EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
EGG, HAM AND CHEESE CREPES BENEDICT
To make this a quick and easy dish, I just purchase Knorr brand dry packages of Hollandaise sauce, or you can make your own, if you have any dried tarragon add in a pinch to the sauce. This complete recipe can be doubled. When you are making your crepes, make an extra batch and freeze for the next time you make this recipe, you are going to want to make this again!... it's such an easy and delicious brunch or a light lunch if you have the crepes already prepared. You can add in other ingredients that you like to the eggs such as green onions, finely chopped green or red bell peppers etc.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 8 crepes
Number Of Ingredients 9
Steps:
- Prepare the Hollandaise sauce.
- In a bowl whisk together the eggs, whipping cream, a couple drops of Tabasco sauce (or to taste) salt and pepper.
- Heat butter in skillet until hot, sizzling and lightly browned.
- Add in the eggs and grated Swiss cheese; scramble to light and fluffy (do not over cook the eggs, as they will cook more in the oven).
- Lay out the crepes, then top with 1-2 slices of ham.
- Divide the egg mixture evenly on top of the ham slices.
- Roll up the crepes and place in a buttered baking dish.
- Brush the rolled crepes with melted butter.
- Place in a 350 degree oven.
- Bake for about 15 minutes, or until lightly browned.
- Place 1-2 crepes on a plate and drizzle with prepared Hollandaise sauce.
- Serve immediately.
- Delicious!
Nutrition Facts : Calories 186.9, Fat 15.5, SaturatedFat 7.4, Cholesterol 342, Sodium 145, Carbohydrate 1, Sugar 0.6, Protein 10.5
STEAK EGGS BENEDICT RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, freshly ground black pepper, garlic powder, olive oil, white vinegar, large eggs, large egg yolks, lemon, dijon mustard, kosher salt, freshly ground black pepper, paprika, unsalted butter, english muffins, arugula, flaky sea salt
Provided by the Daily Skimm
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the steak: Preheat the oven to 350°F (180°C).
- Season the steak on both sides with kosher salt, black pepper, and garlic powder.
- Heat the olive oil in a large cast-iron skillet over medium heat until it shimmers. Sear the steak for 2 minutes on each side, then transfer skillet with the steak to the oven and cook for 6-10 minutes, or until the internal temperature reaches 135°F (57°C). Remove the steak from the oven and let it rest for 5 minutes.
- Meanwhile, poach the eggs: Fill a 12-inch high-walled skillet with 2 inches of water and add the white vinegar. Bring to a boil over medium-high heat. When bubbles start to break the surface of the water, crack one egg at a time into a small bowl, then gently drop into the water at the center of the pan. Cook the eggs for 3-4 minutes, or until the yolks are still runny, but the whites are set. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
- Make the hollandaise sauce: Add the egg yolks, lemon juice, Dijon mustard, salt, pepper, and paprika to a blender. Blend on medium-high speed for 10 seconds, until combined. With the blender running, slowly drizzle in the hot melted butter until emulsified, about 2 minutes.
- To assemble, slice the steak against the grain into ¼-½-inch-thick slices. Divide the steak slices between the halved English muffins. Top each with ¼ cup of arugula, a poached egg, a generous spoonful of the hollandaise sauce, and a sprinkle of flaky sea salt.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 14 grams, Fat 18 grams, Fiber 19 grams, Protein 23 grams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love