Bagel eggs Benedict recipe
- Dish type
Eggs Benedict is a breakfast delight and so easy to make. Use your favourite bagels as the base instead of the traditional muffin, and adorn with rich hollandaise sauce and some fresh rocket.
Hertfordshire, England, UK
3 people made this
- 2 large tomatoes, halved horizontally
- salt and pepper, to taste
- 1 teaspoon white wine vinegar
- 4 eggs
- 2 seeded bagels, sliced in half
- 4 slices roast ham
- 4 heaped tablespoons hollandaise sauce
- 50g (2 oz) rocket
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat the grill to high, season the cut sides of the tomatoes and grill for 3 to 4 minutes. Keep warm.
- To poach the eggs, bring a deep pan of water to the boil. Pour in the vinegar and break each egg into a separate ramekin. Turn the heat down a little, swirl the water to create a whirlpool and gently pour an egg into the centre of the whirlpool to create a round shape. Cook for 2 to 3 minutes, then remove with a slotted spoon to a warm plate. Repeat with the remaining eggs.
- Meanwhile, toast the bagels and top each half with a slice of ham. When the eggs are all done, add a tomato half to each bagel, a poached egg and a spoonful of hollandaise sauce. Serve with a handful of rocket scattered on top.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
First time I'd ever eaten a bagel. Had a bit of trouble slicing it but after watching a youtube video I think I'd make a better job of it next time. I had all the ingredients except the sauce, so improvised with a dash of mayo and some coleslaw. Absolutely loved it and definitely do it again. Thanks.-20 Mar 2017
First, bring a pot of water to a boil. While the water&rsquos boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.
Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado&rsquos really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.
In a small saucepan, melt 2 sticks of butter until sizzling. But don&rsquot let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it&rsquos all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.
Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.
Note: To ensure that everything is hot at the time when it&rsquos ready to serve plunge the poached eggs back into the hot water just before serving, and make the Hollandaise at the very last minute.
Arugula and Prosciutto Egg Benedict with Blender Hollandaise Sauce
Why is it there are some recipes that are justifiably deemed for brunch? Take for example the egg benedict, or more specifically my Arugula and Prosciutto Egg Benedict.
This isn’t a dish one would much consider ginning up on a Wednesday morning when the alarm didn’t go off (why does it always seem like it happens on a Wednesday?) and you’re prying the covers off of your sleeping daughter who pulls the perfect caterpillar move to create the tightest of duvet cocoons all the while racing the clock to not miss the first school bell because why didn’t anyone make her lunch the night before??
Which is why I suppose those restful weekend lallygag brunches are indeed all of what they’re cracked up to be.
A few weekends ago I upped the ante on the traditional egg bene because the simple ham just wasn’t putting the lock in my blocks. Maybe that’s why I make this salmon and bagel egg benedict so often.
But with a blender just begging to be used for something other than the weekend’s margaritas, we put the breakfast making skills to work by adding a few Italian flavors to the traditional benedict.
The key to the dish really lies in the homemade hollandaise. I don’t know why I’ve always had a fear of making my own. Afraid it would ‘break’ or not thicken enough or thicken too much so it became a brick.
Why was I so afeared? This thing is easy peasy.
While this benedict was amazingly tasty for brunch, it would be equally divine for a regular weekday lunch or simple dinner.
When poaching eggs, my secret (and about 1 million other cooks) is to add a bit of vinegar to the water, which helps the egg whites congeal. I use whatever white vinegar I have on hand: regular white, rice wine or champagne. You won’t taste the flavor, but it is the trick not to miss. when it comes to poaching.
If your egg yolks seem to not be cooking, spoon a bit of water over the tops to give them a bit of a water baste and they’ll cook up as you do.
This recipe shines when the ingredients do. Use the freshest you can find.
When cooking for a crowd, toast all of the English muffins on a sheet pan in the oven. You can also par boil the eggs and set aside then dunk back into the hot water just before serving. Do be sure to drain all of the water from the eggs, nobody wants watered down sauce or a soggy muffin.
If you’re not a fan of the spiciness of arugula, give spinach a try. Or sauté some kale with garlic and shiitake mushrooms for a vegetarian treat.
- 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.
Prepare perfect poached eggs
Fill a broad, medium-depth saucepan halfway with water and bring it to a gentle simmer. While you wait on the water, crack one egg into a small, fine-mesh sieve over a bowl. This will allow the thin, watery whites to separate from the firmer whites that are attached to the yolk. Once the watery whites have drained into the bowl, which typically takes about 30 seconds, transfer the rest of the egg to a small bowl or ramekin. Repeat the process with the remaining eggs.
