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 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 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.
HOLLANDAISE SAUCE WITH NO EGG YOLKS!
This delicious sauce makes Eggs Benedict a snap! Plus it's great on a variety of other dishes! This holds beautifully and can even be re-heated!
Provided by domestic_chicks
Categories Sauces
Time 11m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
- Remove from microwave and whisk in butter until melted; then add remaining ingredients.
- Serve over Eggs Benedict, salmon, chicken or veggies.
- Enjoy! Makes Eggs Benedict for two.
QUICK AND EASY MOCK HOLLANDAISE SAUCE
This is a quick and easy substitute for traditional hollandaise.
Provided by whit
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 7m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Nutrition Facts : Calories 260.6 calories, Carbohydrate 2.4 g, Cholesterol 23.1 mg, Fat 27.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7 g, Sodium 192.7 mg, Sugar 0.4 g
EGGS BENEDICT WITH MOCK HOLLANDAISE
Categories Egg Pork Breakfast Brunch Quick & Easy Ham Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
- Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
- Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
- Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
- Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.
LIGHT EGGS BENEDICT
Steps:
- In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, about 4 minutes., Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice., With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately.
Nutrition Facts : Calories 216 calories, Fat 8g fat (3g saturated fat), Cholesterol 252mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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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.
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