CLASSIC EGGS BENEDICT
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
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.
DOUBLE-CHEESE EGGS BENEDICT
"Making breakfast is my favorite part of running a bed-and-breakfast," explains Megan Hakes of Wellsville, Pennsylvania. "Returning guests often request this poached egg dish." The eggs are served over English muffins and Canadian bacon then topped with a simple sauce. -Megan Hakes, Wellsville, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.
Nutrition Facts : Calories 299 calories, Fat 16g fat (7g saturated fat), Cholesterol 249mg cholesterol, Sodium 825mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
EGGS BENEDICT WITH CHEESE SAUCE
Another calendar recipe I've torn and forgotten about until Zaar inspired me to dig 'em all out and post like a madman. This recipe attracted me 'cause the sauce isn't made with a hundred eggs, cheese and milk instead. Not a true Hollandaise sauce but sounds yummy all the same.
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan, gradually stir cornstarch into milk until smooth.
- Add butter salt, pepper, and nutmeg to taste stirring constantly over medium heat until boiling.
- Boil 1 minute to thicken.
- Add cheese and stir until smooth.
- Keep warm.
- Spray large 3 inch deep skillet with cooking spray.
- Pour 2 inches of water into skillet.
- Bring water to boil and reduce heat to simmer.
- Break egg into saucer and slip into simmering water. Cook 3-5 minutes or to desired firmness. (put as many in pan that will fit "comfortably").
- Remove with slotted spoon and drain well.
- Place two muffin halves on plate. Top each with 1 slice of ham, 1 poached egg, 2 tbsp of cheese sauce and garnish with shredded cheese and parsey if desired. Serve immediately.
CHEESY BAKED EGG AND BACON BENEDICT
This takes no time at all to make, and makes a great weekend brunch! Serve this over toated English muffin halves, it's delicious! For this recipe use the thin-sliced bacon (uncooked) you can use the thicker sliced but you will have to partailly cook it first before using in this dish..
Provided by Kittencalrecipezazz
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees (oven rack set to bottom position).
- Lightly grease a 13 x 9-inch baking dish.
- Place the uncooked thin bacon slices evenly into the bottom of the baking dish.
- Sprinkle the Swiss cheese on top of the bacon.
- Break the eggs over the cheese (spacing evenly).
- Pour the whipping cream over the eggs, then sprinkle with salt and black pepper.
- Bake at 424 degrees (bottom oven rack) for 10 minutes.
- Remove from oven then sprinkle with parmesan cheese then paprika; return to oven for another 8-10 minutes or until set.
- Let stand for about 10 minutes before serving.
Nutrition Facts : Calories 537.8, Fat 46.9, SaturatedFat 21.4, Cholesterol 417.2, Sodium 617.8, Carbohydrate 3.5, Fiber 0.1, Sugar 1.1, Protein 24.7
CHEESY EGGS BENEDICT
My family loves this brunch dish, and it's so easy to make! This is a traditional after-Easter breakfast for us to use up the leftover ham! This is one of my Mom's specialties!
Provided by Tearanii
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Warm ham in oven or microwave; keep warm.
- Combine beaten eggs, 1/4 cup milk, and a dash of salt and pepper.
- Scramble and cook in frying pan or electric skillet; keep warm.
- Melt butter in medium saucepan.
- Stir in flour and cook until smooth, about 1 minute.
- Add milk and a dash of salt and pepper; cook and stir with wire whisk until thick and smooth.
- Add cheese and remove from heat.
- Stir until cheese is melted and blended.
- Place one slice of ham on each muffin half.
- Top with scrambled eggs and cheese sauce.
Nutrition Facts : Calories 573.5, Fat 34.5, SaturatedFat 18.4, Cholesterol 495.7, Sodium 715.6, Carbohydrate 34.7, Fiber 2.1, Sugar 3, Protein 30.6
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