Classic Eggs Benedict Recipes

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CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 10

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm butter
3 English muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian-style bacon or fully cooked ham
6 eggs
4 teaspoons distilled white vinegar
Paprika, if desired

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Steps:

  • In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
  • Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
  • In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
  • Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
  • Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g

EGGS BENEDICT



Eggs Benedict image

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

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Steps:

  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  • Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

3/4 cup clarified butter, warm
3 large egg yolks
1 1/2 teaspoons fresh lemon juice, plus more to taste
1/4 teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
Optional: Add a bit of herby flavor to your hollandaise by adding 2 tablespoons of finely chopped dill, parsley, cilantro, tarragon or chives or any combination of any or all.
8 large eggs
2 teaspoons white distilled or white wine vinegar
Kosher salt and freshly ground black pepper
4 English muffins, split
6 tablespoons unsalted butter, at room temperature
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
8 Poached Eggs, above
Hollandaise Sauce, above
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley, optional
Flaky sea salt
Coarsely ground black pepper

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Steps:

  • For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
  • Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • For the poached eggs: Fill a medium high-sided pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
  • Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
  • For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
  • Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
  • Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.

GORDON'S EGGS BENEDICT



Gordon's eggs benedict image

Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend

Provided by Gordon Ramsay

Categories     Breakfast, Brunch, Main course

Time 20m

Yield Makes 4 halves

Number Of Ingredients 5

3 tbsp white wine vinegar
4 large free-range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices parma ham

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Steps:

  • Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  • Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  • Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE



Classic Eggs Benedict with Blender Hollandaise image

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Provided by Rhoda Boone

Categories     Brunch     Breakfast     Egg     Ham     Butter     Bread     Poach     Mother's Day     New Year's Day

Yield 4 servings

Number Of Ingredients 14

For the hollandaise:
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1/2 teaspoon (or more) kosher salt
For the eggs and assembly:
Kosher salt
4 English muffins, split
2 tablespoons unsalted butter, softened
8 slices Canadian bacon or thick-cut ham
8 large eggs
Olive oil (for greasing; optional)
1 tablespoon sliced chives
Paprika (for serving; optional)

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Steps:

  • Make the hollandaise:
  • Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
  • Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
  • Assemble the eggs Benedict:
  • Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
  • Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
  • Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
  • Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
  • With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
  • Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
  • When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
  • Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
  • Do Ahead
  • To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
  • Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

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

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt
2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus more for spreading
8 slices Canadian bacon
4 English muffins, split
Chopped fresh chives, for topping

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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.

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