EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
ONE-MINUTE HOLLANDAISE SAUCE
It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.
Provided by SUNKIST2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
- Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
- Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g
QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE
Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.
Provided by scottki
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 2
Number Of Ingredients 5
Steps:
- Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
- Heat in microwave for 15 to 20 seconds; whisk.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g
QUICK FAKE HOLLANDAISE & EGGS BENEDICT FOR ONE
I saw a yoghurt Hollandaise, and I saw microwave Hollandaises, so I decided to try combining them. Works well enough for me, and easier & quicker than most other Hollandaises, if not all. And convenient for cooking only for one person too.
Provided by peter_leonard_lee
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Put 6cm of water on to boil (to poach two eggs in, later). While the water is coming to the boil, make the quick, easy & fake Hollandaise sauce --.
- In a microwaveable bowl, stir together the yoghurt and two egg yolks (the egg whites can be saved for something else, like pavlova or meringues, or thrown away). Put it in the microwave on high for 20 seconds. Then stir again, then put in the microwave on high for another 20 seconds. Continue this until it is well heated. Then add lemon juice (or a dash of vinegar), Dijon mustard & Worcester sauce, and stir together again.
- Toast & lightly butter the piece(s) of bread/muffins. Place these on a plate.
- When the water is boiling, add 2 or 3 dashes of white vinegar to the water & bring to the boil again. Then crack open two eggs into the water. The eggs should cook for about a minute or two - the egg white should go solid (you can lift the egg with a spoon to see if this has happened), but the egg yolk should still be runny. While the eggs are cooking --.
- Fry two strips of bacon in a frying pan with a little oil. Then place these on the slices of bread/muffin on the plate.
- Lift each egg out of the water - when cooked - with a spoon, drain the water & place on the bacon on the piece of bread on the plate.
- Pour the Hollandaise sauce over the top of the eggs. Lightly sprinkle with pepper and serve.
Nutrition Facts : Calories 1025.8, Fat 41.2, SaturatedFat 13, Cholesterol 873.5, Sodium 1552, Carbohydrate 110.4, Fiber 5.1, Sugar 7.4, Protein 49.9
QUICK BLENDER HOLLANDAISE SAUCE
Between the microwave and the blender, this comes together in about two minutes flat. The hardest part is unwrapping the stick of butter! Or maybe separating the eggs? Excellent over asparagus, eggs, broccoli or other fresh veggies. I've even used it with pasta!
Provided by Debber
Categories Sauces
Time 3m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in measuring cup in microwave.
- Place remaining ingredients in blender container.
- Cover container, start on "low", then remove cover and add melted butter in a SLOW drizzle.
- NOTE: 2 whole eggs may replace 3 egg yolks.
Nutrition Facts : Calories 161.8, Fat 17.4, SaturatedFat 10.4, Cholesterol 135.1, Sodium 306.5, Carbohydrate 0.8, Sugar 0.2, Protein 1.4
QUICK BLENDER HOLLANDAISE
This recipe is from Sunkist, years ago. I make it often because it is my husband's favorite and it is quick and easy. It can be warmed up after refrigeration by sitting the container of sauce in a dish filled with hot water. Just keep stirring and replacing the hot water and eventually the sauce gets warm to serve.
Provided by connie427
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Heat butter til bubbly.
- Meanwhile place egg yolks, fresh lemon juice, salt and pepper in electric blender. Turn the blender on and off quickly. Then turn to hi speed and slowly add the bubbly butter in a very thin but steady stream.
- Serve immediately.
- Refrigerate leftover sauce. To serve again, bring to room temperature or place container of sauce in a dish with hot water and continue to stir the sauce. You might have to keep replacing the water as it cools with more hot water til the sauce gets warm enough to serve.
Nutrition Facts : Calories 1018.5, Fat 108.3, SaturatedFat 64.2, Cholesterol 999.2, Sodium 1264.8, Carbohydrate 4.9, Fiber 0.1, Sugar 1.1, Protein 10.8
HOLLANDAISE SAUCE WITH NO EGG YOLKS!
This delicious sauce makes Eggs Benedict a snap! Plus it's great on a variety of other dishes! This holds beautifully and can even be re-heated!
Provided by domestic_chicks
Categories Sauces
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
- Remove from microwave and whisk in butter until melted; then add remaining ingredients.
- Serve over Eggs Benedict, salmon, chicken or veggies.
- Enjoy! Makes Eggs Benedict for two.
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