Easy Eggs Benedict Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

QUICK AND EASY EGGS BENEDICT



Quick and Easy Eggs Benedict image

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

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

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

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

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

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.

EGGS BENEDICT



Eggs Benedict image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 egg yolks
Juice of 2 whole lemons
2 sticks butter, melted and slightly cooled
Dash of salt
Cayenne pepper
4 whole eggs
2 English muffins, split, toasted and buttered
4 slices Canadian bacon, warmed in a skillet
Dash of paprika

Steps:

  • Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top.

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

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 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

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

OVER EASY EGGS BENEDICT



Over Easy Eggs Benedict image

Make and share this Over Easy Eggs Benedict recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Breakfast

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1/4 cup mayonnaise
2 tablespoons unsalted butter, melted and cooled, plus more as needed
1 teaspoon fresh lemon juice
salt and pepper
4 large eggs
4 slices black forest ham, warmed
2 English muffins, split and toasted

Steps:

  • In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth.
  • Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes.
  • Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.

Nutrition Facts : Calories 290.3, Fat 18.3, SaturatedFat 7, Cholesterol 221, Sodium 644.5, Carbohydrate 17.6, Fiber 1.4, Sugar 2.2, Protein 13.7

EASY EGGS BENEDICT



Easy Eggs Benedict image

This simple recipe for eggs benedict makes the perfect Sunday brunch meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

Hollandaise Sauce for Eggs Benedict
1/4 pound Canadian bacon (8 slices)
4 large eggs
2 English muffins, split in half, toasted
2 slices white bread, for draining
Coarse salt and freshly ground pepper
Snipped chives, for garnish

Steps:

  • Prepare hollandaise sauce, and set aside, keeping warm.
  • Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
  • Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
  • Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.

EASY & CREAMY EGGS BENEDICT



Easy & Creamy Eggs Benedict image

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

6 pepperidge farm frozen puff pastry shells
1 cup knorr's prepared hollandaise sauce (9 oz)
12 slices apple smoked bacon (cut in half)
1 tablespoon butter or 1 tablespoon margarine
6 eggs, beaten
4 ounces chive & onion cream cheese, softened Chives, sliced thin

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

QUICK EGGS BENEDICT



Quick Eggs Benedict image

The hearty serving size and scrumptious flavor of eggs Benedict will have your lucky dining companion running to the table. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1/3 cup grated Romano cheese
1/3 cup mayonnaise
1 garlic clove, minced
2 English muffins, split and toasted
1 tablespoon white vinegar
4 large eggs
1/4 cup sliced fresh mushrooms
1 shallot, minced
1-1/2 teaspoons olive oil
1/2 cup heavy whipping cream
2-1/4 teaspoons horseradish
1-1/2 teaspoons Dijon mustard
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
2 teaspoons minced chives

Steps:

  • In a small bowl, combine the cheese, mayonnaise and garlic; spread over each muffin half. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Set aside., 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 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 large skillet, saute mushrooms and shallot in oil until tender. Stir in the cream, horseradish, mustard, white pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened, stirring constantly., With a slotted spoon, lift each egg out of the water. Top each muffin half with an egg and 2 tablespoons sauce. Sprinkle with chives. Serve immediately.

Nutrition Facts : Calories 758 calories, Fat 56g fat (23g saturated fat), Cholesterol 540mg cholesterol, Sodium 1107mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

More about "easy eggs benedict recipes"

EASY EGGS BENEDICT RECIPE - CHATELAINE.COM
easy-eggs-benedict-recipe-chatelainecom image
Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the ...
From chatelaine.com


EASY EGGS BENEDICT RECIPE - THE KITCHEN MAGPIE
easy-eggs-benedict-recipe-the-kitchen-magpie image
2020-08-20 Prepare the Blender Hollandaise. Take out the English muffins and place one piece on a plate, followed by a piece of the Canadian bacon. Remove the eggs using a slotted spoon so that the water drains and place an egg on …
From thekitchenmagpie.com


EGGS BENEDICT (THE BEST) | RICARDO
eggs-benedict-the-best-ricardo image
In a pot of salted boiling water, pour in the white vinegar. Break the eggs into small ramekins. Slowly pour them into the simmering water 4 eggs at a time. Poach for 2 to 3 minutes or until the desired doneness. Normally, the yolk …
From ricardocuisine.com


