HOLLANDAISE SAUCE
Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
Provided by Tyler Florence
Categories condiment
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- 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 and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Yield: 4 servings
EASY HOLLANDAISE SAUCE
Hollandaise sauce in a blender.
Provided by K Knox
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
- Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g
EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE
Make and share this Eggs Benedict With Mock Hollandaise Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 292.3, Fat 10.1, SaturatedFat 3.4, Cholesterol 220.2, Sodium 1275.4, Carbohydrate 22.1, Fiber 2.5, Sugar 7, Protein 27.7
EGGS BENEDICT WITH HOMEMADE HOLLANDAISE
Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)
This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).
Provided by Waylynn Lucas
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
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!
EASY HOLLANDAISE SAUCE IN THE BLENDER
This is a tasty, quick, and easy hollandaise sauce in the blender. Great on eggs Benedict!
Provided by don_carnahan
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan.
- Combine egg yolks, lemon juice, salt, pepper, and cayenne in a blender; blend for 15 seconds. With blender running on low speed, slowly pour in hot butter and blend until sauce is thick, about 30 seconds. Mix in hot sauce.
- Serve immediately or keep in the blender at room temperature for up to 1 hour before serving.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 1.3 g, Cholesterol 197.6 mg, Fat 26 g, Fiber 0.1 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 490.8 mg, Sugar 0.3 g
EGGS BENEDICT CASSEROLE
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h10m
Yield 10
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 21.2 g, Cholesterol 174.4 mg, Fat 14.1 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 4.5 g, Sodium 1053.3 mg, Sugar 4 g
EASY EGGS BENEDICT
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
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.
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.
EGGS BENEDICT WITH BLENDER HOLLANDAISE
Make and share this Eggs Benedict With Blender Hollandaise recipe from Food.com.
Provided by Stella Mae
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- For the Blender Hollandaise, place 3 egg yolks, 1 tablespoon lemon juice and dash of cayenne into the blender.
- Cover, quickly pulse on and off.
- Heat 1/2 cup butter until melted and bubbling.
- Turn blender onto high speed and slowly pour the butter into the egg mixture.
- Blend until thick and fluffy (about 30 seconds); it makes approximately 2/3 cup of sauce.
- For each serving, toast 1/2 of an English muffin.
- Place a thin slice of oven-broiled ham on each half.
- Top each muffin half with a soft poached egg.
- Pour sauce over the eggs and sprinkle with paprika.
- Serve immediately.
Nutrition Facts : Calories 621.1, Fat 57.6, SaturatedFat 33.1, Cholesterol 616.7, Sodium 529.1, Carbohydrate 14.5, Fiber 1, Sugar 1.7, Protein 13
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EGGS BENEDICT RECIPE WITH EASY HOLLANDAISE SAUCE
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3/5 (334)Total Time 35 minsServings 4Calories 576 per serving
- Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine.
- 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 back of a spoon), 30 seconds to 1 minute.
- Make the Eggs Benedict: Spread 1 teaspoon of the soft butter onto each English muffin half. Place 2 muffin halves on each plate and then top with 2 ham slices and 1 poached egg. Pour 2 tablespoons of the prepared hollandaise on top of each muffin. Serve immediately.
EGGS BENEDICT WITH EASY HOMEMADE HOLLANDAISE SAUCE
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Reviews 20Category Breakfast, BrunchCuisine AmericanTotal Time 30 mins
- TIP: To make Hollandaise sauce, you would have to whisk very vigorously and constantly for several minutes. Use a hand blender with a whisk attachment to make it easy on yourself!
- Crack the eggs and divide them into individual ramekins of small bowls. (This will make it easier to add them to water.)
EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER …
From tastesbetterfromscratch.com
4.9/5 (144)Calories 348 per servingCategory Breakfast
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
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