Best 8 Easy Eggs Bearnaise Recipes

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Eggs Benedict is a classic brunch dish that combines perfectly poached eggs with tender Canadian bacon, all blanketed in a rich and flavorful hollandaise sauce, served atop a toasted English muffin. This elevated breakfast or brunch treat is sure to impress your family and friends with its elegant presentation and delicious taste. This article provides three variations on this timeless dish: the classic Eggs Benedict, a healthier Eggs Florentine with sautéed spinach, and a luscious Eggs Royale with smoked salmon instead of bacon. Each recipe includes step-by-step instructions, cooking tips, and beautiful photos to guide you through the process. Whether you're a seasoned cook or just starting out, you'll find everything you need to create these delicious egg dishes that are perfect for special occasions or weekend brunches.

Check out the recipes below so you can choose the best recipe for yourself!

BEARNAISE SAUCE II



Bearnaise Sauce II image

This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.

Provided by CHELSEAROBERTSON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 11

¼ cup butter
1 teaspoon minced onion
1 tablespoon white wine vinegar
2 egg yolks, beaten
2 tablespoons heavy cream
1 ½ teaspoons lemon juice
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
¼ teaspoon salt
1 pinch dry mustard
1 pinch cayenne pepper

Steps:

  • Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
  • Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 1.1 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 9.8 g, Sodium 234.8 mg, Sugar 0.2 g

BEARNAISE DEVILED EGGS WITH CAVIAR AND FRIED SHALLOTS



Bearnaise Deviled Eggs with Caviar and Fried Shallots image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 24 deviled eggs

Number Of Ingredients 18

Vegetable oil, for deep-frying
2 large shallots
1 cup rice flour
Kosher salt and freshly ground black pepper
1 bunch fresh tarragon, tips snipped and held in ice water, for garnish
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick (8 tablespoons) butter, melted
Salt and freshly ground black pepper
12 eggs
2 tablespoons creme fraiche
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of 1/2 lemon
Kosher salt
2 ounces caviar

Steps:

  • For the fried shallots: Fill a deep, heavy skillet with 1 inch of oil and heat to 350 degrees F.
  • Slice the shallots thinly, and separate into rings. Dust with rice flour, and then drop into the hot oil. Fry until golden brown and crispy. Remove to a paper towel to drain. Season with salt and pepper.
  • For the bearnaise sauce: In a small saucepan over medium-high heat, combine half of the tarragon with the shallots, vinegar and wine. Bring to a simmer and cook until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
  • Blend the egg yolks and 1/4 cup of the bearnaise reduction together in a blender. With the blender running, add one-third of the melted butter in a slow, steady stream. Once the butter emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half of the tarragon, season with salt and pepper, and give the sauce one more buzz. Set aside in a warm spot to hold.
  • For the deviled eggs: To make perfect hard-boiled eggs, place the eggs in a saucepan of cold water and bring to a boil over high heat. Once the water boils, immediately turn off the heat and let sit for exactly 14 minutes. Transfer the eggs to a bowl of cold water, let cool, and then peel.
  • Slice the eggs in half, and then slice a sliver off the bottom so they will stand erect on the plate. Remove the yolks to a food processor.
  • Season a bowl of cold water very generously with salt, and stir until dissolved. Rinse the egg whites in the salt water to remove any remaining yolk--this way, you season the eggs at the same time.
  • To the yolks in the food processor, add 1/4 cup of the bearnaise sauce and the creme fraiche, mayonnaise, mustard and lemon juice. Process until completely smooth--you may have to add a few drops of water to loosen. Season with salt.
  • Transfer the egg yolk mixture to a piping bag fitted with a large circle tip, and pipe the filling into the egg whites. Top with caviar, fried shallots and tarragon tips.

BéARNAISE SAUCE



Béarnaise Sauce image

Béarnaise sauce is a piquant child of hollandaise, one of the so-called mother sauces of French cuisine. It is simply an emulsification - egg yolks and butter cut through with vinegar flavored with tarragon and shallots, with a bite of black pepper. Think of it as a loose mayonnaise, requiring only plenty of whisking and a careful hand with the heat to master. You don't need the clarified butter many recipes call for - a good unsalted butter, melted, works just fine. Apply the sauce to steaks or burgers, asparagus or salmon. The sauce's richness improves virtually everything it touches.

Provided by Sam Sifton

Categories     sauces and gravies

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/4 cup white-wine vinegar
1 small shallot, peeled and minced
1/2 teaspoon freshly cracked black pepper
1 tablespoon plus 1 teaspoon chopped tarragon leaves
2 egg yolks
12 tablespoons unsalted butter, melted
Kosher salt, to taste
Splash of lemon juice, optional

Steps:

  • Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
  • Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
  • Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
  • Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
  • Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 23 grams, Sodium 175 milligrams, Sugar 1 gram, TransFat 1 gram

SUPER EASY BéARNAISE SAUCE



Super Easy Béarnaise Sauce image

make a good meat dish taste great with this easy version of a classic sauce. Use low fat or light mayonnaise for reduced calories.

