eggs benedict

Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes.

Foolproof Eggs Benedict Recipe

butter

Canadian bacon

buttered and toasted English muffins

Foolproof Poached Eggs (see note)

salt and black pepper

recipe Foolproof Hollandaise, kept warm (see note)

fresh parsley or chives (optional)

Melt butter in a large skillet over medium heat until foaming. Add ham slices and cook, turning occasionally, until heated through, golden brown, and crisp on both sides. Transfer to a paper towel-lined plate to drain.

Divide English muffin halves between 4 plates. Place 1 ham slice on each English muffin half. Drain eggs on paper towel-lined plate and place one egg on each ham slice. Season eggs with salt and pepper.

Spoon warm hollandaise over each egg. Sprinkle with parsley or chives (if using) and serve immediately.

Need an easy breakfast for Christmas morning? This Eggs Benedict Bake from Delish.com is the perfect breakfast recipe.

Eggs Benedict Bake

muffins,

lb. deli sliced ham, chopped

eggs

c. whole milk

garlic powder

Kosher salt

black pepper

lemon

c. (1 stick) melted butter

cayenne pepper

Paprika,

I’m glad I made this recipe before I read the reviews. My family thought it was great. If you ever had Eggs Benedict this tastes similar to it. I believe serving Hollandaise sauce on the side so you could use as much or as little as you like and refrigerating it over night really made a difference.  The Hollandaise sauce had a nice light taste of lemon to it. It did take a lot of whisking!

I was really excited to try this but it was quite disappointing. I found the eggy taste of the casserole and the hollandaise to be very off-putting. I did use sauteed veg rather than ham but otherwise followed the recipe exactly. I'll stick with the regular version with a runny poached egg and a packaged hollandaise mix.

https://streaming.hearstdigitalstudios.com/delish/572b77e4d55930587ca86e17/mp4/EGGS_BENEDICT_CASSEROLE_V3_1462466546_4000_hd_v3.mp4

Our eggs benedict bake is the easiest way ever to whip up eggs benny for your family.

Pocherade ägg. Det kanske låter komplicerat och aningen tillsnoffsat, men om du tar dig tiden får du en rätt som imponerar på både dina gäster och dig själv. Dessa mjuka eggs benedict serveras dessutom med en hemmagjord hollandaise sås. Lyxigt!

Ägg Benedict

l vatten

msk ättika (12 %)

ägg

300 g smör

små äggulor

citron (1/2 citron motsvarar 1 tsk citronjuice)

msk vatten

krm salt

krm peppar

skivor surdegsbröd

skivor rökt skinka

msk olivolja

sallad

&amp;Auml;gg: Koka upp vattnet med &amp;auml;ttikan i en kastrull.

Kn&amp;auml;ck ett &amp;auml;gg i s&amp;auml;nder i en kopp. L&amp;aring;t &amp;auml;ggen f&amp;ouml;rsiktigt rinna ner i vattnet ett och ett med en h&amp;aring;lslev under, koka sakta 3-4 minuter.&amp;nbsp;

Lyft upp &amp;auml;ggen i en bunke med kallt vatten. L&amp;auml;gg dem p&amp;aring; hush&amp;aring;llspapper f&amp;ouml;r att rinna av.&amp;nbsp;

Hollandaises&amp;aring;s: Sm&amp;auml;lt sm&amp;ouml;ret i en kastrull och skilj det klara sm&amp;ouml;ret fr&amp;aring;n den vita bottensatsen. Spara det klara sm&amp;ouml;ret.

Koka upp vatten i en kastrull till ett vattenbad. Blanda &amp;auml;ggulor, citronsaft och vatten i en bunke som passar ovanp&amp;aring; vattenkastrullen. S&amp;auml;tt bunken p&amp;aring; vattenkastrullen (som kokar sakta). Vispa &amp;auml;ggblandningen kr&amp;auml;mig.

