Best 3 Eggs Benedict With Jalapeno Hollandaise Recipes
**Eggs Benedict with Jalapeño Hollandaise: A Savory Delight**
Indulge in a culinary masterpiece that combines classic flavors with a spicy twist—Eggs Benedict with Jalapeño Hollandaise. This delightful dish features perfectly poached eggs nestled atop crispy English muffins, enveloped in a creamy and tangy hollandaise sauce infused with the heat of jalapeños. Served alongside roasted potatoes and fresh seasonal fruit, this recipe offers a well-rounded and satisfying brunch or lunch experience. Experience the harmony of textures and flavors as you savor each bite, from the soft and velvety eggs to the crispy muffin and the rich, savory sauce. Elevate your brunch game with this extraordinary dish that will tantalize your taste buds and leave you craving more.
**Additional Recipes Included:**
- **Classic Hollandaise Sauce:** Master the art of creating a smooth and luscious hollandaise sauce, the perfect accompaniment to eggs benedict, steamed asparagus, or grilled fish.
- **Roasted Potatoes:** Discover the secrets to achieving crispy, golden-brown roasted potatoes that complement any breakfast, brunch, or dinner spread.
- **Fresh Seasonal Fruit:** Elevate your meal with a vibrant and refreshing selection of seasonal fruits, adding a touch of sweetness and a burst of vitamins to your plate.
- **Poached Eggs:** Learn the techniques for perfectly poaching eggs, ensuring a tender and runny yolk that pairs beautifully with the hollandaise sauce and crispy muffin.
- **English Muffins:** Craft your own homemade English muffins, the ideal base for eggs benedict, offering a delightful combination of crispy exterior and soft, chewy interior.
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
EGGS BENEDICT WITH JALAPENO HOLLANDAISE
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4-5 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Stir in jalapeno. Set aside and keep warm., With a slotted spoon, lift each egg out of the water. On each muffin half, layer the Canadian bacon, tomato, avocado and an egg; spoon sauce over tops. Serve immediately.
Nutrition Facts : Calories 422 calories, Fat 28g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 825mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
EGGS BENEDICT WITH HOMEMADE HOLLANDAISE
Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
Tips:
- For perfectly poached eggs, use fresh eggs and bring the water to a gentle simmer before adding the eggs. Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
- To make the hollandaise sauce, use clarified butter for a smooth and creamy sauce. Whisk the egg yolks and lemon juice together until thick and pale, then slowly whisk in the melted butter. Season the sauce with salt, pepper, and cayenne pepper to taste.
- To assemble the eggs Benedict, place a toasted English muffin half on a plate. Top with a slice of ham, a poached egg, and a spoonful of hollandaise sauce. Season with salt and pepper to taste.
- For a spicy twist, add chopped jalapeños to the hollandaise sauce. This will give the sauce a nice kick and add some extra flavor to the dish.
- Serve eggs Benedict immediately after assembling. The dish is best enjoyed when the eggs are hot and the hollandaise sauce is warm and melted.
Conclusion:
Eggs Benedict with jalapeño hollandaise is a delicious and easy-to-make brunch or breakfast recipe. The combination of poached eggs, ham, and hollandaise sauce is classic, and the addition of jalapeños gives the dish a nice kick. This recipe is sure to impress your friends and family, and it's a great way to start your day.
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