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.
EGGS BENEDICT QUICHE
Love eggs Benedict but need to serve a crowd with ease? This mash-up makes the breakfast classic easier than ever.
Provided by Food.com
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F and spread pie crust over 9-inch pie dish.
- Sprinkle Canadian bacon and scallions over bottom of pie crust.
- Whisk eggs, milk, salt, pepper and mustard powder together and pour into pie dish.
- Bake for 45 minutes or until set.
- Let cool while you prepare the hollandaise: Add yolks, lemon juice and mustard to a blender and blend until smooth.
- With the blender running, add the hot melted butter to the egg yolk mixture and blend until thick.
- Drizzle the sauce over the quiche and garnish with chopped chives.
Nutrition Facts : Calories 213.1, Fat 16.1, SaturatedFat 7.7, Cholesterol 150.3, Sodium 481.6, Carbohydrate 8.7, Fiber 0.5, Sugar 0.7, Protein 8.5
QUICK AND EASY EGGS BENEDICT
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Provided by INDRIANI
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g
EGGS BENEDICT QUICHE
Breakfast pie with hollandaise. Quiche can be served warm, cold, or at room temperature.
Provided by Sammy Whitehill
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out the pie dough and fit into a 9-inch pie dish. Trim any excess crust and flute the edges. Line the inside of the crust with parchment paper and fill with pie weights or dried beans, making sure they are up against the sides of the crust.
- Bake in the preheated oven for about 20 minutes. Carefully remove the weights and parchment paper and continue baking until the crust is golden, about 10 minutes more. Remove from the oven and allow to cool.
- Place eggs into a 4-cup liquid measure. Add heavy cream and just enough milk to make 2 1/2 cups. Add salt and pepper. Mix with a hand mixer until light and frothy.
- Spread diced bacon on the bottom of the cooled crust; pour egg mixture on top.
- Bake quiche in the preheated oven until mostly set but still slightly wobbly just in the center, 45 to 50 minutes. Remove from the oven and allow to cool for 20 minutes.
- Meanwhile, heat butter for hollandaise sauce in a small saucepan over medium-low heat until melted and just starting to foam.
- Combine egg yolks, Dijon, lemon juice, salt, and cayenne in a small blender; blend for 10 to 15 seconds. Drizzle in the hot butter slowly while blending. Continue to blend until sauce is thick, 10 to 15 more seconds. Taste and adjust seasonings and add water if too thick. Serve immediately over slices of quiche and garnish with parsley.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 12.5 g, Cholesterol 237.1 mg, Fat 32.8 g, Fiber 0.9 g, Protein 10.2 g, SaturatedFat 16.2 g, Sodium 537.1 mg, Sugar 1.1 g
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