Orange Eggs Benedict Recipes

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ORANGE HOLLANDAISE SAUCE



Orange Hollandaise Sauce image

This is an amazing twist on hollandaise sauce! You will love it!

Provided by BetterCookingForSingleFathers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 23m

Yield 6

Number Of Ingredients 5

4 egg yolks
6 tablespoons fresh orange juice, divided
¾ cup butter, cut into 1/4-inch slices, at room temperature
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Place egg yolks and 1/4 cup orange juice in a heatproof bowl or in a double boiler set over simmering water, whisking constantly until warm and just starting to thicken, 1 to 2 minutes. Add butter, 1 slice at a time, whisking each addition until fully incorporated. Continue to whisk until sauce is thickened, 2 to 3 minutes.
  • Remove from heat and season with salt and black pepper. Thin sauce with remaining 2 tablespoons orange juice to reach desired consistency.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 2.1 g, Cholesterol 197.6 mg, Fat 26 g, Protein 2.1 g, SaturatedFat 15.6 g, Sodium 57.1 mg, Sugar 1.4 g

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

ORANGE EGGS BENEDICT



Orange Eggs Benedict image

This dish is truly spectacular, perfect for a birthday, anniversary, Mother's Day, or any other special brunch occasion. My hubby discovered it in The New Basics Cookbook by Rosso & Lukins a few years ago. He had forgotten to get reservations at my favorite restaurant for Mother's Day brunch so he made this instead. It was better than my favorite restaurant! The original recipe says it serves 4. But it is very rich and it's enough food for 8 if you're serving with a side of fresh fruit. That cuts the calories and fat in half.

Provided by appleydapply

Categories     Breakfast

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons butter, chilled
1 egg, lightly beten
3 tablespoons half-and-half
1 tablespoon freshly grated orange zest
2 cups freshly squeezed orange juice (no substitutions, must be fresh squeezed)
1 cup unsalted butter (2 sticks)
6 egg yolks
1/2 teaspoon salt (if you must use salted butter...do NOT add this salt)
8 slices Canadian bacon
8 eggs
of fresh mint (for garnish)

Steps:

  • For the scones:.
  • Preheat oven to 425.
  • In a medium mixing bowl, combine the flour, baking powder, and salt. Using a pastry blender, work in the butter until the mixture is coarse crumbs. Mix in the lightly beaten egg, and then the half-and-half and orange zest.
  • On a lightly floured surface, knead the dough until smooth, 1-2 minutes.
  • Roll the dough out to form a square shape of approximately 5-6 inches - it should be a 3/4 inch thickness. Cut out the square into quarters; you'll have 4 square-shaped scones of approximately 2 1/2-3 inches. Place on a baking sheet, and bake in the oven on the center rack until lightly golden, 15 minutes. Remove them from the oven and allow to cool. The scones can be made the day before and kept tightly wrapped, to make assembly easier in the morning.
  • Orange hollandaise sauce:.
  • In a medium saucepan, bring the orange juice to a boil. Reduce the heat and let simmer for about 20 minutes. It should reduce to about 1/4 cup of syrup. Set aside.
  • Here's where it's helpful to have a helper so that you can make the hollandaise sauce at the same time you are getting the other ingredients assembled. If you don't have anyone to help you, continue with step 11. Once your scones, bacon, and eggs are plated, it will just take a couple of minutes to come back to step 9 and finish the sauce.
  • In another small saucepan, melt the butter over medium heat until bubbling.
  • Place the egg yolks in a food processor and process for a few seconds. With the motor running, add the reduced orange juice and salt (if using). Then slowly add the butter in a thin stream. Process for a few more seconds, until it thickens. Serve immediately.
  • To assemble:.
  • Saute the Canadian bacon in a non-stick skillet until slightly crisp. Set aside on a plate.
  • Slice the scones in half, and toast them lightly. Place 2 scone halves on each serving plate.Fill two nonstick skillets with water and bring them to a simmer. Carefully break an egg into a custard cup, and slide it into the simmering water. Repeat with the remaining eggs, one at a time. Cook over low heat for 2-3 minutes, and use a slotted spoon to transfer the eggs to a dish for a few moments for excess water to drain off.
  • On your serving plates, top each scone half with a slice of Canadian bacon, then a poached egg. Top with the orange hollandaise sauce. Garnish with fresh mint, if desired.

EGGS BENEDICT WITH MOCK HOLLANDAISE



Eggs Benedict with Mock Hollandaise image

Categories     Egg     Pork     Breakfast     Brunch     Quick & Easy     Ham     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

8 ounces 1/4-inch-thick slices Black Forest ham
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted
8 large eggs
2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Steps:

  • Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
  • Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
  • Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
  • Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
  • Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

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