Is anyone else enjoying the early days of Spring as much as we are? The mornings are dewy, the days are longer and the markets are starting to show early Spring lovelies such as fresh strawberries, English peas, gorgeous racalunas and amazing farm fresh eggs. We stumbled upon these creamy blue eggs, from one of our favorite egg farmers and immediately thought of Easter, and this recipe for Eggs Benedict.
With Easter around the corner, my mind has been whirling with recipes to be shared with loved ones during brunch. I always seem to come back to an old favorite such as this recipe for Eggs Benedict, as it is a classic while being a bit decadent. Eggs play an important role in this recipe from the rich lemony sauce to the gently poached eggs. Not only are eggs delicious to eat but they are healthy for us as well. The cholesterol myth has been broken, and after 40 years of research, it is proven that adults can enjoy eggs in their daily diet. Eggs are a great way to add extra protein to your diet as well vitamins B12, A, D and E.
Now that you know eggs are even better than you expected, let’s talk about this egg-rich recipe. You are probably shaking your head a bit, thinking you could never tackle homemade Hollandaise sauce, but I am here to tell you that the extra step is worth it. Do not use a prepackaged recipe, instead turn to eggs. A few tips to help you bring together this recipe for eggs Benedict while enjoying Easter morning are:
- Make the Hollandaise sauce first. Have the butter cut into small pieces before starting, and cook the mixture over very low heat. Continue whisking during the entire process. Once the sauce has come together, set it aside. Do not keep it on the heat.
- Lightly toast the English muffins and brown the ham on both sides.
- Poach the eggs.
- Finally, assemble the recipe, and enjoy.
Hoping you have enjoyed our Eggy posts during our time as Good Egg Project Blogger Ambassadors. We had a wonderful time not only sharing egg knowledge but also sharing some of our favorite egg dishes. Eggs are definitely an important ingredient in our home, and we enjoy them often from breakfast to dinner. Be a good egg, and help us to continue supporting our Egg farmers.
Be sure to check out our other fellow Egg Ambassadors to learn more about the Incredible Edible Egg, and to see what they are sharing for Easter.
- Regan Miller Jones, RD – The Healthy Aperture
- Elle Penner, MPH, RD – Nutritionella
- Liz Della Croce – The Lemon Bowl
- Lara Durben – My Other Exciting Self
- Kelsey Pope – Ag on the Forefront
- Deborah Harroun – Taste and Tell
Disclosure: We are compensated members of the American Egg Board (AEB). As always, all opinions expressed are my own.
* adapted from the Incredible Edible Egg site
** serves 4
1 tablespoon white wine vinegar
4 English muffins
8 slices Canadian bacon
4 egg yolks
1/8 cup water
1 small lemon, juice only
1/2 cup unsalted butter, cut into small pieces
salt and pepper, to taste
Whisk the egg yolks, water, and the lemon juice together in a small saucepan. Cook over very low heat, whisking constantly for 3 minutes. Do not stop whisking or you will have scrambled eggs.
Whisk in the butter, 1 piece at a time, until the butter is melted and the sauce is thickened. Remove from the heat, and season to taste with salt and pepper.
Fill a large shallow saucepan or frying pan with cold water. Add the vinegar, and bring to a boil.
Adjust the heat to a low simmer.
Gently break the eggs, one at a time, into a small custard cup. Holding the cup close to the surface of the simmering water, slip the egg into it.
Cook the eggs until the whites are completely set and the yolks are beginning to thicken but not hard, about 3 – 4 minutes.
Lift the eggs from the water with a slotted spoon and lay on top of paper towels to remove extra moisture.
While you are cooking the eggs, lightly toast the English muffins halves, and lightly brown the Canadian bacon.
Top each muffin half with 1 bacon slice, 1 egg and a drizzle of Hollandaise sauce.