Eggs Benedict With Blender Hollandaise Recipes

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

CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE



Classic Eggs Benedict with Blender Hollandaise image

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Provided by Rhoda Boone

Categories     Brunch     Breakfast     Egg     Ham     Butter     Bread     Poach     Mother's Day     New Year's Day

Yield 4 servings

Number Of Ingredients 14

For the hollandaise:
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into large pieces
2 large egg yolks
1 tablespoon (or more) fresh lemon juice
1/2 teaspoon (or more) kosher salt
For the eggs and assembly:
Kosher salt
4 English muffins, split
2 tablespoons unsalted butter, softened
8 slices Canadian bacon or thick-cut ham
8 large eggs
Olive oil (for greasing; optional)
1 tablespoon sliced chives
Paprika (for serving; optional)

Steps:

  • Make the hollandaise:
  • Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
  • Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
  • Assemble the eggs Benedict:
  • Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
  • Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
  • Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
  • Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
  • With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
  • Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
  • When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
  • Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
  • Do Ahead
  • To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
  • Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

EGGS BENEDICT WITH BLENDER HOLLANDAISE



Eggs Benedict With Blender Hollandaise image

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

1 English muffin, halved
2 slices ham, thin
2 whole eggs
3 egg yolks
1 tablespoon lemon juice
1 dash cayenne pepper
1/2 cup butter

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

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 BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)



Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 sticks unsalted butter
3 egg yolks*
Freshly ground black pepper
1 tablespoon minced and seeded canned chipotles in adobo sauce **
1 to 2 tablespoons fresh lemon juice
Kosher salt
1 teaspoon vinegar
8 very fresh large eggs
2 large croissants, sliced in 1/2
4 slices prosciutto

Steps:

  • For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

BLENDER HOLLANDAISE SAUCE



Blender Hollandaise Sauce image

The easiest way to get perfect Hollandaise sauce is to use a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating. I love the lemony flavor on fresh steamed asparagus!

Provided by chellebelle

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 5

3 egg yolks
¼ teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter

Steps:

  • In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
  • Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Nutrition Facts : Calories 162.8 calories, Carbohydrate 0.6 g, Cholesterol 143.1 mg, Fat 17.5 g, Protein 1.5 g, SaturatedFat 10.5 g, Sodium 119.2 mg, Sugar 0.1 g

BLENDER HOLLANDAISE



Blender Hollandaise image

From Marion Cunningham (Fannie Farmer). This hollandaise method is for people who believe they can't make hollandaise. It's absolutely fool-proof and I guarantee it. I love hollandaise for eggs benedict, broccoli and asparagus.

Provided by P48422

Categories     Sauces

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

2 large egg yolks
2 tablespoons boiling water
1 cup unsalted butter, melted and hot
2 tablespoons freshly squeezed lemon juice
salt
red pepper, tiny pinch

Steps:

  • Put the yolks in a blender or food processor.
  • Blend on low speed for a couple of seconds, just to whisk the eggs.
  • With the machine running, slowly pour in the boiling water, then, (with the machine still running) very, very, VERY slowly pour in the hot melted butter.
  • Be patient- you must pour the butter in in the thinnest of streams, like fast drops, or the sauce will break.
  • Add the lemon juice, salt to taste and the cayenne.
  • If the sauce is too thick, add a bit more boiling water.
  • Will hold, sitting in a bowl of warm water, for hours.

Nutrition Facts : Calories 1163.1, Fat 128.8, SaturatedFat 79.9, Cholesterol 605.1, Sodium 28.1, Carbohydrate 2.7, Fiber 0.1, Sugar 0.7, Protein 5

More about "eggs benedict with blender hollandaise recipes"

