Eggplant Eggs Benedict Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGS BENEDICT



Eggs Benedict image

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     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

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, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

THE BEST EGGS BENEDICT



The Best Eggs Benedict 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

Time 25m

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.

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

There's nothing more classic for brunch than Eggs Benedict. Perfecting this dish is all about timing. Have all ingredients close at hand and prepare the Hollandaise sauce first. Eggs can be poached on the stovetop or in the microwave, then set on English muffin halves topped with a slice of back bacon and a spoonful of creamy Hollandaise.

Categories     Brunch

Time 25m

Yield Serves: 4

Number Of Ingredients 9

Water
Vinegar
8 eggs
4 whole wheat English muffins, split and toasted
8 slices lean back bacon
½ cup ( 125 mL ) butter, melted
3 egg yolks
1 tbsp ( 15 mL ) lemon juice
Pinch cayenne pepper or dry mustard

Steps:

  • Prepare Hollandaise sauce according to directions below. Set aside while poaching eggs.
  • Stovetop Poaching Method: Fill saucepan with about 3 inches (8 cm) of water. Add a splash of vinegar. Heat until water simmers gently. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until whites are set and yolks are cooked as desired, 3 to 5 minutes. Remove eggs with slotted spoon and drain well on paper towel.
  • Microwave Poaching Method: Pour ⅓ cup (75 mL) water into small deep bowl. Bring to boil on High (100% power). Break eggs, one at a time, and slip into water. Pierce yolk membranes with fork. Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel.
  • Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
  • Hollandaise Sauce
  • Stovetop Method: In top of double boiler, whisk together butter, egg yolks, lemon juice and cayenne pepper. Cook over simmering water, stirring constantly until thickened, 10 to 12 minutes.
  • Microwave Method: In 4-cup (1 L) glass measure, whisk together butter, egg yolks, lemon juice and cayenne pepper. Gradually add melted butter into yolk mixture, whisking constantly. Microwave on Medium (50% power) until sauce thickens, 30 seconds to 1 minute. Whisk halfway through and at end of cooking to produce a smooth sauce. Serve warm.

Nutrition Facts :

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 10

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm butter
3 English muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian-style bacon or fully cooked ham
6 eggs
4 teaspoons distilled white vinegar
Paprika, if desired

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, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g

QUICK AND EASY EGGS BENEDICT



Quick and Easy Eggs Benedict image

This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!

Provided by INDRIANI

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 10

4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

Steps:

  • In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
  • Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
  • Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
  • In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
  • Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g

CLASSIC EGGS BENEDICT



Classic Eggs Benedict image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

3/4 cup clarified butter, warm
3 large egg yolks
1 1/2 teaspoons fresh lemon juice, plus more to taste
1/4 teaspoon cayenne or hot paprika, plus more to taste
Kosher salt and freshly ground pepper
Optional: Add a bit of herby flavor to your hollandaise by adding 2 tablespoons of finely chopped dill, parsley, cilantro, tarragon or chives or any combination of any or all.
8 large eggs
2 teaspoons white distilled or white wine vinegar
Kosher salt and freshly ground black pepper
4 English muffins, split
6 tablespoons unsalted butter, at room temperature
8 slices Canadian bacon or thick-cut ham (or 8 slices regular, thick-cut bacon)
8 Poached Eggs, above
Hollandaise Sauce, above
1/4 cup chopped chives
2 tablespoons chopped dill, tarragon or parsley, optional
Flaky sea salt
Coarsely ground black pepper

Steps:

  • For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  • Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
  • Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
  • Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • For the poached eggs: Fill a medium high-sided pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
  • Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
  • For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
  • Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
  • Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.

EGG BASKETS BENEDICT



Egg Baskets Benedict image

A little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. -Sally Jackson, Fort Worth, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen (1 cup sauce).

Number Of Ingredients 4

1 sheet frozen puff pastry, thawed
12 large eggs
6 slices Canadian bacon, finely chopped
1 envelope hollandaise sauce mix

Steps:

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

Nutrition Facts : Calories 237 calories, Fat 15g fat (6g saturated fat), Cholesterol 201mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.

EASY EGGS BENEDICT



Easy Eggs Benedict image

This simple recipe for eggs benedict makes the perfect Sunday brunch meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 7

Hollandaise Sauce for Eggs Benedict
1/4 pound Canadian bacon (8 slices)
4 large eggs
2 English muffins, split in half, toasted
2 slices white bread, for draining
Coarse salt and freshly ground pepper
Snipped chives, for garnish

Steps:

  • Prepare hollandaise sauce, and set aside, keeping warm.
  • Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
  • Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
  • Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.

