HOW TO MAKE EGGS BENEDICT SAUCE RECIPES
EGGS BENEDICT WITH HOMEMADE HOLLANDAISE RECIPE: HOW TO MA…
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 26g fat (14g saturated fat), CholesterolContent 331mg cholesterol, SodiumContent 522mg sodium, CarbohydrateContent 15g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 13g protein.
EGGS BENEDICT CASSEROLE RECIPE: HOW TO MAKE IT
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 12 servings (1-2/3 cups sauce).
Number Of Ingredients 12
Steps:
- Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.
Nutrition Facts : Calories 286 calories, FatContent 19g fat (10g saturated fat), CholesterolContent 256mg cholesterol, SodiumContent 535mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 14g protein.
More about "how to make eggs benedict sauce recipes"
EGGS BENEDICT RECIPE - NYT COOKING
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
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EGGS BENEDICT RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 13 hours 55 minutes
Reviews 4.5
Total Time 13 hours 55 minutes
- For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.
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MAKE-AHEAD EGGS BENEDICT CASSEROLE RECIPE - BETTYCROCK…
This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict—think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever—and it can even be made ahead!
From bettycrocker.com
Reviews 4
Total Time 3 hours 0 minutes
Calories 320 per serving
From bettycrocker.com
Reviews 4
Total Time 3 hours 0 minutes
Calories 320 per serving
- Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.
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CLASSIC EGGS BENEDICT RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 30 minutes
Calories 410 per serving
Reviews 4.5
Total Time 30 minutes
Calories 410 per serving
- Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.
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BEST EGGS BENEDICT STRATA RECIPE - HOW TO MAKE EGGS ...
This make-ahead eggs Benedict strata is a delicious breakfast casserole. It's made with English muffins, Canadian bacon, and fresh spinach.
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 50 minutes
Category brunch, Christmas, breakfast, brunch
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 50 minutes
Category brunch, Christmas, breakfast, brunch
Cuisine American
- For the strata: Preheat the oven to 425 ̊. Arrange the English muffins on a rimmed baking sheet and bake until golden brown, about 10 minutes. Let cool. Combine the eggs, milk, half-and-half, salt, and pepper in a large bowl and whisk to combine. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add half of the Canadian bacon in a single layer and cook until browned, about 1 minute per side. Remove to a plate and repeat with the remaining Canadian bacon; add to the plate. Add half of the spinach to the pan and toss until partially wilted, then add the remaining spinach and toss until all the spinach is wilted. Season with a pinch of salt. Remove the spinach to a paper towel–lined plate and press with the back of a spoon to release some of the liquid. Butter a 9-by-13-inch baking dish. Layer half each of the English muffins, spinach, Canadian bacon, and cheese in the prepared dish. Repeat the layering with the remaining ingredients, ending with the cheese. Slowly pour the egg mixture over the top. Cover the baking dish with plastic wrap and refrigerate overnight. About 30 minutes before baking, remove the strata from the fridge. Preheat the oven to 350 ̊. Remove the plastic wrap and cover the dish with foil. Bake for 30 minutes, then uncover and continue to bake until golden brown and slightly crisp on top, 25 to 30 minutes more. Just before serving, make the hollandaise: Melt the butter in a small saucepan until sizzling. Remove from the heat. Meanwhile, add the egg yolks and lemon juice to a blender. Then, with the blender on, slowly drizzle the hot butter into the yolks. It’ll start to thicken right away. Add up to 1 1/2 teaspoons warm water to loosen the sauce until it is pourable. Stir in the salt, pepper and hot sauce. Drizzle some of the sauce over the strata and serve the rest on the side.
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EGGS BENEDICT RECIPE - BBC FOOD
Eggs Benedict is the perfect weekend breakfast or brunch. Serve with either ham or smoked salmon.
Homemade hollandaise sauce is much easier to prepare than you may think and beats any kind of shop-bought variety.
This recipe allows you to make six perfect poached eggs ready to serve at the same time. It's all in the prep!
From bbc.co.uk
Reviews 4.2
Cuisine American
From bbc.co.uk
Reviews 4.2
Cuisine American
- Toast the muffin halves and spread with butter. Put a muffin half on each plate and top with ham or salmon (if making eggs royale). Place an egg on top of each muffin and spoon over some hollandaise. Sprinkle with chives and serve with the other muffin halves on the side.
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EGGS BENEDICT RECIPE - NYT COOKING
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you’ve mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
Calories 766 per serving
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
See details
MAKE-AHEAD EGGS BENEDICT CASSEROLE RECIPE - BETTYCROCK…
This clever egg bake takes its flavor and ingredient cues from classic Eggs Benedict—think English muffins, Canadian bacon, eggs, herbs and hollandaise. We simply cut out the fuss of making individual servings in favor of a crowd-friendly casserole format. It might just be the most impressive breakfast casserole ever—and it can even be made ahead!