Ta bunken fr&amp;aring;n kastrullen och s&amp;auml;tt den p&amp;aring; en fuktig trasa (s&amp;aring; att den st&amp;aring;r still n&amp;auml;r man vispar). Nu &amp;auml;r det viktigt att &amp;auml;ggkr&amp;auml;men och sm&amp;ouml;ret har samma temperatur. Vispa ner sm&amp;ouml;ret droppvis i &amp;auml;ggkr&amp;auml;men tills den b&amp;ouml;rjar tjockna.&amp;nbsp; Vispa sedan ner resten av sm&amp;ouml;ret i en tunn str&amp;aring;le. Smaks&amp;auml;tt med salt och peppar.

Servera s&amp;aring;sen helst inom en halvtimme. L&amp;aring;t s&amp;aring;sen st&amp;aring; varmt men inte hett.

Till servering: Stek br&amp;ouml;det och skinkan i olivoljan i en stekpanna.

L&amp;auml;gg 2 skivor skinka p&amp;aring; varje br&amp;ouml;dskiva och l&amp;auml;gg sedan p&amp;aring; &amp;auml;ggen. Skeda s&amp;aring;sen &amp;ouml;ver &amp;auml;ggen s&amp;aring; att det t&amp;auml;cker. Servera g&amp;auml;rna med sallad. &amp;Auml;t direkt.

Eggs Benedict Pizza Recipe

Eggs

Back Bacon

Mozzarella Cheese (shredded)

Hollandaise Sauce (instructions below)

Sourdough Starter (active)

Bread Flour

Salt

Lemon

Butter (melted)

Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.

Place the dough in lightly floured bowl and cover with a towel, set aside for 1 hour.  (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees after you finish making your pizza dough)

WILD DOUGH (1 hour)

Separate egg yolks. Freshly squeeze 1 tbsp of lemon juice.  Whisk yolks and lemon juice together in a glass bowl.

In a pot add a little water and heat to medium. Double broil the glass bowl on the pot and constantly stir the sauce, slowly adding the butter.  Whisk until desired thickness.

SAUCE (30 min)

Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.

Grate mozzarella cheese.

Flour surface and roll out the dough. Put a floured pizza peel underneath the dough. Add sauce, back bacon, and cheese. Pat down the toppings before putting into the oven.

Slide the pizza onto the pizza steel and carefully add the eggs.

Bake pizza in the oven at 550 degrees F. for 8-10 minutes. Remove pizza from oven and let cool for 5 minutes.

PIZZA (8-10 min)

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Eggs Benedict Pizza

How many times have you been eating Eggs Benny and thought….this should be on a pizza! If the answer is zero that’s OK, it’s what I’m here for.  This Eggs Benedict Pizza Recipe has all the classic Eggs Benedict Pizza ingredients of an Eggs Benny, and we didn’t hold back on the eggs either, a total of eight eggs were used in this breakfast pizza creation.

This pizza has four egg yolks in the sauce, some fresh lemon and melted butter. And another four eggs cooked right on top of the pizza.  But be careful when you put the eggs on top, they have a tendency to wanna roll right off the pizza. Before we get to the eggs you can’t forget about the labor intensive hollandaise sauce, that sauce is one of the neediest sauces out there, it needs a lot of attention and love, so good luck!

Wild dough, hollandaise sauce, back bacon, mozzarella cheese, baked eggs, more hollandaise sauce, and a pinch of paprika is how we make this pizza a classic representation of a weekend breakfast table favorite.

Ingredients
TOPPINGS
8 strips Bacon
1 Egg
2 cups Mozzarella Cheese

SAUCE
1 cup Tomato Sauce

WILD DOUGH
2 cups Sourdough Starter active
1 cup Bread Flour
1 tsp Salt

Instructions
Wild Dough (1 hour)
1). Make your dough by mixing the sourdough starter, flour and salt together (adding a bit of flour at a time until it takes shape but is still a little sticky) and knead the dough for about 30 seconds.
2). Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550 degrees after you finish making your pizza dough)

