EGGS BENEDICT
Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.
Provided by jenn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g
EGGS BENITO
Make and share this Eggs Benito recipe from Food.com.
Provided by Karen in MA
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat an oven to 425ºF.
- In a large mixing bowl, combine the biscuit mix, sugar, lemon zest and rosemary. Create a well in the center of the mixture and add 1 egg and milk.
- Using a wooden spoon, stir the wet ingredients into the dry by knocking down the sides of the well and start incorporating them together. You are done mixing the minute the dough just barely holds together.
- Scatter a small handful of the biscuit mix on your work surface. Transfer the dough to the dusted work surface and give it a quick knead (about 10 turns should do the trick).
- With your hands, shape it into about an 8" diameter disk. Use a cookie cutter or an empty, clean 15-ounce can to cut out 4 biscuits. Arrange them on a baking sheet and transfer to the oven. Bake until golden brown and cooked through, about 15 minutes.
- For the eggs, prepare a nonstick muffin tin by spraying it with a little cooking spray or brushing thoroughly with a little vegetable oil.
- Gently crack each of the 4 remaining eggs in to each muffin cup, trying not to break the yolks.
- Season the top with a little salt and pepper and transfer the muffin tin to the oven. Bake for 10 minutes for slightly runny, or let it go 5 minutes more for a firm yolk.
- While the biscuits and eggs are baking, start the topping:
- Place a medium-size skillet over high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
- Once hot, add the grape tomatoes and cook, shaking the pan every now and then until the tomatoes start to sear and burst, about 3-4 minutes.
- Turn the heat down to medium and add the onion, garlic some salt and pepper, and continue to cook another 3-4 minutes, until the onions start to get tender.
- Add the chicken stock, sherry vinegar and sugar, and simmer for about 4-5 minutes. Remove pan from heat and add in the basil and parsley, stir to combine.
- To serve, slice the biscuits in half across the diameter. Place the arugula in a bowl and drizzle with a little bit of olive oil, season with some salt and pepper and squeeze the juice of quarter of a lemon over it. Toss to coat.
- Distribute the greens among the bottom halves of the biscuits. Top that with two slices of rosemary ham.
- Work a butter knife around the edge of the muffin tin to loosen the cooked eggs, the top the ham with an egg.
- Spoon some tomato mixture on top and replace the top of the biscuits on an angle so they don't cover the eggs completely.
Nutrition Facts : Calories 632, Fat 32.6, SaturatedFat 9.1, Cholesterol 299.7, Sodium 1425.5, Carbohydrate 62.5, Fiber 3.3, Sugar 22.8, Protein 22.5
SOY SAUCE EGGS -- BENTO EGGS
These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.
Provided by Akikobay
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the eggs until they are just coagulated, and place them immediately in cold water. You will need to PEEL the eggs or crack them well, so the egg whites need to be firm enough to withstand this.
- Tap eggs gently all over to cover with cracks or peel them entirely. Cracking the eggs will give them a mottled look that is really beautiful, but peeling them will give them a consistent coating.
- Add the eggs to a pot that is small enough that when filled with 1 cup soy sauce, 1 cup water, 1 slice of ginger, and half teaspoon of five-spice powder, the liquid completely covers the eggs.
- Simmer over low heat for 25 to 30 minutes, then let steep for another 1/2 hour. Cool.
- If you have left the shells on, crack open the eggs and peel them.
- Slice into wedges and serve.
Nutrition Facts : Calories 71.5, Fat 3.6, SaturatedFat 1.2, Cholesterol 141.4, Sodium 1117.6, Carbohydrate 3, Fiber 0.3, Sugar 0.7, Protein 6.4
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