Time 20m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer. Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water. Cook until eggs reach desired doneness, 3 to 5 minutes. While eggs cook, prepare hollandaise sauce as directed on package. Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce. The sauce is also great on asparagus or steamed broccoli, use your imagination.
Time 30m Yield 2 serving(s) Number Of Ingredients 8 Steps:
FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings. FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts. Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup. Southern Living.
Time 15m Yield 2 to 4 servings Number Of Ingredients 3 Steps:
Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.
Time 25m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 200 degrees F. Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a simmer over medium-high heat. Meanwhile, toast the English muffins until golden brown. Spread with butter and place on one side of a baking sheet. Keep warm in the oven. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about 30 seconds per side. Transfer the bacon to the other side of the baking sheet to keep warm. Melt the remaining butter in a medium saucepan over medium heat. Add the yolks, lemon juice, 1 1/2 teaspoons salt and the cayenne to a blender. Blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid until smooth, thick and emulsified. Transfer the sauce back to the saucepan and place in the oven to keep warm. Crack the whole eggs into small cups or glasses. If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer. When the water is at a steady simmer, slip the eggs into the water in one quick motion, arranging them clockwise in the pan so you know which will be ready first.. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Top each muffin half with a slice of Canadian bacon and a poached egg. Pour hollandaise sauce over each muffin. (If the sauce has thickened too much, whisk it with a tablespoon of water.) Sprinkle each serving with a little cayenne and serve immediately.
Time 40m Yield 2 servings. Number Of Ingredients 11 Steps:
Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.
Time 25m Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees While preheating, place a 9×13 glass baking dish with the butter in it in the oven. In the mean time, whisk eggs with milk. Add cheese, 1 teaspoon salt, and 1 teaspoon pepper. Remove the pan with the butter from the oven. Pour egg mixture on top. Bake for 10 minutes. If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked. If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.
Time 10m Yield 1 Number Of Ingredients 5 Steps:
Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed. Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Time 25m Yield 2 servings. Number Of Ingredients 6 Steps:
In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.
More about “easy scrambled eggs benedict for two recipes”
Time 30m Yield 4 servings Number Of Ingredients 4 Steps:
In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine. Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs. Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking. Enjoy!
