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Eggs Benedict is a well known brunch dish. In this recipe, poached eggs are served between a breakfast muffins, with ham, bacon and a deliciously rich and cheesy sauce.
164 people made this
- 30g butter
- 2 1/2 tablespoons plain flour
- 350ml milk
- 4 tablespoons grated Cheddar cheese
- 2 tablespoons grated Parmigiano Reggiano (Parmesan)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- POACHED EGGS
- 1 teaspoon vinegar or lemon juice
- 8 cold eggs
- 4 breakfast/toasting muffins, split, toasted
- 8 slices ham, warmed
- 8 rashers bacon, grilled until crispy, roughly chopped
MethodPrep:15min ›Cook:35min ›Ready in:50min
- For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to the boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
- In a deep frying pan, bring 5-7.5cm of water and vinegar to the boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a small bowl, then hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
- To assemble, top each muffin half with one slice ham, one egg, cheese sauce and bacon.
Reviews & ratingsAverage global rating:(163)
Reviews in English (115)
by Cook to the max
Just made this for my hungry menfolk and what a great hit is was! Only change was that I had cream in the fridge so I used it which made the sauce downright decadent. I have saved it to my recipe box and certainly plan on making it again.-25 Mar 2008
I have tried almost all of the eggs benedict recpies on this site, and I keep coming back to this one. It is just SO good!-02 Feb 2008
by Michele Quiñones
My husband and I have loved this recipe since I first tried it. This weekend we were a little rushed, so I tried something different and it worked out great. For a quick breakfast, I cut up the Canadian bacon and cooked it in some scrambled eggs. I crumbled the bacon into the sauce just before serving. Then I just served it all on some wheat toast. Much quicker to make and just as delicious.-30 Jan 2008
Cheesy Eggs Benedict Breakfast Enchiladas
Cheesy Eggs Benedict Breakfast Enchiladas are a fun twist on brunch that will satisfy a crowd! Fluffy scrambled eggs, green chilis and leftover ham are rolled up in flour tortillas and covered with a cheesy hollandaise sauce, then topped with fresh tomatoes and green onions, for a zesty and decadent breakfast you will love!
Recipe of Homemade Eggs Benedict
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Cooking Basics for Beginners
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You may cook Eggs Benedict using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Eggs Benedict
- It’s 6 oz of butter.
- Prepare 2 of eggs.
- You need 2 of egg yolks.
- It’s 2 tsp of cold water.
- Prepare 2 tsp of lemon juice.
- You need 1 of salt & pepper to taste.
- You need 1 of cayenne pepper to taste.
- You need 1 of english muffin split.
- You need 2 of sausage patties or canadian bacon.
- Prepare 2 tbsp of white vinegar.
Eggs Benedict step by step
- To make Hollindaise sauce first clarify butter and keep it warm but not hot. Place egg yolks, cold water and lemon juice in a clean stainless steel bowl and beat well. Hold bowl over a hot water bath and continue to beat until thick and creamy. Remove from heat and beat in butter slowly, a little at a time using a small ladle. Add cayanne pepper and salt to taste..
- Toast an english muffin with butter on a 6 inch saute pan until golden. Remove and place on plate..
- Add and cook the canadian bacon or sausage. Remove and top the muffin halves..
- Bring 2 quarts of water to a boil. Add salt and vinegar, let simmer..
- Add eggs one at a time until poached about 3 minutes..
- place poached eggs on the bacon or sausage, one on each slice. Cover with hollandaise sauce..
Related Posts of "Recipe of Homemade Eggs Benedict"
Eggs Benedict Casserole Ingredients
An easy list of simple ingredients here, folks! That’s the way I like it. Don’t worry, the results will be spectacular!
- Butter: For greasing the baking dish.
- Canadian Bacon: You’ll need 12 to 16 slices of Canadian bacon.
- English Muffins: Depending on the size of your muffins, it will take 6 to 8 of them, split, to fill your baking dish.
