How Do You Cook Eggs Benedict Recipes

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

GORDON'S EGGS BENEDICT



Gordon's eggs benedict image

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

3 tbsp white wine vinegar
4 large free-range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices parma ham

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

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 BENEDICT



Eggs Benedict image

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Steps:

  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  • Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

EGGS BENEDICT



Eggs Benedict image

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

3/4 cup (1 1/2 sticks) unsalted butter
3 large egg yolks
1 1/2 teaspoons fresh lemon juice, plus more to taste
1/4 teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
1 tablespoon white distilled vinegar
Kosher salt
8 large eggs
4 English muffins, split
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
2 tablespoons unsalted butter
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper

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



Classic Eggs Benedict image

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

Water
Vinegar
8 eggs
4 whole wheat English muffins, split and toasted
8 slices lean back bacon
½ cup ( 125 mL ) butter, melted
3 egg yolks
1 tbsp ( 15 mL ) lemon juice
Pinch cayenne pepper or dry mustard

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 :

HOW TO MAKE EGGS BENEDICT



How to Make Eggs Benedict image

Making Eggs Benedict is easier than you think-especially if you make the hollandaise sauce in a blender! This recipe is perfect for any special occasion. Just be sure to plan ahead!

Provided by Elise Bauer

Categories     Breakfast     Brunch     Breakfast     Egg     Hollandaise     Mother's Day

Time 30m

Yield 4

Number Of Ingredients 12

8 slices bacon or 4 slices Canadian bacon
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white or rice vinegar
2 English muffins
Butter
Blender Hollandaise :
10 tablespoons unsalted butter (if using salted butter, omit the added salt)
3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco

Steps:

  • Bring the poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
  • Toast the English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can't get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Nutrition Facts : Calories 774 kcal, Carbohydrate 38 g, Cholesterol 495 mg, Fiber 1 g, Protein 24 g, SaturatedFat 27 g, Sodium 1063 mg, Sugar 18 g, Fat 59 g, ServingSize Makes 4 one-egg one-muffin servings, UnsaturatedFat 0 g

MAKE-AHEAD EGGS BENEDICT



Make-Ahead Eggs Benedict image

Everyone's favorite brunch, complete with toasty English muffins, a perfectly poached egg, & luscious homemade hollandaise sauce! This easy eggs benedict recipe is perfect for ordinary weekends & special occasion brunches alike. With a make-ahead approach & lots of easy tips (like poaching eggs in advance & prepping hollandaise in a blender), homemade eggs benedict has never been simpler to make at home!

Provided by Jess Larson

Categories     Breakfast

Time 1h

Number Of Ingredients 18

6 L'Oven Fresh Plain English Muffins, split in half crosswise
3-4 tablespoons olive oil, divided
12 poached eggs (below)
blender hollandaise sauce (below)
toppings of choice - choose 2-3 below: 12 ounces Appleton Farms Center Cut Bacon
16 ounces asparagus, woody ends trimmed
12 ounces Appleton Farms Prosciutto
12 ounces Specially Selected Cold Smoked Salmon
etc...
2 quarts (8 cups) cold water
2 tablespoons Tuscan Garden Distilled White Vinegar
12 Goldhen Cage Free Large Grade A Brown Eggs
3 Goldhen Cage Free Large Grade A Brown Egg yolks
1 heaping teaspoon Burman's Dijon Mustard
1/2 lemon, juiced (1 heaping tablespoon)
8-10 tablespoons Countryside Creamery Unsalted Butter, melted
1 teaspoon kosher salt
optional: 1/4-1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce of choice

Steps:

