Veggie Benedict With Hollandaise Sauce Recipes
EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)
This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).
Provided by Waylynn Lucas
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
- To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
- In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
- With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
- Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
- Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
- To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
- Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
- Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
- Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
- Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!
HOLLANDAISE SAUCE FOR VEGETABLES
This is my family's recipe for hollandaise. I've never tried any other way, but we think this is delicious. I like to serve this over steamed or roasted veggies.
Provided by mommyoffour
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter until bubbly.
- Place egg yolks, lemon juice, mustard, adn seasonings into blender container; cover and blend on low until yolks are frothy.
- Pour in half the butter in a very slow, steady stream until creamy.
- Then turn blender to high and add remaining butter slowly.
- Taste and correct seasonings.
- Serve immediately on steamed vegetables such as brussel sprouts, broccoli, zucchini, etc.
Nutrition Facts : Calories 971.2, Fat 104.5, SaturatedFat 62.7, Cholesterol 810.4, Sodium 1257.4, Carbohydrate 4, Fiber 0.2, Sugar 0.9, Protein 8.5
EGGS BENEDICT WITH VEGAN HOLLANDAISE SAUCE
Before I stopped eating dairy, I loved eggs Benedict. However, I've found a great vegan recipe for Hollandaise Sauce, which I tried today and found it quite tasty and it does compliment this dish very nicely. The Vegan Hollandaise Sauce recipe I used is http://www.recipezaar.com/150868. I use Turkey Bacon in this recipe because it is 97% fat free...what could be better then that?
Provided by Chef Joey Z.
Categories Breakfast
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Poach your eggs. I have one of those microwave poachers that works good.
- Cook the bacon. I also did this in the microwave.
- Toast the buns. Then spread with Earth Balance or other Vegan margarine.
- Assemble the sandwich by placing two pieces of cooked turkey bacon on each toasted bun.
- Top with the poached egg, then with the Hollandaise Sauce.
- Sprinkle paprika on top and serve with a nice hot cup of Cafix Grain Beverage.
- Bon Appetit!
Nutrition Facts : Calories 400.5, Fat 23.9, SaturatedFat 6.7, Cholesterol 473.4, Sodium 1016.3, Carbohydrate 20.9, Fiber 1.7, Sugar 4.5, Protein 25.2
CREPES BENEDICT WITH HOLLANDAISE SAUCE
Slightly sweet crepes, with a lemony hollandaise sauce, ham, and eggs. Very simple and absolutely fantastic!
Provided by MTHIERFELDER
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Prepare hollandaise sauce: Separate eggs; reserve egg whites for the filling. Combine egg yolks, lemon juice, Dijon, and hot pepper sauce in a blender. Cover and blend for 5 seconds. Set blender on high speed and pour in melted butter in a thin stream; it should thicken almost immediately. Place the blender container in a pan of hot tap water to keep sauce warm until needed.
- Mix flour, milk, warm water, 3 eggs, and sugar for crepes together in a bowl. Whisk in melted butter until smooth.
- Heat a 6- to 8-inch nonstick pan over medium heat. Pour about 1/4 cup crepe batter into the hot pan; tilt and swirl the pan to coat with batter. Cook until edges are browned, 1 to 2 minutes. Pick up the edge with a fork, grab with both hands, peel, and flip crepe over in one motion. You may use a spatula but be careful not to smash the crepe as it's delicate. Cook until the other side is browned, about 2 minutes more. Remove crepe and set aside in a warmer, oven, or double boiler to keep warm while you cook remaining crepes.
- Prepare filling: Spray a large skillet with cooking spray; warm over medium-high heat. Whisk reserved egg whites with 4 eggs; pour into the skillet. Cook and stir until eggs are set, about 5 minutes. Remove to a plate.
- Heat ham in the same skillet until warm.
- Put some eggs and ham in each crepe. Roll them up and serve 2 per person with hollandaise drizzled on top.
Nutrition Facts : Calories 692.7 calories, Carbohydrate 38.4 g, Cholesterol 571.2 mg, Fat 48.8 g, Fiber 1.2 g, Protein 26 g, SaturatedFat 25.9 g, Sodium 810.2 mg, Sugar 13.3 g
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