Traditional Eggs Benedict Recipe Easy

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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

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

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 :

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.

TRADITIONAL EGGS BENEDICT



Traditional Eggs Benedict image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 11

1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley

Steps:

  • In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
  • In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.
  • For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.
  • To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.
  • Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.

TRADITIONAL EGGS BENEDICT



Traditional Eggs Benedict image

This is such a good breakfast dish. It makes me feel "ritzy". But seriously, it is very good. Make each serving the same way. This is ONE serving.

Provided by Darlene Summers

Categories     Breakfast

Time 20m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 5

1 egg
1/2 English muffin
1 slice ham, thin
3 tablespoons hollandaise sauce
paprika (optional)

Steps:

  • Poach egg.
  • Lightly toast English muffin half.
  • Top with ham slice, (tucking square corners under to conform to round muffin).
  • Top ham with poached egg.
  • Cover all with 3 tablespoons Hollandaise Sauce.(See recipe #25113)for (Quicky Hollandaise Sauce).
  • Sprinkle with paprika (if desired).
  • SERVE AT ONCE.

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

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter

Provided by Alix Traeger

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 12

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Steps:

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

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