Egg benedict? how can i prepare it?

Answer 1

EGGS BENEDICT

Ingredients
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe below
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


Hollandaise Sauce

Ingredients
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. Makes about 1 cup of sauce.





eggs benedict (WW)

POINTS® value | 6
Servings | 4
Preparation Time | 15 min
Cooking Time | 12 min

2 Tbsp hot water
1/2 cup reduced-calorie mayonnaise
1 Tbsp fresh lemon juice
2 oz Canadian-style bacon, about 4 slices
2 average whole-wheat English muffins, split and toasted
4 large eggs

Instructions
In the top of a double boiler, blend hot water with mayonnaise, stirring
frequently until heated through, about 7 minutes. Add lemon juice. Remove
double boiler from heat and set aside. Add 2 to 3 drops yellow food
coloring, if desired.
In a nonstick skillet, cook bacon until heated through, about 3 minutes.
Place one slice bacon on each muffin half.
Meanwhile, prepare poached eggs by cracking each egg into one of four
microwaveable bowls (be careful not to break the yolks). Cover each with
clear plastic wrap. Microwave 2 eggs at a time on HIGH until whites are
cooked and yolk is firm, about 1 1/2 to 2 minutes. Remove eggs with slotted
spoon and place one each on muffin halves. Top each egg with 2 tablespoons
of sauce and serve immediately. Yields 1/2 muffin per serving.

Eggs Benedict with Easy Orange Hollandaise
Ingredients
2 English muffins, split
8 slices Canadian-style bacon
Cooking oil or shortening (optional)
Water
2 teaspoons instant chicken bouillon granules (optional)
4 eggs
1/4 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/2 to 1 teaspoon finely shredded orange peel
1 to 2 tablespoons orange juice
1/2 teaspoon Dijon-style mustard
Orange wedges (optional)
Directions:
1. Place muffins and bacon in a single layer on a baking sheet. Bake in a
350 degree F oven 10 to 15 minutes or until muffins are toasted and bacon is
hot. Keep warm.
2. If desired, lightly grease a 2-quart saucepan. Add water to half-fill
pan; if desired, stir in bouillon granules. Bring water to boiling. Reduce
heat to simmering. Break one egg into a measuring cup. Carefully slide egg
into simmering water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5
minutes or to desired doneness. (Or, use an egg poaching pan.)
3. Meanwhile, in a small saucepan combine dairy sour cream, mayonnaise or
salad dressing, finely shredded orange peel, orange juice, and Dijon-style
mustard. Cook and stir over low heat just until warm; do not boil.
4. To serve, top each muffin half with 2 slices of bacon and an egg. Spoon
sauce over eggs. If desired, serve with orange wedges. Makes 4 servings.
Nutritional facts per serving
calories: 364, total fat: 24 g, saturated fat: 6 g, cholesterol: 256 mg,
sodium: 1103 mg, carbohydrate: 16 g, protein: 21 g


Vegetarian Eggs Benedict (Woods Hole Passage B&B, Falmouth, MA)

1/2 cup fresh basil leaves
1 teaspoon minced garlic
2 Tablespoons pine nuts
Salt and pepper to taste
1/2 cup olive oil
1/4 cup grated Parmesan
1 Tablespoon olive oil
Four 1/2-inch thick tomato slices
Four 1/2-inch thick eggplant slices
2 English muffins, halved
4 eggs

In a food processor, combine basil, garlic, pine nuts, salt and pepper until
well combined. Add half oil and puree. Add remaining oil and cheese until
blended.

Brush tomato and eggplant slices with oil and roast in a preheated oven for five
minutes, turning once. Lightly brush muffins with pesto and toast under broiler.
Poach eggs.

To assemble, put muffin on plate, stack tomato and eggplant on top of each
serving. Carefully place egg on top and drizzle with pesto.

Serves: 4

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

Eggs Benedict


by Paul Merrett

Serves 2

Cooking and preparation
5 minutes preparation, 20 minutes cooking

Ingredients
For the hollandaise sauce
150ml/5fl oz dry white wine
225ml/8fl oz white wine vinegar
15 whole black peppercorns
1 banana shallot (or 2 round shallots), roughly chopped
250g/9oz unsalted butter
3 free-range egg yolks


For the eggs Benedict
white wine vinegar
2 very fresh free-range eggs
2 English muffins, sliced in half, toasted
4 slices ham, such as York ham


Method
1. For the hollandaise sauce, place the white wine, white wine vinegar, black peppercorns and sliced shallots into a heavy-based pan (not aluminium) over a high heat.

2. Bring the contents to the boil and reduce the liquid in the pan to half its original volume. This will take about 15 minutes. (This will make more reduction than you'll need for this recipe. You can store the reduction in the fridge for up to a month or so, for future use.)

3. While the white wine and vinegar mixture is reducing, place the butter in a small heavy-bottomed pan and melt over a low heat.

