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Eggs Benedict Recipes

Updated on September 30, 2014
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Jeff Johnston is a medieval reenactor and avid history fan. He is also the publisher at Living History Publications.

Eggs Benedict Has Its Own Day

Did you know that April 16th is National Eggs Benedict Day?

Eggs Benny is probably my favourite breakfast food, I love it. Its one of the rare occasions I don't mind a runny yolk, in all other circumstances I am a fully cooked yolk guy. For some reason there is nothing like cutting into an eggs benedict and having the yolk ooze out of the egg and slide down to mingle with the Canadian bacon hollandaise sauce and English muffin..

Image By Paul Goyette from Chicago, Illinois (Flickr) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Amadscientist (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
By Amadscientist (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Hollandaise Recipe

Hollandaise is a very very versatile sauce, its great for fish, asparagus, potatoes, and of course eggs. Making hollandaise scares people for some reason, but trust me when I say its actually quite simple to make, it takes practice, but its not difficult. The only tricky part is not overcooking it and breaking the yolk causing the sauce to be lumpy and gritty, but with careful management of the temperature this can be managed.

Cast your vote for Hollandaise Sauce
  • Prep time: 10 min
  • Cook time: 3 min
  • Ready in: 13 min
  • Yields: 4

Ingredients

  • 3/4 cup of butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp water
  • pinch of peper
  • pinch of salt

Instructions

  1. in a small sauce pan melt all but two tablespoons of butter, set the two tablespoons aside in the fridge
  2. remove melted butter from the heat and set aside for use later
  3. in the top pot of a double boiler whisk the yolks well
  4. mix in the lemon juice, water, and one tablespoon of the cold butter and wisk well
  5. bring some water in the bottom pot of the double boiler to a slight simmer
  6. put egg yolk mixture on in the double boiler and whisk constantly until thickened to a desirable consistency
  7. remove from heat and immediately add the remaining cold butter to the mix and whisk well, this stops the cooking of the yolk and will prevent the sauce from breaking
  8. very slowly dribble the melted butter into the sauce whisking well
  9. final consistency should be that of whipping cream
  10. add salt and pepper to taste.
By _e.t [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
By _e.t [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Poaching a Perfect Egg

Poaching an egg gives some people nightmares, but its really not all that difficult. With a little practice you too can master the perfect poached egg.

Ingredients

  • eggs
  • water

Instructions

  1. put about 4 cm of water in the bottom of a frying pan with a lid
  2. bring the water to a slight boil and remove from stove
  3. break egg directly into the water
  4. cover and return the pan to the stove
  5. when the water again begins to boil remove the pan from the stove
  6. dish out the egg with a slotted spoon
Image By Paul Goyette from Chicago, Illinois (Flickr) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Image By Paul Goyette from Chicago, Illinois (Flickr) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Eggs Benedict Recipe

Believe it or not eggs benedict is a relatively quick and easy meal to make, even with making your own hollandaise.

  • Prep time: 15 min
  • Cook time: 15 min
  • Ready in: 30 min
  • Yields: 4

Ingredients

  • 8 Eggs
  • Hollandaise from the above recipe
  • 8 good size pieces of Canadian bacon
  • 4 English muffins

Instructions

  1. fry bacon
  2. toast english muffins
  3. poach eggs
  4. layer accordingly:
  5. English muffin
  6. bacon
  7. egg
  8. top with hollandaise
  • Cook time: 30 min
  • Ready in: 30 min
  • Yields: 4
By Kham Tran - www.khamtran.com (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons
By Kham Tran - www.khamtran.com (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons

Eggs Florentine

  • 8 eggs
  • Hollandaise from the above recipe
  • Spinach
  • 4 English muffins

Instructions

  1. Prepare the same as for eggs benedict but use spinach (cooked or raw according to tastes) instead of bacon.

© 2013 Jeff Johnston

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    • IMKZRNU2 profile image

      IMKZRNU2 4 years ago from Pacific Northwest

      Yummy lens! I love any kind of eggs benedict and need to make this again. We raise chickens so I always need recipes to use them.

    • Monica Ranstrom profile image

      Monica Ranstrom 4 years ago

      Love them all! Just had a Mexican version for brunch that was really good!

    • profile image

      anonymous 4 years ago

      any and all! I'm a huge fan of benny...