- Eggs: You’ll need 8 large eggs for this casserole.
- Milk: I usually use whole milk here, but you can also use unsweetened almond milk. Keep in mind that the casserole may have a somewhat different texture if you substitute.
- Garlic and Onion Powders: A teaspoon of each adds plenty of flavor.
- Salt and Pepper
- Paprika and Nutmeg: These classic spices bring out the best in the muffins and custard.
- Hollandaise Sauce: For serving.
Potato Cake Benedict
For the potato cakes:
In a large bowl combine mashed potatoes, cheese, egg and flour.
Line a sheet pan with parchment paper. Divide potato mixture into 8 equal pieces. Shape each piece into a ball and gently press into a patty. Set patties aside on prepared sheet pan.
Heat oven to 200ºF. Heat a skillet with about 1/2 inch of vegetable oil over medium heat for 4 minutes or until shimmering. Gently place potato patties in skillet. Cook on each side for 4&ndash5 minutes or until golden brown and crispy. Return to baking sheet and place in oven to keep warm.
For the eggs Benedict:
Pour oil out from skillet and quick cook sausage until browned and cooked through. Transfer to oven to keep warm.
Heat a medium saucepan of water over medium high heat until bubbles begin to form on the walls of the pot. Add 1 tablespoon of vinegar. Crack 1 egg into a small bowl. Using wooden spoon stir the water to create a whirlpool. Gently pour the egg out into the center of the whirlpool. Allow the egg to cook in the water for 2 minutes or until desired doneness. Using a slotted spoon transfer the egg to a plate. Repeat with remaining eggs. Keep water warm to reheat eggs later.
For the Hollandaise:
Melt butter and oil in a small bowl or cup in the microwave. In a blender, combine eggs and lemon juice. With the blender running, drizzle warm butter into eggs. Blend until creamy and emulsified. Season with salt to taste. If the Hollandaise is too creamy, thin with more lemon juice or water 1 teaspoon at a time.
Return poached eggs to warm water for 30 seconds to reheat. Serve potato cakes topped with sausage, poached eggs and Hollandaise sauce. Garnish with chopped fresh herbs.
I love eggs, I love breakfast, and I love Benedicts! Whenever my husband and I venture to a new breakfast joint, I try their eggs Benedict if it&rsquos on the menu. A traditional eggs Benedict is made on a toasted English muffin with ham, a poached egg and Hollandaise. If the restaurant knows how to poach an egg and make a good Hollandaise, I know it&rsquos a keeper.
The rumor is that in 1894, a Wall Street stock broker named Lemuel Benedict walked into the Waldorf Hotel after a festive night and, looking for a cure for his hangover, ordered &ldquobuttered toast, poached eggs, crisp bacon, and Hollandaise.&rdquo The chef of the Waldorf Hotel was so impressed with the dish, he added it to the menu, substituting English muffin for toast and ham for bacon.
Since 1894, there have been many inspired variations of eggs Benedict. It&rsquos an easy dish to change up and make your own. All you need is a base, protein, poached egg and Hollandaise. Whenever I order eggs Benedict, I find myself wishing that I also ordered a side of hash browns. I always order my egg medium, and the hash browns help soak up all that runny egg deliciousness. This gave me the idea to make a Benny on a crispy fluffy potato cake.
The potato cake can be made using leftover mashed potatoes. Add shredded cheese to the mashed potatoes, form them into patties, and crisp on a hot nonstick skillet with oil. The delicate potato cakes are golden crisp on the outside and fluffy on the inside.
I love Hollandaise and I made a happy discovery when preparing this Hollandaise sauce. I was a bad blogger and didn&rsquot take stock of my ingredients before I started cooking. In the middle of making the sauce, I realized I didn&rsquot have enough butter. I supplemented the butter with coconut oil, and to my delight, it made the sauce crazy delicious. Hollandaise is a tart sauce, but the addition of coconut oil gives it a surprising hint of sweetness.
This is a breakfast winner! The combination of the sweet and tart Hollandaise, tender cheesy potato cake, savory sausage and runny poached egg are a perfect match. You&rsquoll be dancing at the breakfast table with the first bite. Lemuel Benedict would be proud.
Eggs Benedict with Cheese Sauce
- Organic english muffins toasted. You could also just use your favorite bread and serve this on regular toast. This time we had it on toasted buns from our favorite local bakery where they make fermented bread. 1 to 3 pieces per person. Kids usually can only eat one, adults eat 2 or 3. I have a recipe on my blog for homemade sourdough English muffins or lately we just buy them here: Organic english muffins -- they are delivered to your door!
- Butter for spreading on the toasted bread – pastured butter is best.
- Pastured eggs – 1 to 3 per person
- Ham – 1 piece per person pastured ham is best!
- Butter or bacon grease for frying
For the cheese sauce:
- 1/2 cup butter one stick/8 Tablespoons
- 8 Tablespoons of your favorite flour – I use spelt flour or einkorn flour
- 3 cups milk read about healthy milk choices
- Pepper and sea salt to your taste – we like a lot for good flavor. Just keep taste-testing.
- 1 1/2 cups of shredded cheddar cheese or whatever kind you like I buy cheese in bulk and use my Bosch for shredding huge amounts at once then separate into smaller baggies and store in the freezer.
Let me know what you think and if you love this eggs benedict with cheese sauce as much as we do!
Cheesy Eggs Benedict
Fill skillet with water halfway up side and add vinegar*. Bring to boil. Reduce heat and simmer. Break egg into small dish and gently slip into water. Repeat with other eggs. Cook for 3 to 4 minutes. Remove egg with slotted spoon and set aside.
Toast English muffin halves. Brush lightly with Cheese Sauce. Cover each half with one ham slice and one poached egg. Sprinkle with remaining Cheese Sauce. Serve 2 eggs Benedict per person with fresh fruit.
In small saucepan, warm butter and stir in flour. Cook over medium heat for 1 minute while stirring. Whisk in hot milk. Season to taste with salt and pepper. Simmer for 6 to 8 minutes while stirring. Stir in Canadian Sharp Cheddar cheese and cook for 2 to 3 minutes. Remove from heat and let cool.
: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
*The vinegar is in proportion of about 1 tsp (5 mL) to 4 cups (1 L) water. This is to help the egg white coagulate.
B. Right water temperature
Getting the right water temperature is key. If the water is too rapid, then the egg will jiggle about too much. But if it’s not hot enough, the egg might not set and the whites just dissolves into the water.
I’ve found that the best way to get the right temperature is to bring the water to a boil first (to get enough heat in it), then turn the stove down until you get tiny bubbles rising from the base of the pot but no big bubbles breaking the surface of the water.
- 4 egg yolks
- 3 ½ tablespoons lemon juice
- 1 pinch ground white pepper
- ⅛ teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter, melted
- ¼ teaspoon salt
- 8 eggs
- 1 teaspoon distilled white vinegar
- 8 strips Canadian-style bacon
- 4 English muffins, split
- 2 tablespoons butter, softened
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
The Incredible Edible Egg
Eggs are designed to sustain life and include many needed nutritional elements. Not only are they full of nutrition, they are inexpensive, easy to prepare, versatile and pair well with so many other ingredients.
How to tell if your eggs are still good: Eggs are typically good even after the expiration date has passed. One super easy way to tell if your eggs are still good is the sink or float test:
- Add 2 tbsp of salt in a glass with 2 cups of cold water. If the egg sinks it is OK to eat. If the egg floats, then it should be discarded.
TIPS to remember when cooking eggs:
- Whisk right before pouring, otherwise the airy froth will simply disappear and you’ll have to rewhisk.
- Don’t overcook
- Add plenty of seasoning