BREAKFAST, DESSERT RECIPES & MORE | GET CRACKING
breakfast-dessert-recipes-more-get-cracking image
This take on the classic eggs Benedict by Chef Paul Lillakas features waffle iron hash browns, over easy eggs and breakfast sausage smothered in hollandaise sauce. Learn More All Recipe Categories
From eggs.ca


EASY EGGS BENEDICT RECIPE ~ COOKS WITH COCKTAILS
easy-eggs-benedict-recipe-cooks-with-cocktails image
2017-03-24 Set a timer for 12 mins. While the eggs are cooking, add the egg yolks to the bowl with the wine and saffron, whisk them until they get a little frothy. Add the melted butter to the egg yolk mixture slowly and whisking the whole …
From cookswithcocktails.com


EGGS BENEDICT RECIPE WITH EASY HOLLANDAISE SAUCE
eggs-benedict-recipe-with-easy-hollandaise-sauce image
Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine. 2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until you have a thick sauce (thick enough to coat the …
From purewow.com


EASY CREPES EGGS BENEDICT RECIPE - EATING EUROPEAN
easy-crepes-eggs-benedict-recipe-eating-european image
2016-08-03 Crack the egg (one at the time) into a small bowl. When the water with vinegar is boiling gently slip each egg into the hot water. Cook for 3 minutes. Using slotted spoon remove eggs from the water and place on paper towel. …
From eatingeuropean.com


EGGS BENEDICT VARIATIONS: 19 DELICIOUS RECIPES PERFECT …
eggs-benedict-variations-19-delicious-recipes-perfect image
2021-09-09 19 Eggs Benedict Variations Perfect for Brunch. Grace Mannon Updated: Sep. 09, 2021. This brunch staple is typically composed of an English muffin, breakfast meat, a poached egg and Hollandaise sauce. But these …
From tasteofhome.com


10 BEST EGGS BENEDICT RECIPES | YUMMLY
2022-07-03 egg yolks, English muffins, water, lemon, eggs, pepper, white wine vinegar and 3 more Eggs Benedict Amanda's Cookin' white vinegar, chopped parsley, unsalted butter, salted butter and 18 more
From yummly.com


EASY EGGS BENEDICT RECIPE FOR TWO (20 MINUTES) - ZONA COOKS
2022-06-12 Cover and set aside to keep warm. Fill a large saucepan with about 2 inches water, and bring to a simmer. Pour in the vinegar. Don't swirl the water. Carefully break the eggs into the water, and cook 3 – 5 minutes, until the whites are set but yolks are still soft. Remove the eggs with a slotted spoon.
From zonacooks.com


HOW TO MAKE EASY EGGS BENEDICT | FOOD & WINE
2020-07-08 You process egg yolks and lemon juice in a blender until smooth, and then gradually drizzle in hot melted butter—blender running—to emulsify it and …
From foodandwine.com


EASY EGGS BENEDICT - IN THE OVEN! – THE TASTY BITS
2020-08-16 Step 1 Preheat oven to Convect (if available) 350 degrees. Step 2 Place egg yolks, lemon juice, salt & pepper in a blender jar. Set aside. Step 3 Line a sheet pan with aluminum foil, and place 4 pieces of Canadian bacon and split English muffins on one pan.
From thetastybits.com


EASY EGGS BENEDICT - COMMANDCOOKING.COM
Melt the 10 tablespoons of the unsalted butter and set it aside. Step 2. To the container of a blender, add the 3 egg yolks, the 1 tablespoon of lemon juice, and the 1/2 teaspoon salt. Step 3. Blend on medium speed until the egg yolks lighten in color, about 20-30 seconds. Step 4.
From commandcooking.com


EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
2022-04-26 Toast until golden brown. Turn off the heat and leave muffins in the pan to keep warm. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe . Assemble: Place English muffin halves on serving plates, cut side up, and top with your meat. Place the egg over the meat.
From natashaskitchen.com