Provided by On-the-Mark

Categories     Sauces

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

1 tablespoon lemon juice
1 tablespoon onion, minced
1/2 teaspoon dried tarragon
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon prepared mustard
1/4 teaspoon salt
1 pinch pepper

Steps:

  • In small saucepan over medium-low heat combine lemon juice with onion and tarragon.
  • Simmer 2 minutes.
  • Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper.
  • Whisk until smooth.
  • Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

Nutrition Facts : Calories 137.6, Fat 11, SaturatedFat 2.1, Cholesterol 11.9, Sodium 383.4, Carbohydrate 9.2, Fiber 0.1, Sugar 2.1, Protein 1.4

QUICK BEARNAISE SAUCE



Quick Bearnaise Sauce image

Bearnaise sauce is similar to Hollandaise but features wine and tarragon. This speedy recipe is delicious served over cooked vegetables or beef tenderloin. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 1 cup.

Number Of Ingredients 8

3 egg yolks
1/4 cup water
3 tablespoons white wine or chicken broth
2 tablespoons tarragon vinegar
2 teaspoons minced shallot
2-1/2 teaspoons minced fresh tarragon, divided
8 whole peppercorns, crushed
1/2 cup cold butter

Steps:

  • In a small heavy saucepan, whisk the egg yolks and water. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes. , Meanwhile, in a small saucepan, combine the wine or broth, vinegar, shallot, 1-1/2 teaspoons tarragon and peppercorns. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to 2 tablespoons. Strain and set liquid aside., Cut cold butter into eight pieces; add to egg yolk mixture, one piece at a time, stirring after each addition until melted. Stir reserved liquid and remaining tarragon into prepared sauce. Serve immediately.

Nutrition Facts : Calories 129 calories, Fat 13g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

BéARNAISE SAUCE



Béarnaise sauce image

This classic French sauce is a must when serving up steak. Impress your guests with the real deal and mix through some fresh tarragon for extra flavour

Provided by Good Food team

Categories     Condiment

Time 20m

Number Of Ingredients 5

2 egg yolks
pinch cayenne
1 tsp tarragon vinegar
125g butter
small pack fresh tarragon

Steps:

  • Put the egg yolks in a mini food processor and season with salt, pepper and a pinch of cayenne, then add the vinegar.
  • Finely chop the tarragon stalks and leaves separately. Melt the butter in a pan then add the chopped tarragon stalks and bring it to a simmer - the butter needs to be hot so that it will cook the egg yolks slightly.
  • Turn the processor on and add the hot melted butter slowly while the processor is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir through the tarragon leaves. Season and serve with steak.

Nutrition Facts : Calories 268 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.2 grams sugar, Protein 2 grams protein, Sodium 0.58 milligram of sodium

EASY EGGS BEARNAISE



Easy Eggs Bearnaise image

I got this recipe from a Bed & Breakfast site and really enjoyed it and so did my guests. Prep and cook times are a guesstimate. I never timed myself, when making it so I apologize. It's pretty quick though and very easy.

Provided by keen5

Categories     Breakfast

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 5

1 (29 ounce) package Pillsbury Grands refrigerated buttermilk biscuits, baked and split
16 slices Canadian bacon or 1 lb bacon, cooked and crumbled
12 ounces shredded sharp cheddar cheese
16 eggs, scrambled in butter with salt and pepper
1 (1 ounce) package knorr bearnaise sauce, prepared as directed, set aside and kept warm

Steps:

  • Place halved biscuits on a large platter.
  • Layer with Canadian bacon or sprinkle with crumbled bacon.
  • Sprinkle with cheese.
  • Place in a 200° oven to keep warm.
  • Scramble eggs until set.
  • Cover biscuits with eggs and Bearnaise sauce.
  • Garnish with fresh parsley and sprinkle with paprika.

Nutrition Facts : Calories 734.7, Fat 41.9, SaturatedFat 16.8, Cholesterol 496.1, Sodium 2343.8, Carbohydrate 47.2, Fiber 1.5, Sugar 9.3, Protein 41.3

BLENDER BEARNAISE SAUCE



Blender Bearnaise Sauce image

Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.

Provided by BRIDGETCLARK

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 8

Number Of Ingredients 10

2 tablespoons white wine
1 tablespoon cider vinegar
1 teaspoon dried tarragon
½ teaspoon dried minced onion
¼ teaspoon ground black pepper
½ cup butter
3 egg yolks
2 tablespoons lemon juice
½ teaspoon salt
1 pinch cayenne pepper

Steps:

  • Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  • Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  • Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 0.9 g, Cholesterol 107.3 mg, Fat 13.2 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 230.6 mg, Sugar 0.2 g

Tips:

  • Choose the freshest eggs possible. This will ensure that your Eggs Bearnaise sauce is rich and flavorful.
  • Use unsalted butter. This will allow you to control the amount of salt in your sauce.
  • Make sure your ingredients are at room temperature before you start cooking. This will help the sauce to come together smoothly.
  • Cook the sauce slowly and gently. Don't let it boil, or it will curdle.
  • Season the sauce to taste. You may want to add a little more lemon juice, salt, or cayenne pepper.
  • Serve the sauce immediately. It is best when it is fresh.

Conclusion:

Eggs Bearnaise is a classic French sauce that is perfect for special occasions. It is rich, flavorful, and easy to make. With a few simple tips, you can make a delicious Eggs Bearnaise sauce that will impress your friends and family. Remember to use fresh ingredients, cook the sauce slowly and gently, and season it to taste. With a little practice, you'll be able to make this classic sauce like a pro!

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