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
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.
EASY EGGS BENEDICT
Steps:
- For the eggs: Spray the cups of a 12-cup muffin tin with olive oil cooking spray.
- Combine 1 cup water with the vinegar and salt. Place about 2 teaspoons of the mixture in each muffin tin cup. Crack an egg into each cup.
- Place a roasting pan on the stove and fill with about 2 inches of water. Bring the water to a simmer.
- Carefully place the muffin tin in the water in the roasting pan and cover loosely with foil. Set a timer and cook the eggs for about 4 minutes. Remove the muffin tin (it will be hot) and scoop out the eggs using a large spoon.
- For the hollandaise: Put the lemon juice, salt, cayenne, egg yolks and 2 tablespoons warm water in a blender and pulse a few times to mix everything well. Turn the blender to medium speed and stream in the melted butter. If the sauce is too thick, add some warm water a teaspoon at a time to loosen it up.
- For the assembly: Place 2 muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg and drizzle with the hollandaise. Garnish with arugula and crack some fresh pepper on top.
CLASSIC EGGS BENEDICT
There's nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the Hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
- Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
- Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
- Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
- Hollandaise Sauce
- Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
- Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.
Nutrition Facts :
INSIDE-OUT EGGS BENEDICT
One morning I had a craving for eggs Benedict but didn't want to go through the whole ordeal of poaching the eggs and making the sauce so this recipe is what I came up with.
Provided by Jess
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread 1 tablespoon butter over bread slices. Place buttered side-down in a grill pan; cook until crispy, about 3 minutes. Place 2 bread slices grilled side-down on a baking sheet.
- Combine the remaining 3 tablespoons butter, parsley, Parmesan cheese, mustard, garlic, and pepper in a bowl. Spread over bread on the baking sheet.
- Broil in the preheated oven until golden brown, about 4 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Place eggs in the same skillet; cook over medium-high heat until whites are set on the bottom, 2 to 3 minutes. Flip over to cook the other side until whites are completely set, about 1 minute more. Layer bacon and eggs over the broiled bread and top with the 2 grilled slices.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 27.5 g, Cholesterol 236.8 mg, Fat 33.6 g, Fiber 1.5 g, Protein 14.2 g, SaturatedFat 18 g, Sodium 876.7 mg, Sugar 2.6 g
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
LIGHT EGGS BENEDICT
Steps:
- In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm., Place 2-3 in. of water in a large skillet with high sides. 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 each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, about 4 minutes., Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice., With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately.
Nutrition Facts : Calories 216 calories, Fat 8g fat (3g saturated fat), Cholesterol 252mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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- Add enough water to a large skillet to come a little over halfway up the sides and add the vinegar. Bring the water to a boil then reduce the heat until it is at a constant simmer but not a rolling boil. The water should move and shimmer but have only an occasional bubble pop to the surface.
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