Best Easy Eggs Benedict Recipes

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.

EASY EGGS BENEDICT

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.

QUICK AND EASY EGGS BENEDICT

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.

EASY EGGS BENEDICT

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.

HANGOVER EASY EGGS BENEDICT SANDWICH

Steps:

• Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.
• Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.
• Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
• Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.

EASY SCRAMBLED EGGS BENEDICT FOR TWO

Steps:

• 1. Prepare Hollandaise sauce according to package directions.
• 2. In nonstick skillet, heat butter or oil. Add Canadian bacon to skillet and fry until lightly browned. Remove and set aside.
• 3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
• 4. Set 2 muffin halves onto each plate. Top each muffin half with 1 slice Canadian bacon. Top the Canadian bacon with the scrambled eggs, dividing the eggs between the 4 halves.
• 5. Spoon desired amount of Hollandaise sauce onto each muffin and sprinkle on the parsley, dill or chive garnish. Serve immediately.

KRISTI'S EASY EGGS BENEDICT RECIPE - (4.3/5)

Steps:

• Add the egg yolks, lemon juice to a blender, and blend several seconds. With the blender on, slowly drizzle n the melted butter. Turn off the blender, add salt and pepper and pulse 5 seconds. Set aside. In a large skillet, add butter and oil, then fry eggs over medium. Remove eggs from pan to a plate lined with paper towels. To serve, place a crispy waffle on a plate. Top the waffle with 2 slices of ham. Place the warm eggs on top. Drizzle the hollandaise over the egg. Drizzle Frank's hot sauce over the hollandaise to taste.

EASY & CREAMY EGGS BENEDICT

Steps:

• Bake pastry shells according to package directions.
• Cook bacon in skillet until browned. Remove & keep warm.
• Cook sauce according to package directions.
• Melt butter or margarine in skillet.
• Add eggs and cheese (softened in microwave) & cook until eggs are set but still moist, stirring often.
• Cut pastry shells crosswise into halves.
• Place bacon on pastry bottoms.
• Top pastry with egg mixture. Place top back over eggs.
• Pour Hollandaise sauce over the tops of each.
• Sprinkle with chives.
• Serve immediately.

EASY EGGS BENEDICT

Steps:

• Prepare hollandaise sauce, and set aside, keeping warm.
• Heat a medium skillet over medium heat. Add Canadian bacon, and cook until well browned on both sides.
• Fill a large saucepan with about 4 inches of water; bring to a boil. Reduce heat under saucepan to medium, so water is just barely simmering. Break 1 egg at a time into a small heatproof bowl. Gently tip bowl into water; carefully slide in the egg. Repeat with remaining eggs.
• Divide the bacon among the English muffin halves. When the eggs begin to become opaque, remove them from the saucepan with a slotted spoon in the order in which they were added. Set spoon and egg briefly on a slice of bread to drain. Gently place egg on a bacon-topped muffin, and spoon reserved warm hollandaise sauce over the top. Season with salt and pepper. Sprinkle with chives.

"DON'T TELL" EASY EGGS BENEDICT

Steps:

• 1. Fill pan with about 1 ½ " water, crack eggs into PAM sprayed silicone cups (if doing it the "old-fashioned" way, remember a little vinegar in the water will help keep the eggs together). Cover and start to simmer. Put egg yolks in a bowl followed with the rest of the ingredients EXCEPT butter. Whisk and set aside. Brown bacon and keep warm. Once the eggs start to get white on top, melt butter and toast muffins. While whisking, add warm butter to the egg yolk mixture. Then place in microwave for 30 seconds. This depends on how hot your oven is. This should be whisked until creamy. You might have to play with 15 second intervals. On each plate place a muffin-half, bacon, egg and the sauce. A sprig of fresh dill is also nice.

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.

EASY EGGS BENEDICT

Steps:

• Blend soup and milk. Heat.
• Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg.
• Pour sauce over eggs .
• Sprinkle with minced parsley.