CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE
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
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
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
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 BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)
Provided by Marcela Valladolid
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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
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
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
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
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
From littlespicejar.com
5/5 (5)Category Bread & BakingServings 1Total 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
From foodnouveau.com
Reviews 37Servings 2Cuisine AmericanTotal 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
From foodal.com
5/5 (1)Total Time 45 minsCategory EggsCalories 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
From eggs.ca
HOW TO MAKE BLENDER HOLLANDAISE SAUCE - BEST HOLLANDAISE SAUCE …
From thepioneerwoman.com
EGGS BENEDICT WITH EASY HOLLANDAISE SAUCE RECIPE
From keefcooks.com
EASY EGGS BENEDICT WITH QUICK HOLLANDAISE - CARRIE'S KITCHEN
From carriecarvalho.com
IMMERSION BLENDER HOLLANDAISE SAUCE {WITH EASY EGGS BENEDICT …
From honeygheeandme.com
EGGS BENEDICT WITH EASY BLENDER HOLLANDAISE SAUCE
From seasonedkitchen.com
EASY EGGS BENEDICT RECIPE | NZ EGGS
From eggs.org.nz
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - EATING SOULS
From eatingsouls.com
EGGS BENEDICT WITH A BLENDER HOLLANDAISE SAUCE - HIP FOODIE MOM
From hipfoodiemom.com
JULIA CHILD'S EASY BLENDER HOLLANDAISE SAUCE - CLASSIC BRUNCH RECIPE
From toriavey.com
PROSCIUTTO EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
From umamigirl.com
KETO RECIPE: EGGS BENEDICT & HOLLANDAISE | KETO-MOJO
From keto-mojo.com
BLENDER HOLLANDAISE SAUCE RECIPE (EASY HOLLANDAISE SAUCE)
From thecookierookie.com
EGGS BENEDICT ON BAKESPACE.COM
From bakespace.com
EGGS BENEDICT WITH BLENDER HOLLANDAISE - THE ORGANIC PLACE
From theorganicplace.com.au
EGGS BENEDICT WITH BLENDER HOLLANDAISE - CHEF'S CHOICE BY EDGECRAFT
From chefschoice.com
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - MYWAYGOURMET
From mywaygourmet.net
CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE - SELF PROCLAIMED …
From selfproclaimedfoodie.com
BEST EGGS BENEDICT AND EASY HOLLANDAISE SAUCE RECIPES | FOOD …
From foodnetwork.ca
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE - FOOD FOLKS AND FUN
From foodfolksandfun.net
BEST EGGS BENEDICT RECIPE WITH SPINACH & IMMERSION BLENDER …
From cinnamonandcoriander.com
HOMEMADE EGGS BENEDICT - SPEND WITH PENNIES
From spendwithpennies.com
QUICK IMMERSION BLENDER HOLLANDAISE RECIPE - SERIOUS EATS
From seriouseats.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE | BREAKFAST RECIPES
From cookerybookplus.com
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE
From melissassouthernstylekitchen.com
EGGS BENEDICT WITH THE BEST HOLLANDAISE SAUCE - ROSEMARY & MAPLE
From rosemaryandmaple.com
EASY EGGS BENEDICT WITH BLENDER HOLLANDAISE • PANCAKE RECIPES
From pancakerecipes.com
BLENDER HOLLANDAISE SAUCE | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
GLUTEN-FREE EGGS BENEDICT WITH EASY BLENDER HOLLANDAISE SAUCE …
From gffmag.com
WHOLE 30/PALEO EGGS BENEDICT! - THE ORGANIC KITCHEN BLOG AND …
From theorganickitchen.org
EGGS BENEDICT CASSEROLE WITH BLENDER HOLLANDAISE (+VIDEO!)
From carlsbadcravings.com
EASY BLENDER HOLLANDAISE SAUCE - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
SUPER SIMPLE BLENDER HOLLANDAISE SAUCE FOR PERFECT EGGS BENEDICT
From afeastfortheeyes.net
EASY BLENDER HOLLANDAISE SAUCE RECIPE - ADD A PINCH
From addapinch.com
EGGS BENEDICT WITH BLENDER HOLLANDAISE SAUCE – THE SYLVA'S KITCHEN
From thesylvaskitchen.com
EGGS BENEDICT - DINNER, THEN DESSERT
From dinnerthendessert.com
SHEET PAN EGGS BENNY WITH SIMPLE BLENDER HOLLANDAISE SAUCE
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
You'll also love