Sous Vide Hollandaise Sauce For Eggs Benedict And More Food

HOLLANDAISE SAUCE FOR EGGS BENEDICT

Hollandaise Sauce for Eggs Benedict image

Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

3 large egg yolks
1 1/2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, melted
Coarse salt

Steps:

In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.

QUICKY HOLLANDAISE SAUCE

Quicky Hollandaise Sauce image

Make and share this Quicky Hollandaise Sauce recipe from Food.com.

Provided by Darlene Summers

Categories Sauces

Time 10m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 4

Ingredients

2 egg yolks
2 tablespoons lemon juice
1 dash salt
1/3 cup sweet butter (melted)

Steps:

Warm the jar of an electric blender with HOT water.
Empty completely and dry.
BE SURE butter is melted before you start,as this method requires FAST movements.
Quick-Blend--egg yolks, lemon juice and salt.
SLOWLY add melted butter in a steady stream.
Turn blender off when the last drop of butter is added.
May double, triple or more this recipe.
Serve on Eggs Benedict, asparagus or broccoli.

EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE

Eggs Benedict With Mock Hollandaise Sauce image

Make and share this Eggs Benedict With Mock Hollandaise Sauce recipe from Food.com.

Provided by DailyInspiration

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 cups water
4 eggs
2 English muffins, halved
8 ounces Canadian bacon, sliced
4 tomatoes, slices 1/4 inch thick
paprika
fresh spinach leaves, washed and drained
4 ounces fat free cream cheese
3 tablespoons plain nonfat yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Steps:

Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.

Nutrition Facts : Calories 292.3, Fat 10.1, SaturatedFat 3.4, Cholesterol 220.2, Sodium 1275.4, Carbohydrate 22.1, Fiber 2.5, Sugar 7, Protein 27.7

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