GORDON'S EGGS BENEDICT
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Provided by Gordon Ramsay
Categories Breakfast, Brunch, Main course
Time 20m
Yield Makes 4 halves
Number Of Ingredients 5
Steps:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
QUICK AND EASY EGGS BENEDICT
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Provided by INDRIANI
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
- Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
- Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
- In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
- Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g
EGGS BENEDICT
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
CLASSIC EGGS BENEDICT
There's nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the Hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise.
Categories Brunch
Time 25m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
- Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
- Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
- Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
- Hollandaise Sauce
- Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
- Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.
Nutrition Facts :
EGGS BENEDICT CASSEROLE
Turn a brunch favorite into a simple bake with this Eggs Benedict Casserole recipe! Use English muffins, honey ham, your own Hollandaise sauce and more for this delicious eggs Benedict bake.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Top muffin halves with folded ham slices, adding about 3 ham slices to each muffin half.
- Stand topped muffin halves in 8-inch square baking dish sprayed with cooking spray.
- Reserve 1/3 cup egg product; refrigerate until ready to use. Beat remaining egg product with sour cream, garlic powder, 1 tsp. mustard and 1/2 tsp. pepper until blended; pour evenly over ingredients in baking dish.
- Bake 25 min. or until knife inserted in center comes out clean. Remove from oven.
- Melt butter. Add remaining mustard and pepper to blender container along with the lemon juice and reserved egg product; blend well. With blender running on low speed, gradually add hot butter through feed tube at top of blender, blending until sauce is well blended.
- Spoon about 1-1/2 Tbsp. sauce over each serving of casserole. Sprinkle with chives.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 13 g
QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT
What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.)
Provided by Caroline Cooks
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bake biscuits according to package.
- Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
- Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
- Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
- Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
- Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
- Add water to a depth of 2 inches in a large sauce pan.
- Bring to a boil; reduce heat, and maintain at a light simmer.
- Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
- Simmer 3-5 minutes or to desired doneness.
- Remove with slotted spoon. Trim edges with sharp knife.
- To Serve:.
- Place bottom biscuit halves, buttered side up on 4 warmed plates.
- Top with arugula, slices of avocado (if using), and then poached eggs.
- Pour the Hollandaise mixture evenly over eggs.
- Sprinkle with remain chives and black pepper to taste.
- Serve remaining biscuit halves on side.
Nutrition Facts : Calories 444, Fat 27, SaturatedFat 10.8, Cholesterol 235.4, Sodium 514.9, Carbohydrate 30.3, Fiber 1, Sugar 1.6, Protein 19.4
More about "ham for eggs benedict recipes"
EGGS BENEDICT | BREAKFAST RECIPES | BRUNCH RECIPES
From cookingnook.com
Cuisine AmericanTotal Time 25 minsCategory BreakfastCalories 360 per serving
- Brown ham slices or Canadian or peameal bacon in skillet over medium heat. Split English muffins in half. Toast and butter lightly.
- To poach the eggs, bring a saucepan of water to a boil. Turn the heat to low, gently add the eggs one by one, ensuring the yolks do not break. Let water gently heat the eggs to desired doneness. Gently lift each egg out of the water with a slotted spoon and place on an English muffin half.
EGGS BENEDICT (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (50)Category Main DishesAuthor Nat L.Calories 815 per serving
- In a bowl ready for a double boiler, off the heat, whisk together the water, white wine vinegar and egg yolks. Place over simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.
- In a pot of salted boiling water, pour in the white vinegar. Break the eggs into small ramekins. Slowly pour them into the simmering water 4 eggs at a time. Poach for 2 to 3 minutes or until the desired doneness. Normally, the yolk should be runny and the white cooked but still wobbly. Drain the eggs on a plate lined with paper towels. Repeat with the remaining eggs.
- In non-stick skillet, heat the slices of bacon (or smoked ham) in the butter and maple syrup, for 1 minute or until warmed through. Set aside.
EGGS BENEDICT WITH HAM - RECIPES | HEALTHY | FIND
From smokingchimney.com
4.6/5 (180)Total Time 35 minsCategory BreakfastCalories 540 per serving
- Open the top lid of the liquidiser (blender) where the circle is. Add the melted butter, little by little, by drizzling it. Continue adding the melted butter until there is no more butter left. Use the pulse option if you feel the lowest power is still too strong
HOW TO MAKE EGGS BENEDICT | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 4 mins
EGGS BENEDICT RECIPE - LOVEFOOD.COM
From lovefood.com
COUNTRY HAM EGGS BENEDICT RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.
- Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
GORDON RAMSAY EGGS BENEDICT WITH CRISPY PARMA HAM - …
From hellskitchenrecipes.com
4.2/5 (65)Category BreakfastCuisine AmericanTotal Time 25 mins
- Start by preparing the hollandaise. Bring water to the boil in a large pan of, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure bottom doesn’t touch the water) and then add the egg yolks to bowl. Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn't get too hot. Remove it on and off the heat while beating to stop this occurring If necessary. The goal is to attain a golden, airy foam.
- Now remove the pan off the heat and then little at a time start whisking in the melted butter a, until it is all combined, and you have a consistency just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice, you add some warm water from the pan if the hollandaise mix is too dense. Cover and set aside.
- Now over medium heat, add a dash of oil into a frying pan and then fry the slices of di Parma ham until crispy. After finish cooking, remove and drain on paper towels.
- Now place the split English muffins in the empty frying pan and toast on both sides until golden and crisp.
EASY EGGS BENEDICT WITH COUNTRY HAM, EGG YOLKS, TARRAGON ...
From more.ctv.ca
Servings 2Category Brunch
- Add egg yolks and whisk making sure to not curdle the yolks. Whisk until yolks are pale. Whisk in the lemon juice. Whisk in salt. Whisk in melted butter ladle by ladle in a steady stream.
HOMEMADE EGGS BENEDICT (WITH EASY HOLLANDAISE) - SPEND ...
From spendwithpennies.com
4.9/5 (7)Total Time 30 minsCategory BreakfastCalories 598 per serving
- Place English muffins and Canadian bacon on the same baking sheet. Broil 2-3 minutes or until English muffins begin to lightly brown and the bacon is warmed. Remove from the oven.
- 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. Garnish with a sprinkle of paprika or parsley if desired.
EGGS BENEDICT RECIPE | AMERICAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
Servings 4Calories 350 per servingTotal Time 20 mins
- - In a small bowl place the Egg Yolks and mix with a electric mixer at high speed for 3 minutes, or until it thickens and doubles in volume.
EGGS BENEDICT WITH MAPLE HAM RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine North AmericanCategory BreakfastServings 4Total Time 45 mins
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place a large wire rack onto tray. Whisk maple syrup and mustard in a bowl. Brush both sides of ham slices liberally with maple syrup mixture. Place ham onto wire rack and roast for 20 minutes, reglazing every 10 minutes, until golden and sticky.
- Meanwhile, place egg yolks and lemon juice in a small food processor and process for 30 seconds or until combined. Place butter into a small bowl and place over a medium heat. When butter has melted and is bubbly hot, with food processor motor running, slowly add hot butter to egg yolk mixture until a smooth, thick sauce forms (see tip). Transfer to a bowl and cover surface of sauce with plastic wrap to prevent a skin forming.
- Heat a deep fry pan of water over medium heat. Break 4 eggs, separately, into 4 cups. When water comes to a rolling boil, turn heat off and allow bubbles to subside. Slide eggs into water, cover and stand for 5-8 minutes or until whites are cooked. Transfer with a slotted spoon to a plate.
- Place toast onto serving plates. Top with maple ham, poached egg and hollandaise sauce. Sprinkle with chives and serve with spinach leaves.
EGGS BENEDICT HAM AND CHEESE – RECIPE CHAMPIONS
From recipechampions.com
Cuisine SandwichServings 2
EGGS BENEDICT AND HAM | PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
HAM & EGGS BENEDICT RECIPE BY RECIPE - COOKEATSHARE
From cookeatshare.com
5/5 (1)Total Time 30 minsCategory Quick And EasyCalories 250 per serving
EGGS BENEDICT WITH HAM - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
User Interaction Count 14Estimated Reading Time 2 mins
CLASSIC EGGS BENEDICT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (15)Total Time 38 minsCategory Breakfast, BrunchCalories 400 per serving
SIDES FOR EGGS BENEDICT - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST EGGS BENEDICT RECIPES | YUMMLY
From yummly.com
13 EGGS BENEDICT RECIPES BOUND TO CURE BORING BREAKFASTS ...
From chowhound.com
EGGS BENEDICT "STELLINO STYLE" - NICK STELLINO
From nickstellino.com
10 BEST EGGS BENEDICT WITHOUT HAM RECIPES | YUMMLY
From yummly.com
EGGS BENEDICT RECIPE - JAPANA HOME
From japanahome.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 »
You'll also love