BLENDER HOLLANDAISE SAUCE WITH EGGS BENEDICT RECIPE
blender-hollandaise-sauce-with-eggs-benedict image
2020-05-17 Start by heating the butter in a small saucepan over medium heat until the butter is completely melted, set aside. Discard the hot water from the …
From littlespicejar.com
5/5 (5)
Category Bread & Baking
Servings 1
Total Time 50 mins
  • EGGS BENEDICT: I urge you to watch this video before beginning to poach the eggs. Start by heating a medium to large pot with about 3-5 inches of water depending on the size of the pot. Heat the water on high heat until it begins to bubble and simmer, add in the vinegar along with a big pinch of salt. Working with one egg at a time, crack the egg into a small ramekin or bowl. Swirl the water with your spoon and use the ramekin to pour the egg into the center of the pot. Allow the egg to cook for about 3-5 minutes depending on your preference. 3-4 minute will yield a perfectly opaque egg white with a soft yolk. Feel for doneness, the cooking time is just an estimate. Lift the poached egg with a slotted spoon and place it on a a paper towel lined plate. The video also shows you how you can poach the eggs and reheat to serve for large crowds. (see note for more details).
  • HOLLANDAISE SAUCE: Place 4 cups of hot water in your blender and allow the blender to sit while you complete the next step. Start by heating the butter in a small saucepan over medium heat until the butter is completely melted, set aside. Discard the hot water from the blender and quickly wipe it clean. Add the egg yolks, cayenne and lemon juice to the blender. Blend on high speed for 15-20 seconds until combined. With the blender running on medium speed, slowly pour the melted butter into the blender in a steady stream, continue to blend until a thick and creamy sauce form. Stop the blender, taste for seasoning and adjust as desired.
  • ASSEMBLE: Toast your english muffins to desired doneness, you can spread a little butter when they are still warm if desired. Top with the sliced smoke salmon, followed by the poached egg and finishing it off with the hollandaise sauce on top. I like to decorate with the chopped parsley and a pinch of smoked paprika oh and lots of black pepper.


FOOLPROOF EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
foolproof-eggs-benedict-with-blender-hollandaise-sauce image
2021-02-10 In a small bowl, whisk together 1 egg yolk and 1 tbsp of cold water. Turn the blender back on at low speed. With the blender running, slowly pour …
From foodnouveau.com
Reviews 37
Servings 2
Cuisine American
Total Time 30 mins
  • Here’s my foolproof secret to successful eggs benedict: Prepare all the components and poach the eggs before you make the sauce.The sauce should be the last thing you make because it comes together in seconds. Doing so will allow you to serve the sauce hot and avoid having to reheat it. Since hollandaise sauce is so sensitive to heat, reheating it means you risk splitting or breaking it. It is possible to safely reheat hollandaise sauce though; see notes at the end of the recipe.
  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and place it in the oven. Stack two serving plates on one side of the baking sheet to warm them up.
  • Bring a large saucepan of water to a gentle simmer. You should see tiny bubbles coming to the surface of the water, but the water should not come to a strong, rolling boil. Adjust the temperature throughout the cooking process to keep the water very hot but not boiling. Mix in the salt and vinegar.
  • In a stand blender, combine the egg yolks, water, lemon juice, and salt; blend until frothy. (You can also do this using a hand mixer—simply mix the ingredients in the mixer’s cup, or in a tall measuring cup.) Melt the butter in the microwave or in a small saucepan over medium heat until bubbly (do not brown). With the blender running, pour in the hot butter in a very thin stream, blending until sauce is thick and emulsified.


EGGS BENEDICT WITH MAGICAL BLENDER HOLLANDAISE | FOODAL
eggs-benedict-with-magical-blender-hollandaise-foodal image
2020-10-25 To Poach the Eggs: Heat about 1 inch of water, 1 teaspoon salt, and 2 teaspoons white vinegar in a 2-quart saucepan, and bring the mixture to …
From foodal.com
5/5 (1)
Total Time 45 mins
Category Eggs
Calories 755 per serving
  • Heat about 1 inch of water, 1 teaspoon salt, and 2 teaspoons white vinegar in a 2-quart saucepan, and bring the mixture to a simmer.
  • Heat skillet over medium heat. Add Canadian bacon and brown on both sides, about 1 minute per side. Remove slices to a small plate and cover with aluminum foil to keep warm.


