One of my favorite weekend activities is brunch. Breakfast food and mimosas? What's better? Maybe breakfast food and Bloody Mary's depending on what mood I'm in. And what I did the night before. 😉 I'm very lucky to have some extraordinary brunch spots in my neighborhood, however I also love staying in and making my own in my PJs.
Eggs Benedict is my favorite breakfast dish. It's tasty and decadent. I also love that you can incorporate whatever you like into this dish to truly make it your own. Traditionally the recipe includes English muffins, bacon or ham, a poached egg, and hollandaise sauce. I like to include avocado as well. Sometime even crumbled sausage and crab meat! Yum.
Start by making your bacon by any method you prefer. I like to make mine in a cast iron skillet and then use the bacon grease to fry potatoes or whatever else I'm whipping up. (Lots more breakfast recipes to come!) Once your bacon is done, place on a plate with paper towels to cool and then crumble.
Next, make your hollandaise sauce! Hollandaise is traditionally a mixture of egg yolk, butter, and lemon juice. I like to incorporate a little dijon mustard, cayenne, Worcestershire, salt, and pepper into mine. Start by whisking your eggs yolks together. I prepare this in my magic bullet but a blender also works well. Start by mixing together yolks, lemon juice, mustard, Worcestershire, cayenne, salt, and pepper. Then add your melted butter and just mix enough to combine.
Be sure to keep your hollandaise sauce warm until serving. Nothing is better than perfectly warm hollandaise sauce drizzled over your eggs.
To poach eggs I put each one in a teacup. Bring water to boil in a large pot with a little vinegar. Lower the teacup into the water until it starts to get warm, then carefully tip the teacup and pour the egg into the water. Repeat with other three eggs. Cook each egg for about 3-4 minutes to ensure they are still runny. While your eggs are cooking, toast your English muffins and spread with butter.
Top English muffin halves with your poached egg, sliced avocado, hollandaise sauce, and crumbled bacon. When you cut into your egg the yolk should run and then mixture of all the ingredients is to die for.
Try it out for your Sunday brunch tomorrow and let me know what you think!
- 2 English muffins (4 halves)
- 1 avocado, sliced
- 4-5 strips of bacon, fried and crumbled
- 4 eggs
- hollandaise sauce (3 egg yolks, ½ cup butter, 1 tbsp. lemon juice, ½ tsp. dijon mustard, ¼ tsp. cayenne pepper, ½ tsp. salt, ½ tsp. pepper, ¼ tsp. Worcestershire sauce)
- 1 tbsp. butter, melted
- Dash of white vinegar
- Prepare hollandaise sauce: whip egg yolks and add to magic bullet or blender with lemon juice, dijon mustard, cayenne, salt, pepper, Worcestershire and blend. Add melted butter and blend. Keep warm until serving.
- Add each egg to a separate teacup and bring water to boil in a large pot with a dash of white vinegar.
- Place bottom of teacup in water until warm and then carefully tip the teacup and pour the egg into the water.
- Repeat with other eggs.
- Cook each egg 3-4 minutes to ensure they are still runny.
- Toast English muffins and spread with butter.
- Remove each egg with a slotted spoon and place on each English muffin.
- Add avocado.
- Drizzle with hollandaise.
- Add crumbled bacon.
Patricia Bayne
Wonderful post Thanks for sharing.