One Two Three Eggs Benedict Recipes

EGGS BENEDICT

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.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

ONE, TWO, THREE EGGS BENEDICT

Steps:

• Microwave 4 TB. of butter for sauce until just melted. Set aside until you're ready to make the sauce. Place lightly toasted muffin halves topped with ham/Canadian bacon in buttered 9x9 glass baking dish.
• Poach eggs in lightly salted water for 3-5 minutes. *Hint: I spray the bottom of the pan with butter cooking spray before adding water. Water should be just under a low boil. I also add the egg whites not used in the Hollandaise sauce to the raw eggs before poaching. Can't waste! =) Remove with slotted spoon allowing all excess water to drip off. Place on top of muffins with ham. Season with salt and freshly cracked pepper. Cover with foil and place in warm oven to just warm all the way through. You don't want to cook the eggs any more.
• Make the sauce: Whisk lemon juice and egg yolks, until well mixed in microwave safe bowl. Slowly whisk in the 4 TB. of cooled melted butter. (Do not add 1/2 & 1/2 yet.) Microwave on high for 20 seconds. Whisk again. Continue to microwave at 10 second intervals whisking after each heating until desired thickness is achieved. (Watch carefully... You don't want scrambled eggs! lol) Then, whisk in 2 TB. of half & half. Check seasonings, salt and freshly cracked pepper. (You don't want to add the half & half in the beginning of microwaving as it could separate.) Serve over warmed eggs, muffins and ham/bacon. Enjoy!