PIZZA (8-10 minutes)
1). Bake bacon in oven on parchment paper lined baking pan at 420 degrees F. for 15 minutes, then flip. Cook bacon an additional 5 minutes, or until cooked (make sure not to overcook it because it will be cooking in the oven for an additional 10 minutes on the pizza). Remove bacon and drain on paper towel lined plate.
2). Grate mozzarella. Crack an egg into a small bowl or ramekin (make sure to keep the yolk intact for a sunny side up egg).
3). Preheat oven to 550 degrees F. with baking steel or pizza stone inside the oven for 1 hour.
4). Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
5). Add sauce, cheese, and toppings. Pat down the toppings before putting into the oven. After the pizza has been placed into the oven, carefully add the egg on top (it will roll, and the oven is hot, be careful).
6). Bake pizza in the oven at 550 degrees F. for 8-10 minutes.
7). Remove pizza from oven with pizza peel. Let cool for 5 minutes.

https://weirdandwildpizza.com/2019/12/14/eggs-benedict-pizza-recipe/
FULL RECIPE 

https://www.youtube.com/channel/UCmluD6RThOtiAPm7i6aiw1A/
SUBSCRIBE FOR E-PIZZA DELIVERY

https://weirdandwildpizza.com/how-to-make-wild-pizza-dough/
WILD PIZZA DOUGH

Today's Weird Wild Pizza is a "Eggs Benedict Pizza".

TOPPINGS 
| Eggs | Back Bacon | Mozza | Paprika |

SAUCE 
| Hollandaise Sauce |

DOUGH
| All-Natural Wild Dough |

"It's been a slice!"
-Papa Za

BRILLIANT BREAKFAST | Eggs Benedict Pizza (make at home)

Recipe video above. Eggs Benedict, made easy! Featuring my no-compromise Easy Method for Poached Eggs and a 90-second Foolproof Hollandaise Sauce.But if it all sounds too daunting for a sleepy Sunday morning, take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly.Save a bucketload by staying in for brunch this weekend - and you don&#039;t even have to get out of your PJ&#039;s!!Makes 8 Eggs Benedict to serve 4 people, ie. 2 eggs + 1 split muffin per person

Eggs Benedict

egg yolks (, from large eggs

cayenne pepper ( or white pepper)

tsp salt

tbsp lemon juice (,

tbsp water (,

175 grams/ 1 1/2 sticks unsalted butter

eggs (, fridge cold (Note 3))

bacon

/ 8 ounces smoked salmon slices (, at room temp)

English Muffins, split ((or 8 slices other bread,

Preheat oven to 50°C/120°F.

Cook bacon in a little oil or butter to your liking. Transfer to small baking pan, cover with foil then place in oven.

Ham - if using ham, cover and place in oven to warm slightly.

Lightly toast English muffins then keep warm on rack on tray.

Preparation

Place egg yolks in a tall narrow jug that the blender stick fits in, all the way to the base.

Add water, lemon juice, cayanne pepper and salt. Blitz briefly to combine.

Melt butter in a heatproof jug until hot (be very careful to ensure it doesn&#039;t explode if using microwave!). If you use a stove, pour into a jug. Let it stand for just 15 seconds until the milky whites settles at the bottom of the jug. (Note 2)

With the blender stick going on high, slowly pour the butter in a thin stream into the eggs over around 45 seconds. Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and down.

Thickness - If too thick, mix in warm tap water 1 teaspoon at a time. It should be thick but pourable so it will coat and stick to the eggs but not be transparent.

Keep warm - Transfer to a bowl, cover and keep warm - it will stay warm for 15 min but even room temp is fine (will heat up when in contact with hot eggs).

Hollandaise Sauce:

Strain eggs - Crack an egg into a small strainer set over a bowl or glass. Leave for 30 seconds and jiggle around a bit so watery whites strain through. Transfer to teacup. Repeat for another 3 eggs - separate teacup for each

Heat water - Fill a large pot with 7.5 cm / 3&quot; water. (Note 4) Bring water to the boil over high heat, then turn the heat down so there are tiny bubbles from the base of the pot but big bubbles are not breaking water surface. (Note 5)

Roll eggs into water - Submerge a teacup into the water so you can gently roll the egg out onto the base of the pot - minimise the drop distance for neatest shape. Repeat with remaining eggs - don&#039;t take longer than 15 seconds to put them all in.

