how do u make eggs benadict?

Answer 1

Here is the recipe that I make:

"Brennan's Restaurant in New Orleans"

Traditional Eggs Benedict

2 tablespoons butter
6 slices cooked ham or Canadian bacon
6 poached eggs (recipe below)
3 English muffins, split in half with a fork
Hollandaise sauce (recipe below)
Chopped parsley, optional

Heat butter in a large skillet; sauté ham or bacon briefly in the butter, turning once.

Toast English muffins.

Place a piece of ham or Canadian bacon on each muffin half, and top each with a poached egg.

Cover each muffin half with hollandaise sauce. Garnish with chopped parsley and serve while still hot.

Serves 3 to 6.
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Quick Hollandaise Sauce

3 egg yolks
1 to 2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1/4 pound butter
Put the egg yolks, lemon juice, and cayenne pepper in a blender or food processor. Blend together.

Next, heat butter in a small saucepan until bubbling; do not let it brown.

Turn on blender or processor; slowly add melted butter and blend until sauce is thick and smooth, about 15 seconds.

Fresh dill, tarragon, or other herbs may be added at this point, and blended for an additional few seconds. Makes 3/4 cup.

Perfect poached Eggs

Cold water
2 to 3 tablespoons white vinegar
1 teaspoon salt
6 large eggs at room temperature

Pour 1-1/2 inches of water into a large skillet. (A 10-by-2-1/2-inch stainless steel pan works well.) Add vinegar and salt; bring to a boil.

Crack eggs, one at a time, into a saucer or individual cups.

Gently slip eggs into water. (Keep water at a simmer once all the eggs are added.) Simmer 3 to 3-1/2 minutes, or until whites are set and yolks are still soft. Simmer for barely 3 minutes if you plan to hold them for later use. (See note below.)

Lift the eggs from the water with a slotted spoon; drain on several layers of paper towels.

If the eggs look a bit shaggy, you may trim the whites with a knife to form perfect circles.

Serves 3 to 6.

Make-ahead note: Eggs may be poached a day ahead of time and held in the refrigerator until just before serving.

After eggs have been poached (following recipe above), use a slotted spoon to remove them from the pan and place them in enough cool water to cover, and then refrigerate them. When ready to serve, use a slotted spoon to carefully lift eggs into a skillet of simmering salted water and heat for about 30 to 45 seconds.

This method is especially helpful if you plan on serving poached eggs in any quantity for, say, a large brunch.
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Breaking with tradition

Although Canadian bacon and hollandaise sauce are the traditional accompaniments for Eggs Benedict, alternatives can be equally delicious.

Substitute smoked salmon for bacon, for example, and top with béarnaise sauce and a bit of caviar. (Salmon caviar is a little pricey, but far cheaper than the imported sturgeon varieties. Lumpfish caviar is inexpensive and readily available, especially during the holiday season. It is tinted black, red, and sometimes pale yellow.)

Other alternatives:

Corned beef hash with hollandaise topped with a dollop of ketchup or your favorite salsa.

For a vegetarian alternative, substitute cooked chopped spinach, asparagus, sautéed Portobello mushrooms, or artichoke bottoms for meat; top with poached egg, hollandaise, and chopped hard-boiled egg or snipped chives.

Virtually any thinly sliced meat, such as roast beef, chicken, or poached fish may be used.

Chopped olives, pimento, dill pickle, and chutney make interesting alternative toppings over the hollandaise.

For added flavor, a pinch or more of tarragon, dill, or herbes de Provence, or a teaspoon of Dijon mustard, chopped garlic, horseradish, or capers may be added while blending the hollandaise.

There are several brands of packaged hollandaise and béarnaise sauce on the market. If you want to "cheat" and use them, be sure you use whole milk and real butter, not margarine or oil in their preparation.

