if allowed! This easy recipe came from the ABC radio website. Add spinach and turn it into Eggs Florentine!
Provided by Amanda in Adelaide
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the ham slices in the butter for 2 minutes.
- Place the ham on English muffins.
- Poach the eggs in simmering water in a frying pan (a splash of white vinegar will help keep them together).
- When set remove with a slotted spoon and place on ham.
- Whirl eggs yolks, lemon juice and salt and pepper in blender on high for 30 seconds.
- Uncover and continue to blend on high while slowly adding the melted butter in a thin slow stream.
- When the sauce is thick and creamy pour over eggs and serve.
EGGS BENEDICT
Steps:
- First, bring a pot of water to a boil. While the water's boiling, place the English muffin halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place the sheet under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
- Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado's really twisting crack in an egg. The reason for the swirling is so the egg will wrap around itself as it cooks, keeping it together. Cook for about 2 ½ to 3 minutes. Repeat with the remaining eggs.
- In a small saucepan, melt 2 sticks of butter until sizzling. But don't let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it's all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add cayenne pepper, this is the point at which you would do that.
- Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Place an egg on top of the bacon and then top with a generous helping of Hollandaise sauce. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Top with more cayenne, or a sprinkle of paprika, and chopped chives if you like.
EGGS BENEDICT CASSEROLE
This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.
Provided by BecR2400
Categories Breakfast
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
- Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
- Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
- While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
- Makes 10 servings.
- NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Nutrition Facts : Calories 208.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 168, Sodium 635, Carbohydrate 18.5, Fiber 1.3, Sugar 3.9, Protein 16
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.
More about "baked eggs benedict food"
EGGS BENEDICT | BREAKFAST RECIPES | BRUNCH RECIPES
From cookingnook.com
Cuisine AmericanTotal Time 25 minsCategory BreakfastCalories 360 per serving
- Brown ham slices or Canadian or peameal bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly.
- To poach the eggs, bring a saucepan of water to a boil. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.
EGGS BENEDICT BREAKFAST BAKE IS A STUNNING BRUNCH DISH …
From foodtasticmom.com
5/5 (14)Calories 404 per servingCategory Breakfast
- Cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
- Generously butter (2 tablespoons) a casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
- Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 4 minutes, stirring occasionally, until the ham is starting to brown.
20-MINUTE CREAMY EGGS BENEDICT RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 4Total Time 20 minsEstimated Reading Time 2 minsCalories 366 per serving
- Preheat the broiler. Split the muffins open and place on a baking sheet. Place under the broiler until toasted. Heat a large skillet and brown the slices of bacon and keep warm.
- Add enough water to a large skillet to come a little over halfway up the sides and add the vinegar. Bring the water to a boil then reduce the heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
- Break one egg into a small bowl and slide the egg into the simmering water. Repeat with three more eggs. Set a timer for 3½ minutes. Fill a medium-sized bowl halfway full with hot tap water. When the timer goes off, transfer the eggs to the bowl of hot water. They will stop cooking, but remain warm while you continue with the rest of the eggs. Bring the water back to a simmer and add the next 4 eggs and repeat.
- Prepare the hollandaise sauce according to the recipe. To keep warm, place the blender container in a bowl of hot water.
BEST EGGS BENEDICT BAKE - HOW TO MAKE EGGS BENEDICT BAKE
From delish.com
5/5 (4)Category Christmas, Breakfast
- Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up.
- Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer.
- Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes.
FOOLPROOF EGGS BENEDICT RECIPE - SERIOUS EATS
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Category Breakfast, Brunch, Breakfast And BrunchCalories 1048 per serving
EPICURUS.COM RECIPES | EGGS BENEDICT
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EGGS BENEDICT VARIATIONS: 19 DELICIOUS RECIPES PERFECT FOR ...
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Estimated Reading Time 5 mins
EGGS BENEDICT - FOOD FROM PORTUGAL
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Servings 2Estimated Reading Time 1 minCategory Appetizers , Quick & Easy , RecipesTotal Time 20 mins
EGGS BENEDICT CASSEROLE | MRFOOD.COM
From mrfood.com
5/5 (1)Estimated Reading Time 1 minCategory Eggs
- Coat a 3-quart casserole dish with cooking spray. Layer half the English muffin pieces, half the bacon, and half the cheese. Repeat layers one more time.
- In a medium bowl, whisk eggs, milk, salt, and pepper. Evenly pour egg mixture over casserole and cover with aluminum foil.
- Preheat oven to 375 degrees F. Bake covered casserole 30 minutes. Remove foil and continue baking 20 to 25 minutes, or until eggs are set. Drizzle warmed hollandaise sauce over casserole, sprinkle with chives, and serve immediately.
EGGS BENEDICT SALAD RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
Category SaladsTotal Time 30 mins
- Preheat the oven to 350°. Spread the English muffins on a baking sheet and toast for about 7 minutes, until golden. Let cool.
- Meanwhile, bring a large, deep skillet of water to a simmer. One at a time, crack the eggs into a small bowl, then gently slide them into the skillet. Poach over moderately low heat until the whites are set and the yolks are runny, 4 to 5 minutes. Using a slotted spoon, transfer the poached eggs to a plate.
- In a large bowl, whisk the yogurt with the olive oil, mustard, lemon zest and lemon juice. Season the dressing with salt and pepper. Add the mixed greens, radicchio, ham, chives and croutons and toss to coat. Transfer to plates and top with the poached eggs. Sprinkle with pepper and serve right away.
EGGS BENEDICT RECIPE - BBC FOOD
From bbc.co.uk
Category Brunch
- Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water.
- For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug.
- Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid.
- Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale.
- Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper.
- Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise.
EGGS BENEDICT CASSEROLE (OVERNIGHT CASSEROLE) - THE FOOD ...
From thefoodcharlatan.com
4.4/5 (59)Total Time 13 hrs 10 minsCategory BreakfastCalories 296 per serving
- Spread the pieces on an ungreased baking sheet and broil for 1-2 minutes, or until bread is toasty on top.
- Use a spatula to flip the bread over, then broil for another minute or two.Place half of the Canadian bacon in a greased 9x13 baking dish; top with broiled English muffins, then the remaining bacon.
- In a large bowl, whisk the eggs, milk, onion powder, and salt and pepper to taste; pour evenly over the top.
EGGS BENEDICT RECIPE {WITH THE BEST HOLLANDAISE SAUCE ...
From cookingclassy.com
5/5 (22)Calories 358 per servingCategory Breakfast
- Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
- Bring several inches of water along with vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
- Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
- Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika.
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