Cheesyeggsbenedict Recipes

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CHEESY EGGS BENEDICT



Cheesy Eggs Benedict image

A hollandaise sauce mix makes this recipe easy and a great choice for a special breakfast or brunch.

Provided by Land O'Lakes

Categories     Egg     Egg     Breakfast and Brunch

Yield 6 servings

Number Of Ingredients 12

Sauce
1 (9-ounce) package hollandaise sauce mix
1 cup milk
1/4 cup Land O Lakes® Butter
Eggs
6 large Land O Lakes® Eggs
6 (1-ounce) slices deli ham or Canadian bacon
2 tablespoons Land O Lakes® Butter with Canola Oil
3 English muffins, split, toasted
6 (3/4-ounce) slices Land O Lakes® Deli American
Chopped fresh chives, if desired
Pepper, if desired

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.

Nutrition Facts : Calories 540 calories, Fat 24 grams, SaturatedFat grams, Transfat grams, Cholesterol 245 milligrams, Sodium 2260 milligrams, Carbohydrate 52 grams, Fiber 0 grams, Sugar grams, Protein 19 grams

EGGS BENEDICT WITH CHEESE SAUCE



Eggs Benedict With Cheese Sauce image

Another calendar recipe I've torn and forgotten about until Zaar inspired me to dig 'em all out and post like a madman. This recipe attracted me 'cause the sauce isn't made with a hundred eggs, cheese and milk instead. Not a true Hollandaise sauce but sounds yummy all the same.

Provided by LuckyMomof3

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup milk
1 tablespoon cornstarch
2 tablespoons butter or 2 tablespoons margarine
salt
pepper
ground nutmeg
1 cup cheddar cheese, shredded
cooking spray
8 large eggs
4 English muffins, split and toasted
8 slices ham, thin
shredded cheddar cheese
chopped fresh parsley

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.

HOW TO MAKE EGGS BENEDICT



How to Make Eggs Benedict image

Making Eggs Benedict is easier than you think-especially if you make the hollandaise sauce in a blender! This recipe is perfect for any special occasion. Just be sure to plan ahead!

Provided by Elise Bauer

Categories     Breakfast     Brunch     Breakfast     Egg     Hollandaise     Mother's Day

Time 30m

Yield 4

Number Of Ingredients 12

8 slices bacon or 4 slices Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
Blender Hollandaise :
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

Steps:

  • Bring the poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
  • Toast the English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can't get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Nutrition Facts : Calories 774 kcal, Carbohydrate 38 g, Cholesterol 495 mg, Fiber 1 g, Protein 24 g, SaturatedFat 27 g, Sodium 1063 mg, Sugar 18 g, Fat 59 g, ServingSize Makes 4 one-egg one-muffin servings, UnsaturatedFat 0 g

EASY EGGS BENEDICT



Easy Eggs Benedict image

This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

8 large eggs
1 tablespoon unsalted butter, plus more for serving
8 slices (8 ounces) Canadian bacon
4 English muffins, split
Kosher salt and freshly ground black pepper
1 recipe Blender Hollandaise Sauce, kept warm
Watercress, for serving
Cayenne pepper, for serving

Steps:

  • Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
  • Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
  • Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
  • Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.

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