Traditional recipes

Christmas eggs Benedict recipe

Christmas eggs Benedict recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Hollandaise sauce

Christmas is the ideal time to savour a hearty breakfast, plus you can use up leftover ham from Christmas. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page.


Sussex, England, UK

1 person made this

IngredientsServes: 2

  • 4 teaspoons white wine vinegar
  • 6 peppercorns
  • 1 bay leaf
  • 250g unsalted butter
  • 8 higher welfare eggs which are labelled Freedom Food, barn or free-range
  • salt to taste
  • 1/2 lemon, juiced, or to taste
  • 4 thick slices cooked higher welfare ham or gammon which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 2 English muffins, sliced in half and toasted

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. For the Hollandaise sauce: Put the vinegar in a small pan with the peppercorns and bay leaf. Heat the vinegar over a high heat until reduced to only 1 tablespoon left. Strain the peppercorns and the bay leaf from this reduction.
  2. Gently melt the butter in a small pan so that the butter solids fall to the bottom of the pan.
  3. Place 4 egg yolks and vinegar reduction in a food processor, and give it a whirl.
  4. With the food processor on a medium speed slowly pour in the butter until it becomes a thick foamy sauce. Do not add the butter solids from the bottom of the pan. Add the lemon juice, and season to taste with the salt.
  5. For the poached eggs: Half fill a medium-sized pan with water and bring to the boil. Add a good pinch of salt.
  6. Crack the remaining 4 eggs into individual jugs or bowls and add a drop of vinegar to each.
  7. Stir the boiling water vigorously with a whisk to create a whirlpool. Ease the egg gently into the centre of the whirlpool.
  8. Turn the heat down low, and cook for three minutes. Use a timer for this to avoid over-cooking.
  9. Drain the egg on kitchen paper, and drop gently into a bowl of iced water. Repeat with the other three eggs. When ready to serve simply warm the egg through in a pan of gently simmering water. (If you are serving the eggs immediately you do not need to put the eggs into iced water).
  10. To serve, place two muffin halves on each plate. Top each one with a slice of ham. Carefully remove the poached eggs from the pan with a slotted spoon and place on top of the ham. Spoon the Hollandaise sauce on top of and around the muffins and serve immediately.

Tip

If the Hollandaise sauce is too thick, add a little hot water.

Tip

If the sauce gets too cold and splits, heat the butter before adding more. If it overheats and splits, add an ice cube.

Tip

Don’t waste the egg whites, make a batch of meringues; they will keep in an airtight container.

Other ideas

Don’t forget to Think Pig:http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

See it on my blog

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Recipe Summary

  • 4 egg yolks
  • 3 ½ tablespoons lemon juice
  • 1 pinch ground white pepper
  • ⅛ teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • ¼ teaspoon salt
  • 8 eggs
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split
  • 2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


Eggs Benedict

For the Hollandaise
1) Vinegar - 1 tbsp.
2) Black peppercorns - 6, crushed.
3) Bay leaves - 2.
4) Lemon juice - 1 tsp.
5) Yolks of 2 egg.
6) Cold butter - 1 3/4 sticks (7 oz./200 g), cut into small strips.

Also needed:
A small pan, a large bowl and a shallow pan.

Instructions:
1) Toss in the peppercorns and bay leaves into the small pan. Add in the lemon juice and vinegar.

2) Boil the ingredients until reduced to just one-third of the original quantity.

3) Add the egg yolks and 1 tbsp. of cold water.

4) Whisk the contents until fluffy.

5) Remove the contents of the pan to a bowl placed over a pan of hot water. Use a tablespoon to whip the ingredients until the yolks thicken to the uniformity of unwhipped heavy (double) cream.

6) Take the bowl away from heat. Add in the butter and whisk slowly. Season, strain and keep warm. Your sauce is ready.

7) Pour water into the shallow pan and bring to a boil.

8) Add in the vinegar and salt. 9) Turn the heat off. 10) Crack the eggs and add in. Cover and let stand for about 3-4 mins or until the whites are opaque. 11) Grill the ham. Divide the muffin and toast. 12) Use the ham and eggs to top the muffin halves. Pour some sauce for taste.


