I love Eggs Benedict, especially from Bob Evan's. Does anyone know of a recipe that is similar to their's?

Question

What I really really want, is an excellent hollandaise sauce recipe similar to Bob Evan's.

Answer 1

EGGS BENEDICT WITH MOCK HOLLANDAISE
Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?"
In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.

8 ounces 1/4-inch-thick slices Black Forest ham
2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted

8 large eggs

2 tablespoons chopped fresh basil or chopped fresh Italian parsley




Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.

Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.

Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.

Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

Makes 4 servings.

Answer 2

I've never heard o Bob Evans Egg Benedict but, I make them at home all the time.

Lightly toast an English muffin, poach 2 eggs, make Hollandaise sauce, (it's easier you use use Knorr sauce mix). Heat 2 slices of Canadian bacon. pl;ace each on a muffin, gently place poached egg on top the bacon. top with Hollandaise (sprinkle on some dill weed). and serve.

I like to modify this by adding a slice of tomato on top the Canadian bacon, then a slice of Velveeta cheese.

Answer 3

Eggs Benedict

Ingredients:
•1 package English muffins
•12 slices Canadian bacon
•8 oz. grated Swiss cheese
•12 eggs
•2 cups milk
•black pepper, to taste
•Cayenne pepper, to taste
•Hollandaise Sauce
Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and place enough in each ramekin to fill half way. Sprinkle muffins with a small handful of cheese. Place a slice of Canadian bacon on next and top with more cheese.

Beat eggs slightly; add milk and peppers to taste. Divide among ramekins. Cover and place in refrigerator overnight.

Bake uncovered at 350 degrees for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.

Hollandaise Sauce

Ingredients:
•1/4 lb. butter
•3 egg yolks
•1 Tbls. lemon juice
•1 Tbls. sherry
•3 dashes Cayenne pepper
Melt butter to low boiling point. Place all other ingredients in blender and blend at low speed until mixed. Slowly pour in melted butter and blend 10 seconds or until thick and creamy.