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 BENABABS
My version of eggs benedict. Serve your bacon or sausage on side with vegetables. Everyone loves this.
Provided by Allrecipes Member
Categories Breakfast Eggs
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain.
- Prepare Hollandaise Sauce according to recipe directions.
- Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add remaining vinegar. Carefully break eggs into simmering water, and allow to cook for 3 to 5 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate.
- Place artichoke hearts on a serving platter. Place a poached egg on top of each artichoke heart. Cover with hollandaise sauce. Sprinkle olives on top of sauce. Sprinkle chives around platter.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 16.3 g, Cholesterol 186 mg, Fat 12.4 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 2.6 g, Sodium 507.9 mg, Sugar 1.8 g
SAUCY BEAN BAKED EGGS
Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
- Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
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OUR BEST EGGS BENEDICT RECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Savory Bacon and Crab Bread Pudding Eggs Benedict. Two rich dishes come together in an over-the-top twist on eggs Benedict, with custardy bread pudding standing in for the English muffin.While the bread pudding bakes, keep the prepared hollandaise warm in a thermos.
- Eggs BenaBabs. This low-carb, veggie Bennie is built on an artichoke heart and garnished with chopped scallions and olives. Recipe author Babs Hanna promises "everyone loves this" and suggests serving bacon or sausage on the side for those devoted breakfast meat lovers.
- Chef John's Monte Cristo Benedict. This brilliant rendition skips the hollandaise sauce, with the runny yolks providing the velvety quality Benedict fans crave, and French toast instead of the English muffin.
- Smoked Salmon Dill Eggs Benedict. This breakfast is a great way to use up leftover salmon from dinner the night before. "Amazing flavors and so simple to make," says Swiss22.
- Cajun-Style Eggs Benedict. Ain't no party like an andouille sausage party! Bring on the heat with this Louisiana-inspired creation that calls for a dash of pepper sauce.
- Poached Eggs Caprese. The tomato and mozzarella salad topped with a runny egg is genius, the sweet slices of tomato offering a counterpoint to the rich elements in this recipe.
- Portobello Spinach Eggs Benedict. If you're looking after your waistline, but still want to indulge in eggs Benedict, this is the recipe for you.
- Avocado Sauce Eggs Benedict. A rich avocado sauce takes the place of hollandaise for this fresh recipe. The addition of bacon provides smoky flavor, while the bright tomato slice cuts through the richness.
- Eggs Benedict with Salmon. This light, bright version gets a citrus-y lift from a yogurt based sauce that's swapped for the traditional hollandaise.
- Hash Cake Eggs Benedict with Balsamic Glaze. Corned beef hash is formed into deliciously decadent patties that serve as the base for this eggs Benedict recipe.
SPANISH BEANS & EGGS | THE ULTIMATE ONE-PAN SKILLET RECIPE
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5/5 (1)Servings 2Cuisine SpanishCategory Breakfast, Main Course
- Rinse the canned white beans under some cold running water, thinly slice 4 cloves of garlic, finely dice 1/2 onion and crack 4 eggs, each one into an individual bowl
- Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and diced onion, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and continue to mix, 30 seconds later add in one 15 oz can of diced tomatoes, 1 tbsp finely chopped parsley and 1 tbsp finely chopped chives, mix until well combined and cook for 2 minutes, then add in the white beans and season with sea salt & black pepper, mix until well combined and let it simmer
- About 3 minutes after adding the beans, add the 4 eggs, create pockets in the skillet and add the eggs into each pocket, so they sit in place, lightly season the eggs with sea salt & black pepper, place a lid on the pan
- After 2 minutes remove the lid, cook for another 2 to 4 minutes, or until the egg whites are fully cooked through but the egg yolks are still creamy
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