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
EASY EGGS BENEDICT
A wonderful breakfast dish that's easy too! Recipe comes from stephskitchen.com. While it may not be TRUE eggs benedict, it is very similar and MUCH easier to make -- especially nice when you have company or a holiday breakfast!
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Warm meat of your choice in oven or microwave and keep warm.
- Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm.
- Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended.
- Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.
Nutrition Facts : Calories 660.1, Fat 41.1, SaturatedFat 20.6, Cholesterol 513.3, Sodium 1085.2, Carbohydrate 34.9, Fiber 2.1, Sugar 3, Protein 36.6
SUPER EASY EGGS BENEDICT
Easy to make, this dish is so elegant to serve during the Holidays or for any special occasion! VIDEO https://youtu.be/N415AL8wHTU
Provided by CLUBFOODY
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
- While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
- Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
- Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading) and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.
Nutrition Facts : Calories 90.6, Fat 3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 104.4, Carbohydrate 12.9, Fiber 1.1, Sugar 1.1, Protein 2.6
THE BEST EGGS BENEDICT
We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees F.
- Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
- Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
- Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
- Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
- Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.
EASY EGGS BENEDICT
Make and share this Easy Eggs Benedict recipe from Food.com.
Provided by Catnip46
Categories Spaghetti
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blend soup and milk. Heat.
- Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg.
- Pour sauce over eggs .
- Sprinkle with minced parsley.
Nutrition Facts : Calories 182.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 218.9, Sodium 573.9, Carbohydrate 17.1, Fiber 1.3, Sugar 2.1, Protein 9.9
EASY & CREAMY EGGS BENEDICT
The easy puff pastry shells become convenient servers for this version of eggs Benedict with regular bacon.
Provided by Manami
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions.
- Cook bacon in skillet until browned. Remove & keep warm.
- Cook sauce according to package directions.
- Melt butter or margarine in skillet.
- Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
- Cut pastry shells crosswise into halves.
- Place bacon on pastry bottoms.
- Top pastry with egg mixture. Place top back over eggs.
- Pour Hollandaise sauce over the tops of each.
- Sprinkle with chives.
- Serve immediately.
Nutrition Facts : Calories 502, Fat 38.1, SaturatedFat 13.7, Cholesterol 255, Sodium 626.2, Carbohydrate 22.3, Fiber 0.7, Sugar 0.8, Protein 17.1
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