BEST EGGS BENEDICT RECIPES RECIPES

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THE BEST EGGS BENEDICT RECIPE | FOOD NETWORK KITCHEN ...



The Best Eggs Benedict Recipe | Food Network Kitchen ... image

We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon white distilled vinegar
4 English muffins, split 
2 sticks (16 tablespoons) unsalted butter, plus more for spreading 
8 slices Canadian bacon 
4 large egg yolks plus 8 large eggs 
3 tablespoons freshly squeezed lemon juice 
Kosher salt  
1/4 teaspoon cayenne, plus more for serving 

Steps:

  • Preheat the oven to 200 degrees F.
  • Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.  
  • Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven. 
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm. 
  • Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm. 
  • Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. 
  • Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately. 

THE BEST EGGS BENEDICT RECIPE | FOOD NETWORK KITCHEN ...



The Best Eggs Benedict Recipe | Food Network Kitchen ... image

We engineered this classic brunch dish to guarantee your success. By getting the muffins and bacon ready in advance and keeping them warm in the oven, you can focus on poaching a perfect egg. A blender makes an easy, foolproof hollandaise sauce. We added plenty of lemon to make it bright and tangy.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon white distilled vinegar
4 English muffins, split 
2 sticks (16 tablespoons) unsalted butter, plus more for spreading 
8 slices Canadian bacon 
4 large egg yolks plus 8 large eggs 
3 tablespoons freshly squeezed lemon juice 
Kosher salt  
1/4 teaspoon cayenne, plus more for serving 

Steps:

  • Preheat the oven to 200 degrees F.
  • Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat.  
  • Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven. 
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm. 
  • Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm. 
  • Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. 
  • Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately. 

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EGGS BENEDICT - RECIPETIN EATS
Oct 09, 2020 · Eggs Benedict – The four parts. Here are the 4 components that make up Eggs Benedict: Poached Eggs – while this recipe contains the directions for poached eggs, for an explanation of specific things I call for in the recipe (such as using fridge cold eggs, straining the eggs), see the separate Poached Eggs …
From recipetineats.com
See details


FRESH EGGS | EGGLAND’S BEST BETTER FARM-FRESH EGGS ...
Eggland's Best Eggs are better from the start. Our eggs are full of nutritional value and flavor thanks to our proprietary hen feed, giving you the ability to create tasty and nutritional egg recipes.
From egglandsbest.com
See details


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From lecremedelacrumb.com
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See details


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Aug 24, 2021 · An Eggs Florentine recipe can be quickly adjusted to the classic Eggs Benedict in a few easy steps. Follow the recipe for Hollandaise as it remains the same. Otherwise, remove the spinach from the recipe (though you can keep it if you like it but is not a classic addition). Poach the eggs …
From thespruceeats.com
See details


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