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.
BREAKFAST BREAD PUDDING
Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
- While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.
EGGS BENEDICT BREAD PUDDING
A really different and fun brunch dish. My mother's made this for years at Christmas and Easter, she says she got the recipe from an old neighbor of hers.
Provided by MsKittyKat
Categories Breakfast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Split muffins.
- In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours.
- Alternatively, dry muffin halves in a 250°F oven 1 hour.
- Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
- In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander.
- Refresh broccoli under cold running water and drain well.
- Coarsely chop bacon.
- In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes.
- Drain bacon well on paper towels.
- Chop hard-boiled eggs.
- Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
- In a small heavy saucepan bring broth to a boil.
- In a bowl whisk together 2 uncooked eggs and lemon juice.
- Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan.
- Cook mixture over moderately low heat, stirring, until thickened (do not let boil).
- In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well.
- Pour custard slowly and evenly over muffins in baking dish.
- Butter muffin tops and quarter them.
- Arrange muffin pieces on top of custard, buttered sides up.
- Chill pudding, covered, at least 1 hour and up to 12.
- Preheat oven to 350°F.
- Bake pudding in middle of oven until custard is set, about 30 minutes.
Nutrition Facts : Calories 405.7, Fat 25.1, SaturatedFat 13.3, Cholesterol 258.7, Sodium 686.9, Carbohydrate 24.8, Fiber 1.5, Sugar 2.4, Protein 20.7
EGGS BENEDICT BREAD PUDDING
Yield Serves 6 as a brunch main course
Number Of Ingredients 12
Steps:
- Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)
- Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).
- In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli under cold running water and drain well.
- Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towels.
- Chop hard-boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.
- In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish.
- Butter muffin tops and quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency.)
- Preheat oven to 350°F.
- Bake pudding in middle of oven until custard is set, about 30 minutes.
EGGS BENEDICT
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
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
SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT
This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 48m
Yield 2
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
- Place bread cubes into a large bowl, set aside.
- Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
- Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
- Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
- Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
- Stir in 1 egg, lemon juice, tarragon, and lemon zest.
- Mix in crabmeat, salt, black pepper, and cayenne pepper.
- Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
- Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.
Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g
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EGGS BENEDICT (THE BEST) | RICARDO
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- In a bowl ready for a double boiler, off the heat, whisk together the water, white wine vinegar and egg yolks. Place over simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.
- In a pot of salted boiling water, pour in the white vinegar. Break the eggs into small ramekins. Slowly pour them into the simmering water 4 eggs at a time. Poach for 2 to 3 minutes or until the desired doneness. Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs on a plate lined with paper towels. Repeat with the remaining eggs.
- In non-stick skillet, heat the slices of bacon (or smoked ham) in the butter and maple syrup, for 1 minute or until warmed through. Set aside.
OUR 12 BEST TAKES ON EGGS BENEDICT - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Savory Bacon and Crab Bread Pudding Eggs Benedict. Two rich dishes come together in an over-the-top twist on eggs Benedict, with custardy bread pudding standing in for the English muffin.While the bread pudding bakes, keep the prepared hollandaise warm in a thermos.
- Eggs BenaBabs. This low-carb, veggie Bennie is built on an artichoke heart and garnished with chopped scallions and olives. Recipe author Babs Hanna promises "everyone loves this" and suggests serving bacon or sausage on the side for those devoted breakfast meat lovers.
- Chef John's Monte Cristo Benedict. This brilliant rendition skips the hollandaise sauce, with the runny yolks providing the velvety quality Benedict fans crave, and French toast instead of the English muffin.
- Smoked Salmon Dill Eggs Benedict. This breakfast is a great way to use up leftover salmon from dinner the night before. "Amazing flavors and so simple to make," says Swiss22.
- Cajun-Style Eggs Benedict. Ain't no party like an andouille sausage party! Bring on the heat with this Louisiana-inspired creation that calls for a dash of pepper sauce.
- Poached Eggs Caprese. The tomato and mozzarella salad topped with a runny egg is genius, the sweet slices of tomato offering a counterpoint to the rich elements in this recipe.
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- Avocado Sauce Eggs Benedict. A rich avocado sauce takes the place of hollandaise for this fresh recipe. The addition of bacon provides smoky flavor, while the bright tomato slice cuts through the richness.
- Eggs Benedict with Salmon. This light, bright version gets a citrus-y lift from a yogurt based sauce that's swapped for the traditional hollandaise.
- Hash Cake Eggs Benedict with Balsamic Glaze. Corned beef hash is formed into deliciously decadent patties that serve as the base for this eggs Benedict recipe.
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