My favorite breakfast is a good eggs benedict with a proper sauce and the right kind of canadian ham! I just don't seem to get the ingredients right for that special hollandaise sauce. (Although Mimi's restaurant can usually do a pretty decent job on it!) Does anyone have a fav eggs benedict recipe they want to share?
Thanks in advance - as we're hoping to try our hand this weekend at making it while RVing!
Dave & Brenda
Angus & Shadow, Faithful Compatriots
2008 Itasca Sunrise 35L
Hello.. I use Canadian back bacon, Knorr's Holladdaise sauce mix and English Muffins, poached eggs.
Method: Prepare sauce according to package directions, keep warm.
Poach eggs.
Cook bacon.
Toast muffins.
Place halved muffins on plate, top with bacon, egg and the cover with sauce.
5 Tbsp. butter
1-2 slices bacon or ham
(or Canadian bacon)
2 egg yolks
1 Tbsp. lemon juice
1/8 tsp. salt
dash red pepper (cayenne)
English muffin
1-2 poached eggs
Melt 1 Tbsp. butter. Add ham and cook a few minutes on each side. Remove from heat and keep warm. Melt 4 remaining Tbsp. butter in saucepan over low heat. Combine egg yolks, lemon juice, salt and cayenne in small bowl. Slowly add melted butter, stirring constantly. Toast English muffin and spread with butter. Place ham or bacon and egg on muffin half and spoon sauce over. Serves 1.
I made eggs benedict last weekend. I didn't have my hollandaise recipe so I did the best I could. It turned out kinda runny, but the flavor was great.
Melt 2 tbl butter
Whisk 2 egg yolks with 2 tbl fresh lemon juice. Mix well.
Add 2 tbl water to the egg mixture.
Pour butter slowly into egg mixture, whisking the whole time.
I don't normally use water and my sauce is so thick it doesn't go very far. I had seen some recipes that called for water so I added some. Next time I'll use less water. I know I used a lot of lemon juice too, but I liked the flavor and I didn't need to add any salt. I added fresh ground pepper after it was poured over the eggs. And I never poach the eggs because I prefer them over easy.
I think I could eat eggs benedict every day if someone else would make it for me.
ETA - As runny as this was it was enough to easily cover 3 stacks of egg/Canadian bacon/muffin, maybe 4. And because it was so wet I didn't feel the need to butter the muffins first. So I'm thinking this might be a diet version, if that's possible.
* This post was
edited 05/19/08 09:23pm by Scrapz *
Lucy Spence wrote: Hello.. I use Canadian back bacon, Knorr's Holladdaise sauce mix and English Muffins, poached eggs.
Method: Prepare sauce according to package directions, keep warm.
Poach eggs.
Cook bacon.
Toast muffins.
Place halved muffins on plate, top with bacon, egg and the cover with sauce.
Enjoy..
Thanks for the recipe. I always wanted to make this but thought it would be hard.
2002 KZ Sportsmen 2505qss bought in 2001 1999F-150
I read a tip in a James Beard cookbook that has really helped in making the Hollandaise. Cut 1 stick of cold butter into tablespoon sizes marked on the wrapper, then cut those in half. Place on a saucer and put in freezer for 20 minutes or so. Over very low heat, whisk together the 3 egg yolks, a half teaspoon of salt, a dash of Tabasco or cayenne (opt.), then whisk in 1 Tablespoon lemon juice. When all is whisked together, begin adding the cold butter, one pat at a time, till all is incorporated. Serve immediately or hold over hot water for a short time. I have also done this over a pot of simmering not boiling water, in which case the butter need not be so cold. You can also mix the egg and lemon juice in a blender and then stream in the warm melted butter. The results won't quite be the same, but the sauce is less likely to separate, it takes a little practice but I have had good luck with the cold butter method, just keep your heat low. Also, if I am doing this for a large group, I grease muffin tins, put a slice of Canadian Bacon in the bottom of the tin, then crack an egg over it. Bake the entire pan at 350 degrees, toast the English Muffins, make the Hollandaise, then remove each baked egg and bacon from its tin and place on top of the muffin, top with Hollandaise.
I also prefry bacon until it is half done, can be done in the microwave, or cook sausage patties or any kind of breakfast meat, tomato slices and/or portobello mushrooms. Curl the bacon slices around the sides of the muffin cup and trim pieces to put in the bottom. Top with an egg. Bake until set the way you want them, then top with any kind of cheese you like for the last 3-4 minutes of baking time. We like jalapeno jack, Swiss, or sharp cheddar, and Havarti with dill is good too. If I have it I drizzle a Tablespoon of heavy cream over the egg. Easy and you can make as many as you need. The large muffin tins will hold two eggs.
For the Hollandaise Sauce I always use the Blender Recipe from the Joy of Cooking cookbook. It's very simple.
I'm not at home right now and don't have their exact ingredients, but this one looks very similar.
Ingredients
3 egg yolk
2 tablespoons fresh lemon juice
1 pinch cayenne
1/4 teaspoon salt
1/2 cup butter
Directions
1Place egg yolks, lemon juice, cayenne and salt in a blender; melt butter until bubbling but do not brown.
2Cover blender container and turn on motor to high; blend for 3 seconds; with motor running, remove lid, and add butter slowly, in a steady stream, taking 30 seconds to pour the butter in.
3Serve immediately or keep sauce warm by placing blender container in warm water.
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