Once the water is simmering, add the vinegar and then stir the water to create a gentle vortex. No, you don't need to add salt. Carefully drop your first egg into the center of the vortex and keep stirring. This will help your egg to stay whole, rather than developing unattractive strings of trailing egg whites as they cook.
Once the whites have begun to set, add another strained egg. Repeat the process until you have three or four eggs in the saucepan. Cook your eggs until the whites are firm and cooked through, but the yolks remain soft and runny, which will take approximately three minutes for each egg.
Using a slotted spoon, gently remove the eggs from the water and transfer them to a plate. Set aside, ideally somewhere you can keep them moderately warm. As you continue poaching, you may see egg white foam accumulate on the surface of the water. Use a fine-mesh sieve to remove it.
For the yellow pepper hollandaise sauce:
Place the bell pepper in a microwave-safe bowl and add 1 tablespoon water. Cover and microwave on high for 2 minutes, or until the pepper is easily pierced with a paring knife. Drain and immediately transfer it to a blender.
Add the cream cheese, lemon juice, mustard and salt to the blender. Puree until the sauce is silky smooth with no visible bits of yellow pepper. Set aside.
For the eggs benedict:
Preheat the broiler. Line a baking sheet with aluminum foil and mist with nonstick oil spray.
Arrange the Canadian bacon and tomato slices in a single layer on the prepared baking sheet. Place in the oven of the middle rack and broil for 4 minutes. Flip the bacon and tomato slices over and broil for another minute or so, until the bacon is crispy and brown around the edges (watch closely so it doesn't burn). Remove the baking sheet from oven and loosely tent it with foil to keep it warm.
Place a double layer of paper towels on a platter or small baking sheet this will be used to hold the poached eggs once they are cooked.
Fill a saucepan with about 3 inches of water. Bring the water to a boil. Reduce the heat to low so the water is at a gentle simmer. Add the vinegar and stir. (Note: the vinegar will help to keep the whites of the egg somewhat intact, but some scatter is normal.)
Crack each egg into its own small bowl or container. (For best results, use containers with narrow bases and wide tops to help the eggs keep their shape. Teacups work well. You can also use an oversized spoon.)
Slip each egg carefully into the simmering water by lowering the lip of each small container or cup half an inch below the surface of the water.
When all four eggs are in the water, use a slotted spoon to gently nudge the egg whites closer to the egg yolks by swirling the water around them in a circle as they cook. For medium-firm yolks, cook for 3 minutes. (Adjust the time for runnier or firmer yolks, cooking no more than 5 minutes.) To tell if the yolk is cooked to your liking, remove an egg from the water with a slotted spoon and gently press on the yolk to determine the degree of doneness. Remove the cooked eggs from the water with a slotted spoon and transfer them to the paper towel-lined platter.
Just before assembling the eggs Benedict sandwiches, toast the English muffin halves and reheat the hollandaise in the microwave for 30 to 60 seconds or, in a small saucepan, stirring over low heat for a few minutes until it's warm to the touch.
Place a slice of tomato on each toasted English muffin half and top with 1 slice Canadian bacon, 1 poached egg, and 1 to 2 tablespoons hollandaise sauce. Sprinkle paprika over the sauce for a pretty pop of color. Each serving includes 2 English muffin halves layered with Canadian bacon, tomato, egg and sauce.
For the hollandaise sauce, you will need:
2 egg yolks
2 teaspoons of water
110g butter, cut into dice the size of sugar cubes
You will also need:
4 slices of bread, toasted
8 cooked rashers
1. First, make the hollandaise sauce. Put the egg yolks in a saucepan (preferably one with a good heavy base) and place on a low heat. Add the 2 teaspoons of water and whisk to mix.
2. Next, add the butter, two or three cubes at a time, whisking all the time. As soon as one or two pieces of butter melt, add the next couple of pieces. The mixture will gradually thicken, but if it shows signs of becoming too thick or slightly scrambling, remove the saucepan from the heat immediately and add a teaspoon or two of cold water to cool it down quickly. Do not leave the pan unattended or stop whisking until the sauce is made. The temperature should be so low that you can keep your hands on the side of the saucepan without burning them. If the saucepan feels too hot for your hand, then it is also too hot for the sauce and the sauce will scramble.
3. The whole sauce-making process should take 5-7 minutes from start to finish. If the sauce is slow to thicken, it may be because you are being too cautious and the heat is too low. Increase the heat slightly and continue to whisk until the sauce thickens to a coating consistency. Taste the sauce for seasoning. If you’re using normal salted butter, it probably won’t need any more salt.
