Huevos Benedict Recipes

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CLASSIC EGGS BENEDICT

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 6

Number Of Ingredients 10



Classic Eggs Benedict image

Steps:

  • In 1-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm.
  • Split English muffins; toast. Spread each muffin half with some of the 3 tablespoons butter; keep warm.
  • In 10-inch skillet, melt 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides; keep warm.
  • Wipe out skillet to clean; fill with 2 to 3 inches water. Add vinegar to water. Heat to boiling; reduce to simmering. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon.
  • Place 1 slice bacon on each muffin half. Top with egg. Spoon warm sauce over eggs. Sprinkle with paprika.

Nutrition Facts : Calories 410, Carbohydrate 14 g, Cholesterol 390 mg, Fat 4, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1 1/2 g

3 egg yolks
1 tablespoon lemon juice
1/2 cup firm butter
3 English muffins
3 tablespoons butter, softened
1 teaspoon butter
6 thin slices Canadian-style bacon or fully cooked ham
6 eggs
4 teaspoons distilled white vinegar
Paprika, if desired

HUEVOS BENEDICT

I found this wonderful cookbook, Real New Mexico Chile. It has such unsual recipes in it and this was one I had to try. It is billed as the New Mexico version of Eggs Benedict. I made this using whole wheat pastry flour and blue cornmeal. However, it will work just as well with your choice of cornmeal and all-purpose flour. The eggs can be fried or use my Microwave Poached Eggs recipe #118761. Serve this with a fruit salad for a nice weekend brunch.

Provided by PaulaG

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14



Huevos Benedict image

Steps:

  • Preheat oven to 450 degrees.
  • In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
  • With a pastry cutter, mix in the shortening until crumbly.
  • Gently stir in the yogurt just to moisten and form a soft dough.
  • Spray a cookie sheet with non-stick cooking spray.
  • Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
  • Bake biscuits in preheated oven for 15 minutes.
  • In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
  • Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
  • Whisk in the milk and milk powder while continuing to stir.
  • Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
  • Add the green chiles, stirring to mix.
  • Season with salt and pepper to taste.
  • Split biscuits and top with cooked egg, divide sauce evenly and serve.

Nutrition Facts : Calories 416.9, Fat 27.3, SaturatedFat 8.3, Cholesterol 239.9, Sodium 824.6, Carbohydrate 21.3, Fiber 0.9, Sugar 10.8, Protein 21.3

1 1/4 whole wheat flour or 1 1/4 all-purpose flour
1/2 cup cornmeal
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup nonfat plain yogurt
1 tablespoon olive oil
6 ounces chorizo sausage, cumbled or 6 ounces pork sausage
2 tablespoons all-purpose flour
2 cups nonfat milk
1/4 cup nonfat dry milk powder
1/3 cup chopped roasted and peeled New Mexico green chili pepper
6 eggs, fried or 6 eggs, poached

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