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.
GORDON'S EGGS BENEDICT
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Provided by Gordon Ramsay
Categories Breakfast, Brunch, Main course
Time 20m
Yield Makes 4 halves
Number Of Ingredients 5
Steps:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
EGGS BENEDICT BREAKFAST SALAD
This high-protein, low-calorie salad has everything that makes eggs Benedict a breakfast favorite -- including a creamy lemon dressing that stands in for hollandaise sauce. It's super satisfying and a really great way to start your day. Pair it with a big mug of Earl Grey tea.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large wide pot with about 3 inches of water and a hefty splash of vinegar. Bring to a low simmer.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet. Add the onions, bacon, a pinch of salt and a few grinds of pepper, and cook, stirring frequently, until the onion and the bacon are browned in spots, about 5 minutes. Remove from the heat and let cool.
- Put the remaining 2 tablespoons oil and the 1 tablespoon vinegar, the lemon zest and juice, yogurt, 1 tablespoon water and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid and shake well to combine. (The dressing can be made a day ahead; shake well before serving.)
- Toss the greens, tomatoes, onion-bacon mixture and dressing in a large bowl. Add salt to taste. Divide among 4 salad bowls.
- Toast the English muffins and cut each in half.
- Crack 1 egg into a small bowl. Swirl the simmering water, then gently slide the egg into it. Repeat with the remaining eggs. Cook until the whites are set and the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon and place 1 on top of each salad. Garnish each salad with 2 English muffin pieces and a few grinds of pepper.
Nutrition Facts : Calories 300 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 205 milligrams, Sodium 830 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
More about "low calorie eggs benedict food"
SKINNY SCRAMBLED EGGS BENEDICT WITH LOW FAT HOLLANDAISE
From thebusybaker.ca
Reviews 106Category BreakfastCuisine AmericanTotal Time 30 mins
- Set your non-stick skillet over medium-high heat. Add 2 eggs to a bowl and whisk them until they're light and foamy. Once the skillet has heated turn the heat down to medium-low and add the eggs to the skillet using a heat-safe spatula to move the eggs around in the pan continuously as they cook.
- To finish off your scrambled Eggs Benedict, top the toasted halves of the English muffin with the pan-fried Canadian bacon and divide the scrambled eggs between the two English muffin halves. Pour 1 or 2 tablespoons of the Hollandaise sauce over the eggs and serve with a few sprigs of fresh dill!
LOW CALORIE EGGS BENEDICT RECIPE - LOSE WEIGHT BY EATING
From loseweightbyeating.com
Ratings 32Total Time 20 minsCategory Breakfast, BrunchCalories 313 per serving
- In a small sauce pan whisk the Low Calorie Hollandaise ingredients together. Heat over low heat to warm up while you work on the Eggs Benedict.
- Heat a large skillet on medium low heat, add the Canadian Bacon or ham and cook until warmed through and slightly browned, about 3 minutes each side.
- While the Canadian bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil. Add the vinegar, and lower the heat to a bare simmer.
- Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
HEALTHY EGGS BENEDICT - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (16)Total Time 40 minsCategory BreakfastCalories 370 per serving
- Slice the potato into even round slices, using a sharp knife or mandoline. Place the slices on a baking sheet and bake for 30-40 minutes, or until cooked through. Note: thicker slices may take longer.
- Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.
SKINNY EGGS BENEDICT | WW POINTS | SKINNY KITCHEN
From skinnykitchen.com
Cuisine AmericanTotal Time 22 minsCategory Breakfast, Main CourseCalories 204 per serving
19 LOW CALORIE EGG IDEAS FOR BREAKFAST - HEALTH BEET
From healthbeet.org
HEALTHY EGGS BENEDICT | WW FRIENDLY - FOOD MEANDERINGS
From foodmeanderings.com
LIGHTENED UP EGGS BENEDICT {LOW CAL & LOW CARB}
From sugarfreemom.com
HEALTHY EGGS BENEDICT - NEILS HEALTHY MEALS
From neilshealthymeals.com
EGGS BENEDICT CASSEROLE RECIPE | WHOLESOME YUM
From wholesomeyum.com
KETO EGGS BENEDICT WITH MUG BREAD - RECIPE - DIET …
From dietdoctor.com
BEST EGGS BENEDICT BREAKFAST SALAD RECIPES | FOOD …
From foodnetwork.ca
KETO EGGS BENEDICT {LOW CALORIE - 2G NET CARBS}
From resolutioneats.com
BEST EGGS BENEDICT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EGGS BENEDICT CASSEROLE - EATINGWELL
From eatingwell.com
HOW TO MAKE LIGHT EGGS BENEDICT RECIPE | WW CANADA
From weightwatchers.com
Estimated Reading Time 3 mins
X-CEPTIONALLY HEALTHY EGGS BENEDICT RECIPE - FOOD.COM
From food.com
LOW-CALORIE EGG RECIPES - EATINGWELL
From eatingwell.com
LOW-FAT EGGS BENEDICT WAFFLES - ROGERS FOODS
From rogersfoods.com
KETO EGGS BENEDICT RECIPE WITH A MINUTE MUFFIN - LOW CARB YUM
From lowcarbyum.com
LOW-FAT EGGS BENEDICT - READER'S DIGEST CANADA
From readersdigest.ca
EGGS BENEDICT CASSEROLE RECIPE (WITH HOLLANDAISE SAUCE) | KITCHN
From thekitchn.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