4. When the butter has melted, using a spoon, skim the white foamy bits (milk solids) from the surface of the butter. Remove the clarified butter from the heat and allow to cool to blood temperature.

5. Place a clean glass bowl over a pan of simmering water. The water should not touch the bottom of the bowl.

6. Place the egg yolks in the bowl set over the pan of water and whisk. Add about one tablespoon of the vinegar and shallot reduction. Whisk the egg yolk mixture vigorously and constantly for about five minutes, until the mixture turns foamy and then thickens.

7. The mixture is ready when the mixture falls from the whisks in strands that rest for a second or two on the surface before settling back into the egg mixture.

8. Remove the egg mixture from the heat. Pour a small amount of the blood-temperature clarified butter into the egg mixture and whisk vigorously until the butter is completely incorporated. Gradually add the rest of the clarified butter to the egg mixture, bit by bit, whisking in all the butter until a smooth, thick, emulsified sauce is formed.

9. If you work slowly and if the ingredients are all of the same temperature, the sauce shouldn't split. If it splits, it's either too hot or too cold. If it's too cold (feels cool to the touch), warm the butter up and whisk in the warmed butter, which should re-emulsify the sauce. If it's too hot (feels very warm to the touch), drop an ice cube into the sauce and whisk again to re-emulsify. Once properly emulsified, the sauce will remain stable, giving you time to prepare the rest of the dish.

10. To poach the eggs, fill a tall pan with water. Bring to the boil and add three tablespoons of white wine vinegar per pint of water. Make a 'whirlpool' in the pan by swirling a slotted spoon around the outside edge of the pan. Carefully crack the eggs into the pan, in the centre of the whirlpool.

11. Poach the eggs until the whites are firm but there's still movement in the yolk - they'll feel firm to the touch when ready.

12. To serve, place half a muffin on each plate. Top with a slice of ham, the other muffin half and another slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the hollandaise sauce on top and around the muffins and serve immediately.


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Answer 4

Cheesy Baked Egg and Bacon Benedict:

30 min 10 min prep
8 servings

5 slices thin bacon (can use more or less)
2 cups shredded swiss cheese
12 large eggs
1 cup whipping cream, unwhipped
salt and black pepper
1/2 cup grated parmesan cheese (can use less)
1 teaspoon paprika

1. Set oven to 400 degrees (oven rack set to bottom position).
2. Lightly grease a 13 x 9-inch baking dish.
3. Place the uncooked thin bacon slices evenly into the bottom of the baking dish.
4. Sprinkle the Swiss cheese on top of the bacon.
5. Break the eggs over the cheese (spacing evenly).
6. Pour the whipping cream over the eggs, then sprinkle with salt and black pepper.
7. Bake at 424 degrees (bottom oven rack) for 10 minutes.
8. Remove from oven then sprinkle with parmesan cheese then paprika; return to oven for another 8-10 minutes or until set.
9. Let stand for about 10 minutes before serving.

Answer 5

Try the following

Eggs Benedict
1 quantity Hollandaise Sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter

Pre-heat the grill to its highest setting.

Make the Hollandaise Sauce. Poach the eggs (see How to poach an egg, below). When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).

Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them – they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates

or Eggs Benedict
2 slices of bread
½ tsp white wine vinegar
2 eggs
4 slices smoked salmon
dill, for garnishing
2-4 tbsp beurre blanc, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the slices of bread on a baking tray, and place into the preheated oven, to toast, for 2-4 minutes, or until lightly golden. Remove.
3. Meanwhile, place a pan half-filled with water over a medium heat and bring to a rapid simmer.
4. Add the vinegar to the water, then crack the eggs into the water, one at a time, to poach, for 3-4 minutes.
5. While the eggs are poaching, gently pan-fry the smoked salmon slices in a non-stick frying pan, for 1-2 minutes, on each side. Place on top of each slice of toast.
6. Remove the eggs from the water, drain on some kitchen paper, then place an egg onto each slice of toast..
7. Garnish with fresh dill, and spoon some beurre blanc over the top of each egg, to serve

or Easy eggs benedict

butter to grease
50g/2oz butter
225g/8oz baby spinach leaves
4 tbsp bacon, finely chopped
8 eggs
4 tbsp double cream
4 tbsp grated parmesan and gruyere
4 tbsp breadcrumbs
thyme leaves to garnish

Method
1. Grease ramekins, or coffee cups with butter and place on baking tray.
2. Cook the spinach in butter, until soft, season and divide between the ramekins.
3. Fry the bacon pieces until crispy and divide between ramekins. Next crack two eggs into each ramekin, top with a tablespoon of cream, parmesan and breadcrumbs and bake for 12-15 minutes until golden.
4. Garnish with thyme leaves and serve with toast on the side.