From bettycrocker.com
Reviews 4
Total Time 3 hours 0 minutes
Calories 320 per serving
From bettycrocker.com
Reviews 4
Total Time 3 hours 0 minutes
Calories 320 per serving
- Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.
See details
CLASSIC EGGS BENEDICT RECIPE BY BIANCA SANCHEZ
With this easy recipe, you can make a delicious and comforting eggs benedict that will have your brunch guests asking for seconds. In just half an hour, you'll have perfectly poached eggs drenched in creamy Hollandaise sauce on top of a warm and crispy English muffin.Recipe courtesy of Leena Asuma, Gals That Brunch
From thedailymeal.com
Reviews 3
Total Time 29 minutes59S
Cuisine American
Calories 372 calories per serving
From thedailymeal.com
Reviews 3
Total Time 29 minutes59S
Cuisine American
Calories 372 calories per serving
- Garnish as desired with Hollandaise sauce, chives, paprika, etc.
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LATKE EGGS BENEDICT | LOVE AND OLIVE OIL
This recipe will make about twelve 3-inch latkes, perfect for about 4 servings (with one extra latke per person).
From loveandoliveoil.com
Total Time 2 hours
From loveandoliveoil.com
Total Time 2 hours
- Grate potatoes and onion. I like to use a food processor for this step, with the thinner grate blade. Place grated potatoes in a large bowl of lightly salted water and let soak for 20 to 30 minutes or up to 1 hour.Drain potatoes, squeezing as much moisture out of the grated potatoes as possible (wring it out in a clean kitchen towel or spin it in a paper-towel lined salad spinner).Combine grated potato, onion, egg, matzo meal, salt and pepper in a large bowl, folding with a fork until evenly moistened.Heat a large skillet over medium heat. When hot, add a 1/4-inch deep layer of oil to the pan.When the oil is shimmery and a test piece of potato sputters and sizzles, the oil is ready. If it is too hot and starts to smoke, reduce the heat slightly.Spoon about 3-4 tablespoons of potato mixture into the hot skillet, spreading out to a 3-inch round. You should be able to cook about 3-4 latkes at a time depending on the size of your pan, but don’t overcrowd the skillet.Cook for 6 to 10 minutes per side or until golden brown, then flip and cook for another 5 to 6 minutes more. Remove from oil with a slotted spatula, letting any excess oil drain off. Place on baking sheet in the oven to keep warm while you cook the remaining pancakes. Latkes can also be made ahead of time and refrigerated or frozen; to reheat, place latkes on an oven-proof wire rack set inside a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until heated through and crispy.For poached eggs, crack one egg into a small ramekin. Fill a saucepan 2-inches deep with water. Add vinegar and bring to a bare simmer over medium heat. Small bubbles should be coating the bottom of the pan, but not fully boiling. Carefully tip egg into the water. Cook for 4½ to 5 minutes or until whites are cooked and yolk is thickened to a jam-like consistency. If you like your eggs firmer, cook for about 30 seconds more. Lift egg out of pan with a slotted spoon and place on a lightly oiled plate (or serve immediately). Repeat with remaining eggs. If the eggs have cooled by the time you are ready to serve them, they can be reheated by returning them to simmering water for 30 seconds.To make hollandaise, combine egg yolks, lemon juice, and salt in a blender and blend on medium-high speed until smooth. Melt butter until hot but not sizzling. With the blender running on low, slowly drizzle in melted butter. Start out very slowly, until an emulsion is formed, then you can drizzle the rest of the butter in a little bit faster.If the hollandaise appears too thin, you can thicken it slightly by whisking it in a bowl set over a bowl of barely simmering water. Whisk constantly until thickened slightly, taking care not to let it get too hot or it may curdle the eggs.Keep sauce warm for up to 30 minutes before serving by leaving it in over the water bath (but remove from heat so it does not continue to cook), or transfer to an insulated cup or thermos.To assemble, place a piece of smoked salmon and a poached egg on top of each latke. Drizzle generously with hollandaise and sprinkle with chopped chives, red onion, and fancy flake salt and freshly ground black pepper to taste.
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HOLLANDAISE SAUCE RECIPE | BBC GOOD FOOD
To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.
From bbcgoodfood.com
Total Time 10 minutes
Category Condiment
Cuisine French
Calories 529 calories per serving
From bbcgoodfood.com
Total Time 10 minutes
Category Condiment
Cuisine French
Calories 529 calories per serving
- 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.
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HOW TO MAKE EGGS BENEDICT - SIMPLY RECIPES
23/08/2021 · Right before you're ready to assemble the eggs Benedict, reheat the pre-poached eggs in a bowl of hot—but not boiling—water for 2 to 3 minutes. Remove, then drain on paper towels or a slice of bread and proceed with the recipe. Don't make the Hollandaise sauce …
From simplyrecipes.com
From simplyrecipes.com
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EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER FROM ...
08/08/2018 · Eggs Benedict is my favorite breakfast menu item, and it’s super easy to make from home! It starts with a toasted english muffin, topped with a slice or two of Canadian bacon, a poached egg, and smothered in traditional Eggs Benedict sauce, called hollandaise sauce.
