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
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
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
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
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 :
HOW TO MAKE EGGS BENEDICT
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
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
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
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
Provided by Anne Burrell
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 17
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.
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- 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.
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- 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.
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