EASY EGGS BENEDICT CASSEROLE - HEARTLANDCOOKING.COM
Pour the egg mixture over the bacon in the casserole dish. Step 7. Cover the baking dish and refrigerate it overnight, for at least 8 hours. Step 8. Preheat the oven to 375 degrees F the next morning. Step 9. Sprinkle the top of the casserole with …
From heartlandcooking.com


EASY EGGS BENEDICT RECIPES & IDEAS | FOOD & WINE
Eggs Benedict. The ideal formula for eggs Benedict is two halves of an English muffin topped with Canadian bacon, a poached egg and hollandaise sauce. …
From foodandwine.com


EASY EGGS BENEDICT - WHOLESOME FARMHOUSE RECIPES
2021-02-13 Poach the eggs by filling a large saucepan with 3-4 inches of water. Bring water to a gentle boil. Carefully add the eggs into the hot water. Cook for about 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and gently place them on a plate. Keep eggs warm until serving.
From wholesomefarmhouserecipes.com


10 BEST EGGS BENEDICT RECIPES | YUMMLY
butter, eggs, lemon juice, egg yolks, canadian bacon, hot sauce and 3 more Eggs Benedict Pork black pepper, white vinegar, salt, Dijon mustard, cayenne pepper and 9 more
From yummly.com


EGGS BENEDICT | RECIPETIN EATS
2020-10-09 Separate eggs; Melt butter; Blitz yolks with cayenne pepper, lemon juice, salt and water (for thinning); Pour in butter slowly over 45 seconds while blitzing constantly; After the butter is in, move stick up and down to blend thoroughly for another 10 seconds; Voila!
From recipetineats.com


EASY EGGS BENEDICT WITH QUICK HOLLANDAISE - CARRIE'S KITCHEN
2021-04-01 Remove with a slotted spoon, drain and lightly pat dry with kitchen paper and place on a plate. To make the Hollandaise, add the egg yolks, lemon juice, salt and pepper to a tall jug or jar which is just wide enough to fit the head of your hand blender. Melt the butter in a small saucepan or in the microwave.
From carriecarvalho.com


EASY EGGS BENEDICT RECIPE | NZ EGGS
Place egg yolks, lemon juice, salt and pepper in a blender or processer and process until pale and smooth. Tilt the processor to increase the depth of the liquid, allowing the blades to really beat or whisk the mixture so it coagulates. Propping …
From eggs.org.nz


EASY EGGS BENEDICT - COUNTRY AT HEART RECIPES
Slice and juice half of a lemon. You’ll need 2-3 teaspoons for the sauce. Add 2 teaspoons lemon juice to the egg yolks to begin. In a small saucepan on medium heat, melt the butter and allow it to heat for 40-60 seconds, just until the butter sizzles at the edge of the pan. Remove from heat.
From countryatheartrecipes.com


EASY EGGS BENEDICT | EPICURE.COM
Preheat oven to 350° F. Place two Muffin Maker trays on two separate Sheet Pans. Fill each well with about 1 tbsp water; crack 1 egg into each well. Bake, rotating halfway through, until whites are set and yolks are still a little jiggly, about 20 min. …
From epicure.com


EASY EGGS BENEDICT RECIPE - SWEET CS DESIGNS
2021-01-18 Preheat the oven to 350*. In a medium saucepan, combine 4 egg yolks, 1 tablespoon water, 1 tablespoon fresh lemon juice, and garlic powder. Place the saucepan on the stove over low heat. Whisk constantly to prevent the eggs from scrambling.
From sweetcsdesigns.com


EGGS BENEDICT - DINNER, THEN DESSERT
2018-09-27 Hollandaise Sauce: Melt butter in saucepan over medium heat until it begins to foam then turn off the heat. In a blender add the egg yolks and water and while its mixing slowly pour the butter into the blender pour shoot until fully creamy and combined before adding in the lemon juice, cayenne pepper, salt and pepper.
From dinnerthendessert.com


SIMPLE & QUICK EGGS BENEDICT RECIPE | GET CRACKING
Break egg into egg cooker. Pierce yolk and white to bottom of cooker several times with fork. (Piercing is necessary to prevent egg from "exploding" during cooking.) Place lid on cooker base, lining up notches. Twist to secure (or cover with microwave-safe plastic wrap if using a bowl or mug). For a soft boiled egg, microwave on High (100% ...
From eggs.ca


