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This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.

Slice tomatoes in half, scoop out the seeds and discard. Season the tomato shells and scatter with thyme leaves. Drizzle the tomatoes with a little olive oil and place under a preheated medium broiler for ten minutes. In the meantime prepare the Hollandaise sauce. Melt the butter in a saucepan. Put

Make the hollandaise sauce first.Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of

Using a 3-inch round cookie cutter, cut a disk out of each slice of bread. Set aside and discard scraps. In a 10-inch nonstick skillet, heat the canola oil over medium heat. Add the onions and saute until translucent. Add the spinach, lemon zest, and lemon juice and continue cooking over medium heat

Preheat the griddle. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally. Season the fillets with Emerils Essence. In a large

3 tb White wine vinegar 1 Pieces mace 1 sm Bay leaf 2 Egg yolks 100 g Butter; cut into cubes 1 pn Salt and cayenne pepper Trim the ham to fit the bread or fry the bacon rashers in a little butter until crisp. To make the sauce, put the vinegar, mace and bay leaf in a small saucepan. Bring to the
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Eggs Benedict Recipes