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
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EGGS BENEDICT RECIPE - BLOGGHETTI.COM
21/01/2022 · Eggs Benedict is a common American breakfast or brunch recipe on many menus. It’s easier than you think to make this dish at home. With a delicious blender Hollandaise sauce…
From blogghetti.com
From blogghetti.com
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EGGS BENEDICT - CHEF JEAN PIERRE
Eggs Benedict. Print Recipe. Servings 2. Ingredients . 2 Eggs per serving; 1 English Muffin or Brioche Bread per person; 2 slices of Canadian Bacon or your favorite Ham; For the Hollandaise Sauce: 3 Egg Yolks; 1 teaspoon Lemon Juice; 1 teaspoon White Wine or Water; 4.5 ounces Butter melted; Salt and Pepper to taste; A dash of Hot Sauce if you like; Instructions . For the Eggs: Strain the eggs …
From chefjeanpierre.com
From chefjeanpierre.com
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EGGS BENEDICT - WIKIPEDIA
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. Origin and history. There are conflicting accounts as to the origin of eggs Benedict. Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict …
From en.m.wikipedia.org
From en.m.wikipedia.org
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EASY EGGS BENEDICT YOU CAN MAKE AT HOME (YES, REALLY ...
18/01/2022 · Simmer eggs 2 at a time to avoid breaking the yolks, 3 to 5 minutes depending on how firm you like your eggs. Place on paper towels while you poach remaining eggs. When ready to serve, reheat eggs …
From vancouversun.com
From vancouversun.com
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EGGS BENEDICT BAKE RECIPE | LAND O’LAKES
12 large Land O Lakes® Eggs. 1 teaspoon onion powder . 1 teaspoon salt . 1 / 2 teaspoon pepper . Hollandaise Sauce. 1 / 4 cup water . 3 large Land O Lakes® Eggs (yolks only) 1 / 2 cup Land O Lakes® Butter, softened . 1 tablespoon lemon juice . 1 / 4 teaspoon Dijon mustard . 2 to 3 drops hot pepper sauce …
From landolakes.com
From landolakes.com
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EGGS BENEDICT RECIPE - BLOGGHETTI.COM
21/01/2022 · Eggs Benedict is a common American breakfast or brunch recipe on many menus. It’s easier than you think to make this dish at home. With a delicious blender Hollandaise sauce…
From blogghetti.com
From blogghetti.com
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EGGS BENEDICT - CHEF JEAN PIERRE
Eggs Benedict. Print Recipe. Servings 2. Ingredients . 2 Eggs per serving; 1 English Muffin or Brioche Bread per person; 2 slices of Canadian Bacon or your favorite Ham; For the Hollandaise Sauce: 3 Egg Yolks; 1 teaspoon Lemon Juice; 1 teaspoon White Wine or Water; 4.5 ounces Butter melted; Salt and Pepper to taste; A dash of Hot Sauce if you like; Instructions . For the Eggs: Strain the eggs …
From chefjeanpierre.com
From chefjeanpierre.com
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EASY OVERNIGHT EGGS BENEDICT CASSEROLE | BAKER BETTIE
03/01/2022 · Casserole Variations. Think of this casserole as a canvas to make all of your favorite eggs benedict variations! Florentine Benedict Casserole: Add 1- 10 oz package of frozen chopped spinach that has been thawed and drained to the egg mixture.Replace the holladiase sauuce with mornay sauce.; Country Benedict …
From bakerbettie.com
From bakerbettie.com
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EGGS BENEDICT CASSEROLE RECIPE - MAGNOLIA
Meanwhile, make the hollandaise sauce: In a medium stainless-steel bowl or the top of a double boiler, combine the egg yolks, lemon juice, and 2 tablespoons of water. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk the mixture until the egg yolks thicken and double in volume. Whisking constantly, add the butter in a slow, steady stream. The sauce …
From magnolia.com
From magnolia.com
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RECIPES - DELIA ONLINE
With over 1,400 of Delia's recipes available to browse, here we have put them in categories so you can easily …
From deliaonline.com
From deliaonline.com
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MICROWAVED POACHED EGGS RECIPE - THE SPRUCE EATS - MA…
10/07/2021 · Close your eyes, and think about eggs Benedict at your favorite restaurant. Now, imagine enjoying that same dish at home, tomorrow morning—using your microwave. Believe it or not, you can use a standard microwave to poach eggs …
From thespruceeats.com
From thespruceeats.com
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EVERY WAY TO COOK EGGS YOU SHOULD KNOW | TASTE OF HOME
28/09/2018 · The best egg recipes can turn into your favorite breakfast, lunch or dinner—if they’re cooked well, that is. Here’s how the Taste of Home Test Kitchen gets all the basic ways to cook eggs right every time. Follow these methods and you’ll never have green yolks or runny whites again. 1. How to Boil Eggs. Not only are hard-boiled eggs …
From tasteofhome.com
From tasteofhome.com
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