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Eggs Benedict with vinegar

Found 10 recipes

DIFFICULTY LEVEL

Eggs Benedict

6 slices ham 1 1/2 tablespoons butter 3 English muffins , split, toasted and buttered 6 eggs 1 Sauté the ham slices in the butter for 2 minutes. 2[...]

Source: food.com
Eggs Benedict

4 egg yolks 3 1/2 tablespoons lemon juice 1 pinch ground white pepper 1/8 teaspoon Worcestershire sauce 1 tablespoon water 1 cup butter, melted 1/4 teaspoon[...]

Source: allrecipes.com

Eggs Benedict with Smoked Salmon and Chives

You know those things you think you just can’t do? For years I’ve been convinced I couldn’t poach an egg. I had tried and tried and tried[...]

Source: ilses.kitchen
Eggs Benedict With Asparagus and Crab

1/4 cup parsley 1/4 cup vegetable oil 1 teaspoon vinegar 4 eggs 4 slices Canadian bacon , thin slices, cooked 2 English muffins 4 whole crab claws steamed[...]

Source: food.com
Eggs Benedict

2 English muffins 4 slices ham or 4 slices bacon or 4 slices smoked salmon 1 egg yolk 1/2 tablespoon lemon juice 1/2 cup butter , melted and HOT (plus 2 tbsp)[...]

Source: food.com
Eggs Benedict. Quick and Delicious.

6 eggs 1/2 tablespoon milk 2 ounces butter 1/2 lemon 1 teaspoon salt 1 teaspoon cayenne pepper 2 English muffins 4 ounces ham 2 ounces American cheese 1[...]

Source: food.com
Eggs Benedict a La Emeril

4 English muffins , split 4 tablespoons butter , softened 4 (6 ounce) filet of beef , sliced in half 2 tablespoons olive oil Emeril's Original Essence[...]

Source: food.com
Eggs Benedict With Asparagus and Crab

1/4 cup parsley 1/4 cup vegetable oil 1 teaspoon vinegar 4 eggs 4 slices Canadian bacon , thin slices, cooked 2 English muffins 4 whole crab claws steamed[...]

Source: food.com
Eggs Benedict

8 field mushrooms 2 tablespoons olive oil 8 eggs 1 tablespoon vinegar 4 English muffins 25 g butter 1 Heat oven to 200°C. 2 Remove stalks and wipe[...]

Source: food.com
Eggs Benedict

6 slices ham 1 1/2 tablespoons butter 3 English muffins , split, toasted and buttered 6 eggs 1 Sauté the ham slices in the butter for 2 minutes. 2[...]

Source: food.com

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