EASY EGGS BENEDICT WITH BLENDER HOLLANDAISE • PANCAKE RECIPES
2021-12-15 Place the egg, lemon juice, mustard, salt and pepper in a blender. Blend on low speed for about 20 seconds. Keeping the blender on low, slowly drizzle the melted butter in. Slowly turn the speed up to high and blend until the mixture heats up by the friction of …
From pancakerecipes.com


25 BEST EGGS BENEDICT RECIPES — HOW TO MAKE EGGS BENEDICT
2020-09-03 Additionally, in the recipes linked below, I have traditional Eggs Benedict recipes as well as unique Eggs Benedict recipes, like kicked-up Eggs Benny.
From parade.com


EASY EGGS BENEDICT {20 SIMPLE VARIATIONS} - PEANUT BLOSSOM
2022-07-25 Prepare the Eggs Benedict. Slice the croissant in half and place it cut side up on a broiler-safe baking sheet. Preheat the broiler while you prepare the eggs. Slice the tomato in thick ¼-inch slices and set next to the slices of deli ham. In a medium skillet, melt the butter over medium-high heat until it is foamy.
From peanutblossom.com


EASY EGGS BENEDICT RECIPE - AN IMPRESSIVE BREAKFAST FOR TWO!
Add 2 tablespoons of water to 4 cups of the muffin pan. Crack an egg into the 4 muffin cups with water, being extra careful not to break the yolk of the egg. Place the muffin pan in the preheated oven and cook 9-10 minutes or until the egg is at a poached consistency. Heat …
From icookfortwo.com


EASY EGGS BENEDICT FOR A CROWD + MAKE-AHEAD INSTRUCTIONS! - PWWB
2021-03-24 Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
From playswellwithbutter.com


EASY EGGS BENEDICT RECIPE | ALL THINGS MAMMA
2021-11-29 Make the Eggs. Follow my tutorial on how to poach eggs; you’ll need 4 for this recipe. 2. Cook the Bacon. Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook on both sides until it’s golden brown. 3. Assemble. Place the toasted English muffin halves on 4 plates.
From allthingsmamma.com


THE GOOD DISH HOW TO MAKE EASY EGGS BENEDICT
Reheat the ham however you like: in a skillet on low heat with a little bit of water, or on a cast-iron griddle, or sprinkled with a little bit of water and wrapped in foil and heated in the oven for a bit. Heck, you can even microwave it. If you have silicone egg cups, simply crack an egg into each cup and slip the cup into gently boiling ...
From gooddishtv.com


HOMEMADE EGGS BENEDICT - SPEND WITH PENNIES
2022-04-30 Bring a pot of water to a boil, reduce heat to a simmer. Crack one egg into a small bowl and gently slip into the simmering water. Repeat with remaining eggs. Allow eggs to simmer 3-5 minutes or until they reach desired doneness. Top each English muffin with warmed bacon, 1 egg, salt & pepper, and hollandaise sauce.
From spendwithpennies.com


MARTHA STEWART’S EASY EGGS BENEDICT RECIPE: TIPS FOR EASY EGGS – …
2022-04-17 The four-step recipe can easily serve up to four people in the household within forty minutes. As Stewart said, to make the daunting eggs benedict in …
From sheknows.com


EGGS BENEDICT - EASY CHICKEN RECIPES
2022-06-29 Make Ahead Instructions. Poach the eggs up to 2 days in advance. Reheat them in boiling water for 30-60 seconds when ready to serve. Make the Hollandaise sauce up to 1 day ahead and gently reheat it set it over a very low flame just until it begins to steam or in the microwave for 10-20 seconds.
From easychickenrecipes.com


SHEET PAN EGGS BENEDICT WITH CRISPY POTATOES - CREME DE LA CRUMB
2022-04-10 First, add about 4 inches of water to the bottom of a wide saucepan or pot. Bring the water to a boil, then turn it down to a simmer. Then, crack an egg in a fine mesh colander, letting the thinnest of the whites drip off. Pour the egg into a ramekin, taking care not to break the yolk.
From lecremedelacrumb.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #ham     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #breakfast     #eggs-dairy     #pork     #cheese     #eggs     #meat     #brunch     #taste-mood

Related Search