CLASSIC EGGS BENEDICT
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 6
Number Of Ingredients 10
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
EGGS BENEDICT
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
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 BAKED POTATOES
This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! -Becky Carver, North Royalton, Ohio
Provided by Taste of Home
Time 1h35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, 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 cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.
Nutrition Facts : Calories 444 calories, Fat 11g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 535mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 8g fiber), Protein 20g protein.
VEGGIE BENEDICT WITH HOLLANDAISE SAUCE
Steps:
- In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
- Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
- Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
- To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.
EGGS BENEDICT
Provided by Food Network
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F. Brush slices of Brioche with butter, arrange on a baking sheet and bake in oven until lightly golden. Heat a grill pan over moderate heat until hot. Add bacon and cook for 2 minutes on each side, or until lightly browned.
- In an egg poacher filled with simmering water, add the eggs and simmer them until cooked to taste.
- Make the sauce: In a saucepan combine the wine, vinegar and shallots and simmer the mixture over moderately high heat until reduced to 2 tablespoons. Add the egg yolks and water and whisk until thick enough to see bottom of pan between strokes. Add butter and whisk until melted. Slowly add melted butter, a tablespoon at a time, removing pan from heat from time to time to prevent curdling, and continue to add butter until sauce is smooth and creamy. Season with salt, pepper and stir in fresh herbs. To assemble: Arrange two slices of bread on each of four serving plates, top with bacon and egg and nap with sauce. Garnish with fresh herbs.
- Drink: Bloody Mary
VEGETABLE EGGS BENEDICT
Start the morning off right with our delicious Vegetable Eggs Benedict. Get out the skillet, eggs and English muffins to make our Vegetable Eggs Benedict today with tomatoes, spinach and green onions!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Microwave Singles and milk in microwaveable bowl on HIGH 50 sec. or until blended, stirring every 30 sec. Stir in mustard.
- Heat heavy medium skillet sprayed with cooking spray on medium heat. Add eggs, 1 at a time, allowing space between eggs. Pour water around eggs; cover. Bring just to gentle boil; simmer 2 min. or until whites are completely set and yolks are cooked to desired doneness.
- Cover muffin halves with ham, spinach and eggs; top with sauce, onions and tomatoes.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 650 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 16 g
EASY EGGS BENEDICT
This simple recipe for eggs benedict makes the perfect Sunday brunch meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Prepare hollandaise sauce, and set aside, keeping warm.
- Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
- Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
- Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.
CLASSIC EGGS BENEDICT AND VARIATIONS
Eggs Benedict is a decadent breakfast composed of two crispy slices of good Canadian bacon on top of two halves of a toasted English muffin. Two perfectly poached eggs sit on top of the Canadian bacon, and the eggs are covered with rich, lemony hollandaise sauce. Serve with Home Fries (page 209), Skillet Hash Browns (page 211), or Stone-Ground Hominy Grits such as Hoppin' John's or Anson Mills (page 207).
Yield serves 1
Number Of Ingredients 4
Steps:
- Sear the Canadian bacon in an 8-inch nonstick skillet over medium-high heat for about 1 minute per side.
- Split and toast the English muffin.
- Poach the eggs as directed on page 75.
- Arrange the muffin halves on a plate. Top each half with the bacon and then the poached eggs. Pour hollandaise sauce over the top and serve immediately.
- Trim and wash (several times) one bunch of spinach. Steam the spinach, squeeze it dry in a clean kitchen towel, and coarsely chop it with a sharp knife into 1/4-inch pieces. Before serving, sauté the spinach in 1 tablespoon unsalted butter. Add a little diced onion or garlic, if you like. Season the spinach with salt and pepper and substitute the spinach for the Canadian bacon.
- Substitute thin slices of smoked salmon for the Canadian bacon. Don't cook the smoked salmon as this will ruin its creamy texture and make it more like cooked salmon. For an additional variation, try Smoked Salmon Florentine by adding spinach (see above). The bright orange salmon is beautiful with the green spinach, the white egg, and the pale yellow hollandaise. Make sure the hollandaise isn't steaming hot when you pour it over the salmon or it will cook the salmon.
- Slice a firm green tomato into 1/4-inch-thick slices. Soak the slices for 5 minutes in buttermilk. Dredge the slices in yellow or white cornmeal seasoned with salt and pepper. To fry the tomatoes, put 1/2 cup vegetable oil in a cast-iron skillet and allow the oil to get good and hot (375°F), but not smoking. Fry the tomatoes on both sides for 2 to 3 minutes per side or until golden brown. Remove them from the pan and pat dry with paper towels. To place the poached eggs on the tomatoes, make an indentation in the tomatoes with a spoon for the eggs to sit in or they may roll off to the side.
- Similar variations are to substitute the fried green tomatoes for the Canadian bacon, to serve the fried green tomatoes in addition to the Canadian bacon, or to serve Fried Green Tomatoes Benedict with slab bacon.
- For a nice southern touch, substitute Bubby's Variation on Mr. Beard's Cream Biscuits (page 54), sliced in half, for the English muffins. Or, instead of hollandaise sauce, try Sausage Gravy (page 186).
- First make the Béarnaise Sauce (page 287). For the tenderloin, cut 1/2-inch-thick slices of raw beef tenderloin and season well with salt and pepper (we use very good sea salt, which makes all the difference). Heat a cast-iron skillet to smoking hot and add a very small amount of vegetable oil. Very quickly sear the tenderloin pieces, keeping them very rare. For medium rare, sear for 45 to 60 seconds on each side. Use the seared tenderloin in place of Canadian bacon and top with the béarnaise sauce.
- Substitute one-half fillet smoked trout, warmed for 1 minute in a toaster oven or broiler, for the Canadian bacon. Top with Béarnaise Sauce (page 287) instead of hollandaise.
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