how do you make egg's benidict?

Answer 1

Yum, that's my favorite breakfast!!
Toast an english muffin. On each half lay a slice of ham (I like black forest best for this dish!) or canadian bacon, cooked & hot. On top of that you put a soft-poached egg. Then you spoon some Hollandais sauce over the top. The easiest way to make the sauce is to buy the mix in a packet at the supermarket, but if you want to make it yourself, here's how:
Put 3 (raw) egg yolks in a bowl. Add 1-2 teaspoons of lemon juice, and a drop or tow of tabasco sauce. Whisk it all together until it starts to turn a lighter yellow color. Slowly add in, while whisking, about 1/2 cup of hot melted butter. Don't add it too fast or it will separate from the egg yolks! There you go. Now pour that over your eggs. (To keep your sauce wram while you prepare the rest of your Benedict, place the bowl in a bigger bowl of hot water. Don't put the Hollandais directly on the heat!!)

If you want other variations for Benedict toppings, try adding asparagus spears and swiss cheese to the ham.
Or instead of ham, thinly spread the muffin with cream cheese then add a couple slices of smoked salmon.
Or instead use spinach and some grated chedder, with some crisp fried bacon...and a slice of tomato if you like!
Possibilities are endless. Try the classic first, then go crazy!

Answer 2

Potluck Eggs Benedict

1 pound fresh asparagus, trimmed
3/4 cup butter
3/4 cup all-purpose flour
4 cups milk
1 can chicken broth
1 pound fully cooked cubed ham
1 cup shredded cheese
8 hard-cooked eggs, quartered
1/2 tsp salt
1/8 tsp. cayenne pepper
10-12 biscuits

Cut asparagus into 1/2 inch pieces, using only the tender parts of the spears. Cook in a small amount of boiling water until tender. Drain and set aside.
Melt butter in a saucepan, stir in flour until smooth. Add milk and broth, bring to a boil. Cook and stir for 2 minutes. Add ham and cheese, stir until the cheese melts. Add eggs, salt, cayenne, asparagus, heat through. Serve over biscuits.
Serves 10-12

Answer 3

You are kidding right?

The full recipe:

Hollandaise Sauce
3 egg yolks
2 tablespoons cold water
1/2 cup butter, cut into 8 pieces
2 tablespoons lemon juice
1/8 teaspoon salt
1 dash cayenne pepper
Poached Eggs
water
1 teaspoon salt
8 large eggs
4 English muffins, split
soft butter
4 slices fully-cooked boiled ham


Prepare Hollandaise sauce:
In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
Hot water in double-boiler base should not boil or touch bottom of pan above.
Remove double boiler top from hot water in base.
Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
Stir in 1/ teaspoons salt and cayenne.
Place top of double boiler over warm water in base (not over heat on stove).
Cover to keep warm.
Poach eggs: Lightly butter cups of an egg poacher.
Fill bottom of egg poacher 1/4 full of water.
Add 1 teaspoons salt; bring water to a boil.
Reduce heat to a simmer.
Break one egg into a custard cup.
Slip egg into poacher cup.
Cook 3-5 minute to desired doneness.
Loosen egg from cup with table knife.
Place in bowl filled with very warm water.
Repeat until all eggs are cooked.
Spread muffins with butter; wrap ham in aluminum foil.
Broil muffins and ham until muffins are browned and ham is hot.
To serve: Place two muffin halves on each individual serving plate, buttered side up.
Top each serving with 1 slice of ham and two well-drained poached eggs.
Spoon 1/4 Celsius Hollandaise sauce over each serving and garnish with parsley, if desired.

Answer 4

http://southernfood.about.com/od/eggrecipes/r/bl30118a.htm

Try this recipe. It's very good.