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 and Brunch 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
CLASSIC EGGS BENEDICT RECIPE - BETTYCROCKER.COM
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
- Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
- Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
- In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
- Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
- Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.
Nutrition Facts : Calories 410 , CarbohydrateContent 14 g, CholesterolContent 390 mg, FatContent 4 , FiberContent 0 g, ProteinContent 15 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 5 g, TransFatContent 1 1/2 g
More about "eggs benedict sides recipes"
EGGS BENEDICT FLORENTINE | ALLRECIPES
From allrecipes.com
Total Time 35 minutes
Calories 636.4 calories per serving
- Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.
EGGS BENEDICT RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.8
Category Breakfast & Brunch Recipes
- Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides. Divide bacon among the English-muffin halves. For each serving, use a slotted spoon to remove one egg from warm water; set spoon and egg briefly on a clean cloth or paper towel to drain. Gently place the egg on a bacon-topped muffin, and spoon the reserved warm hollandaise sauce over the top.
EGGS BENEDICT - BIGOVEN.COM
From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine not set
Calories 2336 calories per serving
- "Hollandaise Sauce: 1) 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. 2) Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture.( Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle). 3) Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for just 20-30 seconds. Remove from heat and set aside. Poached Eggs: 1) 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. 2) Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water). 3) Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmer water, gently easing it out of the cup. 4) Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon. 5) **It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon. 6) While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side. Assembly: 1) 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."
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