QUICK EGGS BENEDICT
Steps:
- In a small bowl, combine the cheese, mayonnaise and garlic; spread over each muffin half. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Set aside., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Stir in the cream, horseradish, mustard, white pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened, stirring constantly., With a slotted spoon, lift each egg out of the water. Top each muffin half with an egg and 2 tablespoons sauce. Sprinkle with chives. Serve immediately.
Nutrition Facts : Calories 758 calories, Fat 56g fat (23g saturated fat), Cholesterol 540mg cholesterol, Sodium 1107mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
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.
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
EASY EGGS BENEDICT
A wonderful breakfast dish that's easy too! Recipe comes from stephskitchen.com. While it may not be TRUE eggs benedict, it is very similar and MUCH easier to make -- especially nice when you have company or a holiday breakfast!
Provided by Lvs2Cook
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Warm meat of your choice in oven or microwave and keep warm.
- Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm.
- Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended.
- Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.
Nutrition Facts : Calories 660.1, Fat 41.1, SaturatedFat 20.6, Cholesterol 513.3, Sodium 1085.2, Carbohydrate 34.9, Fiber 2.1, Sugar 3, Protein 36.6
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