  • to 400 degrees F, ensuring the oven racks are positioned in the top & bottom third of the oven. Line 3 large baking sheets with parchment paper or aluminum foil for easy clean up & set aside.
  • Arrange the bacon on one prepared baking sheet & set aside. Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, & toss to coat. Place bacon & asparagus in the oven to bake & roast for 25-30 minutes, until the asparagus is tender with crispy edges & the bacon is crisp. Remove from the oven & set aside.
  • Increase heat to 450 degrees F. Brush the remaining 2-3 tablespoons olive oil over the surface of the English muffins. Transfer to the oven to toast for 5-10 minutes, until golden brown & crisp around the edges. Remove from the oven & set aside.
  • Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
  • Gently swirl the water into a gentle vortex (note - the water does not need to vigorously swirl, but it does need to have just a little bit of movement) and slide an egg into the center of the vortex. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set & the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. Repeat with the remaining eggs. You can poach 2-3 eggs at a time, but take things as slow as you need to ensure the eggs hold their shape & cook properly.
  • Carefully transfer the cooled poached eggs to an airtight container & submerge in water. Store in the refrigerator for up to 5 days. To reheat, gently lower eggs into hot water from the tap. Set aside for 1-2 minutes, until warmed through. Serve immediately.
  • Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted & very warm. Set aside.
  • Add the egg yolks, lemon juice, Dijon mustard, salt & desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated & pale yellow in color. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency. For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter.
  • Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 1 day. To reheat, transfer hollandaise to a microwave-safe bowl. Microwave in 15-second increments, stirring well between increments, until the sauce is warm.
  • Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg on top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!

Nutrition Facts : ServingSize 2 Assembled Eggs Benedict Each, Calories 498 calories, Sugar 0.5 g, Sodium 895.1 mg, Fat 37.7 g, SaturatedFat 14.8 g, TransFat 0.1 g, Carbohydrate 14.7 g, Fiber 0.8 g, Protein 24 g, Cholesterol 517.5 mg

EGGS BENEDICT



Eggs Benedict image

Provided by Anne Burrell

Time 1h

Yield 4 to 8 servings

Number Of Ingredients 17

1/4 cup white wine vinegar
8 eggs
Extra-virgin olive oil
8 thick slices Canadian bacon
4 English muffins, fork split
Hollandaise Sauce, recipe follows
4 cups mesclun mix
Juice of 1/2 to 1 lemon
Kosher salt
4 sticks unsalted butter
6 tablespoons white wine vinegar
1 teaspoon crushed peppercorns
Ice cubes, as needed
6 egg yolks
1 lemon, juiced
Pinch cayenne pepper
Kosher salt

Steps:

  • Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
  • Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
  • Coat a large saute pan lightly with olive oil and bring to a medium heat. Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
  • Toast the English muffins. Place 1 slice Canadian bacon on each English muffin.
  • Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
  • Toss the mesclun with lemon juice, big fat finishing oil and salt. Garnish each plate with the dressed greens.
  • Wine Pairing Suggestion: Prosecco
  • In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
  • In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated. Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
  • In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
  • Put 1-inch water into a medium saucepan and bring it to a simmer. Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
  • Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
  • Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
  • Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
  • Serve over the poached eggs.

More about "how do you cook eggs benedict recipes"

EGGS BENEDICT FOR A CROWD RECIPE | BON APPéTIT
eggs-benedict-for-a-crowd-recipe-bon-apptit image
2017-12-08 Step 3. Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently …
From bonappetit.com
4.1/5 (12)
Estimated Reading Time 3 mins
Servings 12
  • Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
  • Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.
  • Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).
  • Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.


BEST EGGS BENEDICT RECIPE - HOW TO MAKE EGGS BENEDICT
best-eggs-benedict-recipe-how-to-make-eggs-benedict image
2020-04-22 Break 1 egg into a small bowl and gently tip into the pan. Use a spatula to gently lift the egg from the bottom of the pan. Repeat with remaining 3 eggs and cook …
From delish.com
4/5 (5)
Total Time 30 mins
  • Repeat with remaining 3 eggs and cook until the whites are just set, but the yolks are still runny, about 3 minutes.


HOW TO MAKE EGGS BENEDICT | ALLRECIPES
how-to-make-eggs-benedict-allrecipes image
2016-02-24 Eggs Benedict Step-by-Step. Begin by poaching the eggs. Add a tablespoon or two of vinegar to a pan of water and bring it just to a gentle simmer …
From allrecipes.com
Author Carl Hanson
Estimated Reading Time 4 mins


EGGS BENEDICT RECIPE {WITH THE BEST ... - COOKING CLASSY
2019-04-11 All you need to know to make the best Eggs Benedict! You get a golden brown, toasted English muffin layered with a slice of flavorful Canadian bacon, topped with a poached egg with a …
From cookingclassy.com
5/5 (19)
Calories 358 per serving
Category Breakfast
  • Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
  • Bring several inches of water along with vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
  • Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
  • Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika.


