How To make Eggs Benedict
1/4 c Butter or margarine
1/4 c Light cream
2 Egg yolks, beaten
1 T Cider vinegar
1/4 t Salt
Few grains cayenne pepper 1/2 t Dry mustard
17 oz Can asparagus spears,drained
4 English muffins, split and
-toasted conventionally 4 sl Ham
4 Poached eggs (recipe)
1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven
30
seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly. 2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir
frequently. Be careful not to overcook as sauce will curdle. 3. Beat sauce until light and fluffy. Set aside.
4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish
and heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. 5. Arrange toasted English muffin halves on a heat-resistant, non-metallic
serving platter. Place 1 slice of ham over 2 halves of the English muffin. Divide asparagus among the 4 muffins. 6. Heat, uncovered, in Microwave Oven 2 1/2 to 3 minutes or until muffins
and ham are heated through. 7. Carefully place poached eggs on asparagus. Top with reserved sauce and
heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.
How To make Eggs Benedict's Videos
Eggs Benedict | Sanjeev Kapoor Khazana
Popular english breakfast of english muffins topped with poached eggs and hollandaise sauce.
EGGS BENEDICT
Ingredients
4 eggs
200 grams refined flour (maida)
5 grams yeast
1 tablespoon castor sugar
½ cup milk
1 egg white
Oil for cooking
Hollandaise sauce for topping
Crushed black peppercorns to taste
Paprika for sprinkling
Chopped fresh parsley for sprinkling
Method
1. To make English muffins, put yeast in a bowl. Add sugar and milk and mix well.
2. Add flour and mix. Add egg white, mix and knead into a soft dough. Set aside till the dough turns double its size.
3. Divide the dough into equal portions and roll out into thick discs.
4. Heat some oil on a non-stick tawa. Place the discs on it and cook for 7-8 minutes on both sides.
5. Heat sufficient water in a non-stick pan. Break eggs, one by one, in it and let them poach. Drain on an absorbent paper.
6. Place the English muffins on a serving platter. Place a poached egg on each and top with a spoonful of hollandaise sauce. Sprinkle crushed peppercorns, paprika and chopped parsley and serve.
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Eggs Benedict The Gordon Ramsay Way
Gordon Ramsay whips up a breakfast classic...eggs benedict! And of course, when one of the world's best chefs makes it, it looks even more amazing. Treat your family to an amazing breakfast this holiday season with this recipe. Get more inspiration for the holidays TOMORROW on Gordon Ramsay's Festive Home Cooking! Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CesarMillan
The Perfect Breakfast | Eggs Benedict, Eggs Florentine and Eggs Royale
Learn how to make the beloved hollandaise sauce for eggs Benedict. Along with eggs Benedict, I'll also show you how to make eggs Florentine and eggs Royale. The perfect trifecta of eggs Benedict. P.S. This recipe is so easy to make, and whilst I know the hollandaise is not made traditionally, it's foolproof being made in the blender.
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Recipe -
Ingredients -
Hollandaise Sauce -
3 - Free Range Egg Yolks
1 Tbsp (20ml) - White Vinegar or Lemon Juice
280g (9.8oz) - Unsalted Butter, Clarified
Seasoning To Taste
Benedict -
1 - English Muffin, Sliced & Toasted
1 Tbsp (20ml) - White Vinegar (For Poaching)
2 - Free Range Eggs
1 tsp (5ml) - Olive Oil
2-4 - Ham Slices
Seasoning To Taste
Florentine -
1 - English Muffin, Sliced & Toasted
1 Tbsp (20ml) - White Vinegar (For Poaching)
2 - Free Range Eggs
2 tsp (10ml) - Olive Oil
180g (6.3oz) - Baby Spinach
Seasoning To Taste
Royale -
1 - English Muffin, Sliced & Toasted
1 Tbsp (20ml) - White Vinegar (For Poaching)
2 - Free Range Eggs
4-6 - Slices Smoked Salmon
Seasoning To Taste
Chives
Dill
How to make Hollandaise traditionally
Vinegar Reduction -
80ml (1/3 Cup) - White Wine Vinegar
1 - Shallot, Sliced
2 - Thyme Sprigs
6 - Black Peppercorns
1 - Dried Bay Leaf
1 - Whole Clove
Method -
1. Place all ingredients into a saucepan and bring to a boil. Reduce the heat to low and cook for 2 minutes. Remove and drain through a sieve. Discard the solids. Any leftovers can be stored in the fridge for later use and will last months.
Traditional Hollandaise -
1. Place a saucepan of water over high heat and bring it to a simmer. Once simmering, turn the heat to low.
2. Add the egg yolks and 1 tbsp of the reduction or lemon juice to a small bowl that will fit on top of the saucepan without touching the water.
3. Whisk vigorously over the water bath (bain-marie) until the eggs and acid have started to foam and thicken. Whilst whisking, very slowly pour in the clarified butter until it thickens and emulsifies. This is the same process as the video, except using a blender for help.
4. Season to taste and adjust acidity to your liking if needed. Keep warm by covering it with a t-towel.
#eggsbenedict #hollandaisesauce #breakfast
Eggs Benedict Recipe - Laura Vitale - Laura in the Kitchen Episode 387
To get this complete recipe with instructions and measurements, check out my website:
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Eggs Benedict! #shorts #fyp #viral #cooking #food #chef #recipe #breakfast #trending
Eggs Benedict!
Eggs Benedict isn’t hard to make – it’s just about knowing the best order in which to make things, knowing the easy way to poach multiple eggs at a time, and the 90-second Foolproof Hollandaise Sauce.
But if it all sounds too daunting for a sleepy Sunday morning, then take the easy way out and prepare the poached eggs and Hollandaise Sauce up to 2 days ahead. They both reheat perfectly! Find the full directions in the recipe linked below.
PRINT RECIPE: