Crock Pot Eggs Benedict Food

CLASSIC EGGS BENEDICT

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.

SUPER EASY EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
• While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
• Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
• Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading) and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.

CROCK POT EGGS BENEDICT

Steps:

• Melt butter on low heat, add flour.
• Whisk in milk.
• Add soup and Velveeta cheese until cheese melts.
• Add hard-boiled eggs.
• Add smokie cheese links.
• If making the day before, refrigerate and heat on low in the crock pot.
• **OR Bake at 325 degrees for 20 minutes and serve.
• Serve over toasted english muffin halves or crimp bread.
• If sauce is too thick, thin with a little milk.

EASY & CREAMY EGGS BENEDICT

Steps:

• Bake pastry shells according to package directions.
• Cook bacon in skillet until browned. Remove & keep warm.
• Cook sauce according to package directions.
• Melt butter or margarine in skillet.
• Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
• Cut pastry shells crosswise into halves.
• Place bacon on pastry bottoms.
• Top pastry with egg mixture. Place top back over eggs.
• Pour Hollandaise sauce over the tops of each.
• Sprinkle with chives.
• Serve immediately.

EGGS BENEDICT CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

QUICK AND EASY EGGS BENEDICT

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.