Best 3 Quick Eggs Benedict Recipes

QUICK CALIFORNIA-STYLE HAM AND EGGS BENEDICT

Steps:

• Bake biscuits according to package.
• Combine melted butter, 1 tablespoons chives; split biscuits, and brush with mixture.
• Place biscuits, buttered side up on a baking sheet and bake at 375°F for 5 minutes or until toasted.
• Meanwhile, prepare Hollandaise according to package, using milk and lemon juice but omit the butter.
• Sauté ham in skillet over med- heat 3 minutes or until lightly browned.
• Stir ham and red pepper, if using, into Hollandaise sauce; keep warm.
• Add water to a depth of 2 inches in a large sauce pan.
• Bring to a boil; reduce heat, and maintain at a light simmer.
• Add ½ teas white vinegar. Break eggs one at a time into a large serving spoon, and slip carefully into the water.
• Simmer 3-5 minutes or to desired doneness.
• Remove with slotted spoon. Trim edges with sharp knife.
• To Serve:.
• Place bottom biscuit halves, buttered side up on 4 warmed plates.
• Top with arugula, slices of avocado (if using), and then poached eggs.
• Pour the Hollandaise mixture evenly over eggs.
• Sprinkle with remain chives and black pepper to taste.
• Serve remaining biscuit halves on side.

QUICK EGGS BENEDICT

Steps:

• In a small bowl, combine the cheese, mayonnaise and garlic; spread over each muffin half. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Set aside., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Stir in the cream, horseradish, mustard, white pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened, stirring constantly., With a slotted spoon, lift each egg out of the water. Top each muffin half with an egg and 2 tablespoons sauce. Sprinkle with chives. Serve immediately.

QUICK AND EASY EGGS BENEDICT

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.