Eggs 3 Ways with Refika’s Tips | Scrambled Eggs, Egg Benedict, Sunny Side Up Recipe
Recipes in this Video
Scrambled eggs are a popular dish worldwide, often served for breakfast or brunch. They can be enjoyed plain or with various additions like cheese, herbs, or vegetables. The dish is versatile and can be adapted to different tastes and dietary preferences.
Ingredients
- ●eggs
- ●butter
- ●salt
- ●pepper
Instructions
- 1Crack the eggs into a bowl.
- 2Whisk the eggs until well combined.
- 3Heat butter in a non-stick skillet over medium heat.
- 4Pour the eggs into the skillet.
- 5Stir gently with a spatula, scraping the bottom.
- 6Cook until the eggs are softly set but still slightly runny.
- 7Remove from heat and season with salt and pepper.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier due to its unsaturated fats.
eggs
Healthier: egg whites
Cheaper: generic brand eggs
Egg whites are lower in calories and cholesterol.
Techniques
Equipment
Also Known As
Egg Benedict is a classic American brunch dish believed to have originated in New York City in the late 19th century. Traditionally served on weekends, it features poached eggs atop canadian bacon and toasted english muffins, all drizzled with rich hollandaise sauce. Today, variations abound, including the use of smoked salmon or spinach, making it a beloved choice in brunch menus worldwide.
Ingredients
- ●english muffins
- ●eggs
- ●canadian bacon
- ●butter
- ●lemon juice
- ●hollandaise sauce
- ●white vinegar
- ●salt
- ●black pepper
Instructions
- 1Split the english muffins in half and toast until golden brown.
- 2In a skillet, cook the canadian bacon over medium heat until warmed through.
- 3Fill a pot with water and add white vinegar, bringing it to a simmer.
- 4Crack eggs into individual cups and gently slide them into the simmering water.
- 5Poach the eggs for 3-4 minutes until the whites are set but yolks remain runny.
- 6Remove the poached eggs with a slotted spoon and drain on paper towels.
- 7Melt butter in a saucepan over low heat, then whisk in lemon juice and season with salt and pepper.
- 8Slowly drizzle in warm melted butter while whisking to create the hollandaise sauce.
- 9Assemble by placing a slice of canadian bacon on each toasted muffin half.
- 10Top each with a poached egg and drizzle with hollandaise sauce.
- 11Season with additional salt and pepper to taste.
- 12Serve immediately while warm.
Ingredient Alternatives
canadian bacon
Healthier: smoked turkey
Cheaper: ham
Smoked turkey reduces calories while maintaining flavor.
hollandaise sauce
Healthier: avocado sauce
Cheaper: mayonnaise
Avocado sauce provides creaminess with healthier fats.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large eggs
- ●2 English muffins, split
- ●4 slices of smoked salmon
- ●1/2 cup hollandaise sauce
- ●1 tbsp white vinegar
- ●1 tbsp olive oil
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh dill, chopped (for garnish)
Instructions
- 1Fill a large pot with water and add the white vinegar. Bring to a gentle simmer over medium heat.
- 2Crack each egg into a small bowl, then gently slide them into the simmering water one at a time.
- 3Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.
- 4While the eggs are poaching, toast the English muffins until golden brown.
- 5Spread a little olive oil on each half of the toasted muffins, then place a slice of smoked salmon on top of each half.
- 6Carefully place a poached egg on top of the salmon on each muffin half.
- 7Drizzle the hollandaise sauce over the poached eggs.
- 8Season with salt and black pepper to taste.
- 9Garnish with fresh dill before serving.
Equipment
Ingredients
- ●2 large eggs
- ●1 tbsp butter
- ●Salt to taste
- ●Pepper to taste
Instructions
- 1Heat a non-stick skillet over medium heat.
- 2Add the butter to the skillet and let it melt, coating the bottom.
- 3Crack the eggs gently into the skillet, being careful not to break the yolks.
- 4Cook the eggs for about 2-3 minutes, or until the whites are set but the yolks are still runny.
- 5Season with salt and pepper to taste.
- 6Remove the skillet from heat and carefully transfer the eggs to a plate.
- 7Serve immediately.
Equipment
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