Best 6 Eggs Oscar Recipes

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Eggs Oscar is a classic breakfast or brunch dish that is sure to impress. It features poached eggs served on top of English muffins, with a creamy hollandaise sauce, asparagus, and crab meat. The dish is believed to have originated in the early 20th century and has since become a staple of fine dining establishments around the world. With its combination of flavors and textures, Eggs Oscar is a decadent and delicious dish that is perfect for a special occasion or a leisurely weekend meal.

Let's cook with our recipes!

STEAK OSCAR



Steak Oscar image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Kosher salt and freshly ground black pepper
Four 2-inch-thick beef filet steaks (about 10 ounces each)
1 tablespoon butter
1 tablespoon olive oil
1 bunch medium-sized asparagus, ends trimmed if woody
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons butter
8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.
  • For the steak: Generously salt and pepper both sides of the steaks.
  • Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.
  • Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.
  • For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.
  • For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.
  • Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

BAKED CHICKEN OSCAR DINNER (YEP, THE WHOLE SHEBANG)



Baked Chicken Oscar Dinner (Yep, the Whole Shebang) image

Baked chicken with creamy Havarti cheese, crab, and hollandaise sauce is served with crisp asparagus and roasted red potatoes. Measurements do not have to be exact. Season to taste.

Provided by TL in SA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 19

6 skinless, boneless chicken breast halves
12 small red potatoes
2 tablespoons olive oil, divided
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons lemon and herb seasoning
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon ground black pepper
6 slices Havarti cheese, folded in half
3 (.9 ounce) packages hollandaise sauce mix (such as Knorr®)
3 cups milk
¾ cup butter
1 teaspoon ground white pepper
1 teaspoon dried basil
1 pinch garlic powder
1 pound fresh asparagus, trimmed
1 (8 ounce) package imitation crabmeat, chopped
¼ teaspoon paprika

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken breasts into a 9x13-inch baking dish.
  • Place red potatoes into a separate 8x8-inch baking dish.
  • Drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
  • Combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. Sprinkle chicken and potatoes each with half the seasoning mix.
  • Cover both baking dishes with aluminum foil.
  • Bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of Havarti cheese. Return chicken to oven and bake until Havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
  • Remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
  • Whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. Reduce heat to low and simmer sauce until thickened, about 1 minute. Remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
  • Place asparagus into a skillet over medium heat. Pour water into skillet about 1-inch deep and bring to a boil. Cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
  • To serve, place each chicken breast onto a serving plate and top breasts with imitation crab meat.
  • Pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. Serve remaining hollandaise sauce on the side. Garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

Nutrition Facts : Calories 924.3 calories, Carbohydrate 71.7 g, Cholesterol 199.6 mg, Fat 50.7 g, Fiber 7.9 g, Protein 50.4 g, SaturatedFat 28.3 g, Sodium 1638.7 mg, Sugar 10.9 g

EGGS BENEDICT



Eggs Benedict image

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Provided by jenn

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 12

4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

Steps:

  • 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.

Nutrition Facts : Calories 879 calories, Carbohydrate 29.6 g, Cholesterol 742.1 mg, Fat 71.1 g, Fiber 1.7 g, Protein 31.8 g, SaturatedFat 38.9 g, Sodium 1719.3 mg, Sugar 0.9 g

QUICK & EASY EGG CASSEROLE MADE OVER



Quick & Easy Egg Casserole Made Over image

Try this Quick & Easy Egg Casserole Made Over for something new. This Healthy Living recipe is a delicious new take on our famous egg casserole.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 8 servings

Number Of Ingredients 7

2 whole eggs
4 egg whites
1-1/2 cups fat-free milk
1/4 tsp. pepper
6 cups multi-grain bread cubes (3/4 inch)
8 slices cooked OSCAR MAYER Bacon, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 350ºF.
  • Whisk first 4 ingredients in large bowl until blended. Add bread, bacon and 1/2 cup cheese; stir to evenly moisten bread.
  • Pour into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 35 min. or until knife inserted in center comes out clean. Let stand 5 min. before serving.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

CHICKEN OSCAR



Chicken Oscar image

This is a very simple, yet elegant entree which is especially nice for a romantic meal. It's best if you can find fresh dungeness crab, but even canned crab will work. This is a popular dish served in restaurants on the West coast.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/2 cup flour
salt and pepper, to taste
4 tablespoons butter
1 cup crabmeat
12 asparagus spears, cooked
1 (1 1/4 ounce) package hollandaise sauce mix

Steps:

  • Place chicken between 2 pieces of wax paper on a cutting board and pound very thin.
  • Combine the flour, salt and pepper in a shallow bowl.
  • Heat the butter in a heavy skillet. Dip the chicken pieces lightly in the seasoned flour and shake off excess.
  • When the butter stops foaming, add the chicken and cook 3 to 4 minutes per side, until golden. Remove to a heated serving platter as the remaining pieces are cooked.
  • While the chicken is cooking, make the hollandaise sauce per package directions. Keep warm.
  • Cover each slice of chicken with crabmeat and top with 3 asparagus spears.
  • Drizzle hollandaise sauce over asparagus and serve.

EGGS OSCAR



Eggs Oscar image

I love this. The first time I had this was at a pub in Kentvile NS and I was hooked on all things OSCAR. I don't know where the term Oscar came from but it always includes crab meat, asparagus and bearnaise sauce.

Provided by Michelle Dominic

Categories     Breakfast

Time 40m

Yield 2 each, 4 serving(s)

Number Of Ingredients 5

1 -1 1/2 cup bearnaise sauce, try Bearnaise Sauce
4 English muffins, split and toasted
16 asparagus, blanched 5-7 minutes
8 eggs, poached
8 ounces crabmeat

Steps:

  • On each half English muffin put 2 asparagus followed by poached egg,1 oz crab meat and then Bearnaise sauce.
  • Broil from 30 seconds or until sauce browns.
  • Great with homemade hash browns.

Nutrition Facts : Calories 376.8, Fat 11.8, SaturatedFat 3.7, Cholesterol 446.8, Sodium 889.6, Carbohydrate 35.8, Fiber 6.8, Sugar 5.9, Protein 33.8

Tips:

  • For a richer flavor, use homemade hollandaise sauce instead of store-bought.
  • If you don't have crab cakes, you can substitute cooked shrimp or lobster.
  • To save time, you can cook the asparagus in advance and reheat it before serving.
  • If you don't have a muffin tin, you can bake the crab cakes in a greased baking dish.
  • Serve Eggs Oscar immediately after cooking, while the hollandaise sauce is still warm.

Conclusion:

Eggs Oscar is a delicious and elegant brunch or lunch dish that is sure to impress your guests. With its combination of creamy hollandaise sauce, tender crab cakes, and鮮嫩芦笋, this dish has something for everyone. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will produce a meal that is both delicious and memorable.

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