Perfect Eggs Benedict Recipes

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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

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

Water
Vinegar
8 eggs
4 whole wheat English muffins, split and toasted
8 slices lean back bacon
½ cup ( 125 mL ) butter, melted
3 egg yolks
1 tbsp ( 15 mL ) lemon juice
Pinch cayenne pepper or dry mustard

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 :

PERFECT EGGS BENEDICT



Perfect Eggs Benedict image

I got this recipe when I was about 13 from my grandmother, and after all of these years, it's still a family favorite.

Provided by foodchef2

Categories     < 30 Mins

Time 22m

Yield 1 serving(s)

Number Of Ingredients 5

2 eggs
1 English muffin, cut in half
2 slices ham
6 tablespoons hollandaise sauce
paprika (optional)

Steps:

  • Poach egg until whites firm but yolk soft.
  • Lightly toast english muffins until slightly golden brown.
  • Place ham slices on top of english muffin halves, with corners tucked in to conform to shape of english muffin.
  • Top the ham with the poached eggs, yolk side down.
  • Cover each half with 3 tablespoons of the Hollandaise sauce, and spread to cover the whole egg.
  • Sprinkle top with paprika (if desired).
  • SERVE AT ONCE.

THE BEST EGGS BENEDICT



The Best Eggs Benedict image

We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon white distilled vinegar
4 English muffins, split
2 sticks (16 tablespoons) unsalted butter, plus more for spreading
8 slices Canadian bacon
4 large egg yolks plus 8 large eggs
3 tablespoons freshly squeezed lemon juice
Kosher salt
1/4 teaspoon cayenne, plus more for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.
  • Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm.
  • Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm.
  • Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel.
  • Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

There are conflicting theories about the origin of Eggs Benedict, but most trace the dish to New York City in the late 1800s. Hollandaise sauce is much older: It appears in a French cookbook from 1651 and was later known as Sauce Isigny, named for a town in Normandy. The name was changed to hollandaise after World War I, when butter was scarce in France and had to be imported from Holland.

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 sticks unsalted butter
3 large egg yolks
4 teaspoons fresh lemon juice
2 pinches of cayenne pepper
Kosher salt
2 tablespoons distilled white vinegar
8 large eggs
2 tablespoons unsalted butter, plus more for spreading
8 slices Canadian bacon
4 English muffins, split
Chopped fresh chives, for topping

Steps:

  • Make the hollandaise sauce: Melt the butter in a small saucepan over medium heat until no longer foamy (but not browned), 6 to 8 minutes. Transfer the clear butter to a liquid measuring cup, leaving the milk solids on the bottom of the pan; discard the solids.
  • Heat 1 inch of water in a medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 2 teaspoons lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, 3 to 5 minutes. Check periodically to make sure the water isn't boiling or the egg yolks might overcook.
  • Remove the bowl from the saucepan; slowly pour in the melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining 2 teaspoons lemon juice, the cayenne and ¼ teaspoon salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
  • Make the Eggs Benedict: Fill a large wide pot with 3 inches of water. Heat over medium-high heat until steaming with small bubbles; reduce the heat as needed to maintain a bare simmer. Stir in the vinegar. Crack 4 eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces. Repeat with the remaining 4 eggs.
  • Melt the butter in a large skillet over medium-high heat. Add the Canadian bacon and cook until lightly browned and warmed through, 1 to 2 minutes per side. Meanwhile, toast the English muffins and spread with butter.
  • Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives.

EGGS BENEDICT



Eggs Benedict image

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

3/4 cup (1 1/2 sticks) unsalted butter
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
1 tablespoon white distilled vinegar
Kosher salt
8 large eggs
4 English muffins, split
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
2 tablespoons unsalted butter
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley
Flaky sea salt
Coarsely ground black pepper

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

GORDON'S EGGS BENEDICT



Gordon's eggs benedict image

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

3 tbsp white wine vinegar
4 large free-range eggs
2 toasting muffins
1 batch hot hollandaise sauce (see 'Goes well with' below)
4 slices parma ham

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

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From food24.com


EGGS BENEDICT - DINNER, THEN DESSERT
2018-09-27 Hollandaise Sauce: Melt butter in saucepan over medium heat until it begins to foam then turn off the heat. In a blender add the egg yolks and water and while its mixing slowly pour the butter into the blender pour shoot until fully creamy and combined before adding in the lemon juice, cayenne pepper, salt and pepper.
From dinnerthendessert.com


EGGS BENEDICT RECIPE – THE BEST AND MOST PERFECT BREAKFAST?
Poach the eggs. It's a good idea to crack the eggs and put them in individual bowls before starting. Put a good pot of water on high heat until it’s boiling. Then turn it down to a simmer. Add a tablespoon of vinegar. Swirl the water around to create a vortex. Drop an egg down into the water, and go close to the edge.
From foodgeek.dk


THE BEST EGGS BENEDICT RECIPE {LOW CALORIE}
How to Make Eggs Benedict: In a small sauce pan whisk the Low Calorie Hollandaise ingredients together. Heat over low heat to warm up while you work on the Eggs Benedict. Heat a large skillet on medium low heat, add the Canadian Bacon or ham and cook until warmed through and slightly browned, about 3 minutes each side.
From loseweightbyeating.com


EGGS BENEDICT | RECIPETIN EATS
2020-10-09 With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should …
From recipetineats.com


SOUS VIDE EGGS BENEDICT RECIPE | COOKING LIGHT
Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat the water to 167°F. Using a slotted spoon, lower eggs into the pot. Cover as much as possible with plastic wrap or a cookie sheet; cook 12 minutes. Lower water temperature to 140°F to hold the eggs until you’re ready to start serving, up to 2 hours. Step 2.
From cookinglight.com


PERFECT EGGS BENEDICT FOR TWO WITH HOLLANDAISE SAUCE
2021-12-08 You’re cooking with steam, and not direct contact. Place the two egg yolks in the bowl, add the 1 tsp of vinegar and whisk vigorously until the yolks get foamy. Don’t let the mixture get too hot. Lift the bowl off the pot occasionally to keep it from over-heating if needed, and place it back on. Turn off the heat.
From photosandfood.ca


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