More about "eggplant eggs benedict recipes"

35 BEST EGGS BENEDICT RECIPES - DIY JOY
35-best-eggs-benedict-recipes-diy-joy image
5. Crab Eggs Benedict. whatshouldimakefor. If you’re lucky enough to have leftover crab, there’s no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great breakfast or brunch recipe. …
From diyjoy.com


CLASSIC EGGS BENEDICT RECIPE - THE SPRUCE EATS
classic-eggs-benedict-recipe-the-spruce-eats image
2022-05-22 Prepare and Assemble the Eggs Benedict. Arrange the 8 slices of Canadian bacon on a sheet pan, and warm them in a 400 F oven for 5 to 10 minutes. Kristina Vanni. Bring a large pot of water to a simmer—not a boil. If …
From thespruceeats.com


EGGS BENEDICT BAKE RECIPE | LAND O’LAKES
eggs-benedict-bake-recipe-land-olakes image
Cook over low heat, whisking constantly, 2-3 minutes or until egg mixture begins to thicken. Add butter, 1 tablespoon at a time, whisking constantly, making sure butter melts slowly and sauce begins to thicken without scrambling eggs. …
From landolakes.com


EGGS BENEDICT (THE BEST) | RICARDO
eggs-benedict-the-best-ricardo image
In a pot of salted boiling water, pour in the white vinegar. Break the eggs into small ramekins. Slowly pour them into the simmering water 4 eggs at a time. Poach for 2 to 3 minutes or until the desired doneness. Normally, the yolk …
From ricardocuisine.com


EASY EGGS BENEDICT RECIPE - CHATELAINE.COM
easy-eggs-benedict-recipe-chatelainecom image
Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the ...
From chatelaine.com


VEGAN EGGS BENEDICT - PLANT.WELL
vegan-eggs-benedict-plantwell image
2021-02-12 Easy Vegan Eggs Benedict Recipe. This vegan eggs Benedict recipe is hearty, flavorful and easy to make! It has a homemade vegan hollandaise sauce, tempeh bacon, JUST Egg Folded, guacamole and tomato, …
From beplantwell.com


EASY CREPES EGGS BENEDICT RECIPE - EATING EUROPEAN
easy-crepes-eggs-benedict-recipe-eating-european image
2016-08-03 Crack the egg (one at the time) into a small bowl. When the water with vinegar is boiling gently slip each egg into the hot water. Cook for 3 minutes. Using slotted spoon remove eggs from the water and place on paper towel. …
From eatingeuropean.com


HEALTHY EGGS BENEDICT - DOWNSHIFTOLOGY
healthy-eggs-benedict-downshiftology image
2020-01-18 Set aside. Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4 minutes. Remove the eggs from the pot and place in a bowl. Add the egg yolks, lemon juice, dijon, salt and …
From downshiftology.com


10 IDEAS FOR THE BEST-EVER EGGS BENEDICT - SIMPLY RECIPES
10-ideas-for-the-best-ever-eggs-benedict-simply image
2019-04-16 2. Smoked Salmon Eggs Benedict. Top the English muffin with a smear of cream cheese, a few slices of smoked salmon, a half teaspoon of capers, and a bit of chopped fresh dill. 3. Prosciutto and Mozzarella Eggs …
From simplyrecipes.com


BEST THE PIONEER WOMAN'S EGGS BENEDICT RECIPES
best-the-pioneer-womans-eggs-benedict image
2016-08-29 Directions. Step 1. Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little …
From foodnetwork.ca


EGGS BENEDICT BREAKFAST SANDWICHES | FOOD CHANNEL
eggs-benedict-breakfast-sandwiches-food-channel image
2017-10-01 1 Combine mayonnaise, lemon juice and cayenne pepper in a small bowl and whisk to blend. Season with salt and pepper to taste. 2 Heat 2 tablespoons olive oil in a skillet; add ham pieces and cook over medium-low …
From foodchannel.com


CRISPY EGGPLANT "BENEDICT" | RECIPE - RACHAEL RAY SHOW
2021-04-23 Preparation. Salt eggplant and drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and …
From rachaelrayshow.com
  • Set up breading station: Season flour with salt and pepper in a shallow dish; whisk up 2 eggs in shallow dish and season with salt and pepper; combine panko, fine crumbs, salt, pepper, ½ cup of cheese and parsley in another dish


