How do you make eggs Benedict,I've always wanted to try it.?

Answer 1

Eggs Benedict
Ingredients
- 2 egg yolks
- 3 tablespoons lemon juice
- 1/2 cup butter, divided
salt to taste
- 6 slices ham, sliced thick
- 3 english muffins, split
- 3 teaspoons butter
Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Directions
Hollandaise Sauce
With a wooden spoon whisk egg yolks and lemon juice.
Add 1/4 cup butter.
Place mixture in a medium sized sauce pan and on very low heat, stir until butter is melted.
Add the other 1/4 cup of butter and stir virgorously until the butter is melted. Be sure that the butter melts slowly so that the egg has time to cook and the sauce thickens without curdling.
Keep sauce warm.
Poached Eggs
In a medium sized sauce pan, heat 4 inches of water to boiling; then reduce to a simmer.
Break egg into a bowl. Gently pour the eggs into the water one at a time.
Let the eggs cook at a simmer temperature setting until they reach the desired doneness. This usually takes approximately 5 minutes.
While the eggs are simmering, brown the ham on both sides in a skillet.
Toast the english muffins.
Split the muffins in half, spread each half with butter.
Place one slice of ham on each muffin.
Top ham with one poached egg.
Spoon warm hollandaise sauce over the egg and serve.

Answer 2

Eggs Benedict is a dish consisting of two halves of an English muffin, usually topped with smoked bacon or ham (sometimes known as back bacon, which in the USA is called Canadian bacon), poached eggs, and hollandaise sauce.


Ingredients
6 tbsp hollandaise sauce
6 large, very fresh eggs
12 slices pancetta, grilled until crisp
3 English muffins, split in half horizontally
a little butter

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



Method
1. Preheat the grill to its highest setting.
2. Make the hollandaise sauce.
3. Poach the eggs.
4. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides.
5. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta.
6. 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).
7. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not 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.

Mmm now I'm hungry. Enjoy!

Answer 3

Try the following

Eggs Benedict
2 muffins
4 free range eggs
200g/7oz baby spinach leaves, wilted in a small pan
Good-quality readymade hollandaise sauce

Method
1. Fill a large, shallow pan with water, about 3cm (1in) deep and bring to a simmer. Add some vinegar (1-2 tablespoons per one litre of water) to help the eggs hold their shape.
2. Break four eggs into separate coffee cups (this is also to help eggs maintain their shape when they're placed in the pan). Gently tip the eggs into the simmering water and poach for 2-3 minutes.
3. Slice the muffins in half and lightly toast.
4. Once the eggs are poached, remove with a slotted spoon and drain on paper towels.
5. Place the spinach on top of the muffins, top with the egg and spoon a generous amount of hollandaise sauce over the eggs.
6. Serve at once.

or Eggs Benedict
1 quantity Hollandaise Sauce (see link 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.

Make the Hollandaise Sauce. Poach the eggs . 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 Easy eggs benedict
1 tbsp vinegar
4 eggs
4 slices smoked salmon
2 muffins, toasted
200g/7oz soft cream cheese
50g/2oz dill mustard sauce
50ml/2fl oz double cream
1 tbsp lemon juice
salt
freshly ground black pepper

Method
1. Bring a pan of water to the boil.
2. Pour in the vinegar, then crack the eggs into a spoon and lower into the water, one at a time.
3. Simmer for 1-2 minutes depending on how you like your eggs cooked.
4. Place slices of smoked salmon on the muffins, then remove the eggs and place on top of the salmon.
5. Meanwhile, heat the soft cream cheese in a saucepan until melted.
6. Add the dill mustard, cream and lemon juice.
7. Bring to a boil, season with salt and plenty of freshly ground black pepper and serve poured over the eggs.

Answer 4

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
DIRECTIONS
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Answer 5

Title: Eggs Benedict
Keys: Breakfast Egg
Yield: 4

Ingredients:

2 x English muffins split, toasted,
and buttered
4 x thick slices ham or Canadian bacon warmed
4 x Poached Eggs (see recipe)
1/2 cup Hollandaise Sauce (see below)

----------------- HOLLANDAISE SAUCE ----------------
3 lrg egg yolks
1 1/2 tbl cold water
1/2 cup warm clarified butter
1 tsp fresh lemon juice - (to 3 tspns)
1 dsh hot red pepper sauce (optional)
Salt to taste
Freshly-ground white pepper to taste


Method:
Place egg yolks and cold water 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.

To assemble: Arrange English muffin half on each of four serving plates, top with bacon and egg and nap with sauce.

This recipe yields 4 servings.

Answer 6

poached eggs sitting on a toasted muffin with smoked bacon or carvary ham and hollandaise sauce readymade in a carton is ok

Answer 7

try this website...it has alot of eggs benedict recipes in it that you could try:

Answer 8

http://allrecipes.com/Recipe/Eggs-Benedict/Detail.aspx this looks pretty doable