What's the best way to prepare eggs benedict?

Question

What ingredients and cooking methods do you use?

Answer 1

Start w/ a toasted english muffin add 1-2 slices of cooked/hot canadian bacon (i fry mine, microwave works fine also) 1 poached egg (poach it in simmering, not boiling water, w a tsp of vinegar) and hollandaise sauce. Knorr makes a mix that is easier, better, and safer (no raw egg). Garnish w/ parsley on top. Enjoy

Answer 2

ok first off you get 2 eggs...and tell a secret to one egg that the other should never know...and then wait for that egg to tell ur secret to the other egg so they can take over the world! no seriously though here is a recipe Eggs Benedict Recipe Ingredients (For 4 people) 4 fresh English muffins 8 rashers of back bacon 8 eggs 1 tsp of white vinegar 4 egg yolks 2 tbsp of lemon juice 9 oz (255 g) of butter pinch of cayenne pepper salt and pepper To make a simple Hollandaise sauce: Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they have blended together. Cut the butter into small chunks and add to the saucepan. Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens to the desired consistency. Add more salt and pepper if required. Remove from the heat and keep the sauce warm before serving for up to 30 minutes. Once the Hollandaise sauce has been prepared and set to one side, you can concentrate on the other ingredients. The next step is to prepare the eggs and the ham, if possible simultaneously. Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin. At the same time start to poach the eggs (see our section on: How to poach an egg). Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking. When the eggs and the bacon are almost ready, tear the muffins in half with your hands, taking care to break them evenly and place them in the toaster or under the grill. When the muffins have been lightly toasted, butter them generously and place in the middle of a warmed plate. Remove the bacon from the grill and sit one circular piece on top of each half muffin. Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg. Serve immediately.

Answer 3

Use a Hollandaise sauce that is packaged. If you have never made the sauce before, don't try to do it alone. Get someone that has done it before to show you how to make it properly.

1) Toast the english muffins, top with cheese,
2) Fry the peameal bacon and layer it on the cheese.
3) Poach the eggs in water that is on the verge of simmering (with a little vinagar). Lay on top of the peameal.
4) Laddle some hollandaise over the eggs.

The secret to good eggs benny is the sauce.

Answer 4

"Eggs Benedict a la Knorr" - Serves 4

1 (7/8 oz.) pkg. Knorr Hollandaise Sauce Mix
4 English muffins; split, toasted and buttered
8 slices Canadian bacon or ham; broiled
8 eggs; poached


Prepare Hollandaise Sauce according to package directions. Top each muffin half with 1 slice bacon and 1 poached egg. Spoon Hollandaise Sauce over eggs.

Answer 5

Double-Cheese Eggs Benedict
2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups milk
1/4 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper

POACHED EGGS:
1 teaspoon white vinegar
8 cold eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled
For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
In a skillet with high sides, bring 2-3 in. of water and vinegar to a boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a custard cup or saucer, the hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22177

Answer 6

Country Ham Eggs Benedict:

1 (12-ounce) package thinly sliced country ham
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup buttermilk
1 (8.75-ounce) can cream-style corn
2 tablespoons vegetable oil
8 large eggs, poached
Swiss Cheese Sauce

Brown country ham in a large skillet over medium-high heat. Remove ham from skillet, and keep warm.

Stir together cornmeal and next 4 ingredients in a large bowl; make a well in center of mixture. Stir together 2 beaten eggs, buttermilk, cream-style corn, and vegetable oil; add to dry ingredients, stirring just until moistened.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased nonstick skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.

Top each pancake with 1 poached egg, country ham, and warm Swiss Cheese Sauce.

Yield: Makes 8 servings