EGGS BENEDICT RECIPE | ALLRECIPES
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 Breakfast Eggs
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4 servings
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, CarbohydrateContent 29.6 g, CholesterolContent 742.1 mg, FatContent 71.1 g, FiberContent 1.7 g, ProteinContent 31.8 g, SaturatedFatContent 38.9 g, SodiumContent 1719.3 mg, SugarContent 0.9 g
EGGS BENEDICT CASSEROLE | ALLRECIPES
Overnight Eggs Benedict! Easy to make ahead, perfect for brunch or a special occasion or overnight house guests.
Provided by alycimo
Categories Breakfast Eggs
Total Time 9 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9x13-inch casserole
Number Of Ingredients 12
Steps:
- Spray 9x13-inch baking dish with cooking spray.
- Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
- Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle casserole with paprika; cover with aluminum foil.
- Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
- Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.
Nutrition Facts : Calories 281.3 calories, CarbohydrateContent 21.2 g, CholesterolContent 174.4 mg, FatContent 14.1 g, FiberContent 0.2 g, ProteinContent 17.5 g, SaturatedFatContent 4.5 g, SodiumContent 1053.3 mg, SugarContent 4 g
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