EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE
Learn step-by-step how to make Eggs Benedict Omelet Roll with Hollandaise. Our helpful video will give you all the tools to make an eggs Benedict omelet.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 41m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Line 15x10x1-inch pan with parchment paper, with ends extending over short sides of pan; spray with cooking spray. Whisk eggs, milk, flour and herbs until blended; pour into prepared pan.
- Bake 14 to 16 min. or until edges are almost set. Top with 1/2 cup cheese, ham and remaining cheese. Bake 2 to 4 min. or until cheese is melted. Meanwhile, mix all remaining ingredients except English muffins in microwaveable bowl until blended. Microwave on HIGH 1-1/2 min. or until heated through, stirring every 30 sec. Meanwhile, toast muffin halves.
- Roll up omelet immediately after removing from oven, starting at one short end and peeling off paper as omelet is rolled. Place, seam side down, on platter; cut into 8 slices. Drizzle with sauce. Serve with muffins.
Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 225 mg, Sodium 890 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 9 g, Protein 24 g
EGGS-IN-A-HOLE BENEDICT WITH ROASTED GARLIC AND TOMATO HOLLANDAISE
Steps:
- For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F.
- Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly.
- Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.
- For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium.
- While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes.
- Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast.
- Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately.
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.
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 EGG ROLLS
Ever wanted your breakfast favorite Eggs Benedict on the go? Now you can with these breakfast egg rolls filled with eggs, Canadian bacon, cheese, chives and a hollandaise sauce for dipping!
Provided by Jonathan Melendez
Categories Chinese
Time 35m
Yield 8 egg rolls, 8 serving(s)
Number Of Ingredients 15
Steps:
- Fill a pot or skillet with high sides, halfway up with oil and bring to 365 degrees F.
- Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter and cook the Canadian bacon until crisp, about 2 minutes. Transfer to a plate and set aside.
- In a medium bowl, whisk together 8 eggs, milk, salt and pepper. Return the skillet to moderate heat and add the remaining tablespoon of butter. Once melted, add the eggs, lower the heat and cook slowly until the eggs are slightly running but mostly cooked through. Remove from heat and let cool.
- To assemble the egg rolls, working one at a time, place the egg roll wrapper at an angle on a clean work surface. Place about 1 tablespoon cheddar and 1 tablespoon mozzarella cheese into the center of the wrapper. Top with 2 tablespoons of the cooked eggs, the Canadian bacon and sprinkle with chives.
- Bring the corners into the center, over the filling, and roll into a tight log. Brush the edge lightly with the egg wash and place on a platter or baking sheet. Working in batches, fry egg rolls until golden brown, about 2-3 minutes per side.
- To make the hollandaise, place the egg yolks in a heat-proof bowl with the lemon juice, and whisk vigorously until doubled in volume, about 3 minutes.
- Place the bowl over a medium saucepan of barely simmering water making sure that the water doesn't touch the bottom of the bowl. Continue to whisk rapidly. Keep the heat low so that the egg yolks don't get too hot.
- Slowly drizzle in the melted butter in a slow steady stream, whisking nonstop until doubled in volume. Remove from heat and whisk in a pinch of cayenne and salt. If it gets too thick, you can whisk in a small amount of hot water to loosen it up before serving.
- Serve the egg rolls warm with the sauce for dipping and a sprinkling of chives to garnish.
Nutrition Facts : Calories 1394.2, Fat 138.4, SaturatedFat 29.9, Cholesterol 349.9, Sodium 1010.5, Carbohydrate 20.4, Fiber 0.7, Sugar 0.5, Protein 20.5
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
BENEDICT EGGS IN PASTRY
Steps:
- In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160°., Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne. Keep warm, stirring occasionally, until ready to use., In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. In a large bowl, whisk eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x9-1/2-in. rectangle; cut each in half widthwise. Place 1 cup egg mixture on half of each rectangle; sprinkle with cheese., Beat egg and water; brush over pastry edges. Fold pastry over egg mixture; pinch seams to seal. With a small sharp knife, cut several slits in the top. Repeat with remaining dough rectangles., Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Cut into triangles; serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.