EVERY WAY TO COOK EGGS YOU SHOULD KNOW | TASTE OF HOME

From tasteofhome.com
Author Julie Meyers
Uploaded 2020-09-05
Estimated Reading Time 7 mins
Published 2018-09-28
  • How to Boil Eggs. Not only are hard-boiled eggs delicious (and convenient!) on their own, but they also lead to deviled egg recipes and classic egg salad.
  • How to Poach Eggs. Love eggs Benedict recipes? Learn the best way to poach an egg. And when it comes to the hollandaise sauce, the quality of your eggs is important—try it with pasture-raised eggs.
  • How to Scramble Eggs. Scrambled is one of the most classic ways to cook an egg. The key here is to avoid rubbery or runny eggs. Follow our directions for how to make scrambled eggs.
  • How to Fry Eggs. There are so many ways to fry an egg, whether you’re whipping up a quick breakfast or topping your burger with a perfectly runny fried egg.
  • How to Make an Omelet. The filling combinations for omelets are endless. Try one of these omelet recipes when you’re fresh out of ideas—but not out of eggs!


MAKE THE PERFECT EGGS BENEDICT EASILY - COOKTHESTORY
2015-04-22 To make this Eggs Benedict for a large group, it’s crucial that you pre-do the poached eggs. The blender hollandaise recipe makes enough for 10-12 people (unless you really put lots like …
From cookthestory.com
Cuisine American
Total Time 40 mins
Category Entrée
Calories 534 per serving
  • Up to a day ahead, poach the eggs according to the instructions here. Use a slotted spoon to transfer the eggs to a big bowl of ice water. Refrigerate the bowlful of eggs and cold water for up to one day.
  • Preheat the oven to 200°F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.
  • Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached eggs to the hot water. They’ll warm up slowly while you make your hollandaise sauce.


EGGS BENEDICT - JO COOKS
2020-10-04 How to make eggs Benedict. Heat a skillet over medium-high heat. Add the slices of back bacon, working in batches if needed. Cook for 1-2 minutes per side until browned. Remove the bacon …
From jocooks.com
4.6/5 (16)
Total Time 30 mins
Category Breakfast, Brunch
Calories 691 per serving
  • Heat a skillet over medium-high heat. Add the slices of back bacon, working in batches if needed. Cook for 1-2 minutes per side until browned. Remove the bacon from the skillet and set aside.


EGGS BENEDICT | RECIPETIN EATS
2020-10-09 Eggs Benedict – The four parts. Here are the 4 components that make up Eggs Benedict: Poached Eggs – while this recipe contains the directions for poached eggs, for an explanation of …
From recipetineats.com
5/5 (15)
Servings 4
Cuisine Western
Category Breakfast, Eggs
  • Strain eggs - Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs - separate teacup for each
  • Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!


EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER FROM ...
2018-08-08 Cooking the hollandaise allows for a thicker, yummy sauce for your Eggs Benedict. How to make Hollandaise sauce in advance: For very best results, Hollandaise sauce is best served fresh, …
From tastesbetterfromscratch.com
4.8/5 (88)
Calories 348 per serving
Category Breakfast
  • Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
  • Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
  • Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.


EGGS BENEDICT RECIPE - BBC FOOD

From bbc.co.uk
Category Brunch
  • Fill a large pan just over one third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering water.
  • For the hollandaise sauce, melt the butter slowly in a medium pan over a low heat, stirring occasionally. Pour into a jug.
  • Put the vinegar, shallot, peppercorns and bay leaf into a small saucepan over a high heat and bring to the boil. Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid.
  • Put the egg yolks in a heatproof bowl and place over a pan of simmering water. Do not let the bottom of the bowl touch the water. Whisk the egg yolks with the salt and sugar until pale.
  • Bring the pan of water back to a simmer. Using a slotted spoon, place all the cooked eggs into the simmering water and reheat for 1 minute. Remove and drain on kitchen paper.
  • Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise.