EGGS BENEDICT WITH SICHUAN HOLLANDAISE OVER CHINESE HASH
Notes. To save some time, you can prepare a package of instant hollandaise and whisk in some Sichuan peppercorn oil to the finished product. If you would like to make your own Asian Cajun please see the recipe below: Asian Cajun Spice Blend: 1/3 cup (75 mL) sea Salt. 1/4 cup (60 mL) Gochugaru. 1/4 cup (60 mL) paprika. 2 tbsp (30 mL) garlic powder.
From eggs.ca


HOW TO MAKE BLENDER HOLLANDAISE SAUCE - BEST HOLLANDAISE SAUCE …
2020-12-07 Directions. In a small saucepan, melt 2 sticks of butter until sizzling. Separate the eggs and place the yolks in a blender. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the ...
From thepioneerwoman.com


EGGS BENEDICT WITH EASY HOLLANDAISE SAUCE RECIPE
Bring a small saucepan of water to a rolling boil. If you're not too confident, crack an egg open into a small bowl and slip it into the water (the egg, not the bowl). After about 30 seconds, the egg white will have begun to solidify. Use a perforated spoon to coax them towards the main body of the egg. After 3-4 minutes, the egg will be cooked.
From keefcooks.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


IMMERSION BLENDER HOLLANDAISE SAUCE {WITH EASY EGGS BENEDICT …
2016-01-10 In a small jar- just wide enough to fit the immersion blender in it-. add the egg yolk, lemon juice, water, salt, and cayenne. (The size of the jar is important for emulsification) Melt butter. Place the immersion blender in the jar. As you begin blending, slowly pour the melted butter into the egg mixture….
From honeygheeandme.com


EGGS BENEDICT WITH EASY BLENDER HOLLANDAISE SAUCE
In a blender, combine egg yolks, lemon juice, balsamic vinegar, salt and pepper. Process until blended. Heat 3/4 cup of butter and oil in a small saucepan over medium, heat, just until butter is melted, stirring constantly. With the blender running, slowly pour in warm butter mixture until blended. Taste and adjust lemon juice, salt and pepper ...
From seasonedkitchen.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


EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - EATING SOULS
2022-04-27 Rate this post Eggs Benedict with Hollandaise Sauce is classic breakfast comfort food. It’s a yellow tower of gooey, rich, and velvety goodness. Nothing makes me happier than digging my fork in and watching the perfectly poached egg’s yolk come streaming out. This breakfast costs just $3.67 to make, which is only $0.92 per serving. The […]
From eatingsouls.com


EGGS BENEDICT WITH A BLENDER HOLLANDAISE SAUCE - HIP FOODIE MOM
2014-11-24 For blender hollandaise sauce: Using your KitchenAid® Diamond Blender, puree the egg yolks together for a few seconds. Slowly pour in the melted butter, just a little at a time, and turn on the blender (puree setting) and puree for about 10 seconds. Turn off the blender and pour in a little more melted butter and puree again.
From hipfoodiemom.com


JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC BRUNCH RECIPE
2020-06-06 Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets.
From toriavey.com


PROSCIUTTO EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
2020-06-08 Divide among 4 plates. Drape a slice of prosciutto over each English muffin half while it's still hot. To poach the eggs, fill a wide sauté pan halfway with water. (A pan like this is ideal.) Add vinegar and bring water to a brisk simmer, then reduce heat so the water is virtually still. Crack each egg into a small bowl and tip carefully into ...
From umamigirl.com


KETO RECIPE: EGGS BENEDICT & HOLLANDAISE | KETO-MOJO
Make the hollandaise sauce: combine the egg yolks, lemon juice, and salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the hot water, then season to taste with cayenne pepper and salt.
From keto-mojo.com


BLENDER HOLLANDAISE SAUCE RECIPE (EASY HOLLANDAISE SAUCE)
2019-03-27 Instructions. Add egg yolks, lemon juice, mustard, salt and hot pepper sauce to the blender bowl. Blend the egg mixture at medium speed until lighter in color and incorporated, 20-30 seconds. Lower the blender speed to its lowest setting and drizzle in the melted butter while the blender is still on.
From thecookierookie.com


EGGS BENEDICT ON BAKESPACE.COM
Hollandaise 1) Combine the peppercorns, vinegar, and water in a small saucepan and reduce by one-half. 2) Place all egg yolk into a blender. Strain the vinegar and pepper reduction through a strainer or chinois into the yolks. 3) Turn on the blender, and set to high. As the yolks are cooking in the mixture, the mixture will become more thick ...
From bakespace.com


