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.
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.
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.)
CLASSIC EGGS BENEDICT
There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
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 CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
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
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
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 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 CUPS FOR TWO
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 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Coat two 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 small 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 392 calories, Fat 26g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
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 FOR 2
Make and share this Eggs Benedict for 2 recipe from Food.com.
Provided by jrthrmn
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer.
- Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.
- Cook until eggs reach desired doneness, 3 to 5 minutes.
- While eggs cook, prepare hollandaise sauce as directed on package.
- Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.
- The sauce is also great on asparagus or steamed broccoli, use your imagination.
Nutrition Facts : Calories 204.5, Fat 7.1, SaturatedFat 2.1, Cholesterol 211.7, Sodium 651.9, Carbohydrate 24, Fiber 1.2, Sugar 1.4, Protein 11.2
EGGS BENEDICT CASSEROLE
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. -Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Time 1h10m
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, Fat 19g fat (10g saturated fat), Cholesterol 256mg cholesterol, Sodium 535mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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.
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
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