EASY EGGS BENEDICT
Steps:
- For the eggs: Spray the cups of a 12-cup muffin tin with olive oil cooking spray.
- Combine 1 cup water with the vinegar and salt. Place about 2 teaspoons of the mixture in each muffin tin cup. Crack an egg into each cup.
- Place a roasting pan on the stove and fill with about 2 inches of water. Bring the water to a simmer.
- Carefully place the muffin tin in the water in the roasting pan and cover loosely with foil. Set a timer and cook the eggs for about 4 minutes. Remove the muffin tin (it will be hot) and scoop out the eggs using a large spoon.
- For the hollandaise: Put the lemon juice, salt, cayenne, egg yolks and 2 tablespoons warm water in a blender and pulse a few times to mix everything well. Turn the blender to medium speed and stream in the melted butter. If the sauce is too thick, add some warm water a teaspoon at a time to loosen it up.
- For the assembly: Place 2 muffin halves on each plate, top each with a slice of Canadian bacon and a poached egg and drizzle with the hollandaise. Garnish with arugula and crack some fresh pepper on top.
QUICK AND EASY EGGS BENEDICT
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
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
HANGOVER BACON, EGG AND CHEESE PANCAKE SANDWICH
This breakfast club sandwich was a favorite among our tasters. It has everything we want: salty goodness from the bacon and cheese, a touch of sour from the pancake and a delightful bittersweet taste from the marmalade. Add a little hot sauce, and you've got the ultimate umami experience.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
- Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
- Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).
EASY EGGS BENEDICT
This brunch classic may seem like a feat of timing best left to the pros, but our recipe helps you pull off Eggs Benedict at home. The trick to any kind of stress-free entertaining is to do as much as you can ahead. About a half hour before showtime, pre-poach the eggs, whir up the hollandaise, and split the muffins. When it's time to dine, you'll play short order cook for a few minutes then you'll sit down to eat (and bask in the compliments!). Master the classic, then try our fun variations listed below the recipe.
Provided by Shira Bocar
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Crack eggs into a bowl. Fill a large pot with 3 inches of water. Bring to a boil over high heat; reduce to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
- Cook eggs until white is set and yolk is still soft, 3 to 3 1/2 minutes. Using a slotted spoon, gently transfer eggs to a bowl filled with room temperature water.
- Heat butter in a medium skillet over medium heat. Add Canadian bacon in two batches and cook until crisp, flipping once, about 4 minutes per side.
- Preheat broiler. Arrange English-muffin halves craggy side up on a baking sheet. Broil until golden and toasted, 1 minute. Spread with butter and top with crisp bacon. Remove each egg with a slotted spoon and blot on a folded paper towel to remove excess water. Top muffin halves with poached egg. Season with salt and pepper. Spoon hollandaise over muffin. Top with watercress and a pinch of cayenne.
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