EGGS BENEDICT WITH BLENDER HOLLANDAISE - THE ORGANIC PLACE
Blog, Recipes Eggs Benedict with Blender Hollandaise. 30 Sep . Print Recipe. Eggs Benedict with Blender Hollandaise. Yes you could make hollandaise the regular way, but honestly - two minutes in a blender and you’ve just made the best, silkiest, most savoury addition to your poached eggs and spinach. A sprinkle of chilli flakes on top… so decadent. Oh PS, …
From theorganicplace.com.au


EGGS BENEDICT WITH BLENDER HOLLANDAISE - CHEF'S CHOICE BY EDGECRAFT
2021-10-07 Heat butter until very hot and bubbly, but not brown. Meanwhile, place yolks, lemon juice and salt in blender. Cover and blend on low speed until blended. This takes a few seconds. Keep speed on low and immediately pour in hot butter in very slow but steady stream. Blend for about a minute. Add cayenne to taste. Yield: 3/4 cup.
From chefschoice.com


EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - MYWAYGOURMET
With an immersion blender or with a regular blender, combine egg yolks, Dijon mustard, lemon juice, pinch salt, and heavy cream. Melt butter in the microwave or in a saucepan. If it's foamy when melting in a saucepan, swirl it until foam subsides. With the blender on, slowly pour all of the melted butter into the egg yolk mixture, blending all ...
From mywaygourmet.net


CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE - SELF PROCLAIMED …
2018-10-01 It is actually super easy to "cheat" and make hollandaise in the blender or with an immersion blender instead of over a double boiler. Combine egg yolks, Dijon mustard, lemon juice, and hot pepper sauce. Blend on low speed to combine. While the blender is running, add melted butter in a slow, steady stream. It will thicken immediately and you ...
From selfproclaimedfoodie.com


BEST EGGS BENEDICT AND EASY HOLLANDAISE SAUCE RECIPES | FOOD …
2017-07-19 Step 1. Preheat the oven to 400ºF. Step 2. 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.
From foodnetwork.ca


EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - FOOD FOLKS AND FUN
Make the Hollandaise sauce in a blender. Then place the sauce in a small bowl. Poach the eggs in a deep frying pan. Cook for 3-4 minutes, and then remove the poached egg with a slotted spoon. Finally, assemble the meal by topping the English muffin half with a slice of bacon and then an egg. Spoon the sauce over the top of the egg before enjoying.
From foodfolksandfun.net


BEST EGGS BENEDICT RECIPE WITH SPINACH & IMMERSION BLENDER …
2020-02-08 The high speed of the blender blades creates a perfect emulsion with the egg yolks. Simply put everything except the butter to the container and blend. Then stream in the hot butter while blending, until it thickens. Done! When using the immersion blender method, make sure you use the right size jar.
From cinnamonandcoriander.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


QUICK IMMERSION BLENDER HOLLANDAISE RECIPE - SERIOUS EATS
2020-04-14 Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup. Place head of immersion blender into the bottom of the cup and turn it on.
From seriouseats.com


EGGS BENEDICT WITH HOLLANDAISE SAUCE | BREAKFAST RECIPES
2022-05-12 To make Hollandaise sauce, add the egg yolks, lemon juice, salt, and cayenne pepper to a blender and blend on high for 20-30 seconds, then slowly drizzle the warm, melted butter into the blender while it is still operating. Continue blending on high for 1-2 minutes, or until the sauce is emulsified and reaches a smooth, creamy consistency.
From cookerybookplus.com


EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
2020-12-27 To make the hollandaise sauce: (Makes ¾ cup) In an electric stand blender combine egg yolks, lemon juice, Dijon, salt, cayenne, and freshly ground black pepper. Process on high speed until slightly thickened and lemon colored. Turn blender to low speed; add butter to yolk mixture through the opening in a slow steady stream.
From melissassouthernstylekitchen.com