Turn eggs - 20 seconds after the first egg has gone in, eggs should be starting but are not fully set. Use a slotted spoon and tablespoon/dessert spoon to gently turn the eggs upside down - start with the first egg that went in, end with the last.

Poach 1 1/2 minutes - Leave for 1 minute, then turn again. Leave for another 30 seconds then using a slotted spoon, lift one out to check for doneness - whites should be soft but set, yolks should be runny.

Drain - Transfer to paper towel to drain and for top to dry with residual heat - 15 seconds. (Don&#039;t leave for too long or it can get stuck to the paper towel.)

Poached Eggs:

Place 2 English muffins halves on a plate. Pile on ham, bacon or smoked salmon. Top with poached egg, spoon over Hollandaise Sauce, sprinkle with parsley and chives. Serve immediately!

Assemble

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Hollandaise sauce

½ tsp white wine vinegar or tarragon vinegar

lemon juice

muffin, halved

ham,

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and skim any white solids from the surface. Keep the butter warm.

Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.

Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

Sweet crab and creamy avocado dress up the classic eggs benedict for a brunch recipe that adds a bit of decadence to every table.

Crab and Avocado Eggs Benedict

blender hollandaise (, recipe here)

English muffins

cooked, flaked crab (, about 1 pound)

tomato (, sliced)

avocado (, pitted and sliced)

paprika

kosher salt and black pepper

Make the hollandaise and keep warm over low in a small saucepan on the stove. Toast the split English muffins and poach the eggs. Warm the crab in the microwave for 45 seconds.

To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise.  Top with a few slices of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with paprika, kosher salt and pepper. Serve warm.

Eggs Benedict made with tomatoes, basil, poached eggs, and a healthy hollandaise sauce.&nbsp;

Caprese Eggs Benedict

tomato

Balsamic vinegar (for drizzling)

muffins

basil leaves

chives

raw cashews

water

olive oil

Dijon mustard

garlic

turmeric

sea salt

White vinegar

Place the sliced tomatoes on a plate, drizzle with balsamic vinegar, and season with salt and pepper. Set aside.

Make the hollandaise sauce: In a high-speed blender, place the cashews, water, olive oil, lemon juice, mustard, garlic, turmeric, salt, and a few grinds of black pepper and process into a smooth sauce. Transfer to a small bowl and set aside. The sauce can be made in advance and stored in the fridge.

Make the poached eggs: Crack the first egg into a small bowl. Heat a medium pot of water until bubbles form on the bottom of the pan but the water is not yet boiling. Add a few splashes of white vinegar. Stir the water so that it moves in a circular motion. Gently drop the egg into the water, give the water one more gentle stir, then set a timer for 4 minutes. Scoop the egg out of the water. Test the egg for doneness and determine if you need more or less time per egg. Continue with the remaining eggs. If you are comfortable with the technique, you can poach two at a time.

To assemble: When you are ready to serve, check the sauce, if necessary, stir in a tiny bit of water so it's a thick but drizzleable consistency. Assemble each plate with two halves of the toasted English muffins and top each half with a tomato slice, a basil leaf, a poached egg, and a generous drizzle of the sauce. Season with salt and pepper to taste, top with fresh chives, and serve immediately.

A delicious Eggs Benedict recipe with salmon lox and Hollandaise sauce.

Nova Lox Benedict

tbsp butter

oz Nova lox, (or smoked salmon)

dill (for garnish)

Poach 4 eggs to desired doneness. For instructions on how to poach eggs, click here. If you'd like, you can poach the eggs up to 1 hour in advance, then reheat them by placing them all in hot (not boiling) water for 1 minute prior to serving.

Toast your English muffins. Butter the four toasted halves and set them onto serving plates.

Place a poached egg on top of each slice of salmon.

Make your hollandaise sauce just before serving-- it will only take about 3 minutes. . Pour 2 tbsp of hollandaise onto each egg. Garnish each egg with a sprig of fresh dill. Serve.