Answer 2

Traditional Eggs Benedict:

8 (1/2-ounce) Canadian bacon slices
Vegetable cooking spray
2 English muffins, split and toasted
4 large eggs, poached
Hollandaise Sauce
Coarsely ground pepper
Paprika

Cook bacon in skillet coated with cooking spray over medium heat until thoroughly heated, turning once. Drain on paper towels.

Place 2 bacon slices on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with pepper and paprika; serve immediately.

Poached Eggs:

Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add 1/2 teaspoon vinegar. Break eggs and slip into water, one at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove eggs with a slotted spoon. Trim edges, if desired.

Yield: Makes 2 servings

Answer 3

there are lots of variations to this recipe,
but I like to use poached eggs, Canadian bacon, hollandaise sauce and english muffins.

First: cook sauce, I like the pre-packaged kind.
or you can make your own.

Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste.
Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Then you'll want to toast the muffins, heat the bacon, poach your eggs. You can put the muffins and bacon in a warm oven while you cook your eggs. after you have everything cooked assemble the bacon on muffins then add egg and top with sauce.

Answer 4

Eggs Benadict can be eaten on anything, and I am certain you will enjoy them and if they are something new to you remeber to tell him they were very nice. Chetak

Answer 5

Eggs Benedict

4 x English muffins
8 slc canadian bacon
8 x eggs
1/10 tsp paprika, sweet

HOLLANDAISE SAUCE:
1/2 tbl White vinegar
1 tbl White wine
2 x egg yolks
125 gm butter
1 tsp lemon juice
salt, pepper


Prepare a hollandaise sauce and set aside. (you can use a mix)
(See below)
Split and toast muffins. Butter and lay a piece of ham on each. Place on a tray and place in a warm oven to heat through.
*Poached eggs:
Heat water in a pan large enough to hold eggs (a roasting tray is ideal), add 1 Tblsp of vinegar, and bring to poaching temperature (ie. boiling but with no water movement).
Gently break eggs into water ( they should be completely submerged) and cook to desired degree (about 3 minutes). Don't disturb the eggs too much or allow the water to boil.
Lift out gently with a slotted egg slice or spoon and drain on a teatowel. Place one egg on each muffin and top with hollandaise sauce. Sprinkle with paprika and serve.
*Hollandaise sauce:
Place egg yolks, wine and vinegar in a round based mixing bowl.
Place bowl over a pot of simmering water and make a sabayon by whisking rapidly until thick and creamy (don't cook mixture to scrambled eggs).
Immediately begin to whisk in the soft butter, a 1/4 at a time. Don't allow it to get too hot. When all the butter is incorporated remove from heat. Sauce should thick enough to coat a spoon. Finish with a squeeze of lemon juice.
Store in a warm place until required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.
This sauce can separate so be careful.

or my favorite way,

Egg and Tomato Benedict

2 med Sized tomatoes
4 clices canadian bacon
1/2 cup Mayonnaise
1/4 cup Milk
1 1/2 tsp Fresh lemon juice
1/2 tsp Basil leaves,crushed
63/1000 tsp Ground black pepper
4 x English muffins, split and
Toasted
Salt
8 x Eggs, poached and well
Drained

Method :
Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm. Warm canadian bacon. On each English muffin half arrange a bacon slice and a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.

Note: I like to add a slice of american cheese on top the bacon.

Answer 6

Toast english muffins. Top w/ a frizzled piece of canadian bacon or good ham, then top w/ a poached egg. Cover w/ hollandaise sauce, maybe some chopped parsely or chives to garnish.

Answer 7

easiest way i know....is to:

1. lightly toast one half of an english muffin
2. fry eggs over easy or to your taste
3. fry ham
4. put ham on english muffin
5. put egg on top of ham
6. drizzle with hollindase sauce (you can buy the powder at any grocery store)

Answer 8

EGGS BENEDICT WITH MOCK HOLLANDAISE

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.
Bon Appétit
R.S.V.P.
August 2003
Weston House Bed & Breakfast, Eastport, ME

Answer 9

Enjoy your meal!

&

Good Luck!

Take cares!

Answer 10

ask Benedict Arnold to show you