Best 5 Honeymoon Eggs Benedict Recipes
Impress your loved one with a special, romantic breakfast in bed, and turn an ordinary morning into an unforgettable experience. Honeymoon Eggs Benedict is the perfect way to start your day on a high note, with its delectable combination of creamy hollandaise sauce, perfectly poached eggs, and crispy bacon or ham, all nestled atop a fluffy English muffin.
Let's cook with our recipes!
HONEYMOON EGGS BENEDICT
This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!
Provided by almondjoy2807
Categories Breakfast Sandwiches
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
- Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
- Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.
Nutrition Facts : Calories 859.4 calories, Carbohydrate 36.5 g, Cholesterol 625.4 mg, Fat 60 g, Fiber 3.7 g, Protein 44.5 g, SaturatedFat 31.6 g, Sodium 3302.2 mg, Sugar 10 g
HONEYMOON EGGS BENEDICT
This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!
Provided by almondjoy2807
Categories Breakfast Sandwiches
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
- Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
- Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.
Nutrition Facts : Calories 859.4 calories, Carbohydrate 36.5 g, Cholesterol 625.4 mg, Fat 60 g, Fiber 3.7 g, Protein 44.5 g, SaturatedFat 31.6 g, Sodium 3302.2 mg, Sugar 10 g
HONEYMOON EGGS BENEDICT
This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!
Provided by almondjoy2807
Categories Breakfast Sandwiches
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
- Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
- Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.
Nutrition Facts : Calories 859.4 calories, Carbohydrate 36.5 g, Cholesterol 625.4 mg, Fat 60 g, Fiber 3.7 g, Protein 44.5 g, SaturatedFat 31.6 g, Sodium 3302.2 mg, Sugar 10 g
HONEYMOON EGGS BENEDICT
This is more or less the eggs Benedict dish my husband and I had on our honeymoon at a little mom-and-pop bed and breakfast. Eight years later, I still think this is great for breakfast!
Provided by almondjoy2807
Categories Breakfast Sandwiches
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Stir in salt until dissolved. Crack an egg into a small bowl and gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 3 to 5 minutes. Remove the eggs from the water with a slotted spoon, drain on plate lined with kitchen towels to remove excess water, then place onto a warm plate.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Arrange croissant halves on a baking sheet. Top each with 1 poached egg, 1 slice Canadian bacon, 3 spears asparagus, and 1/4 cup Asiago cheese.
- Broil in preheated oven until cheese is melted and beginning to crisp, 2 to 3 minutes.
- Heat hollandaise sauce in a saucepan over medium heat until bubbly and hot, about 5 minutes. Serve sauce poured over baked croissants.
Nutrition Facts : Calories 859.4 calories, Carbohydrate 36.5 g, Cholesterol 625.4 mg, Fat 60 g, Fiber 3.7 g, Protein 44.5 g, SaturatedFat 31.6 g, Sodium 3302.2 mg, Sugar 10 g
EGGS BENEDICT BAKED POTATOES
This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! -Becky Carver, North Royalton, Ohio
Provided by Taste of Home
Time 1h35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.
Nutrition Facts : Calories 444 calories, Fat 11g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 535mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 8g fiber), Protein 20g protein.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure your eggs are poached perfectly. The whites should be set and the yolks should be runny.
- Use a good quality hollandaise sauce. You can make your own or use a store-bought brand.
- Toast the English muffins lightly so they are crispy.
- Add your favorite toppings, such as smoked salmon, avocado, or bacon.
- Serve immediately so the eggs and hollandaise sauce don't get cold.
Conclusion:
Honeymoon Eggs Benedict is a delicious and elegant dish that is perfect for a special occasion breakfast or brunch. With its perfectly poached eggs, creamy hollandaise sauce, and toasted English muffins, it's sure to impress your guests. So next time you're looking for a special way to start your day, give Honeymoon Eggs Benedict a try.
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