EGGS BENEDICT WITH BLENDER HOLLANDAISE
Make and share this Eggs Benedict With Blender Hollandaise recipe from Food.com.
Provided by Stella Mae
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
- Cover, quickly pulse on and off.
- Heat 1/2 cup butter until melted and bubbling.
- Turn blender onto high speed and slowly pour the butter into the egg mixture.
- Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
- For each serving, toast 1/2 of an English muffin.
- Place a thin slice of oven-broiled ham on each half.
- Top each muffin half with a soft poached egg.
- Pour sauce over the eggs and sprinkle with paprika.
- Serve immediately.
Nutrition Facts : Calories 621.1, Fat 57.6, SaturatedFat 33.1, Cholesterol 616.7, Sodium 529.1, Carbohydrate 14.5, Fiber 1, Sugar 1.7, Protein 13
EGGS BENEDICT WITH JALAPENO HOLLANDAISE
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4-5 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Stir in jalapeno. Set aside and keep warm., With a slotted spoon, lift each egg out of the water. On each muffin half, layer the Canadian bacon, tomato, avocado and an egg; spoon sauce over tops. Serve immediately.
Nutrition Facts : Calories 422 calories, Fat 28g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 825mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
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
MICHEAL MINA'S ORANGE-JALAPENO HOLLANDAISE
Spice up your eggs benedict! or make.... Micheal Mina's Dungeness Crab-Stuffed Prawns Orange-Jalapeño Hollandaise, Hot and Sour Sauce with Cucumber Noodles
Provided by College Girl
Categories Sauces
Time 40m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the orange juice in a small pot over low heat until it reduces to a thick golden syrup, about 15 minutes. You should have about 3 tablespoons of reduced juice. Remove from the heat and allow to cool. In the meantime . . .
- Preheat the oven to 400°F.
- Put the jalapeños in a small baking pan and toss with the canola oil; season lightly with salt. Roast for 15 minutes until the skins begin to blister and the jalapeños soften. When cool enough to handle, peel off the charred skins and scrape out the seeds. Mince the roasted chilies finely. Set aside.
- Combine the cooled orange syrup and egg yolks in a stainless steel bowl. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Vigorously whisk until you get yellow ribbons. If the eggs begin to scramble or the mixture gets too hot, remove the bowl from the heat and whisk to cool.
- Remove the bowl from the pot and slowly drizzle in the warm clarified butter and continue to whisk until the hollandaise is thickened and doubled in volume. Stir in the minced jalapeños, cilantro, and a pinch of salt. Cover tightly with plastic wrap and place in a warm spot until ready to use. If the hollandaise gets too thick, whisk in a few drops of warm water to adjust the consistency so it's creamy and light.
Nutrition Facts : Calories 495.2, Fat 51.9, SaturatedFat 30.2, Cholesterol 214.2, Sodium 11.2, Carbohydrate 7.2, Fiber 0.3, Sugar 5.6, Protein 2.3
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