Best Always Successful Fast Eggs Benedict Recipes
ALWAYS SUCCESSFUL FAST EGGS BENEDICT
I've tried making hollandaise from scratch with limited success. I tried several hollandaise mixes and finally found the right compromise. The rest is easy. Eggs can be a challenge, and you may have a method that works better for you. I've always had rave reviews with this very simple, sure to delight, breakfast.
Provided by Squirrel Gone Wild
Categories Breakfast
Time 15m
Yield 8 Eggs Benedict, 8 serving(s)
Number Of Ingredients 9
Steps:
- Put 8 small plates in oven set on lowest temperature to warm.
- In a small saucepan over medium heat, melt butter. Whisk in contents of hollandaise package. Only use Knorr brand, and do not use the package instructions. Slowly whisk in milk a little at a time so as to avoid lumps (whisk out any lumps you get right away). Turn heat down to medium low and watch carefully, whisking occaisonally as it thickens. When it's the right consistancy (it will thicken in about 3 minutes), gently stir in 1 tsp lemon juice. Add Canadian bacon slices. Cover and set on low until needed.
- Split English muffins and toast lightly. Set one on each plate in oven to keep warm.
- Gently fry eggs over medium heat. I usually crack 4 eggs into a small bowl and add all at once to a small skillet. Once the whites start to set up, I add about 2 TBS water, lightly salt, and cover with glass lid so you can watch the eggs. They will steam or boil gently.
- While eggs are cooking, place one piece of Canadian bacon onto each piece of English Muffin on plates in oven. (Wood tongs are great for this).
- Place one egg on each prepared plate. If cooking 4 eggs at a time, leave the first 4 plated in the oven.
- Spoon hollandaise over each plate and sprinkle lightly with paprika and serve.
THE BEST EGGS BENEDICT
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
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.
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Ingredients
To make a fast and always successful Eggs Benedict recipe, you need a few key ingredients, which include:- 4 large eggs
- 4 slices of Canadian bacon
- 2 English muffins, split and toasted
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
- Chopped fresh parsley for garnishing
Instructions
1. Poach the eggs
Fill a large pot with water and bring it to a simmer. Add a tablespoon of white wine vinegar and a pinch of salt to the water. Crack an egg into a small cup, then gently slide it into the simmering water. Repeat with the rest of the eggs. Cook for 3-5 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.2. Cook the Canadian bacon
In a skillet, cook the Canadian bacon over medium heat until crispy and browned, about 4-5 minutes per side. Remove from the skillet and set aside.3. Make the hollandaise sauce
In a blender or food processor, blend the egg yolks, lemon juice, and salt until pale and thick. Slowly drizzle in the melted butter while blending, until the sauce is smooth and creamy. Add a pinch of cayenne pepper, if desired.4. Assemble the Eggs Benedict
To assemble, place a toasted English muffin half on a plate. Top it with a slice of Canadian bacon, followed by a poached egg. Spoon the hollandaise sauce over the egg, and sprinkle with chopped fresh parsley.Tips for Making Fast and Always Successful Eggs Benedict
- Make sure the water for poaching the eggs is at a gentle simmer. If it's too hot, the eggs will break apart.
- Use fresh eggs for poaching. They hold together better than older eggs.
- If you don't have Canadian bacon, you can use ham or even smoked salmon instead.
- Ensure that the hollandaise sauce is smooth and creamy. If it's lumpy, try blending it for a bit longer or adding a splash of warm water.
- If you're short on time, you can make the hollandaise sauce in advance and reheat it in the microwave or over a double boiler.