EGG BENEDICT NEAR ME RECIPES

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EGGS BENEDICT FOR A CROWD RECIPE | BON APPéTIT



Eggs Benedict for a Crowd Recipe | Bon Appétit image

We tackled every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted muffins.

Provided by Molly Baz

Yield 12 servings

Number Of Ingredients 11

12 large eggs
1¼ cups (2½ sticks) unsalted butter
3 large egg yolks
2 tablespoons plus 1 teaspoon fresh lemon juice
¾ teaspoon (or more) kosher salt
Pinch of cayenne pepper
6 English muffins, split
12 slices cooked ham, thinly sliced (about 12 ounces)
Kosher salt, freshly ground pepper
1 tablespoon thinly sliced chives
Cayenne pepper (for serving)

Steps:

  • Fill a large pot three-quarters full with water and bring to a bare simmer. Set up a large bowl of ice water and place near stove.
  • Working one at a time, crack egg into a fine-mesh sieve set over a small bowl and shake gently to allow the more liquid part of egg white to pass through. Gently transfer egg to a medium bowl (eggs are more resilient than you think, but be careful not to break the protective ring of egg white surrounding yolk). This step might sound insane, but it eliminates the thin tentacle-like strands of egg whites that form when the egg hits the hot water.
  • Once you have 6 strained eggs in bowl, gently position bowl over pot of simmering water and, one at a time, slip each egg into pot. Cook eggs, gently encouraging each to rotate with a slotted spoon so they cook evenly, until whites are set and yolks are still runny, 3 minutes. Transfer to ice bath and let cool (you’ll reheat them later on).
  • Skim off and discard any foam or bits of egg white in pot. Return water to a bare simmer. Repeat poaching process with remaining 6 eggs.
  • Do Ahead: Eggs can be poached 1 day ahead. Store in ice bath in fridge.
  • Heat butter in a medium saucepan over low until melted. Set aside ¼ cup melted butter for assembly. Transfer remaining butter to a small liquid measuring cup.
  • Fill a blender pitcher with very hot water and let sit 3 minutes to warm blender (this will prevent the sauce from separating). Drain pitcher; dry well. Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter in liquid measuring cup until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed (it will need a fair amount of salt to balance the acidity and fat). If sauce seems too thick, thin with 1–2 Tbsp. warm water and adjust seasoning as needed.
  • Do Ahead: Hollandaise can be made 1 hour ahead. Transfer to a heatproof container, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.
  • Preheat oven to 450°. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved ¼ cup melted butter. Toast muffins until golden brown around edges, 6–8 minutes.
  • Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.
  • To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.
  • Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.

MAKE AHEAD EGGS BENEDICT CASSEROLE RECIPE BY BIANCA SA…



Make Ahead Eggs Benedict Casserole Recipe by Bianca Sa… image

Too busy to commit to cooking real eggs benedict? Consider this make-ahead option topped with an easy Hollandaise sauce made from lemon juice, egg yolks, heavy cream and Dijon mustard.This recipe is courtesy of Belly Full.

Provided by THEDAILYMEAL.COM

Total Time 1 hours 4 minutes59S

Prep Time 14 minutes59S

Cook Time 49 minutes59S

Yield 8

Number Of Ingredients 12

3/4 pound canadian bacon, roughly diced
6 whole english muffins, split and cut into 1 inch pieces
8 large eggs
2 cup whole milk
1 teaspoon onion powder
1/4 teaspoon paprika
4 large egg yolks
1/2 cup heavy cream
2 tablespoon lemon juice
1 teaspoon dijon mustard
1 pinch of cayenne pepper
1/2 cup unsalted butter, melted

Steps:

  • Coat a 9×13 pan with cooking spray.
  • Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly.
  • In a large bowl, whisk together the eggs, milk, and onion powder; pour over the top of the English muffins.
  • Press down gently with a wooden spoon or your hands to coat.
  • Cover and refrigerate for at least 5 hours, or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Sprinkle the paprika over the top.
  • Preheat oven to 375 degrees F.
  • Cover and bake for 35 minutes.
  • Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
  • Just before your casserole is done cooking, make your hollandaise.
  • Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
  • In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
  • Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
  • Taste and adjust flavor to your liking.
  • Serve sauce immediately with the casserole.
  • Garnish with chopped chives or scallions, optional.

Nutrition Facts : ServingSize 1 serving, Calories 434 calories, SugarContent 5 g, FatContent 28 g, CarbohydrateContent 24 g, CholesterolContent 356 mg, FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 15 g, SodiumContent 583 mg, TransFatContent 0.5 g

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