How To Make Sweet Potato Eggs Benedict

In just 30 minutes, you’ll have a pretty impressive looking breakfast that will wow your crowd. Here’s how to make it:

  1. Bake the sweet potato toast. Preheat your oven to 400 degrees Fahrenheit. Then, slice the potato into even round slices, and bake for about 30 minutes (until it’s slightly toasted).
  2. Cook the bacon. When the sweet potato toast is almost done, cook the bacon for a minute on each side in a medium hot pan. Then set aside.
  3. Poach the eggs. Bring a pot of water to a simmer, create a vortex and crack the eggs into the vortex. Poach the eggs for 3-4 minutes, then remove the eggs from the pot and set aside.
  4. Prep the hollandaise sauce. First, melt the butter in the microwave until it’s hot. Then blend the egg yolks, lemon juice, dijon, and salt in a high powered blender for about 5 seconds. Slowly pour in the hot butter while blending and you’ll have instant hollandaise sauce. Transfer the finished sauce into a small bowl.
  5. Assemble the eggs Benedict. Take the sweet potato toasts out of the oven. Then layer on the Canadian bacon, poached egg, and drizzle some hollandaise sauce on top. Garnish with a sprinkle of chopped parsley and serve immediately while warm!


How to Make Gordon Ramsay Eggs Benedict

This Gordon Ramsay eggs benedict recipe is my wife’s personal favorite breakfast item, and it’s super straightforward to make it in your own kitchen! It begins with a split crispy Thomas English muffin, topped with a slice or two of Crispy Parma Ham, then one poached egg, with a fabulous Eggs Benedict hollandaise sauce. You can watch Gordon Ramsay eggs benedict Video below.

Equipment Needed for Eggs Benedict Recipe

  • Slotted Spoons
  • Measuring Spoons
  • Mix bowl
  • 12” non-stick Pan
  • Whisk

Step 1. Start by preparing the hollandaise. Bring water to the boil in a large pan of, then lower heat to a simmer. Put a large stainless or heatproof bowl over the saucepan (make sure bottom doesn’t touch the water) and then add the egg yolks to bowl.

Add the vinegar and whisk briskly until the mix forms a foam, but make certain it doesn’t get too hot. Remove it on and off the heat while beating to stop this occurring If necessary. The goal is to attain a golden, airy foam.

Step 2. Now remove the pan off the heat and then little at a time start whisking in the melted butter a, until it is all combined, and you have a consistency just about as dense as mayonnaise. Lastly, add salt and pepper to taste and whisk in lemon juice, you add some warm water from the pan if the hollandaise mix is too dense. Cover and set aside.

Step 3. Now over medium heat, add a dash of oil into a frying pan and then fry the slices of di Parma ham until crispy. After finish cooking, remove and drain on paper towels.

Step 4. Now place the split English muffins in the empty frying pan and toast on both sides until golden and crisp.

Step 5. In the meantime, gently bring to a simmer of water a saucepan and add a splash of white vinegar. In a teacup or ramekin Break an egg, now whisk the water to create a gentle swirl, and place the egg into the center of it. Let the egg cook for about 3 minutes, or until the egg starts to float to the top and making certain that the white is cooked but the yolk still soft.

Remove the egg out of the liquid with a slotted spoon, place paper towel to drain, and season with a pinch of salt. Keep warm while you cook the rest of the eggs in the same manner.

Step 6. When ready to serve, place each split English muffin on a serving plate. Add a slice of crispy di Parma ham on Top then a poached egg. Now Ladle over the hollandaise sauce, and add the rest of the crispy di Parma ham on the side.


Instructions

  1. Fill pot with enough water to fully submerge eggs. Bring to a boil over high heat.
  2. When the water comes to rolling boil, gently place the eggs with a spoon or strainer, one at a time. Lower heat to simmer.
  3. Boil according to your preference of boiled eggs:
    6 minutes for a little runny, jammy soft boiled eggs.
    7 minutes for firmer soft boiled eggs.
    9-10 minutes for hard boiled eggs.
  4. Transfer them immediately into a bucket of ice water to cool off and stop the cooking process.
  5. Cool them completely (at least 15 minutes in an ice bath) before peeling.

Reviews ( 3 )

This was absolutely delicious except way, way too much salt! And I only did 3/4 of a tsp total. 1 tsp must be an error. Next time I'm not going to put any salt in until the very end and I'll do it just to taste. When the sauce was ready I just covered it and put it on the back burner with no heat and had no issues with it curdling. It was not very hot when I poured it on the plate, but I was ok with that. I put this over croissant toast and I highly recommend it.

BTW, I think the best way to keep hollandaise is in a thermos. When I was a working chef, I would keep my hollandaise in a pre-warmed thermos and it would keep throughout breakfast service (2-3 hours). Trying to keep it in usable condition on a warm flame is probably doomed to fail, unless a water bath is used, and that is iffy, IMHO.