Answer 6

*** I've got an easier way ***

Eggs Benny for 2

2 english muffins
2 pieces of canadian bacon
a stick of butter or fake butter
3 egg yolks
a lemon
salt and pepper
dash of cayenne pepper

Nuke the butter 'till melted and hot, not boiling.
Put the egg yolks in a blender, blend till bright yellow
Pour the hot butter slowly in while blending on low
Add half the squeezed lemon, dash of cayenne, taste, adjust lemon (I like a lot)
This mixture should be thickish, pour it into a pyrex cup or a regular mug and set it on the stove in a pan of hot water on low, stir every so often while you toast the muffins and poach the eggs, brown the bacon on both sides and assemble your perfect Eggs Bennedict breakfast. add a dash of salt and pepper.

Answer 7

the following is from delia smith and is definitely the best i have ever found

Eggs Benedict

Can there be anybody who doesn't drool at the thought of Eggs Benedict? Soft, squidgy, lightly toasted muffins, really crisp bacon and perfectly poached eggs which, when the yolks burst, drift into a cloud of buttery hollandaise sauce. It's certainly one of the world's great recipes. Although originally it was meant to be served at breakfast or brunch (and still can be), I think it makes a great first course, particularly in winter. A light version of this can be made using Foaming Hollandaise, which also has the advantage that it can be prepared ahead.


Serves 3 for brunch or 6 as a starter

Ingredients
1 quantity Hollandaise Sauce (at end of recipe)

6 large, very fresh eggs

12 slices pancetta, grilled until crisp

3 English muffins, split in half horizontally

a little butter

Pre-heat the grill to its highest setting.

You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray.

Make the Hollandaise Sauce. Poach the eggs (see How to poach an egg, below). When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg).

Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but don't take your eyes off them – they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.

This recipe is taken from How to Cook Book One and has also appeared in Sainsbury’s Magazine (Feb 1996).

How to poach an egg 1. This method is not at all frightening or hazardous, but bear in mind that for successful poaching the eggs have to be really fresh – less than four days old. The key to a well-poached egg is to keep the water at a bare simmer throughout the cooking. Place a suitably sized frying pan over a gentle heat and add enough boiling water from the kettle to fill it to 1 inch (2.5 cm). Keep the heat gentle, and very quickly you will see the merest trace of tiny bubbles beginning to form over the base of the pan.
2. Now carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for just 1 minute. A timer is essential here because you cannot guess how long 1 minute is.
3. After that, remove the pan from the heat and let the eggs sit calmly and happily in the hot water, this time setting the timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
4. Now remove each egg by lifting it out of the water with a draining spoon and then letting the spoon rest for a few seconds on a wodge of kitchen paper, which will absorb the excess water. As you remove the eggs, serve them straight away.


Hollandaise Sauce

This great classic butter sauce from France can be tricky if it gets too much heat, so great care is in order here. However, since the advent of blenders and processors, the risk is not as large as it used to be with hand whisking over hot water. It has to be said that a blender is best, but a processor works well, too. My own problem has always been how to keep it warm, as I always like to make it in advance, and overheating will make it curdle. There are two possible answers for this: either use a wide-necked Thermos flask rinsed with boiling water, or to make a lighter, more stable version, try Foaming Hollandaise. Either version of this supremely wonderful sauce can be used for serving with asparagus or artichokes, or with any kind of grilled or poached fish. And served with Eggs Benedict, it's a positive star.


Serves 4

Ingredients
2 large egg yolks

1 dessertspoon lemon juice

1 dessertspoon white wine vinegar

4 oz (110 g) butter

salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce.

Note: this recipe contains raw eggs

This recipe is taken from Delia Smith’s Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course, How to Cook Book One and The Delia Collection: Fish.


or

Foaming Hollandaise

I tend nearly always to make this version of Hollandaise Sauce now. What happens here is that the egg whites are whisked to soft peaks and folded into the sauce as soon as it's made. The advantages are legion: firstly it lightens the sauce, so not quite so many calories, and you get a greater volume, so it goes further. It will never curdle because the egg whites stabilise the whole thing, which means you can happily keep it warm in a bowl fitted over simmering water. That's not all: you can also re-heat it in the same way, which means you can make it the day before. Finally, it will even freeze, which means that anything left over can be stored for a rainy day. This supremely wonderful sauce can be used for serving with asparagus or artichokes, or with any kind of grilled or poached fish. And served with Eggs Benedict, it's a positive star.


Serves 4

Ingredients
2 large eggs, separated

1 dessertspoon lemon juice

1 dessertspoon white wine vinegar

4 oz (110 g) butter

salt and freshly milled black pepper

Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor or blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off.

Now, using the same saucepan, melt the butter over a gentle heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once more and pour in the butter in a thin, slow, steady trickle; the slower you add it the better. (If it helps you to use a jug and not pour from the saucepan, warm a jug with boiling water, discard the boiling water and then pour the butter mixture into that first.) When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce. Now whisk the remaining 2 egg whites to soft peaks in a large clean mixing bowl and fold into the sauce immediately.

Note: this recipe contains raw eggs

This recipe is taken from How to Cook Book One.


enjoy!!!

Answer 8

Good question! The answers you've received make it unnecessary for me to go searching for a recipe!!