Eggs Benedict is one of my favorite breakfast foods. It’s just the perfect blend of saltiness, silkiness, brightness, and heartiness that you want in a meal. Since I’ve been trying to come up with unique, wheat-free, “healthy” breakfast ideas for the husband and myself, I thought it would be fun to try a spin on my fave breakfast. It involves several steps (which, alone, are quite easy– but, together, could be a bit stressful), but I thought it would make a perfect Sunday brunch meal.
I sauteed some dino kale with a bit of olive oil, salt, and pepper. I didn’t want to add any aromatics like garlic or onion so that it would act as a nice, neutral base (as would the traditional English muffin). I then set the kale aside and put some leftover pork loin bacon (very similar to Canadian bacon) in a hot skillet.
While the bacon was cooking up, I prepared my poaching liquid (water + a little vinegar) and brought it to a boil. Once the water reached a boil, I brought it down to a simmer and dropped in two eggs. I let those cook in the water bath for about three minutes.
While the bacon was browning and the eggs were poaching, I threw a Hollandaise sauce together. I just looked at a few blender recipes online and used what I had: three egg yolks, a dollop of mustard, the juice of half a lemon, a few dashes of salt, and a 1/2 cup of melted butter (which I drizzled into the blender while the rest of the ingredients were already blending). The outcome was a nice, light hollandaise. I would probably have added a little more lemon if I had any left, but it still turned out well. I think this blender method is fairly fool-proof, which is awesome.
Once I had all the different components ready, it was easy to build. The result is a beautiful, restaurant-quality plate of deliciousness.
I was especially pleased that the egg turned out just right. This is essentially what you’re looking for in a poached egg: a well set exterior with a nice, runny yolk. Ah, so beautiful! Love it. I’ve made this before with smoked salmon (instead of Canadian bacon) and a few sprigs of dill on top, and it was divine. That is definitely next on my list.