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!
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.
HOLLANDAISE SAUCE
Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.
Provided by Tyler Florence
Categories condiment
Time 20m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
- Yield: 4 servings
EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE
Make and share this Eggs Benedict With Mock Hollandaise Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare mock hollandaise by processing all hollandaise ingredients in a food processor or blender until smooth. Heat in small saucepan over medium heat until hot.
- Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
- Meanwhile, toast muffin halves, place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise sauce over egg; sprinkle with paprika. Serve with fresh fruit, if desired.
Nutrition Facts : Calories 292.3, Fat 10.1, SaturatedFat 3.4, Cholesterol 220.2, Sodium 1275.4, Carbohydrate 22.1, Fiber 2.5, Sugar 7, Protein 27.7
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.
DAIRY FREE HOLLANDAISE SAUCE
Now Eggs Benedict is still a possibility for those unable to have dairy. I used to use the Knorr package of Hollandaise Sauce but unfortunately it has dairy in it, so decided to come up with my own version. I think the taste is quite similar, and it makes more than enough sauce for two servings of Eggs Benedict. Also would be so good to serve with fish or on vegetables.
Provided by BJ from BC
Categories Sauces
Time 11m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- 1. Using a double broiler, add all the ingredients except for the dairy free margarine. And whisk until well blended.
- 2. Cook on medium heat until it starts to thicken, making sure to stir or whisk often.
- 3. When it reaches a thickened consistency, remove from heat and stir in dairy free margarine. It's important to add the dairy free margarine last, making sure to add it as is instead of melting it first, otherwise the sauce may curdle.
- 4. I found that the sauce should be placed back on the double broiler on simmer until your eggs benedict, fish, or vegetables are ready for it, otherwise it cools down too quickly. Continue to stir often.
- If serving on Eggs Benedict, always nice to sprinkle a tiny bit of paprika on top of the sauce for added colour and taste.
Nutrition Facts : Calories 35.4, Fat 2.8, SaturatedFat 1, Cholesterol 110.7, Sodium 199.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 1.7
HOLLANDAISE SAUCE
To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.
Provided by Good Food team
Categories Condiment
Time 10m
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
- Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
- To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.
Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium
EGGS BENEDICT FOR 2
Serve Eggs Benedict with the hollandaise scaled down to just the right amount for two. Add some sliced tomatoes, grapefruit, and a glass of wine to complete the menu.
Provided by Olha7397
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
- FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
- Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
- Southern Living.
Nutrition Facts : Calories 761.2, Fat 63, SaturatedFat 34.9, Cholesterol 828.2, Sodium 1011, Carbohydrate 28.1, Fiber 2.1, Sugar 3.3, Protein 21.8
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
HOLLANDAISE SAUCE FOR EGGS BENEDICT
Serve this hollandaise sauce atop Eggs Benedict for a perfect brunch meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a heatproof bowl or the top of a double boiler set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 4 minutes. Remove from heat, and stir in lemon juice.
- Slowly whisk in melted butter until thickened. Season with salt. Serve sauce immediately, or keep warm over very gently simmering water, whisking occasionally.
EASY HOLLANDAISE SAUCE
This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.
Provided by BecR2400
Categories Sauces
Time 6m
Yield 1 1/2 cups sauce, 10 serving(s)
Number Of Ingredients 5
Steps:
- Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
- Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
- Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
- NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.
Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4
GORDON'S EGGS BENEDICT
Gordon Ramsay's breakfast classic is the ideal way to begin an indulgent weekend
Provided by Gordon Ramsay
Categories Breakfast, Brunch, Main course
Time 20m
Yield Makes 4 halves
Number Of Ingredients 5
Steps:
- Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
- Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
- Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Nutrition Facts : Calories 705 calories, Fat 64 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.3 milligram of sodium
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