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 OSCAR
I love this. The first time I had this was at a pub in Kentvile NS and I was hooked on all things OSCAR. I don't know where the term Oscar came from but it always includes crab meat, asparagus and bearnaise sauce.
Provided by Michelle Dominic
Categories Breakfast
Time 40m
Yield 2 each, 4 serving(s)
Number Of Ingredients 5
Steps:
- On each half English muffin put 2 asparagus followed by poached egg,1 oz crab meat and then Bearnaise sauce.
- Broil from 30 seconds or until sauce browns.
- Great with homemade hash browns.
Nutrition Facts : Calories 376.8, Fat 11.8, SaturatedFat 3.7, Cholesterol 446.8, Sodium 889.6, Carbohydrate 35.8, Fiber 6.8, Sugar 5.9, Protein 33.8
PANCAKE LASAGNA
Add some variety to your brunch menu with this Pancake Lasagna from My Food and Family! Our Pancake Lasagna combines all of your favorite breakfast ingredients-eggs, pancakes, OSCAR MAYER Bacon, syrup and more-into one tasty baked dish that the whole family will love.
Provided by My Food and Family
Categories Pancakes
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Whisk eggs in medium bowl until blended. Stir in sour cream, pepper and 1/2 cup cheese; pour into large nonstick skillet. Cook on medium heat 3 to 4 min. or just until eggs start to set, stirring occasionally. (Do not cook until completely set.)
- Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; drizzle with 1/4 cup syrup. Top with layers of half each of the eggs, bacon and remaining cheese. Repeat all layers; cover.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 360, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 235 mg, Sodium 540 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 15 g, Protein 16 g
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