EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
EGGS BENEDICT WITH HOMEMADE HOLLANDAISE
Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., 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 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
CLASSIC EGGS BENEDICT WITH BLENDER HOLLANDAISE
A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.
Provided by Rhoda Boone
Categories Brunch Breakfast Egg Ham Butter Bread Poach Mother's Day New Year's Day
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the hollandaise:
- Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
- Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
- Assemble the eggs Benedict:
- Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
- Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
- Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
- Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
- With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
- Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
- When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
- Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
- Do Ahead
- To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
- Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.
More about "eggs benedict with hollandaise sauce three ways recipes"
EGGS BENEDICT RECIPE {WITH THE BEST HOLLANDAISE SAUCE!}
Web Apr 11, 2019 How to Make Hollandaise Sauce Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that …
From cookingclassy.com
5/5 (25)Calories 358 per servingCategory Breakfast
From cookingclassy.com
5/5 (25)Calories 358 per servingCategory Breakfast
- Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
- Bring several inches of water along with vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
- Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
- Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika.
EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER …
Web Aug 8, 2018 For the Hollandaise sauce: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon …
From tastesbetterfromscratch.com
4.9/5 (197)Calories 348 per servingCategory Breakfast
From tastesbetterfromscratch.com
4.9/5 (197)Calories 348 per servingCategory Breakfast
- Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lime juice, whipping cream, and salt and pepper.
- Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
- Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg. Top with hollandaise sauce.
CLASSIC EGGS BENEDICT RECIPE | GET CRACKING
Web To rescue a curdled sauce, try one of the following: a) Beat another egg yolk into a small bowl; with a whisk or fork, gradually beat in the curdled …
From eggs.ca
Servings 4Total Time 25 minsCategory BrunchCalories 576 per serving
From eggs.ca
Servings 4Total Time 25 minsCategory BrunchCalories 576 per serving
EGGS BENEDICT WITH HOLLANDAISE SAUCE - WILL COOK FOR SMILES
Web Mar 29, 2021 Hollandaise Sauce: 1 cup unsalted butter melted 4 egg yolks 1 tbsp fresh squeezed lemon juice about 1/2 lemon 1 tsp sea salt or coarse salt pinch cayenne pepper to taste Eggs Benedict: 4 English …
From willcookforsmiles.com
From willcookforsmiles.com
EGGS BENEDICT WITH EASY HOLLANDAISE SAUCE - PUREWOW
Web May 2, 2016 Directions 1. Make the Hollandaise Sauce: In the blender, pulse the egg yolks with the lemon juice to combine. 2. With the blender running, pour in the melted butter in a slow, steady stream. Blend until …
From purewow.com
From purewow.com
HOLLANDAISE SAUCE (QUICK, EASY, FOOLPROOF) | RECIPETIN …
Web Oct 9, 2020 Hollandaise Sauce is one of the great classic sauces of the world that’s notoriously hard to make by hand, even for seasoned chefs. This recipe uses a really easy blender stick method that takes 90 …
From recipetineats.com
From recipetineats.com
EASY EGGS BENEDICT RECIPE (WITH HOMEMADE …
Web Mar 4, 2013 Fill a large skillet, minimum of 2 inches deep, with water and bring to a gentle simmer over medium-high heat. Add the vinegar and a dash of salt. Crack the 8 eggs into separate ramekins (or work in …
From savoryexperiments.com
From savoryexperiments.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE - REAL HOUSEMOMS
From realhousemoms.com
5/5 (3)Total Time 25 minsCategory BreakfastPublished Oct 13, 2022
CLASSIC EGGS BENEDICT WITH HOLLANDAISE SAUCE | RECIPE - RACHAEL …
Web Preparation. For the sauce, in a small pot, melt the butter over medium heat. Add the yolks and lemon juice to a medium bowl and whisk together. Slowly stream the melted butter …
From rachaelrayshow.com
From rachaelrayshow.com
EGGS BENEDICT - CLUBHOUSE.CA
Web May 9, 2023 Preparation. 1 For the Hollandaise Sauce, heat butter in small saucepan on medium heat until melted and frothy—temperature should reach about 180°F (90°C). …
From clubhouse.ca
From clubhouse.ca
EGGS BENEDICT WITH HOLLANDAISE SAUCE | LIL' LUNA
Web Jan 28, 2020 Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover …
From lilluna.com
From lilluna.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE - EGG FARMERS OF ALBERTA
Web Microwave butter on high in a 2 cup (500 mL glass measuring cup until melted, 50–60 seconds. Whisk together egg yolks, lemon juice and seasonings in a 4 cup (1L) glass …
From eggs.ab.ca
From eggs.ab.ca
EGGS BENEDICT RECIPE | COLES
Web To poach eggs, line a plate with paper towel. Bring a medium saucepan of water to a simmer. Add the vinegar. Crack 1 egg into a small cup. Stir the water in the pan to make …
From coles.com.au
From coles.com.au
EGGS BENEDICT RECIPE (WITH MOCK HOLLANDAISE SAUCE) | KITCHN
Web Sep 5, 2022 Cook until toasted and lightly golden, about 8-10 minutes. Spread with softened butter, if desired. Lower oven temp to 170° (or warming temperature). Hold …
From thekitchn.com
From thekitchn.com
EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
Web Apr 26, 2022 Remove the skillet from the heat, leaving the muffins in the skillet to keep warm. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our …
From natashaskitchen.com
From natashaskitchen.com
EGGS BENEDICT WITH HOLLANDAISE SAUCE (+ HOW TO POACH AN EGG)
Web Transfer the sauce to a heat-proof container, such as a glass canning jar, and place it into the warm water bath until ready to use. STEP 4: Add eggs, one at a time, to a fine-mesh …
From pestoandmargaritas.com
From pestoandmargaritas.com
EGGS BENEDICT RECIPE | THE BEST HOLLANDAISE SAUCE EVER!
Web - YouTube Eggs Benedict Recipe | The Best Hollandaise Sauce Ever! Chef Jack Ovens 794K subscribers Join Subscribe Share 170K views 1 year ago Learn how to make Eggs …
From youtube.com
From youtube.com
CLASSIC EGGS BENEDICT WITH HOLLANDAISE SAUCE - SAFEWAY
Web Method. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and place ham on top. Bake 5 min. Meanwhile, bring a wide shallow saucepan two-thirds full …
From safeway.ca
From safeway.ca
EGGS BENEDICT WITH HOLLANDAISE SAUCE - THE RECIPE CRITIC
Web Mar 2, 2020 How to make Hollandaise Sauce: Melt the butter in a small pot over medium heat until it starts to foam. Place egg yolks and 1 teaspoon water in a blender and start …
From therecipecritic.com
From therecipecritic.com
BEST EGGS BENEDICT AND EASY HOLLANDAISE SAUCE RECIPES - FOOD …
Web Feb 4, 2022 Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into …
From foodnetwork.ca
From foodnetwork.ca
EGGS BENEDICT CASSEROLE RECIPE (WITH HOLLANDAISE SAUCE)
Web May 7, 2023 Instructions. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, place 1 tablespoon unsalted butter in a 9x13-inch baking dish and let …
From thekitchn.com
From thekitchn.com
CRAB CAKE BENEDICT - TASTES BETTER FROM SCRATCH
Web May 6, 2023 Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
EGGS BENEDICT & HOLLANDAISE SAUCE RECIPE | CHEF JEAN PIERRE
Web Carefully melt the butter to 200ºF/93ºC. In your blender process, yolks, lemon juice and water and blend for a few seconds. Slowly add the melted butter until your sauce is nice …
From chefjeanpierre.com
From chefjeanpierre.com
You'll also love