Eggs Benedict With Vegan Hollandaise Sauce Recipes

HOLLANDAISE SAUCE

Hollandaise Sauce image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories condiment

Time 20m

Yield 1 cup

Number Of Ingredients 12

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
Yield: 4 servings

EGGS BENEDICT WITH VEGAN HOLLANDAISE SAUCE

Eggs Benedict With Vegan Hollandaise Sauce image

Before I stopped eating dairy, I loved eggs Benedict. However, I've found a great vegan recipe for Hollandaise Sauce, which I tried today and found it quite tasty and it does compliment this dish very nicely. The Vegan Hollandaise Sauce recipe I used is http://www.recipezaar.com/150868. I use Turkey Bacon in this recipe because it is 97% fat free...what could be better then that?

Provided by Chef Joey Z.

Categories Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 4

Ingredients

2 organic eggs (poached)
4 pieces lean turkey bacon (cooked)
1 sprouted whole wheat bun (halved and toasted)
1 pinch paprika

Steps:

Poach your eggs. I have one of those microwave poachers that works good.
Cook the bacon. I also did this in the microwave.
Toast the buns. Then spread with Earth Balance or other Vegan margarine.
Assemble the sandwich by placing two pieces of cooked turkey bacon on each toasted bun.
Top with the poached egg, then with the Hollandaise Sauce.
Sprinkle paprika on top and serve with a nice hot cup of Cafix Grain Beverage.
Bon Appetit!

Nutrition Facts : Calories 400.5, Fat 23.9, SaturatedFat 6.7, Cholesterol 473.4, Sodium 1016.3, Carbohydrate 20.9, Fiber 1.7, Sugar 4.5, Protein 25.2

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

Ingredients

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.

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