Best Eggs Benny Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGS BENNY



Eggs Benny image

For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptios creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)

Provided by sharflan

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/2 tablespoon flour
1/2 cup homoginized milk
1/2 cup whipping cream
1/4 cup asiago cheese, grated
1/4 teaspoon lemon juice
1/8 teaspoon cayenne pepper, ground
salt & pepper, as desired
1 tablespoon shallot, chopped
1 cup spinach, cooked & drained
4 ham slices
4 eggs, poached
2 English muffins, split & toasted

Steps:

  • Sauce (while sauce is cooking, prepare/heat the other ingredients):.
  • In a sauce pot, over medium heat, melt the butter and stir in all the flour, blending well.
  • Mix the milk and cream, slowly add to the sauce pot, whisking to totally blend (time to poach those eggs!).
  • Add the lemon juice and cayenne pepper.
  • Add the grated cheese, blending well. (more cheese can be added for a 'cheesier' flavor if desired. Keep in mind that the cheese will further thicken the sauce.).
  • Do not allow the mixture to boil or even come close. Lower the temperature as necessary.
  • Cook to thicken sauce to desired consistency. Sauce will further thicken as it sits.
  • Heat the ham slices (fry lightly, steam or nuke).
  • Add the chopped shallot to the spinach & mix well, heating through.
  • Place 1/2 English muffin on each plate, topping it 1st with a ham slice, then 1/4 c spinach mixture, topping that with a poached egg and finally with sauce, then sprinkle with fresh ground pepper.
  • Serve hot!
  • Keeping a well warmed oven will give you a place to keep things hot 'til you are ready to serve.

Nutrition Facts : Calories 481.6, Fat 32, SaturatedFat 15.9, Cholesterol 328.8, Sodium 1568.5, Carbohydrate 20.6, Fiber 2.5, Sugar 1.5, Protein 27.5

SHORT RIBS EGGS BENNY



Short Ribs Eggs Benny image

Provided by Food Network

Categories     main-dish

Time 14h

Yield 16 servings

Number Of Ingredients 16

10 pounds beef short ribs
Salt and black pepper
1 stick (8 tablespoons) butter
4 stalks celery, roughly chopped
4 large carrots, roughly chopped
2 medium onions, chopped
2 1/2 cups dry red wine
1 cup low-salt beef stock
2/3 cup medium-dry sherry
4 cloves garlic, peeled
4 bay leaves
2 large sprigs thyme
8 English muffins, halved and toasted or grilled
16 eggs, poached
Hollandaise sauce, for serving
Sauteed arugula, for serving

Steps:

  • Sprinkle the short ribs with salt and pepper. Melt the butter in a large, wide pot over medium-high heat. Working in two batches, cook the short ribs until browned on all sides, about 6 minutes per batch. Transfer to a rimmed baking sheet.
  • Add the celery, carrots and onions to the pot and saute until beginning to soften and brown, about 5 minutes. Add the red wine, beef stock, sherry, garlic, bay leaves and thyme sprigs. Bring to a boil, scraping up any browned bits on the bottom of the pot. Add salt and pepper to taste. Return the browned short ribs to the pot in a single layer, propping them up on their sides. Cover the pot, reduce the heat to medium low and simmer for 1 hour.
  • Turn the short ribs with tongs and continue simmering, covered, until the short ribs are tender and the sauce is very thick, up to 12 hours, turning occasionally and rearranging the ribs in the pot to prevent sticking. When the meat is beginning to fall off the bone, turn off the heat, uncover the pot and let cool for 30 minutes.
  • Transfer the short ribs to a work surface and separate the meat from the bones; discard the bones. Cut the meat into 3/4- to 1-inch pieces, trimming any fat. Discard the bay leaves and thyme sprigs from the pot and skim the fat from the sauce. Return the meat to the pot and keep warm.
  • To assemble: Place the toasted English muffin halves on plates. Top each muffin half with 6 ounces of short ribs and a poached egg, then cover with hollandaise and garnish with sauteed arugula.

QUICK EGGS BENNY PIZZA



Quick Eggs Benny Pizza image

If you love eggs Benedict you will love this simple, easy recipe. Try adding peppers, onions, mushrooms, etc to the scrambled eggs. The possibilities are endless! You can also use more eggs for a heartier pizza.

Provided by luv4fun

Categories     Breakfast and Brunch     Eggs     Breakfast Pizza Recipes

Time 26m

Yield 8

Number Of Ingredients 7

1 (14 ounce) package prebaked pizza crust (such as Boboli®)
½ pound Black Forest ham, thinly sliced
cooking spray
6 eggs
1 cup whole milk
1 (1.25 ounce) envelope hollandaise sauce mix (such as Knorr®)
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place crust on a pizza pan. Layer ham on top.
  • Place pizza in the preheated oven until warm, about 10 minutes.
  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Remove the pizza from the oven; spread scrambled eggs on top.
  • Whisk milk and hollandaise sauce mix together in a saucepan; add butter. Bring to a boil, stirring frequently. Reduce heat and simmer until thick, about 1 minute. Drizzle over the pizza. Cut into 8 slices.