The recipe for the hollandaise sauce was easy to follow and while it was labor intensive, the sauce turned out excellent. The part folks should be VERY weary of is how to keep the sauce warm while you finish the recipe. I followed resting instructions precisely as I assembled the toast and egg, only to come back and find my beautiful hollandaise curdled and browned. It was on the lowest heat setting possible for my stove, so the only way I could have avoided it was by letting the sauce rest without any added heat at all. It was infuriating to see that beautiful sauce destroyed because of such a simple, easy-to-avoid step.

I fixed my curdled hollandaise by whisking boiling water into it drop by drop and switching to an electric whisk. I may still have to whisk another egg yolk in if it doesn't keep well overnight.

Suggestion to publisher: do a test-kitchen run through before posting intricate sauce recipes to ensure that it can be replicated by home cooks that may have varying levels of heat available to them. It was very surprising that the recipe offered a solution to curdling at the start of the recipe, but not for curdling that results in the resting process.

The only reason I didn't rate this recipe lower is because the food was very tasty once the sauce was fixed. However, it shouldn't take 2 hours to make brunch because you end up spending extra time finding piece-meal solutions.


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Eggs Benedict seems like a fancy, complicated dish to pull off, but it’s really just a plate of saucy eggs, ham, and toast. All of the elements can be made ahead, kept warm, and put together when you’re ready to serve, including a quick version of hollandaise sauce made in a blender. For a decadent breakfast, serve two Bennies per person or just serve one with some potatoes and a fruit salad on the side. We recommend serving with a Bloody Mary for the ultimate homemade brunch.

What to buy

Ninja Professional Blender

The better your blender, the better your end results. This BPA-free, 1,000-watt professional model makes velvety sauces, super smoothies, perfect purées—even hollandaise!—in seconds.

Tips for Eggs, Christmas, and Ham

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


Ingredients

  • 1 tablespoon vegetable oil
  • 8 ounces Canadian bacon slices, chopped
  • 6 English muffins, split
  • 1 bunch scallions, white and green parts separated
  • 6 large eggs
  • 2 cups whole milk
  • ¾ teaspoon black pepper
  • 2 teaspoons kosher salt, divided
  • 1 cup unsalted butter
  • 6 large egg yolks
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon paprika, plus more for garnish

Heat oil in a large nonstick skillet over medium-high. Add bacon. Cook, stirring often, until lightly browned, about 4 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving drippings in skillet. (Do not wipe skillet clean.) Return skillet to medium-high. Working in batches, add English muffin halves, cut sides down, to hot drippings in skillet. Cook until toasted, about 1 minute. Let muffin halves cool slightly.

Chop English muffin halves into bite-size pieces. Place on bottom of a lightly greased (with cooking spray) 13- x 9-inch baking dish. Sprinkle with cooked bacon. Finely chop white parts of scallions, and sprinkle over mixture in dish. (Wrap green parts of scallions in a damp paper towel chill until ready to use.) Whisk together whole eggs, milk, pepper, and 1 teaspoon of the salt in a large bowl. Pour over mixture in baking dish cover with plastic wrap. Chill at least 8 hours or up to 16 hours.

Preheat oven to 350ºF. Let casserole stand at room temperature while oven preheats. Bake until top is browned and casserole is set, about 40 minutes.

Meanwhile, make hollandaise. Melt butter in a small skillet over medium-low. Keep butter hot over lowest heat (do not let it brown). Process egg yolks, lemon juice, mustard, paprika, and remaining 1 teaspoon salt in a blender on medium just to combine, about 5 seconds. With blender running on medium speed, slowly pour hot, melted butter through center opening in blender lid. Process until mixture is smooth and thick, about 1 minute.

Drizzle about ½ cup hollandaise over warm casserole. Finely chop reserved green scallion parts, and sprinkle over top. Sprinkle with paprika serve with remaining hollandaise.


Servings 4
Preparation time 8mins
Cooking time 20mins

Step 1

Add the egg yolks, lemon juice to a blender, and blend several seconds. With the blender on, slowly drizzle n the melted butter. Turn off the blender, add salt and pepper and pulse 5 seconds. Set aside.

In a large skillet, add butter and oil, then fry eggs over medium. Remove eggs from pan to a plate lined with paper towels.

To serve, place a crispy waffle on a plate. Top the waffle with 2 slices of ham. Place the warm eggs on top. Drizzle the hollandaise over the egg. Drizzle Frank's hot sauce over the hollandaise to taste.


Watch the video: Eggs Benedict σε 30. Άκης Πετρετζίκης (January 2022).