Kristis Easy Eggs Benedict Recipe 435

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QUICK AND EASY EGGS BENEDICT



Quick and Easy Eggs Benedict image

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

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

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

EASY EGGS BENEDICT



Easy Eggs Benedict image

A wonderful breakfast dish that's easy too! Recipe comes from stephskitchen.com. While it may not be TRUE eggs benedict, it is very similar and MUCH easier to make -- especially nice when you have company or a holiday breakfast!

Provided by Lvs2Cook

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

12 slices Canadian bacon or 12 slices ham
12 eggs, beaten
1/4 cup milk
salt and pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups shredded cheddar cheese
6 toasted English muffins

Steps:

  • Warm meat of your choice in oven or microwave and keep warm.
  • Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm.
  • Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended.
  • Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.

Nutrition Facts : Calories 660.1, Fat 41.1, SaturatedFat 20.6, Cholesterol 513.3, Sodium 1085.2, Carbohydrate 34.9, Fiber 2.1, Sugar 3, Protein 36.6

EGGS BENEDICT RECIPE - (4.4/5)



Eggs Benedict Recipe - (4.4/5) image

Provided by lkalemba

Number Of Ingredients 12

3 large egg yolks, room temperature
1 tablespoon fresh lemon juice, plus 1 teaspoon
2 sticks unsalted butter, softened
2 small pinches white pepper
fine sea salt to taste
unsalted butter or nonstick spray, for greasing cups
8 eggs
4 English muffins, split and toasted
8 slices prosciutto
1/2 small red pepper, finely diced
1/2 small yellow pepper, finely diced
2 chives, finely chopped

Steps:

  • For the hollandaise sauce: Fill a medium saucepan (or the bottom half of a double boiler) with 2-inches of water and bring to a simmer. In a medium bowl that fits snugly into the saucepan without touching the bottom (or in the top half of a double boiler), whisk together the egg yolks, lemon juice and 1 tablespoon water. Set the bowl over the simmering water and cook over very low heat, whisking constantly, until the egg yolk mixture is very pale and thick, about 3 minutes; if it begins to heat too quickly and threatens to get lumpy, remove the bowl from the saucepan and whisk for a while before setting it back over the simmering water. When ready, you should be able to see the bottom of the bowl with every whisk stroke. Continue whisking while adding the softened butter a little at a time. When all of the butter has been incorporated, add the white pepper and salt to taste. Remove the bowl from the saucepan and set it into a warm bowl of hot water to keep the sauce warm; stir occasionally while you are poaching the eggs. For the poached eggs: Fill an egg poaching pan with 1 inch of water. Cover and bring to a simmer over medium heat. Lightly grease the poaching cups with butter. Crack the eggs into the cups and set the cups into the poaching pan. Reduce the heat to medium-low, cover and cook to your desired doneness3 minutes for perfect runny poached eggs. To serve: Set two toasted muffins halves on each plate. Top each with prosciutto and a poached egg. Spoon 2 to 3 tablespoons of hollandaise sauce over each egg. Garnish with red and yellow peppers and a sprinkling of chives. Serve immediately.

KRISTI'S EASY EGGS BENEDICT RECIPE - (4.3/5)



Kristi's Easy Eggs Benedict Recipe - (4.3/5) image

Provided by á-13856

Number Of Ingredients 11

3 egg yolks
juice of 2 lemons
2 sticks butter, melted and slightly cooled
dash of salt
Franks hot sauce to taste
4 eggs
3 tablespoons butter
1 tablespoon vegetable oil
pinch salt and pepper
4 waffles, toasted crispy
8 slices of ham, warmed in a skillet

Steps:

  • Add the egg yolks, lemon juice to a blender, and blend several seconds. With the blender on, slowly drizzle n the melted butter. Turn off the blender, add salt and pepper and pulse 5 seconds. Set aside. In a large skillet, add butter and oil, then fry eggs over medium. Remove eggs from pan to a plate lined with paper towels. To serve, place a crispy waffle on a plate. Top the waffle with 2 slices of ham. Place the warm eggs on top. Drizzle the hollandaise over the egg. Drizzle Frank's hot sauce over the hollandaise to taste.

QUICK AND EASY EGGS BENEDICT



Quick and Easy Eggs Benedict image

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 Sandwiches

Time 25m

Yield 4

Number Of Ingredients 10

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

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

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