LIGHT EGGS BENEDICT
Steps:
- In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm., Place 2-3 in. of water in a large skillet with high sides. 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 minutes., Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice., With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately.
Nutrition Facts : Calories 216 calories, Fat 8g fat (3g saturated fat), Cholesterol 252mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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.
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
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
More about "light eggs benedict food"
EGGS BENEDICT VARIATIONS: 19 DELICIOUS RECIPES PERFECT FOR …
From tasteofhome.com
49 BEST BREAKFAST EGG RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 IDEAS FOR THE BEST-EVER EGGS BENEDICT - SIMPLY RECIPES
From simplyrecipes.com
CLASSIC EGGS BENEDICT RECIPE | GET CRACKING
From eggs.ca
EGGS BENEDICT (THE BEST) | RICARDO
From ricardocuisine.com
EGGS BENEDICT, LIGHTENED UP - FOOD NETWORK
From foodnetwork.com
HOW TO MAKE LIGHT EGGS BENEDICT RECIPE | WW CANADA
From weightwatchers.com
Estimated Reading Time 1 min
LIGHT EGGS BENEDICT | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine American,CanadianCategory Breakfast,BrunchServings 4Total Time 20 mins
HOW TO MAKE FOOLPROOF EGGS BENEDICT | THE FOOD LAB
From seriouseats.com
BITTY EGGS BENEDICT APPETIZERS - GET CRACKING
From getcracking.ca
LIGHT EGGS BENEDICT RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
LIGHTER EGGS BENEDICT WITH "HOLLANDAISE" SAUCE RECIPE, PERFECT
From self.com
THE 17 BEST EGGS BENEDICTS IN TORONTO [2022]
From torontoblogs.ca
HOW TO MAKE THE EASIEST EGGS BENEDICT | MCCORMICK
From mccormick.com
13 VEGGIE BENEDICT RECIPES FOR MEATLESS MORNINGS - BRIT + CO
From brit.co
EGGS BENEDICT | WORLD FOOD NETWORK
From worldfoodnetwork.ca
EASY & LIGHT EGGS BENEDICT - REDHEAD CAN DECORATE
From redheadcandecorate.com
X-CEPTIONALLY HEALTHY EGGS BENEDICT RECIPE - FOOD.COM
From food.com
HOW TO EAT EGGS BENEDICT | BREAKFAST | THE GUARDIAN
From theguardian.com
BEST LOBSTER EGGS BENEDICT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY CROCK POT EGGS BENEDICT CASSEROLE - PERSNICKETY PLATES
From persnicketyplates.com
LIGHT EGGS BENEDICT | HEALTHY RECIPES | WW CANADA
From pinterest.ca
EGGS BENEDICT LIGHT - LUNCH RECIPES - FOODDIEZ.COM
From fooddiez.com
EGGS BENEDICT LIGHT RECIPE -SUNSET MAGAZINE
From sunset.com
JOY BAUER'S EGGS BENEDICT RECIPE - TODAY
From today.com
LIGHT EGGS BENEDICT RECIPE - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
RECIPE: LIGHTER EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE
From thekitchn.com
EGGS BENEDICT | CANADIAN LIVING
From canadianliving.com
HEALTHY EGG RECIPES | COOKING LIGHT
From cookinglight.com
FOOLPROOF EGGS BENEDICT RECIPE - SERIOUS EATS
From seriouseats.com
IFOOD.TV
From ifood.tv
HEALTHIER EGGS BENEDICT RECIPE - FOOD REPUBLIC
From foodrepublic.com
ALMOST EGGS BENEDICT - EASY BREAKFAST OR BRUNCH - BUDGET BYTES
From budgetbytes.com
SKINNY EGGS BENEDICT | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
EGGS BENEDICT RECIPE {WITH THE BEST HOLLANDAISE SAUCE
From cookingclassy.com
LOW-FAT EGGS BENEDICT - READER'S DIGEST CANADA
From readersdigest.ca
EGGS BENEDICT LIGHT RECIPE | MYRECIPES
From myrecipes.com
10 BEST EGGS BENEDICT RECIPES - YUMMLY
From yummly.com
EGGS BENEDICT RECIPE - EGG RECIPES - BRUNCH RECIPES
From goodhousekeeping.com
35 WAYS TO EAT EGGS FOR DINNER - KITCHN
From thekitchn.com
HEALTHY EGGS BENEDICT | WW FRIENDLY - FOOD MEANDERINGS
From foodmeanderings.com
SOURDOUGH EGGS BENEDICT W/ SPINACH FLORENTINE (EASY & LIGHT)
From cleancookingcaitlin.com
EASY EGGS BENEDICT, FROM LAVISH TO LIGHT - SUNSET MAGAZINE
From sunset.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love