Nutrition Facts : Calories 323 calories, Carbohydrate 29.4 g, Cholesterol 177.6 mg, Fat 15.5 g, Fiber 1.4 g, Protein 18 g, SaturatedFat 6.8 g, Sodium 936.8 mg, Sugar 2.7 g

POTATO TOT EGGS BENNY



Potato Tot Eggs Benny image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

One 800-gram/1 3/4-pound bag frozen potato tots
2 teaspoons Spice Mix, recipe follows
4 large eggs
2 teaspoons white vinegar
3 egg yolks
1 tablespoon lemon juice, plus more if needed
1/4 teaspoon kosher salt, plus more if needed
Pinch cayenne pepper, optional
1/2 cup unsalted butter (112 grams)
8 slices smoked salmon (about 200 grams/8 ounces)
2 tablespoons finely chopped chives
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup smoked paprika
1 tablespoon kosher salt
1 teaspoon ground pepper
1/4 teaspoon cayenne

Steps:

  • For the tots: Preheat your oven according to the frozen potato tots' package directions. Place the frozen potato tots on a rimmed baking sheet. Season with the spice mix. Bake the frozen potato tots according to the package directions.
  • For the poached eggs: Line a plate with paper towel. Place a skillet with 2 inches of water over medium heat and bring to a simmer. Meanwhile, crack one egg into a fine mesh sieve and gently jiggle it around a little to remove any runny egg white. Transfer the egg gently into a heatproof bowl and continue with the remaining eggs.
  • Add the vinegar to the simmering water and gently tip each egg into the water. Cook for 3 to 4 minutes, or until the white is set and the yolk is done to your liking. Use a slotted spoon to scoop the eggs out of the water. Place them gently onto the paper-towel-lined plate and set aside.
  • For the hollandaise: Add the egg yolks to a blender along with the lemon juice, salt and cayenne, if using. Blend just to combine. Melt the butter in a saucepan or in a microwave until it is fully melted and starting to bubble and spit. Remove the vent cap from the blender and with the blender running, very slowly stream in the hot butter. Taste and season with a little more salt and/or lemon, if needed.
  • To serve, divide the potatoes among four plates and top with smoked salmon, poached eggs, hollandaise and chives. Season with salt and pepper and serve immediately.
  • Combine the paprika, salt, pepper and cayenne in a small bowl. Save any extra spice mix for spicing up chicken, pork, beans and anything else you can think of!

EGGS BENNY WITH SMOKED PAPRIKA HOLLANDAISE AND POTATO HASH



Eggs Benny with Smoked Paprika Hollandaise and Potato Hash image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

Extra-virgin olive oil
2 russet potatoes, scrubbed and diced into 1/2-inch cubes
1/2 onion, thinly sliced
1/2 red bell pepper, julienned
1 garlic clove, minced
Kosher salt
8 ounces nduja
4 egg yolks
Juice of 1 lemon
1/2 cup clarified butter, warmed
1/4 teaspoon smoked paprika
Kosher salt
2 tablespoons white vinegar
4 large eggs
2 English muffins, toasted

Steps:

  • For the potato hash: Coat a large cast-iron skillet with olive oil and heat over medium-high heat. Add the potatoes and cook, turning occasionally on all sides, until they begin to brown, 6 to 8 minutes. Add the onions and bell peppers and cook for 4 to 5 minutes until they begin to brown and the potatoes start to get crispy. Add the garlic and cook for 1 to 2 minutes until fragrant. Season to taste with kosher salt.
  • For the eggs benny with smoked paprika: Cook the nduja in a small saute pan over medium-high heat until browned, 5 to 6 minutes.
  • Whisk the egg yolks and lemon juice in a heatproof glass bowl over a double boiler until pale, foamy and thickened. Very gradually stream the clarified butter into the egg yolks while whisking. If the sauce gets too thick, you can add some hot water a little at a time until it reaches the right consistency. The sauce should be thick but still flow. Season with the smoked paprika and 1/2 teaspoon salt.
  • Fill a large stockpot halfway with water and bring to a rolling boil, then lower the heat until there are no bubbles. Place the vinegar into a small bowl and crack the eggs into the vinegar; the vinegar will help the egg whites set. Swirl a slotted spoon in the water to create a vortex and pour the bowl of vinegar and eggs into the center of the vortex. Poach for about 2 minutes. Using the slotted spoon, remove the eggs and place the spoon on a towel to catch the excess liquid.
  • To assemble, spread the nduja on each of the toasted English muffins, place a poached egg on each muffin and smother with the smoked paprika hollandaise sauce. Serve alongside the potato hash.

