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Bacon Veggie Egg Benedict
Brunch is one of my favorite meals, theres nothing better than a lazy, late breakfast/lunch with friends & family to start your weekend off right. Anytime I go out for brunch I always end up getting Eggs Benedict for theres nothing quite like having a runny, poached egg, oozing out onto a toasty English muffin filled with fresh veggies & crispy bacon and topped with a creamy, buttery sauce. Yum Yum!
Now I will admit poaching eggs is a hard task, it definitely takes some practice. I still have not mastered it yet myself but I am trying to be optimistic and remind myself that one day it will happen!
Eggs Benedict is built upon two essential cooking techniques; poached egg and hollandaise sauce. Hollandaise sauce is one of the mother sauces of French cuisine that creates the foundation of all classic sauce making. Mother sauce means it is a basic sauce that serves as a base to use in making other variations of. I learned all about French cooking through Auguste Escoffiers Book The Escoffier Cookbook. It's an amazing book where you will learn all about mother and daughter sauce making and so so much more. I highly recommend this read to anyone who loves to cook.
How to Poach an Egg:
- Bring a large pot of water to a boil and add one tablespoon of vinegar
- Meanwhile crack the egg in a small bowl
- When the water reaches a boil, reduce it to a gentle simmer.
- Dip the bowl with the egg into the water and let the water cook the egg for a moment before you let it drop into the water.
- Gently keep the water moving with a spoon while the egg cooks. Take the egg out after 3 minutes for a soft poach or let them cook for 5 mins for a more solid yolk.
- Remove egg with a slotted spoon and drain as much water as possible. The eggs should wobble but just a little bit. Place egg on a paper towel and sprinkle a little of salt and pepper on top.
Bacon Veggie Eggs Benedict
Print Recipe
Yields: 4 Servings
Prep: 9 Mins
Cook: 10 Mins
Ingredients:
Hollandaise Sauce:
- 3 Egg Yolks
- 1/4 teaspoon dijon mustard
- 1 Tablespoon lemon juice
- 1/2 Cup melted butter
Eggs Benedict
- 12 slices bacon
- 1 Tablespoon butter
- 2 english muffins
- 4 large eggs
- 1 Tablespoon white vinegar
- Cherry Tomatoes cut in half
- Spinach leaves
- Avocado slices
- Mushrooms chopped
- Salt & Pepper
Instructions:
1. In a blender combine your egg yolks, mustard and lemon juice and puree untill smooth2. Pour melted butter into blender and puree some more untill sauce thickens a bit. Set aside in a warm place
3. Heat a skillet over medium high heat and melt the butter. Once butter is melted add in the bacon strips and brown on each side
4. Bring a large pot of salted water to a boil
5. Toast english muffins in a toaster
6. Once water is boiling add in the vinegar. Then crack your eggs into seperate small bowls. Stir boiling water in a clockwise motion untill a whirlpool forms.
7. Gently slide your egg from the bowls into the boiling water one at a time. Cover your pot and turn opff the heat. Let your eggs poach for about 5 mins then use a slotted spoon to remove your eggs from tghe water.
8. Place 1/2 of your english muffin on the bottom and then top with bacon, cherry tomatos, mushrooms and spinach. Top with an egg and smother with hollandise sauce and then top with an avocado and salt and pepper to taste
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