Nutrition Facts : Calories 1204 calories, Fat 84g fat (34g saturated fat), Cholesterol 601mg cholesterol, Sodium 1790mg sodium, Carbohydrate 74g carbohydrate (1g sugars, Fiber 9g fiber), Protein 41g protein.
More about "eggs benedict omelet roll with hollandaise recipes"
EGGS BENEDICT VARIATIONS: 19 DELICIOUS RECIPES PERFECT …
From tasteofhome.com
EGGS BENEDICT RECIPE WITH EASY HOLLANDAISE SAUCE
From purewow.com
EASIER EGGS BENEDICT WITH FOOLPROOF HOLLANDAISE
From cookscountry.com
BEST EGGS BENEDICT WITH SHORTCUT HOLLANDAISE RECIPE …
From delish.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE - THE RECIPE CRITIC
From therecipecritic.com
EGGS BENEDICT WITH CREAMY HOLLANDAISE SAUCE RECIPE
From cdkitchen.com
EGGS BENEDICT WITH EASY HOMEMADE HOLLANDAISE SAUCE
From willcookforsmiles.com
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE
From en.ava360.com
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE LIST ...
From salewhale.ca
CLASSIC EGGS BENEDICT WITH HOLLANDAISE - ALL INFORMATION ABOUT …
From therecipes.info
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE
From pinterest.com
EGGS BENEDICT - EASY CHICKEN RECIPES
From easychickenrecipes.com
RECIPE FOR EGGS BENEDICT WITH A DELICIOUSLY SIMPLE HOMEMADE …
From victoriahaneveer.com
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE - KRAFT RECIPES ...
From in.pinterest.com
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE | RECIPES, KRAFT ...
From pinterest.com
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE | RECIPE | KRAFT ...
From pinterest.co.uk
EGGS BENEDICT RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SEAFOOD OMELETTE WITH HOLLANDAISE SAUCE - THERESCIPES.INFO
From therecipes.info
EGGS BENEDICT WITH HOLLANDAISE SAUCE - MOM ON TIMEOUT
From momontimeout.com
EGGS BENEDICT - DINNER, THEN DESSERT
From dinnerthendessert.com
EGGS BENEDICT AND HOLLANDAISE SAUCE - THERESCIPES.INFO
From therecipes.info
CLASSIC EGGS BENEDICT RECIPE - VINTAGE COOKING
From vintagecooking.com
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE
From pinterest.com
RECETTE DE OMELETTE à LA BéNéDICTINE ET SAUCE HOLLANDAISE - KRAFT ...
From pinterest.ca
HOMEMADE EGGS BENEDICT - SPEND WITH PENNIES
From spendwithpennies.com
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE LIST ...
From salewhale.ca
EGG BENEDICT WITH HOLLANDAISE SAUCE - ALL INFORMATION ABOUT …
From therecipes.info
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE
From youtube.com
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE
From youtube.com
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE - PINTEREST
From pinterest.com
EGGS BENEDICT SAUCE HOLLANDAISE SAUCE - THERESCIPES.INFO
From therecipes.info
FLYERS ONLINE - EGGS BENEDICT OMELETTE ROLL WITH... | FACEBOOK
BAKED OMELETTE ROLL RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EGGS BENEDICT OMELETTE ROLL WITH HOLLANDAISE SAUCE RECIPE
From youtube.com
PIN ON FOOD - BREAKFAST
From pinterest.ca
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE - YOUTUBE
From youtube.com
BAKED EGGS BENEDICT ROLLS, BAKED EGGS BENEDICT CUPS RECIPE BY …
From tofu-recipe-1.netlify.app
EGGS BENEDICT OMELET ROLL WITH HOLLANDAISE RECIPE | RECIPES, KRAFT ...
From pinterest.co.uk
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 »
You'll also love