IF EGGPLANT PARMESAN AND EGGS BENEDICT HAD A ONE NIGHT …
2018-08-22 Directions. Split the English muffins and toast lightly. Spread each with 1/2 tablespoon herb garlic butter (or regular butter and then sprinkled with the garlic salt). Top each muffin with a spoonful of the marinara, and then a slice of eggplant. Place the egg of your choosing on top of each and gently spoon the mornay sauce over the eggs.
From myrecipes.com
Estimated Reading Time 4 mins


EGGS BENEDICT RECIPE - HOW TO MAKE EGGS BENEDICT - THE PIONEER …
2022-07-07 Repeat with the remaining eggs. In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a thin stream into the blender.
From thepioneerwoman.com


19 EGGS BENEDICT VARIATIONS PERFECT FOR BRUNCH - TASTE OF …

From tasteofhome.com


THE BEST TRADITIONAL EGGS BENEDICT - FOODIECRUSH.COM
2021-07-13 Use a sieve to skim the water. Cook for 2 ½ to 3 minutes or until the whites are set and the yolks are still tender. Use a slotted spoon to gently release the eggs from the bottom of the pan if sticking and remove from the water. Dab the eggs on a kitchen towel or paper towel and trim any rough edges or wispy whites.
From foodiecrush.com


EGGS BENEDICT - JO COOKS
2022-07-21 Cook for 1-2 minutes per side until browned. Remove the bacon from the skillet and set aside. Set your oven to broil. Spread butter over each English muffin half, and line them, cut side up, on a baking sheet. Place the sheet on the top rack of your oven and toast for 1-3 minutes, or until golden brown.
From jocooks.com


18 CREATIVE EGGS BENEDICT RECIPES TO UP YOUR BRUNCH GAME
2016-05-15 Greek Eggs Benedict: Eggs Benedict is known for being rich. By layering sautéed spinach and artichoke hearts on traditional Greek bread, the dish is lightened up a bit without sacrificing the classic hollandaise. (via Figs and Feta) 9. Grilled Pineapple Caprese Eggs Benedict With Coconut Almond Hollandaise: This Benedict just *screams* summer.
From brit.co


EGGS BENEDICT BREAKFAST BAKE | 12 TOMATOES
Separate English muffins and line them up vertically in a baking dish. Tuck slices of Canadian bacon in between the muffin halves. In a medium bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, and salt. Pour evenly over muffins in baking dish. Cover dish tightly with foil and bake 30 minutes. Uncover and bake 30 minutes more.
From 12tomatoes.com


EGGS BENEDICT | RICARDO
Break your eggs on saucers. Slide two eggs at a time in the water and let poach for 3 to 4 minutes, until the desired doneness. Normally the yolks should be runny. Place the poached eggs on paper towels. Repeat with the other eggs. While cooking the eggs, Cut the English muffins in half and toast them. Add a slice of ham and an egg on the ...
From ricardocuisine.com


10 BEST EGGS BENEDICT RECIPES | YUMMLY
2022-07-25 eggs, egg yolks, salt, lemon juice, hollandaise sauce, worcestershire sauce and 8 more Eggs Benedict Costa Kitchen large egg yolk, unsalted butter, rice vinegar, kosher salt, vinegar and 6 more
From yummly.com


SUNDAY MORNING EGGS BENEDICT - SALLY'S BAKING ADDICTION
2014-10-03 Place the egg yolks and lemon juice in a blender. Blend on high speed for 30 seconds until combined. Give the melted butter a quick whisk to combine any bits that separated. Working quickly and with the blender running on medium speed, remove lid insert and slowly pour melted butter into blender in a thin stream.
From sallysbakingaddiction.com


EGGS BENEDICT - CHEF JEAN PIERRE
Carefully melt the butter to 200ºF/93ºC. In your blender process, yolks, lemon juice and water and blend for a few seconds. Slowly add the melted butter until your sauce is nice a thick. Adjust seasoning with salt and pepper and maybe add your favorite hot sauce. If making in advance keep in a warm place.
From chefjeanpierre.com


CLASSIC EGGS BENEDICT | KNORR US
Cook up Knorr's delicious Classic Eggs Benedict made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
From knorr.com


VEGAN EGGS BENEDICT WITH HOMEMADE HOLLANDAISE - SWEET SIMPLE …
2019-03-15 Flip the tofu and cover the side as well. Close the container and allow the tofu to marinate for about 15 minutes. Once the tofu is fully marinated, add all-purpose flour to a large plate. Dip each tofu patty into the all-purpose flour, fully coating each side. Shake off any excess flour and place onto the pan.
From sweetsimplevegan.com


