Best 3 Poor Mans Eggs Benedict Sans Sauce Recipes
Calling all brunch lovers who are looking for a delicious and budget-friendly dish! Indulge in the delightful flavors of "Poor Man's Eggs Benedict sans Sauce." This delectable meal offers the classic eggs Benedict experience without the extra expense of the sauce. Get ready to tantalize your taste buds with this simple yet satisfying recipe that combines perfectly poached eggs, crispy breakfast potatoes, and buttered toast. With just a few basic ingredients and minimal effort, you'll have a hearty and flavorful dish that will kick-start your day.
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POOR MAN'S EGGS BENEDICT SANS SAUCE
I first came across this about 45 yrs ago in some woman's magazine. It was listed as a sort of "poor man's" Eggs Benedict, and included a sauce to top all. The amounts you use are dependent on your pesonal taste and how many people you are feeding. However, I was too impatient to take the time to make the sauce, and just enjoyed the dish so much without it, I never bothered to try it with the sauce! Hope you enjoy it as much as I do. If you feel the need for a sauce try the one from Cookiedog's recipe #208149. I've added it as a note to my recipe for those times I want a quick sauce.
Provided by Nana Lee
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- I always keep a container of deviled ham mixed with mayo in the fridge.
- The proportion for the mix are up to your taste.
- I use about 1 heaping tablesoon for each 4.25 oz can of Underwood deviled ham.
- Toast the halves of one sandwich size English muffin, I use Thomas'.
- Spread deviled ham mix to cover each half. Fry 2 eggs to your taste. Soft yolks best for this.
- Put one egg on each English muffin half.
- and ENJOY!.
Nutrition Facts : Calories 702.6, Fat 48.2, SaturatedFat 16, Cholesterol 510.1, Sodium 2115.9, Carbohydrate 33.1, Fiber 2, Sugar 3.7, Protein 33.5
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
QUICK AND EASY EGGS BENEDICT
This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
Provided by INDRIANI
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
- Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
- Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
- In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
- Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 27.4 g, Cholesterol 475.4 mg, Fat 58 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 33.4 g, Sodium 1120.2 mg, Sugar 0.6 g
Tips:
- To perfectly poach your eggs, start with cold water and bring it to a simmer before adding them. This will help the eggs hold their shape.
- Use a slotted spoon to carefully remove the poached eggs from the water. This will prevent them from breaking.
- If you don't have a muffin tin, you can also use a skillet to cook the English muffins. Just be sure to grease the pan well and cook the muffins over medium heat until they are golden brown.
- You can use any type of bacon you like for this recipe. However, thick-cut bacon will give you the best results.
- If you don't have any hollandaise sauce, you can substitute a simple lemon-butter sauce. To make this sauce, melt 1 tablespoon of butter in a saucepan over medium heat. Add 1 tablespoon of lemon juice and whisk to combine. Season with salt and pepper to taste.
Conclusion:
Poor man's eggs benedict is a quick and easy dish that is perfect for a lazy brunch or lunch. It is also a great way to use up leftover ham or bacon. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.
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