Easy Eggs Benedict with Asparagus Recipe (2024)

FAQs

What is the secret of eggs Benedict? ›

Instead, you simply put the yolks and lemon juice in a cup, then with a hand blender running in it, slowly drizzle in hot melted butter. The hot butter cooks the egg yolks as it emulsifies and you end up with a sauce that is indistinguishable from the real deal, all in about two minutes.

A green vegetable and a starch. For green vegetable, I would go for a sauted spinach or an asparagus. I personally would go for the asparagus, as it lends itself nicely to the hollandaise sauce. For the starch, I would go for a hash browns, some red potatoes or a casserole.

The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there's far less risk of it splitting – worth the time we think.

The ingredients for Hollandaise sauce are butter, egg yolks, lime juice, heavy cream, and salt and pepper. The method I'm sharing is a more traditional method for making hollandaise sauce. Some people prefer to make hollandaise sauce in the blender, which would work well for this recipe.

The brunch staple goes best with the world's most versatile pairing wines: sparklers, Rieslings and rosés. Sparkling wine. Bubbly wines are ideal for brunch—and not just because of the low alcohol levels. The wines' bright acid and bubbles scrub your palate in between bites of rich eggs and buttery hollandaise sauce.

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time.

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

What is a common mistake with hollandaise sauce? ›

The most common mistake people make with Hollandaise is adding melted butter that is too hot, or adding too much too soon. When this happens, the emulsion breaks — it becomes thin and grainy. If your butter is too hot, just stop making the Hollandaise for a minute or two to allow the butter to cool.

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.

Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.

Everyone is advised against eating raw or undercooked egg yolks, whites or products containing them. Eggs and dishes containing eggs (such as quiche and casseroles) should be cooked to 160 °F (71.1°C). Some unbroken fresh shell eggs may contain certain bacteria that can cause food borne illness.

Eggs offer protein, and an English muffin isn't too bad for you. The calories come in the high-fat Hollandaise sauce. When you're eating out, going light on the sauce can help. If you're making it at home, you can use an alternative, like crushed avocados -- think guacamole -- or low-fat cheese as a topping instead.

Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American living in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86.

Ingredients: Eggs Benedict typically consists of toasted English muffins, ham or Canadian bacon, poached eggs, and Hollandaise sauce, while an egg sandwich is made with eggs, cheese, and a choice of meat (such as bacon, ham, or sausage) served on a roll, bagel, or bread.

Yes, it always should include some kind of ham / pork product! Eggs Royale is with smoked salmon instead of ham and Eggs Florentine is with spinach instead of ham/smoked salmon. Helpful?