CLASSIC EGGS BENEDICT
There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
- Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
- Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
- Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
- Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
- Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.
EGGS BENEDICT FOR 2
Serve Eggs Benedict with the hollandaise scaled down to just the right amount for two. Add some sliced tomatoes, grapefruit, and a glass of wine to complete the menu.
Provided by Olha7397
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
- FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
- Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
- Southern Living.
Nutrition Facts : Calories 761.2, Fat 63, SaturatedFat 34.9, Cholesterol 828.2, Sodium 1011, Carbohydrate 28.1, Fiber 2.1, Sugar 3.3, Protein 21.8
EGGS BENEDICT (SORT OF) FOR 2
This is put together the night before, in the morning while baking, whip up a Hollandaise sauce...this also works at our house for dinner on a work night... I just added a green salad!!
Provided by katie in the UP
Categories Breakfast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grease 2 - 8 oz. ramekins; set aside.
- Cube toasted English muffins and place one in each ramekin to fill half way.
- Sprinkle muffins with a large pinch of cheese.
- Place a slice of Canadian bacon on next and top with more cheese.
- Beat eggs slightly; add milk and seasoning to taste.
- Divide among ramekins.
- Cover and place in refrigerator overnight.
- Bake uncovered at 350 degrees for 30 minutes.
- Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
Nutrition Facts : Calories 423.9, Fat 20.6, SaturatedFat 10.7, Cholesterol 268.1, Sodium 806.7, Carbohydrate 29.4, Fiber 2, Sugar 3, Protein 29.4
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
EGGS BENEDICT CUPS FOR TWO
From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. "I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night," she adds.
Provided by Taste of Home
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.
Nutrition Facts : Calories 392 calories, Fat 26g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
CLASSIC EGGS BENEDICT AND VARIATIONS
Eggs Benedict is a decadent breakfast composed of two crispy slices of good Canadian bacon on top of two halves of a toasted English muffin. Two perfectly poached eggs sit on top of the Canadian bacon, and the eggs are covered with rich, lemony hollandaise sauce. Serve with Home Fries (page 209), Skillet Hash Browns (page 211), or Stone-Ground Hominy Grits such as Hoppin' John's or Anson Mills (page 207).
Yield serves 1
Number Of Ingredients 4
Steps:
- Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
- Split and toast the English muffin.
- Poach the eggs as directed on page 75.
- Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
- Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
- Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
- Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
- Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
- For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
- First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
- Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.
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