CLASSIC EGGS BENEDICT - EGG FARMERS OF NOVA SCOTIA
Cover with plastic wrap, leaving small steam vent. Cook until whites are set and yolk are cooked as desired, 40 to 60 seconds. Let stand, covered, for 1 minute. Remove eggs from bowl and drain well on paper towel. Step 2. Top each English muffin half with slice of back bacon, a poached egg and 2 tbsp (30 mL) Hollandaise sauce.
From nsegg.ca


EGGS BENEDICT RECIPE - BBC FOOD
Cook for 1–2 minutes, or until reduced to 2 tablespoons of liquid. Remove from the heat. Put the egg yolks in a heatproof bowl and place over a pan of …
From bbc.co.uk


ALMOST EGGS BENEDICT - EASY BREAKFAST OR BRUNCH - BUDGET BYTES
2018-03-10 Add about 1 tsp butter to a large skillet and place it over medium heat. Allow the butter to melt, then tilt the skillet to coat the surface. Open the English muffins and place them cut sides down in the skillet. Cook them until browned, then flip an cook a couple minutes more on the other side (about 5 minutes total).
From budgetbytes.com


25 BEST EGGS BENEDICT RECIPES — HOW TO MAKE EGGS BENEDICT
2020-09-03 There are regional substitutions, healthier versions and even a super easy casserole-type Eggs Benedict for you. Related: How to …
From parade.com


GORDON RAMSAY EGGS BENEDICT WITH CRISPY PARMA HAM
Step 3. Now, over medium heat, add a dash of oil into a frying pan and then fry the slices of di Parma ham until crispy. After finishing cooking, remove and drain on paper towels. Step 4. Now place the split English muffins in the empty frying pan and toast on …
From hellskitchenrecipes.com


10 BEST VEGETARIAN EGGS BENEDICT RECIPES | YUMMLY
2022-08-17 asparagus spears, large egg yolks, bread, eggs, fresh lemon juice and 3 more Mushroom-Spinach Eggs Benedict Eating Well whole wheat english muffin, shallot, freshly ground pepper, olive oil and 7 more
From yummly.com


EGGS BENEDICT RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
1) To make the sauce, fill a sauce pan with about 1 inch of water, bring to a simmer on low heat. 2) Fill a 12” inch skillet with high sides half way up with water, add the vinegar and bring to a slow boil. (this pan is for poaching the eggs) 3) In a glass bowl (one that fits perfectly on top of the saucepan) whisk the egg yolks and lemon ...
From laurainthekitchen.com


EGGS BENEDICT RECIPE: HOW TO MAKE THE BREAKFAST AT HOME
2022-07-02 Refrigerate the bowlful of eggs in cold water for up to one day. Preheat the oven to 200 °F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just ...
From foxnews.com


EGGS BENEDICT WITH HOLLANDAISE SAUCE - TASTES BETTER FROM SCRATCH
2018-08-08 For the Hollandaise sauce: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper. 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.
From tastesbetterfromscratch.com


EGGS BENEDICT | RECIPETIN EATS
2020-10-09 Transfer to teacup. Repeat for another 3 eggs - separate teacup for each. Heat water - Fill a large pot with 7.5 cm / 3" water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface.
From recipetineats.com


EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
2022-04-26 Toast until golden brown. Turn off the heat and leave muffins in the pan to keep warm. Poach Eggs: Once water is barely simmering, poach 4 eggs according to our easy poached eggs recipe . Assemble: Place English muffin halves on serving plates, cut side up, and top with your meat. Place the egg over the meat.
From natashaskitchen.com


10 WONDERFUL VARIATIONS OF EGGS BENEDICTS | THERECIPE
2022-08-25 First, make the homemade mustard hollandaise and cook the pork shoulder for 4-8 hours. This step can be done a day in advance. Carefully poach the eggs, and separately, melt the Swiss cheese with the ham. To put the dish together, use toast as the base and pile on pork, ham, cheese, eggs, and finally, the sauce.
From therecipe.com


HEART-HEALTHY EGGS BENEDICT RECIPE WITH ASPARAGUS - DR. AXE
2017-08-15 Directions: In a medium-size frying pan over medium heat, add coconut or avocado oil. Add the asparagus to the frying pan and pan fry until for tender, about 8–10 minutes. In a small pot, bring 2–3 cups of water to a boil. Once boiling, gently lower the eggs into the water and allow to boil for 3 minutes.
From draxe.com


BREAKFAST, DESSERT RECIPES & MORE | GET CRACKING - EGGS.CA
Sausage Eggs Benedict. This take on the classic eggs Benedict by Chef Paul Lillakas features waffle iron hash browns, over easy eggs and breakfast sausage smothered in …
From eggs.ca


Related Search