How do u make eggs benedict ?

Answer 1

1 cup Hollandaise Sauce
2 3/8-inch thick slices cooked ham the size of a muffin or
Canadian Bacon (preferable)
2 English Muffins, split
Butter
2 Eggs

Prepare the hollandaise and keep it warm.

Put the ham in a small skillet and heat thoroughly or fry the Canadian bacon.

Spread the English muffin with butter, and toast under the broiler. Poach the egg. To assemble, put the English muffin on a plate, place the ham or bacon on the muffin and carefully place the egg on the ham, and cover with hollandaise sauce. Eat immediately.

In case you want the recipe for Hollandaise sauce;here it is:
3 egg yolks
1 Tbl lemon juice
1/4 pound butter, melted
2 Tbl hot water
Dash of cayenne pepper
Salt to taste

Use a double boiler and place the egg yolks in the boiler top, and beat with a wire whisk until smooth. Add the lemon juice and gradually whisk in the melted butter, pour in a thin stream. Slowly stir in 2 tablespoons hot water, the cayenne, and salt. Continue to mix for 1 minute. The sauce should be thickened. Serve immediately, or you can keep for about an hour in the top of the double p, but don't keep too long without refrigerating.

If your sauce "curdles", whisk in a teaspoon or two of boiling water, a drop at a time. If this doesn't work put an egg yolk in a bowl and add the curdled sauce very slowly, beating with a whisk. This may take a lot of time, but you will eventually have a smooth sauce.

Answer 2

Eggs Benedict
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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Elegant eggs Benedict makes a wonderful special breakfast or brunch.
INGREDIENTS:
1/2 cup butter
2 egg yolks
1 teaspoon fresh lemon juice
1/4 cup boiling water
dash salt
dash ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 eggs
6 English muffins, split, toasted, and buttered
PREPARATION:
Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken.

Answer 3

I love this recipe! I have made the sauce with melted butter but found that just adding small pieces of butter and whisking them in is easier to do than drizzling the melted butter. The first time I made this, I overcooked the sauce and it scrambled so make sure you take it off the heat right when it thickens.

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings

Answer 4

Ok, forget about all the other recipes (English muffin???). This is THE correct recipe.

¼ pint of Hollandaise sauce*
½ level teaspoon of dry mustard
Cayenne pepper
Mixed herbs
4 slices of cooked ham or 4 rashers of smoked back bacon
2oz unsalted butter
4 eggs
4 thick slices of thick white bread

Make the Hollandaise sauce and season it with the mustard, a little cayenne and mixed herbs. Keep it warm. Trim the ham to fit the bread or fry the bacon until crisp. Meanwhile, poach the eggs and toast the bread. Butter the toast, cover each slice with ham or bacon and top with an egg. Pour over the warm sauce and serve straight away.

* If you don’t have Hollandaise sauce, you can buy the ready made variety.

Answer 5

Eggs Benedict.

Ingredients:
1 package English muffins
12 slices Canadian bacon
6 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste

Split English muffins into two and lightly toast; place on large cookie sheet. Sprinkle the muffins with a light layer of cheese. Fry Canadian bacon lightly. Place a slice of Canadian bacon on top of the cheese.

Poach eggs and place on top of bacon.

Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika, salt and
pepper to taste before serving.

Creamy Hollandaise Sauce

Ingredients:
1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper

Melt butter in a small saucepan until it is at a low boil. Place the other ingredients in blender; mix at low speed until well-blended. Slowly add melted butter; blend 10 seconds, or until creamy and thick.

Answer 6

I've seen a few versions of this, but my favourite was an english muffin with smoked salmon and then soft-in-the-middle poached eggs and hollandaise sauce poured on top.

The traditional recipe would use ham or bacon in place of the salmon.

It's a great dish and a fantastic breakfast!

Answer 7

Ingrediants:

2 poached eggs
2 slices of homemade "thick-cut" bread
2 slices of Canadian Bacon or "Italian Ham"
1 cup of Hollandaise Sauce

1. Lightly toast bread with unsalted butter.
2. Put bread on plate; adding Bacon & Egg
3. Cover with sauce & serve.

Answer 8

My very own standard is to chuck some uncooked eggs in a bowl upload some double cream some after 8 mints, some uncooked kidney beans and a drizzle of tomato sauce, yum yum purely the considered it is making me hungry

Answer 9

A tradition we have on Christmas morning
.......with mimosa's

Toast english muffins,
Warm thin sliced ham,
Steam asparagas.

I use Knorrs Holidaise sauce...just follow the pkg directions.

I make over easy eggs.

Answer 10

buy a chicken, and stop calling me Benedict...