Note: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Perfect Eggs Benedict are easier to achieve than you might think. You only need 15 minutes to serve up an amazing Eggs Benedict breakfast with Canadian bacon and a quick blender hollandaise sauce.

Perfect Eggs Benedict

dijon mustard

white vinegar

salt and pepper (to taste)

parsley

In a blender, combine egg yolks, mustard, and lemon juice. Puree until smooth. Place butter in a separate microwave safe container and microwave until melted. With the blender running, slowly pour hot butter in a steady stream. Sauce will thicken. Set aside in a warm place.

Heat a small skillet over medium high heat. Melt butter. Brown Canadian bacon in butter on each side and set aside.

Bring a large pot of salted water to a boil. Meanwhile, toast muffins

Stir vinegar into boiling water. Crack eggs into separate small bowls. Stir boiling water in a clockwise motion until a whirlpool forms. Gently slide egg from bowl into the boiling water, one at a time. Cover the pot and turn off the heat. Let poach 4 to 5 minutes. Use a slotted spoon to remove the poached eggs from the water.

Place 1/2 of a toasted English muffin onto a plate. Top with toasted Canadian bacon. Slide poached egg on top and drizzle with hollandaise sauce. Season with salt and pepper to taste and garnish with chopped parsley.

Assembly

WOOD PELLET RECOMMENDATIONIn order to bring out the sweeter notes to contrast the smoky flavors in this recipe, we recommend using our apple blend hardwood pellets.Note: This recipe uses Pit Boss Grills Maple Chipotle Rub Seasoning.DIET INFOFlexible Dieting

Pulled Pork Eggs Benedict Recipe

Apple Cider Vinegar

Butter

Chicken Broth

Egg Yolks

English Muffins

Ketchup

Maple Chipotle Rub Seasoning

lbs. Pork Shoulder

To taste, Salt & Pepper

Pit Boss 20 lb Apple Blend Hardwood Pellets

Soft Touch Meat Claws

Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 350 F. If using a gas or charcoal grill, preheat to medium/high heat.

In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 4 tablespoons of Maple Chipotle Seasoning. Whisk well to combine and set aside.

Generously season the pork shoulder with the remaining ¾ cup of Maple Chipotle Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.

Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the chicken broth mixture over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.

Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and grill for four to five hours, or until the pork is tender and falling off the bone.

Remove the pork from the grill and allow to cool slightly. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Set aside.

Back inside on the stovetop, to make the hollandaise, set up a pot of boiling water and place the two yolks in a bowl that will sit on top of the boiling water without touching it.

While whisking constantly, heat the yolks over the boiling water until they thicken to make a ribbon-like stream when lifted with the whisk.

Melt the butter in a measuring cup. Place the bowl with the egg yolks on a flat surface where it wont slide or move.

While whisking briskly and constantly, slowly drizzle the butter into the eggs. The sauce should thicken as more butter is incorporated into the yolks.

Season with lemon juice and salt and pepper.

Fill a sauce pot 4” up the side with water and bring to a boil. Add vinegar and salt if desired and poach the 8 eggs.

Toast the English muffins in the toaster and build the benedicts.

Top the benedicts with hollandaise and a sprinkle of Maple Chipotle. Enjoy!

Healthy eggs Benedict is your classic brunch recipe turned into a delicious sweet potato variation. You&#x27;ll love it!

Healthy Eggs Benedict

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Top 28 eggs benedict recipes from across the web

The most viewed eggs benedict recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Foolproof Eggs Benedict Recipe

Eggs Benedict Bake

Ägg Benedict

Eggs Benedict Pizza Recipe

Eggs Benedict

Hollandaise sauce

Crab and Avocado Eggs Benedict

Caprese Eggs Benedict

Nova Lox Benedict

Perfect Eggs Benedict

Pulled Pork Eggs Benedict Recipe

Healthy Eggs Benedict

The Best Easy Hollandaise Sauce

Overnight Eggs Benedict Casserole

Brunch Crab Benedict

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The most viewed eggs benedict recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine