230 benedict Recipes

crabmeat, drained and flaked, chopped red bell pepper, progresso plain bread crumbs, chopped celery, chopped onions, salt, lemon pepper seasoning, eggs, slightly beaten, butter, mayonnaise, fresh lemon juice, dried dill weed, hot melted butter, vinegar, water, eggs

egg yolks, lemon juice, dijon mustard, butter, melted, cayenne pepper, cubed fully cooked ham, green onions, chopped, butter, eggs, milk, frozen puff pastry, thawed, shredded cheddar cheese, egg, water, minced fresh tarragon , optional

egg yolks, lemon juice, ground white pepper, worcestershire sauce, water, butter, melted, salt, eggs, distilled white vinegar, canadian-style bacon, english muffins, split, butter, softened

egg yolks, cold water, butter, cut into 8 pieces, lemon juice, salt, cayenne pepper, water, salt, eggs, english muffins, split, soft butter, fully-cooked boiled ham

egg, english muffin, ham , thin, hollandaise sauce, paprika (optional)

ham, butter, english muffins, split, toasted and buttered, eggs, egg yolks, lemon juice, salt, pepper, hot melted butter

eggs, english muffins, breakfast ham (sliced thick ), butter, hollandaise sauce, egg yolks, lemon , juice of, water, prepared mustard, parsley (chopped ), butter (melted ), salt and pepper

ham, fried, toast or 4 english muffins, eggs, poached, hollandaise sauce, butter, egg yolks, lemon juice, salt, drop tabasco sauce (or a few grains cayenne)

tomatoes, olive oil, for drizzling, thyme leaves, rock salt, fresh ground black pepper, butter, egg yolks, water, lemon juice, white wine vinegar, whole eggs, muffins, bacon

field mushrooms, olive oil, eggs, vinegar, english muffins, butter, egg yolks, water, butter, softened, salt, cayenne pepper, lemon juice, cream

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

fresh asparagus spears, trimmed and halved, eggs, butter, king arthur unbleached all-purpose flour, milk, smoked gouda cheese, shredded, english muffins, split and toasted, tomato, canadian bacon, pepper

grated romano cheese, mayonnaise, garlic clove, minced, english muffins, split and toasted, white vinegar, eggs, sliced fresh mushrooms, shallot, minced, olive oil, heavy whipping cream, horseradish, dijon mustard, white pepper, cayenne pepper, minced chives

eggs benedict, what you need, eggs, cold, english muffins, split, toasted, canadian-style bacon, warmed, hollandaise sauce

crab benedict, english muffins, split, toasted and buttered, crab cakes (recipe below ), poached eggs - this website tells how http://www.wikihow.com/poach-an-egg, hollandaise sauce (recipe below ), crab cake, lump crab meat , picked over to remove cartilage try not to break up the crab meat too much., mayonnaise (i use hellman s), sour cream, whole-grain mustard, old bay season, few dashes of worcestershire sauce, egg, lightly beaten, hollandaise sauce, egg yolks, cold water, warm clarified butter, fresh lemon juice, hot red pepper sauce (optional), salt and ground white pepper to taste

butter, flour, milk, dry powdered milk, whole wheat bread, eggs, tomato, sliced thin, juice of 1 lemon freshly ground pepper paprika

fresh crabmeat; drained and flaked, green pepper; chopped, celery; chopped, mayonnaise, worcestershire sauce, butter; melted, pk. hollandaise sauce mix, english muffins, split and toasted

canadian bacon, eggs, english muffins, hollandaise sauce mix