Crepes Benedict With Hollandaise Sauce Recipes

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
• Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
• Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
• Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
• "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE

Steps:

• Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
• Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
• Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
• Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
• Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)

Steps:

• Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
• To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
• In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
• With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
• Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
• Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
• To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
• Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
• Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
• Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
• Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!

EGGS BENEDICT WITH HOLLANDAISE SAUCE

Steps:

• make hollandaise
• In a double boiler or a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water), whisk together the egg yolks, lemon juice, salt, and Worcestershire sauce for 1 minute. Gradually add the melted butter, whisking vigorously. Remove the pan from the heat and cover to keep warm.
• make egg benedict
• Line 2 large plates with paper towels. In a medium skillet over moderate heat, cook the bacon until golden brown and beginning to crisp, 1 to 2 minutes per side. Transfer to a paper-towel-lined plate.
• Add enough water to a large skillet to reach a depth of 1 1/4 inches. Add the vinegar and bring to a simmer over moderate heat. Crack the eggs 1 at a time and gently slip into the water. Cover and cook until the whites are just set and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and transfer to the other paper-towel-lined plate.
• Place 2 English muffin halves on each of 4 plates. Top each half with a slice of bacon and a poached egg. Drizzle with hollandaise sauce and serve immediately.

EGG, HAM AND CHEESE CREPES BENEDICT

Steps:

• Prepare the Hollandaise sauce.
• In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
• Heat butter in skillet until hot, sizzling and lightly browned.
• Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
• Lay out the crepes, then top with 1-2 slices of ham.
• Divide the egg mixture evenly on top of the ham slices.
• Roll up the crepes and place in a buttered baking dish.
• Brush the rolled crepes with melted butter.
• Place in a 350 degree oven.
• Bake for about 15 minutes, or until lightly browned.
• Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
• Serve immediately.
• Delicious!

EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE

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.

CREPES BENEDICT WITH HOLLANDAISE SAUCE

Steps:

• Prepare hollandaise sauce: Separate eggs; reserve egg whites for the filling. Combine egg yolks, lemon juice, Dijon, and hot pepper sauce in a blender. Cover and blend for 5 seconds. Set blender on high speed and pour in melted butter in a thin stream; it should thicken almost immediately. Place the blender container in a pan of hot tap water to keep sauce warm until needed.
• Mix flour, milk, warm water, 3 eggs, and sugar for crepes together in a bowl. Whisk in melted butter until smooth.
• Heat a 6- to 8-inch nonstick pan over medium heat. Pour about 1/4 cup crepe batter into the hot pan; tilt and swirl the pan to coat with batter. Cook until edges are browned, 1 to 2 minutes. Pick up the edge with a fork, grab with both hands, peel, and flip crepe over in one motion. You may use a spatula but be careful not to smash the crepe as it's delicate. Cook until the other side is browned, about 2 minutes more. Remove crepe and set aside in a warmer, oven, or double boiler to keep warm while you cook remaining crepes.
• Prepare filling: Spray a large skillet with cooking spray; warm over medium-high heat. Whisk reserved egg whites with 4 eggs; pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove to a plate.
• Heat ham in the same skillet until warm.
• Put some eggs and ham in each crepe. Roll them up and serve 2 per person with hollandaise drizzled on top.