Cheesy Eggs Benedict Recipes

CHEESY EGGS BENEDICT

Steps:

• Prepare hollandaise sauce according to package directions, using milk and butter. Cover; keep warm. Set aside.
• Pour water into deep 12-inch skillet to 3 inches in depth. Bring water to a gentle boil over medium heat. Break 1 egg at a time into custard cup or small shallow bowl. Hold bowl close to water; slip egg into water. Repeat with remaining eggs.
• Cook 4-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Carefully remove eggs from water with slotted spoon.
• Place ham into 10-inch skillet; cook over medium heat, turning occasionally, 2-3 minutes or until heated through.
• Spread 1 teaspoon Butter with Canola Oil onto cut sides of each muffin. Place bottom half of muffins onto serving plates; top each with 1 slice cheese, 1 slice ham and 1 cooked egg. Spoon 2 tablespoons hollandaise sauce over egg. Garnish with chopped chives and pepper, if desired. Serve immediately.

EGGS BENEDICT

Steps:

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
• Fill a large deep-sided skillet 3/4 of the way up with water. Bring to a light simmer over low heat and add the vinegar.
• Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast. (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
• Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water. Fan the egg white over the yolk with a slotted spoon if it begins to spread. Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
• In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt. Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
• Put 2 slices of toast on each plate. Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg. Slowly pour the hollandaise over the top. Sprinkle each with chopped parsley and serve.

SUNNY'S PERFECT SCRAMBLED CHEESY EGGS

Steps:

• In a large nonstick pan with sloped sides (even a wok shape works), melt the butter over medium-low heat, being careful to not brown the butter. If it begins to bubble, the heat is too high, so lower the heat to cook the eggs properly. (Slow and low like BBQ is the way to go with eggs.)
• Meanwhile, in a large bowl, add the eggs and 1 teaspoon cold water. Vigorously whisk until frothy and smooth. Swirl the pan around to coat the butter on the bottom and up the sides. Pour the eggs into the pan and let sit for a few seconds. When the eggs begin to lightly set on the bottom, use the whisk to gently beat the eggs, then allow them to sit for just a few seconds between beating them again. Curds will begin to form and increase throughout the cooking time. Repeat this process of whisking then resting the eggs for a few seconds until about 50 percent of the eggs are set and the rest are still wet. At this point, sprinkle the eggs with a pinch of salt and pepper and continue to whisk and rest alternately. Once the eggs are 75 percent done, add the cheese and from this moment, continue to whisk the eggs until done. This entire process from pouring in the eggs to them being finished should take 8 to 12 minutes; this isn't a race, only a journey to the best scrambled eggs ever. Remove from the heat and continue to scramble in the last seconds. Serve warm.

CHEESY EGGS BENEDICT

Steps:

• Warm ham in oven or microwave; keep warm.
• Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
• Scramble and cook in frying pan or electric 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 with wire whisk until thick and smooth.
• Add cheese and remove from heat.
• Stir until cheese is melted and blended.
• Place one slice of ham on each muffin half.
• Top with scrambled eggs and cheese sauce.

EGGS BENEDICT WITH CHEESE SAUCE

Steps:

• In a small saucepan, gradually stir cornstarch into milk until smooth.
• Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
• Boil 1 minute to thicken.
• Add cheese and stir until smooth.
• Keep warm.
• Spray large 3 inch deep skillet with cooking spray.
• Pour 2 inches of water into skillet.
• Bring water to boil and reduce heat to simmer.
• Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
• Remove with slotted spoon and drain well.
• Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.

DOUBLE-CHEESE EGGS BENEDICT

Steps:

• For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. 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 egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.

QUICK AND EASY EGGS BENEDICT

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.

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.