MAKE-AHEAD EGGS BENEDICT
Everyone's favorite brunch, complete with toasty English muffins, a perfectly poached egg, & luscious homemade hollandaise sauce! This easy eggs benedict recipe is perfect for ordinary weekends & special occasion brunches alike. With a make-ahead approach & lots of easy tips (like poaching eggs in advance & prepping hollandaise in a blender), homemade eggs benedict has never been simpler to make at home!
Provided by Jess Larson
Categories Breakfast
Time 1h
Number Of Ingredients 18
Steps:
- to 400 degrees F, ensuring the oven racks are positioned in the top & bottom third of the oven. Line 3 large baking sheets with parchment paper or aluminum foil for easy clean up & set aside.
- Arrange the bacon on one prepared baking sheet & set aside. Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, & toss to coat. Place bacon & asparagus in the oven to bake & roast for 25-30 minutes, until the asparagus is tender with crispy edges & the bacon is crisp. Remove from the oven & set aside.
- Increase heat to 450 degrees F. Brush the remaining 2-3 tablespoons olive oil over the surface of the English muffins. Transfer to the oven to toast for 5-10 minutes, until golden brown & crisp around the edges. Remove from the oven & set aside.
- Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
- Gently swirl the water into a gentle vortex (note - the water does not need to vigorously swirl, but it does need to have just a little bit of movement) and slide an egg into the center of the vortex. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set & the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. Repeat with the remaining eggs. You can poach 2-3 eggs at a time, but take things as slow as you need to ensure the eggs hold their shape & cook properly.
- Carefully transfer the cooled poached eggs to an airtight container & submerge in water. Store in the refrigerator for up to 5 days. To reheat, gently lower eggs into hot water from the tap. Set aside for 1-2 minutes, until warmed through. Serve immediately.
- Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted & very warm. Set aside.
- Add the egg yolks, lemon juice, Dijon mustard, salt & desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated & pale yellow in color. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency. For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter.
- Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 1 day. To reheat, transfer hollandaise to a microwave-safe bowl. Microwave in 15-second increments, stirring well between increments, until the sauce is warm.
- Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg on top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!
Nutrition Facts : ServingSize 2 Assembled Eggs Benedict Each, Calories 498 calories, Sugar 0.5 g, Sodium 895.1 mg, Fat 37.7 g, SaturatedFat 14.8 g, TransFat 0.1 g, Carbohydrate 14.7 g, Fiber 0.8 g, Protein 24 g, Cholesterol 517.5 mg
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
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.
EGGS BENNY
For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)
Provided by sharflan
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce (while sauce is cooking, prepare/heat the other ingredients):.
- In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
- Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
- Add the lemon juice and cayenne pepper.
- Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
- Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
- Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
- Heat the ham slices (fry lightly, steam or nuke).
- Add the chopped shallot to the spinach & mix well, heating through.
- Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
- Serve hot!
- Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.
Nutrition Facts : Calories 481.6, Fat 32, SaturatedFat 15.9, Cholesterol 328.8, Sodium 1568.5, Carbohydrate 20.6, Fiber 2.5, Sugar 1.5, Protein 27.5
EGG SAMMIES FOR A CROWD
One sheet tray and you have a classic B.E.C. (bacon egg and cheese) for everyone.
Provided by Food Network Kitchen
Time 45m
Yield 24 sandwiches
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Weave the bacon into an approximately 10-inch square on a cooling rack. Put the cooling rack with the bacon on a baking sheet. Bake until partially cooked, 15 to 20 minutes
- Meanwhile, whisk together the milk, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl.
- Remove the cooling rack with the bacon and set aside. Spread the rendered fat on the baking sheet with a pastry brush. Pour the whisked eggs onto the baking sheet and bake for 5 minutes. Remove from the oven and stir until fluffy. Bake until set but not dry, another 5 minutes.
- Using a serrated knife, slice the entire package of sweet rolls in half, keeping them attached to each other. Top the bottom halves with the cheese. Spoon the scrambled eggs onto the cheese. Transfer the bacon lattice on top of the eggs and top with the other half of the rolls. Cut into individual servings and serve with ketchup.
EGGS "BENNY" FOR A CROWD
Steps:
- Lightly spray inside of muffin tins with cooking spray. Line each muffin compartment with 3 slices of ham to form a cup. Carefully crack an egg into each cup. Spoon 1 T. of Half & Half over each egg. Bake just long enough until eggs are slightly runny. In meantime, prepare your favorite Hollandaise sauce. Place half slices of English muffins, cut side up, on a cookie sheet and place under a broiler element until lightly toasted. To assemble, place one or two English muffin halves on each plate, place the baked egg and ham combo on top of the muffin and spoon Hollandaise over.
CHRISTMAS BRUNCH, "DO AHEAD" EGGS BENEDICT
I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas"
Provided by Bergy
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange muffin halves, cut side up in a 9x13" oven proof pan.
- Fry bacon until very crisp and soak off fat with paper towel.
- Place 2 slices on each muffin half.
- Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
- Sauce-----------------------.
- Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
- Gradually add milk, stir until it boils and thickens.
- Add cheese and wine, stir until the cheese melts.
- Cool and then spoon sauce over the eggs.
- Topping--------------------.
- Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
- Cover and refrigerate.
- In the morning heat oven to 375F and bake for 20-25 minutes, serve.
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