4. To keep the hollandaise sauce warm, pour it into a jug and sit the jug in a saucepan of barely simmering, but not boiling, water (you can put the saucepan on and off the heat to keep the water warm). Kept at this temperature, the sauce will keep for a couple of hours. You may need to thin it out with a little water if it gets a bit thick while it is sitting.
5. Once the sauce is made, poach the eggs. Put a saucepan of water on to boil and add a pinch of salt. Crack an egg into a cup with a handle. Once the water is gently simmering (but not boiling) swirl a spoon in the water to create a vortex, then gently tip the egg into the water. Crack the next egg into the cup and repeat, until all the eggs are poaching. They’ll take about 3-4 minutes to cook until the whites are set and the yolks cooked how you choose. When the eggs are poached, lift them out of the water with a slotted spoon and place them on kitchen paper to drain.
6. Spread butter over each piece of toast, then top with a couple of rashers, followed by a poached egg, then generously spoon the hollandaise sauce over the egg. Serve straight away.
Eggs Benedict are by far my favorite breakfast food. I could eat them for breakfast, lunch, and dinner, all the time. They’re actually pretty easy to make, and there are many variations to them.The thing that makes them so decadent is the Hollandaise Sauce. Here is my recipe on how to make Hollandaise Sauce.
Making poached eggs can be a challenge until you know some of the tricks of the trade. Here are some tips about poaching eggs:
- Make sure to use fresh eggs. To tell if an egg is fresh, put it in a bowl of water. If it sinks, it’s fresh, if it comes up from the bottom a little use it soon, it’s on it’s way out. If it floats, it’s bad, throw it out.
- Crack your egg into a small bowl to make sure the yolks don’t break.
- Bring your water to 180 ° F on the stove. Add a teaspoon of vinegar to the water.
- Place your egg in a strainer over a bowl and allow any of the whites that may be separated to drain out, this will prevent you from having all those “whispy” strings in the water, and the egg will stay whole.
- Carefully drop your egg from the strainer in the water and it will stay whole and cook in about 3-4 minutes.
- Drain eggs on a paper towel to remove the excess water. Easy peasy!
If you don’t want to poach your eggs, you can also fry and egg and use a fried egg, it will work as well.
There are many variations to Eggs Benedict that I like to make. Instead of the traditional English Muffins, I personally love Everything Bagels. You can put Canadian Bacon on them, or lox, salmon, bacon, sausage, or even wilted spinach.
Make Mexican Eggs Benedict by putting some whole green chilies on under the eggs and adding some chili powder or chipotle seasoning over the Hollandaise Sauce. And instead of using Canadian bacon, try some chorizo instead.
Make Italian Eggs Benedict by by putting a thick tomato slice under the eggs along with some fresh basil leaves, and drizzle some Balsamic Glaze over the Hollandaise Sauce.
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Eggs Benedict Quiche with Hollandaise Sauce
The best part of brunch? Variety! Nothing is better than filling your plate with savory eggs, sweet crepes, fresh fruit and finishing the meal off with a creamy coffee. The contrast of flavors and textures make this menu of French-inspired brunch recipes extra special.
Elevate your eggs with an Eggs Benedict Quiche with Hollandaise Sauce. Fluffy eggs from Vital Farms and rich cheese mix and mingle with earthy mushrooms and onions, baked into a crumbly, semi-sweet pie crust. Top this decadent quiche with thick, velvety Hollandaise Sauce from Primal Kitchen for a classic brunch taste made with creamy cashew butter.
This delicious brunch spread gets a sprinkle of sweet, with crepes made with Creptini Egg Wraps, and coffee swirled with Nutpods French Vanilla Almond + Coconut Creamer. Brunch strikes the perfect balance with this plethora of elegant flavors.
1 Prepare Mock Hollandaise Sauce.
3 Process 4 ounces fat-free cream cheese, 3 tablespoons plain nonfat yogurt, 1 tablespoon lemon juice and 1 tablespoon Dijon mustard in food processor or blender until smooth. Heat in small saucepan over medium-high heat until hot. Makes 3/4 cup sauce. Set aside.
4 Bring 6 cups water to a boil in large saucepan over high heat. Reduce heat to simmer. Carefully break 1 egg into small dish and slide egg into water. Repeat with remaining 3 eggs. Simmer, uncovered, about 5 minutes or until yolks are just set.
5 Meanwhile, toast muffin halves place on serving plates. Top each muffin half with spinach leaves, 2 ounces Canadian bacon, 1 tomato slice and 1 egg. Spoon 3 tablespoons Mock Hollandaise Sauce over egg sprinkle with paprika. Serve with fresh fruit, if desired.
2 1/2 Meat