Easy Eggs Benedict

Kickin it with Kenny: Easy Elegant Eggs

Eggs are a staple of the American breakfast table and they’ve been a diner menu mainstay for decades upon decades. There’s something oh-so satisfying about a freshly cooked egg that seems to keep us coming back for more. Leave your boring old eggs behind and jump on board with these 5-star restaurant worthy egg creations.

Give these egg recipes a try:

Smoked Salmon Eggs Benedict
Italian Eggs Benedict
Baked Eggs


Smoked Salmon Eggs BenedictEggs-Benedict-Smoked-Salmon

  • 1/4 cup Heinen’s Butter, softened
  • 2 tablespoons fresh dill
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 teaspoon white vinegar
  • 1 pinch salt
  • 4 eggs
  • 2 English muffins, split and toasted
  • 4 ounces sliced smoked salmon
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 4 small fresh dill sprigs

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low; pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and then transfer to a warm plate.

Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

Click Here to download a Printable recipe PDF


Italian Eggs BenedictItalian-Eggs-Benedict

  • 1 tablespoon distilled white vinegar
  • 2 teaspoons salt
  • 4 eggs
  • 2 whole wheat English muffins, split
  • 4 (1 ounce) slices mozzarella cheese
  • 1 tomato, thickly sliced
  • 4 teaspoons Heinen’s Pesto
  • salt to taste

Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer.

While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes.

Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water.

To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.

Click Here to download a Printable recipe PDF


Baked Eggs in Prosciutto-Potato Cups

  • Canola or olive oil cooking spray
  • 6 cups frozen shredded hash browns, fully thawed
  • 3 tablespoons Heinen’s Extra Virgin Olive Oil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon Hungarian Paprika
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 6 thin slices prosciutto (about 3 ounces), halved crosswise
  • 12 Heinen’s Large Eggs, at room temperature
  • 3 tablespoons fresh green onions, minced

Preheat oven to 375°F. Generously coat a 12-cup nonstick muffin tin with cooking spray.

Put hash browns in a clean kitchen towel; working over the sink, squeeze and wring the towel to remove as much liquid from the hash browns as possible. Transfer to a large bowl; stir in oil, rosemary, paprika, pepper and salt until combined. Divide the mixture among the muffin cups (about 1/3 cup each), then press into the bottom and up the sides of each cup to form a “nest.” (There should be a solid layer in the bottom of the cup, but it’s OK if the hash browns don’t go completely up the sides.) Generously coat the hash browns with cooking spray.

Bake the potato cups until golden brown on the bottom and edges, about 30 minutes.

Lay 1 piece of prosciutto into each hash brown nest, letting it overhang the edges. One at a time, crack an egg into a small bowl and slip it into a nest. (It’s OK if some of the egg white spills over.)

Bake, rotating the pan front to back halfway through, until the eggs are cooked to desired doneness, 10 to 15 minutes for medium set or 15 to 18 minutes for hard set. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each nest a few times to loosen completely, then use the knife to lift them out of the tin. Serve sprinkled with green onions.

Click Here to download a Printable recipe PDF

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