Huevos Benedict Recipes

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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.

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

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 10

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm butter
3 English muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian-style bacon or fully cooked ham
6 eggs
4 teaspoons distilled white vinegar
Paprika, if desired

Steps:

  • In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
  • Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
  • In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
  • Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
  • Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g

HUEVOS BENEDICT



Huevos Benedict image

I found this wonderful cookbook, Real New Mexico Chile. It has such unsual recipes in it and this was one I had to try. It is billed as the New Mexico version of Eggs Benedict. I made this using whole wheat pastry flour and blue cornmeal. However, it will work just as well with your choice of cornmeal and all-purpose flour. The eggs can be fried or use my Microwave Poached Eggs recipe #118761. Serve this with a fruit salad for a nice weekend brunch.

Provided by PaulaG

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/4 whole wheat flour or 1 1/4 all-purpose flour
1/2 cup cornmeal
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup nonfat plain yogurt
1 tablespoon olive oil
6 ounces chorizo sausage, cumbled or 6 ounces pork sausage
2 tablespoons all-purpose flour
2 cups nonfat milk
1/4 cup nonfat dry milk powder
1/3 cup chopped roasted and peeled New Mexico green chili pepper
6 eggs, fried or 6 eggs, poached

Steps:

  • Preheat oven to 450 degrees.
  • In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
  • With a pastry cutter, mix in the shortening until crumbly.
  • Gently stir in the yogurt just to moisten and form a soft dough.
  • Spray a cookie sheet with non-stick cooking spray.
  • Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
  • Bake biscuits in preheated oven for 15 minutes.
  • In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
  • Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
  • Whisk in the milk and milk powder while continuing to stir.
  • Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
  • Add the green chiles, stirring to mix.
  • Season with salt and pepper to taste.
  • Split biscuits and top with cooked egg, divide sauce evenly and serve.

Nutrition Facts : Calories 416.9, Fat 27.3, SaturatedFat 8.3, Cholesterol 239.9, Sodium 824.6, Carbohydrate 21.3, Fiber 0.9, Sugar 10.8, Protein 21.3

BENEDICT RANCHEROS



Benedict Rancheros image

Provided by Joe Yonan

Categories     Sauce     Side     Fry     Poach     Shallot     Simmer     Boil

Number Of Ingredients 15

1 jalapeño chile
1 teaspoon extra-virgin olive oil
1 small shallot lobe, chopped
1 clove garlic, chopped
1 poblano chile, stemmed, seeded, and chopped
1/2 teaspoon ground cumin
1 cup canned crushed tomatoes in their juices
1/2 cup water, plus more as needed
2 eggs
Kosher or sea salt
Freshly cracked black pepper
1 tablespoon finely chopped fresh cilantro leaves
1/4 cup cooked black beans, preferably homemade (page 47), rinsed and drained
1/4 cup black bean cooking liquid (or water if canned), plus more as needed
1 corn muffin or square of cornbread

Steps:

  • Remove the stem from the jalapeño and cut in half lengthwise. Scrape out and reserve the seeds, then finely chop the flesh.
  • Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the shallot, garlic, poblano, jalapeño flesh, and cumin and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the tomatoes and water and bring to a boil. Decrease the heat to low and let the mixture gently simmer until it has thickened to a saucelike consistency, 5 to 10 minutes.
  • Meanwhile, poach the eggs following the method described on page 30, keeping them warm by transferring them once they're poached properly to a bowl of 120˚F water.
  • Taste the sauce and add more water, if desired. Season with salt and pepper. If it's not spicy enough, add some of the reserved jalapeño seeds until you reach the desired level of heat. Refrigerate or freeze half of the sauce for another use. Stir the cilantro into the remaining sauce, cover, and remove from the heat.
  • Pour the beans and their cooking liquid into another small, preferably nonstick skillet set over medium heat. Use a potato masher or a large fork to mash the beans, and let them cook until thickened, 3 to 4 minutes. Add a little liquid if necessary to keep them spreadable, and remove from the heat.
  • Cut off the domed top of the corn muffin, then cut the muffin in half horizontally. Toast the muffin halves under the broiler or in a toaster oven until golden brown on the cut side.
  • Transfer the muffins to a plate, cut side up. Spread half the beans on top of each muffin; top with a poached egg and the ranchero sauce. Crumble the reserved muffin top over the sauce, and eat.

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