HOW TO MAKE EASY EGGS BENEDICT FOR A CROWD - CHOWHOUND
2019-03-06 These Simple Tips Make Eggs Benedict Easy, Even for a Crowd. By Jen Wheeler. March 6, 2019 Edit. All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. Some foods fall naturally into the categories of both breakfast and brunch: pancakes and waffles, scrambled eggs, bacon. But along with Bloody …
From chowhound.com
Author Jen Wheeler
Estimated Reading Time 9 mins


HOW TO MAKE EGGS BENEDICT : THE SECRET TECHNIQUE | …
2018-04-30 Step 1: Set the scene. Bring a medium pot of water to a simmer until the thermometer registers 180°F (if it exceeds 190°F, add ice or wait until it cools down a bit). One at a time, carefully break each egg into a small bowl. If the yolk breaks, set it …
From tasteofhome.com
Estimated Reading Time 7 mins


BENEDICT ARNOLD’S EGGS BENEDICT - AMERICAN EGG BOARD
2021-01-03 Ingredients. Directions. Directions. HEAT 2 to 3 inches of water, vinegar and 1 teaspoon salt in large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. BREAK eggs, one at a time, into small bowl. HOLD dish close to surface of pan and SLIP egg into water. COOK eggs until whites are completely set and yolks begin ...
From incredibleegg.org
3.1/5 (62)
Polyunsaturated fat 2 g
Calories 261
Saturated fat 9 g


HOW TO MAKE THE PERFECT EGGS BENEDICT
2013-04-15 Click here to see 6 Variations on the Classic Eggs Benedict Recipe. Of all of the theories that are thrown around, some of which involve chefs, commodores, the term "benedict" meaning bachlor, and traditional French cookbooks, there are two prominent ones that seek to explain the creation of eggs Benedict. The first theory dates back to the 1860s, at the historic Delmonico’s Restaurant in ...
From thedailymeal.com
Estimated Reading Time 4 mins


EGGS BENEDICT - A FAMILY FEAST®
2021-10-15 Poach the eggs and set aside. When ready to serve, dip the cooked eggs in hot water for 30 seconds to reheat. Place the Canadian bacon in a medium saute pan to cook with a little oil – just to slightly sear and heat through, about 1-2 minutes over medium heat. At the same time, toast the English muffins and lightly butter once cooked.
From afamilyfeast.com


HOW DO YOU MAKE GORDON RAMSAY EGGS BENEDICT RECIPE WITH ...
2021-04-03 How to make Gordon Ramsay eggs benedict recipe. To produce for a single piece. Halve 1 hamburger bun, drizzle olive oil. Put the buns in an atmosphere fryer and cook at 180º do to 45 minutes. Heat 2 cup water in a deep skillet, add salt and take it to a boil, add vinegar and mix effectively.
From mycookingmethods.com


HOW TO MAKE CLASSIC EGGS BENEDICT!! - YOUTUBE
Learn how to make the classic American breakfast dish eggs benedict! Poached eggs and Canadian bacon atop English muffins and smothered in hollandaise sauce....
From youtube.com


HOW TO MAKE EGGS BENEDICT | EGGS BENEDICT RECIPE ...
2013-05-07 Get the recipe for Eggs Benedict at http://allrecipes.com/recipe/eggs-benedict/detail.aspxSee how to make eggs Benedict, a brunch favorite with Canadian baco...
From youtube.com


HOW TO COOK CANADIAN BACON FOR EGGS BENEDICT 2021
Breakfast egg benedict wit canadian bacon eggs. Add canadian bacon and cook until heated through and browned, approximately 1 minute on each side. Source: www.pinterest.com. Cauliflower benedict recipe recipe for hollandaise. Add sliced or chopped canadian bacon to the hot oil and let it cook for 2 to 3 minutes. Source: www.pinterest.com
From acesva.atvantic.org


EGGS BENEDICT - HOW TO GET THESE BEAUTIES JUST PERFECT
1 day ago Method. Fill a large pan just over one-third full with boiling water and the vinegar. Bring the water to a simmer. One by one, crack the eggs into a small bowl and gently tip into the simmering ...
From thesouthafrican.com


Related Search