EGGS BENNY



Eggs Benny image

"For breakfast or brunch, EGGS BENNY is pure delight to the taste buds & easy to prepare! Since I seem to unable to make a proper hollandaise sauce and love Eggs Benedict, I've come up with this scrumptious creation that I've become totally addicted to! (And the sauce, so simple, can be used in a zillion ways!!)"

Provided by sharon flanagan

Categories     Other Breakfast

Time 45m

Number Of Ingredients 13

2 Tbsp butter
1/2 Tbsp all purpose flour
1/2 c milk, 2%
1/2 c whipping cream
1/4 c asiago cheese, grated
1/4 tsp lemon juice
1/8 tsp cayenne pepper, ground
salt & pepper to taste
1 Tbsp shallots, chopped & lightly sauteed
2 c spinach, lightly steamed or sauteed
4 slice ham
4 large eggs, poached
2 english muffins, split & toasted

Steps:

  • 1. Have all ingredients close at hand and prepared (chopped etc as required)
  • 2. In a sauce pot, medium low heat, melt butter and stir in the flour, blending well
  • 3. Slowly add the milk and cream to the butter mixture in your sauce pot, whisking constantly to blend smoothly
  • 4. Mix in the lemon juice and the ground cayenne pepper
  • 5. Add the grated cheese (more cheese may be added for a cheesier flavour if desired. Keep in mind that the cheese will further thicken the sauce).
  • 6. Do not allow the sauce to boil! You want a low simmer. Turn the temperature down as required.
  • 7. Allow the sauce to cook and thicken to desired consistency. It will thicken as it sits.
  • 8. Heat the ham slices by frying lightly, steaming or nuke.
  • 9. Quickly steam/fry the spinach and shallots together and heat thoroughly (if you have not already done so)
  • 10. To plate: set out 1/2 English muffin on each plate. Top each with a ham slice, 1/4 - 1/2 cup of spinach and a poached egg on top. Spoon sauce over the top of your egg (with a bit extra for 'dipping'!) Serve hot with pepper for those that want it.
  • 11. TIP: Keep a warmed oven on the ready to stow your items before plating them.

EGGS "BENNY" FOR A CROWD



EGGS

Categories     Egg     Brunch     Bake     Quick & Easy

Yield 12 half servings

Number Of Ingredients 6

1 doz large eggs
6 English muffins, halved
36 thin slices of ham, such as honey ham or Black Forest
12 T. Half & Half
Salt and Pepper to taste
Hollandaise of your choice

Steps:

  • Lightly spray inside of muffin tins with cooking spray. Line each muffin compartment with 3 slices of ham to form a cup. Carefully crack an egg into each cup. Spoon 1 T. of Half & Half over each egg. Bake just long enough until eggs are slightly runny. In meantime, prepare your favorite Hollandaise sauce. Place half slices of English muffins, cut side up, on a cookie sheet and place under a broiler element until lightly toasted. To assemble, place one or two English muffin halves on each plate, place the baked egg and ham combo on top of the muffin and spoon Hollandaise over.

EGGS BENNY POUTINE



EGGS BENNY POUTINE image

This is a delicious and original combination! A tasty way to enjoy both, eggs Benedict and poutine together!

Provided by Francine Lizotte @ClubFoody

Categories     Other Breakfast

Number Of Ingredients 11

2 tablespoon(s) butter
1/2 cup(s) white onions, finely chopped
1/2 cup(s) red peppers, finely chopped
2 cup(s) smoked ham, cubed into 1/2-inch thick
freshly ground black pepper, to taste (i always use mixed peppercorns)
6 cup(s) french fries
2 cup(s) cheese curd, or as needed
4 large poached eggs
1 cup(s) hollandaise sauce, or as needed
1/4 teaspoon(s) smoked paprika
1/2 teaspoon(s) chives, for garnish

Steps:

  • In a medium skillet over medium heat, add butter and when it's melted, add white onions and red peppers: sauté for 2 minutes
  • Add cubed ham and sauté for 2 minutes; season with freshly ground black pepper.
  • Turn off the heat and keep it on the burner while looking after the eggs.
  • When eggs are almost ready, spoon ham mixture evenly on a plate of French fries and add cheese curd. Place 2 poached eggs per plate and spoon on a generous amount of Hollandaise sauce. Sprinkle on some smoked paprika and fresh chopped chives.
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/ffxWqAy_l0s

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #ham     #30-minutes-or-less     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #breakfast     #eggs-dairy     #pork     #vegetables     #cheese     #eggs     #meat     #greens     #spinach

Related Topics