Best Eggs Benedict With Mock Hollandaise Sauce Recipes

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EGGS BENEDICT WITH MOCK HOLLANDAISE



Eggs Benedict with Mock Hollandaise image

Categories     Egg     Pork     Breakfast     Brunch     Quick & Easy     Ham     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

8 ounces 1/4-inch-thick slices Black Forest ham
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted
8 large eggs
2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Steps:

  • Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
  • Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
  • Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
  • Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
  • Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

EGGS BENEDICT WITH MOCK HOLLANDAISE SAUCE



Eggs Benedict with Mock Hollandaise Sauce image

A great way to start your day with a healthy alternative to regular Eggs Benedict. Enjoy!

Provided by Daily Inspiration S

Categories     Eggs

Time 25m

Number Of Ingredients 12

6 c water
4 eggs
2 english muffins, halved
8 oz canadian bacon, sliced
4 tomato slices, 1/4 inch thick slices
paprika
fresh spinach leaves, washed and drained
MOCK HOLLANDAISE SAUCE
4 oz fat free cream cheese
3 Tbsp plain nonfat yogurt
1 Tbsp fresh lemon juice
1 tsp dijon mustard

Steps:

  • 1. Bring water to a boil in a large saucepan over high heat. Reduce heat and simmer.
  • 2. Carefully break one egg into a small dish and slide egg into water. Repeat with remaining eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
  • 3. Meanwhile, toast muffin halves and place on serving plates. Top each muffin half with spinach leaves, 2 oz. Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons hollandaise over each egg. Sprinkle with paprika.
  • 4. Serve with fresh fruit, if desired.

EGGS BENEDICTO (CHIPOTLE EGGS BENEDICT WITH BLENDER MOCK HOLLANDAISE)



Eggs Benedicto (Chipotle Eggs Benedict with Blender Mock Hollandaise) image

Provided by Marcela Valladolid

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 sticks unsalted butter
3 egg yolks*
Freshly ground black pepper
1 tablespoon minced and seeded canned chipotles in adobo sauce **
1 to 2 tablespoons fresh lemon juice
Kosher salt
1 teaspoon vinegar
8 very fresh large eggs
2 large croissants, sliced in 1/2
4 slices prosciutto

Steps:

  • For the hollandaise: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the egg yolks, black pepper, to taste, and 1 tablespoon of lemon juice. Cover the blender and blend on high speed for several seconds. Either remove center cap of the blender lid or carefully remove the lid itself with blender still running. Pour the hot butter in a thin, steady stream into whirling egg mixture. Add the chipotle and pulse to combine. Taste sauce and adjust seasoning with lemon juice, salt, and pepper. (If your sauce gets too thick, you can thin it out with a couple tablespoons of boiling hot water.) For the eggs: In a heavy saucepan combine about 2 quarts of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, to paper towels until ready to serve. To assemble: Arrange a croissant half, cut side up, on each of 4 plates. Put 1 piece of prosciutto on each half, then 2 poached eggs and top with hollandaise. Serve immediately.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE



Eggs Benedict with Homemade Hollandaise image

Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
ASSEMBLY:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika

Steps:

  • For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

EGGS BENEDICT AND EASY HOLLANDAISE SAUCE



Eggs Benedict and Easy Hollandaise Sauce image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

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.

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