Ohhhh eggs benedict. Silky, savory goodness. The highlight of weekend brunch, but typically a more expensive menu choice. Now you can capture the luxurious experience from home without the added restaurant costs. Plus, following this recipe is so easy it will become a keeper to impress your friends.
You will need:
- Two poached eggs (because poached eggs don’t cook themselves, see How to Poach Eggs Like a Pro).
- Your topping of choice: two slices of Canadian bacon, two slices of tomato, half an avocado, or a small handful of spinach leaves (options are endless here, but take it easy and see tip below*)
- English muffins
- Butter (try Kerrygold yummy)
- Midwest Hollandaise Sauce (this one is so easy, it almost does cook itself, but seriously, see How to Hack Hollandaise: Meet Midwest Secret Sauce)
*Tip here is not to over-do it. This stuff is texture and adds flavor, but the real stars of the show are the eggs and the sauce.
If using Canadian Bacon: Heat it up. Canadian bacon is lean, so it should not take long, 5 minutes on stovetop (a grill pan is nice to add those meat grill marks, but not necessary) or a minute in the microwave should do it.
If using a tomato: Wash, dry, make two slices about ¼ inches thick, taking care to make even across, and set aside.
If using avocado: Cut avocado in half, make vertical slices in the half without the seed, scoop out, and set aside.
If using spinach leaves: Wash, dry, and set aside.
Slice the English muffin into two sides and toast to a medium golden brown. Butter each side.
Now to build your beauty!
On each of the buttered, toasted English muffin sides, layer your topping of choice, then top with the poached egg. Slather on the Midwest Hollandaise!
EE Step-up: Sprinkle with smoked paprika!