Brunch (n.) - a late morning meal eaten instead of breakfast and lunch
In other words: a yummy way for non-morning people to kill two birds with one stone. Regardless, brunch is now a staple in the midst of the millennial-driven and social media era. Just search the hashtag on Instagram and you'll find tons of spots who serve brunch, most likely it will be exclusively for Saturdays and Sundays, the price all inclusive with mimosas, but also out of price-range to do EVERY weekend for anyone who spends money responsibly.
Here's a thought, why not do brunch at home? We executed the definitive brunch dish known as Eggs Benedict. The first time I introduced my tastebuds to Eggs Benedict, it was at a restaurant rightfully named "Eggspectation". There were pages and pages of omelets, scrambles and even sweet pancake options, but I've always been the type to try something new. As someone who avoids pork, I chose an Eggs Benedict with lox and immediately fell in love. All I could think was how could I get this at home? And then it hit me (and my culinary curiosity) that I should make it myself.
Though this dish is traditionally made with English muffins and Canadian bacon, we decided to put our own spin on it. Here is our take on Eggs Benny using cheddar biscuits, turkey bacon, and perhaps the best hollandaise sauce I've had to date.
Poaching the Eggs
- Fill a 1.5 inch pan half-way up with water
- Place it on the stovetop and bring the water to a simmer
- Add a 1/4 cup of white vinegar (this will help the egg stay together)
- Once water is at a simmer, prepare the eggs by placing each one in a small container, yolk still intact. Gently dunk the container into the water and release the egg. Always place eggs in the water ONE at a time. Avoid overcrowding the pan. We suggest only two at a time
- Once eggs are added, lower temperature to a med/low-medium heat
- With a spoon, guide the egg white over its yolk
- Once egg whites are completely solid, softly poke the egg. The inner yoke should jiggle
- Remove eggs with a slotted spoon, place on a toasted english muffin (biscuit or bread) and top with the protein of your choice
Making the Hollandaise
4 egg yolks
6-8 tbsp butter (salted or unsalted)
Juice of 1 small lemon (dependent upon size of lemon)
1 tsp cayenne pepper (or paprika)
1/2 tsp pepper (or to taste)
*1 tsp salt (if using unsalted butter)
Traditionally, hollandaise is made with a double boiler technique in which you boil or simmer water in a pot, place a glass or metal bowl above the water and whisk the ingredients. Due to our resources, we found an alternative technique.
1. Separate 4 egg yolks into a bowl (toss or freeze the whites for later)
2. Add lemon juice
3. Melt 6-8 tablespoons of butter on stovetop or in microwave
4. Slowly pour in butter while whisking egg yolks until the mixture begins to thicken
5. Add seasonings (cayenne, salt, pepper)
6. Place the mixture inside the microwave for 10-15 seconds--this will give you the heat needed to thicken the sauce as a double boiler would
7. Continue to stir until thickened (thickness should be similar to that of a bottled Alfredo sauce, no lumps)
8. Pour on to the poached eggs
***Top with chopped scallion or chive.
Eggs Benedict is typically paired with a hard vegetable such as potatoes but we went for our favorite--asparagus.
Do not be intimidated by the process to make Eggs Benedict. The tips we shared on making a hollandaise sauce will make it a bit easier to digest and little less busy in the kitchen as well.
How will you know if you've succeeded? Grab some friends, pour some juice (or mimosas) break into a runny egg yolk and enjoy.