Light Eggs Benedict Recipes

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LIGHT EGGS BENEDICT



Light Eggs Benedict image

This mock hollandaise sauce is smooth and creamy and much healthier than the regular version. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 slices Canadian bacon
8 large eggs
HOLLANDAISE SAUCE:
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
1 egg yolk, lightly beaten
1 tablespoon butter-flavored sprinkles
1 tablespoon lemon juice
4 whole wheat English muffins, split and toasted

Steps:

  • In a large nonstick skillet coated with cooking spray, brown bacon on both sides; remove and keep warm., Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, about 4 minutes., Meanwhile, in a small saucepan, combine the flour, salt, mustard and cayenne. Gradually stir in milk and evaporated milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter-flavored sprinkles and lemon juice., With a slotted spoon, lift each egg out of the water. Top each muffin half with a slice of bacon, an egg and 2 tablespoons sauce. Serve immediately.

Nutrition Facts : Calories 216 calories, Fat 8g fat (3g saturated fat), Cholesterol 252mg cholesterol, Sodium 752mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

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

EASY EGGS BENEDICT



Easy Eggs Benedict image

This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 8

8 large eggs
1 tablespoon unsalted butter, plus more for serving
8 slices (8 ounces) Canadian bacon
4 English muffins, split
Kosher salt and freshly ground black pepper
1 recipe Blender Hollandaise Sauce, kept warm
Watercress, for serving
Cayenne pepper, for serving

Steps:

  • Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
  • Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
  • Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
  • Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.

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

SIMPLE EGGS BENEDICT



Simple Eggs Benedict image

Take a shortcut to deliciousness with our Simple Eggs Benedict. Whipping up our Simple Eggs Benedict is a great way to maximize your time with loved ones by sharing this delicious dish around the table.

Provided by My Food and Family

Categories     Breakfast & Brunch

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup plain nonfat yogurt
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1 tsp. HEINZ Yellow Mustard
2 English muffins, split, toasted
12 slices OSCAR MAYER Deli Fresh Smoked Ham
4 large eggs, poached

Steps:

  • Cook yogurt, mayo and mustard in saucepan on low heat 5 min. or until heated through, stirring constantly.
  • Top muffin halves with ham, eggs and sauce.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 200 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 14 g

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

3/4 cup clarified butter, warm
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
Optional: Add a bit of herby flavor to your hollandaise by adding 2 tablespoons of finely chopped dill, parsley, cilantro, tarragon or chives or any combination of any or all.
8 large eggs
2 teaspoons white distilled or white wine vinegar
Kosher salt and freshly ground black pepper
4 English muffins, split
6 tablespoons unsalted butter, at room temperature
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
8 Poached Eggs, above
Hollandaise Sauce, above
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley, optional
Flaky sea salt
Coarsely ground black pepper

Steps:

  • For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
  • Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • For the poached eggs: Fill a medium high-sided 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.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
  • Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
  • For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
  • Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
  • Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.

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Top Asked Questions

What to serve with Eggs Benedict?
Two rich dishes come together in an over-the-top twist on eggs Benedict, with custardy bread pudding standing in for the English muffin.While the bread pudding bakes, keep the prepared hollandaise warm in a thermos. This low-carb, veggie Bennie is built on an artichoke heart and garnished with chopped scallions and olives.
How fattening is an Eggs Benedict at IHOP?
An order of Eggs Benedict at IHOP has 1020 calories and almost 60 grams of fat – and those aren’t even the most outrageous numbers I've seen. Large portions of meat and gobs of buttery sauces are mostly to blame.
How do you cook eggs with vinegar and 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.
How do you make hollandaise sauce with bacon and eggs?
While eggs are cooking, toast English muffins, heat Canadian bacon in a nonstick skillet, and prepare hollandaise sauce. To assemble, top each English muffin with a slice of Canadian bacon, a few leaves of baby spinach and then the poached egg. Top each piece with ½ tablespoon hollandaise and a sprinkle of black pepper.

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