How to Make Scrambled Eggs Benedict

Preparing Scrambled Eggs Benedict

Combine eggs, milk, and pepper in a medium mixing bowl. Crack your eggs into a medium mixing bowl. Add your milk or an equivalent amount of water to the eggs. Insert the pepper. Whisk all these ingredients together until the mixture is consistent throughout. If you don’t have a whisk, you can use a fork or chopsticks to blend the ingredients together in the same way you would a whisk.

Cook your eggs. Place your skillet over medium heat and coat its bottom with butter. Add your egg mixture to the heated skillet. When the bottom of the mixture firms, lift it with your spatula so the uncooked mixture can reach the skillet. Cook this mixture for 4 to 5 minutes, or until the eggs are firm, yet still fluffy and moist.

Heat your hollandaise sauce. Put your hollandaise sauce into a microwave safe cup. Microwave the sauce on high for roughly 1½ to 2 minutes. Depending on your microwave, this may take more or less time. When the sauce is hot, it’s done. Cover the cup to keep the sauce warm.

Ready your Canadian bacon. Arrange your Canadian bacon in a single layer on a microwave safe plate. On the “high” setting, microwave the bacon for about 45 seconds to a minute. When the Canadian bacon is warm to the touch, it’s ready. If you like your Canadian bacon crispy, you may want to cook it in a skillet over medium-high heat. When the edges begin to crisp, it's ready.

Serve your ingredients on halves of toasted English muffin. Set your toasted English muffins onto serving plates with the middle part of the muffin facing up. Layer your bacon on the muffin, add ⅓ cup (79 ml) of eggs on top of the bacon, then add 2 tbsp (30 ml) of hollandaise sauce on top of the egg.

Cooking Artichoke Scrambled Eggs Benedict

Preheat your oven. Set your oven to 425°F (218°C) so that while you’re preparing other parts of this recipe your oven can heat up. In most cases, you can expect your oven to finish preheating in about 15 minutes, however this may vary depending on your oven.

Combine the artichoke bottoms with oil and oregano. In a medium sized mixing bowl, use a wooden spoon or stirring utensil to toss your artichoke bottoms with 2 tsp (10 ml) of olive oil and 2 tsp (10 ml) chopped oregano. Then place the artichoke bottoms bottom up on one half of a baking sheet. To reduce cleanup, you may want to line your baking sheet with aluminum foil. This way, when you’re done, you can throw away the foil and won’t have to clean the baking sheet.

Add the pancetta to the baking sheet and insert it into the oven. Arrange your pancetta so it forms an even layer on the empty half of the baking sheet. Put the baking sheet in the oven for about 12 to 14 minutes, or until the artichokes begin to brown and the pancetta is crispy. When the artichokes and pancetta are done, set these off to the side for later. Be sure to use safety implements, like an oven mitt and potholder, when handling items fresh from the oven. These will be very hot, and can burn or cause damage to your kitchen.

Mix together the mayonnaise, yogurt, lemon juice, and water. In a small mixing bowl, add the mayonnaise, yogurt, lemon juice, and water. Use a whisk or a fork to blend these ingredients until the mixture is smooth throughout. This is the sauce that will top your artichoke Eggs Benedict. Set it off to the side for later.

Whisk your eggs. Break your eggs into a large mixing bowl. Then use a whisk or a fork to beat the eggs. Beat the eggs until they form a smooth mixture.

Cook your eggs. Place your skillet over medium-high heat and coat its bottom with the remaining 2 tsp (10 ml) of olive oil. Add your eggs to the skillet. Stir the eggs frequently with a spatula until the eggs are firm but are still moist and fluffy.

Add cream cheese, oregano, and salt to the eggs. When your eggs are firm, remove them from the heat. Use your spatula to fold cream cheese, the remainder of the oregano, and the salt into the eggs. Create an even distribution in these ingredients with your spatula.

Serve the food and enjoy. Divide your artichoke bottoms equally among 4 serving plates. On top of each artichoke, add the scrambled eggs, pancetta, and sauce in equal amounts. Garnish each artichoke with a sprig of oregano.

Whipping up Homemade Hollandaise Sauce

Combine the egg yolks and lemon juice. Separate your eggs and place the yolks into a stainless steel mixing bowl. Add your lemon juice to this. Whisk these ingredients vigorously. When the mixture has become thick and is twice its starting volume, begin heating the mixture.

Heat the mixture over water in a saucepan. Fill ¼ to ⅓ of a saucepan with water. Heat this until the water is barely simmering. While continuing to whisk the mixture, orient your stainless steel bowl over the hot water. The bowl should not touch the water. It’s very easy to apply too much heat in this stage and accidentally cook your eggs. If this happens, you’ll have to start from scratch and try again.

Whisk in the melted butter. Pour your melted butter into the mixture slowly. Keep whisking as you add the butter. When all the butter has been added and the mixture has again doubled its volume, remove the mixture from its position over the heated water in the saucepan.

Mix in the cayenne pepper and salt, then enjoy. Use your whisk to evenly distribute the cayenne pepper and salt into the sauce. Cover the bowl to keep the sauce warm and put it off to the side until you’re ready to add it to your eggs. If you wait too long to use your sauce, it may thicken too much. In this case, mix a few drops of water into the sauce with your whisk before you serve it.