EGGS BENEDICT WITH THE BEST HOLLANDAISE SAUCE - ROSEMARY & MAPLE
2021-03-27 Set up a warm water bath to keep the Hollandaise sauce warm by adding two cups very warm water to a shallow bowl. (Avoid overly hot water as it can cause the eggs to solidify). Set aside. Fill a pot with 6 cups water and set over high heat. Add one tablespoon white vinegar and bring to a rapid boil.
From rosemaryandmaple.com


EASY EGGS BENEDICT WITH BLENDER HOLLANDAISE • PANCAKE RECIPES
2021-12-15 To make the hollandaise sauce: 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 the blender blades.
From pancakerecipes.com


BLENDER HOLLANDAISE SAUCE | ANDY'S EAST COAST KITCHEN
2022-03-11 Into the bowl of a blender add in 4 egg yolks, hot sauce, and lemon juice. Turn the blender on high and blend for around 60 seconds. After 60 seconds slowly stream in the melted butter into the blender with the motor still running. Don't rush this process. Once butter has been slowly poured in, taste the sauce and adjust with salt or more lemon ...
From theeastcoastkitchen.com


GLUTEN-FREE EGGS BENEDICT WITH EASY BLENDER HOLLANDAISE SAUCE …
Make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, and 1/2 teaspoon salt, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt. Fry the ham: Heat a small skillet over medium-high heat.
From gffmag.com


WHOLE 30/PALEO EGGS BENEDICT! - THE ORGANIC KITCHEN BLOG AND …
2018-01-26 While eggs cook, make sauce: Make Sauce: Melt ghee (or butter) in a small pan until very warm but not simmering and set aside. To blender add yolks, lemon juice, dijon and spices. Whirl for 30 seconds, then slowly drizzle in melted ghee (or butter) and blend for 30-60 more seconds. It should thicken immediately.
From theorganickitchen.org


EGGS BENEDICT CASSEROLE WITH BLENDER HOLLANDAISE (+VIDEO!)
Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise ...
From carlsbadcravings.com


EASY BLENDER HOLLANDAISE SAUCE - FOR THE LOVE OF COOKING
2018-03-04 Instructions. Melt the butter slowly in a small saucepan. Try not to let it boil because you want the moisture in the butter to remain there and not steam away. While the butter is slowly melting, blend the egg yolks, lemon juice, salt, and cayenne pepper in a blender or with an immersion blender. Blend for about 20-30 seconds or until ...
From fortheloveofcooking.net


SUPER SIMPLE BLENDER HOLLANDAISE SAUCE FOR PERFECT EGGS BENEDICT
2014-01-25 Instructions. Place the egg yolks, lemon juice, salt and cayenne into the blender. Melt the butter into a saucepan (I prefer to use my microwave) and heat until just foaming. Blend the egg yolk mixture, in the blender, for a few seconds. Slowly, and carefully, begin pouring the melted butter. The sauce will begin to thicken.
From afeastfortheeyes.net


EASY BLENDER HOLLANDAISE SAUCE RECIPE - ADD A PINCH
Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil. As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.
From addapinch.com


EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE – THE SYLVA'S KITCHEN
2022-01-18 You simply add egg yolks, lemon juice, Dijon mustard, hot sauce, salt and pepper, and blend on high for 5 seconds. Then, with the blender still running, drizzle in hot melted butter. Instantly the sauce thickens and is ready to serve. To make our Eggs Benedict, start with the amazing English muffins from an incredible bakery in Napa, The Model ...
From thesylvaskitchen.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


SHEET PAN EGGS BENNY WITH SIMPLE BLENDER HOLLANDAISE SAUCE
2016-04-23 Set the rack on the top third of oven. Preheat oven to 350 degrees. Remove the Canadian bacon from the fridge, set on counter. Separate the 6 egg yolks and discard the whites (for the Hollandaise sauce), Place the yolks into a small bowl, set aside. Place a sheet of parchment paper on the sheet pan, or spray generously with cooking spray.
From abountifulkitchen.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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #sauces     #condiments-etc     #eggs-dairy     #eggs     #food-processor-blender     #dietary     #savory-sauces     #equipment     #small-appliance     #number-of-servings

Related Search