Oh, Eggs Benedict how I love thee. Let me count the ways…
What dish could be more perfect for a weekend brunch?
Okay, okay, I eat eggs. A LOT of eggs. We go through about 4 dozen a week, and I typically start my day off with 3 eggs in my breakfast. That might sound repetitive and boring, but truthfully it’s anything but. One of my favorite egg dishes is Eggs Benedict, and that one dish has millions of iterations of it. So no, eggs never get boring. At least not at my house. And especially not weekend eggs!
The key to a great Eggs Benedict is all in the sauce. I’ve tried many different hollandaise sauces over the years, and I have yet to meet one I don’t like. This time I tried this buttery, lemony hollandaise from Ina Garten which is perfect when you need to make a sauce ahead of time. This recipe will leave you with a creamy sauce that won’t separate, which allows you to store it, then warm it up in the microwave right before serving. It also means you can have leftover sauce for a day or two that tastes just as good as it did on day 1.
If you’re doing a round of Whole30 use ghee instead of butter. I’ve done this, and it works wonderfully giving the sauce a nutty, caramel hint. To keep this dish clean I’ve skipped the bread and served the poached eggs on top of asparagus. You know me, I have to get my veggies in every meal!
Try out this recipe on the weekend, it makes Sundays feel special! Pin now and print later by hovering over this image:
- For the hollandaise:
- 12 T grass-fed butter or ghee
- 4 large egg yolks, room temperature
- 3 T freshly squeezed lemon juice
- 2 pinches of cayenne pepper
- For the Eggs Benedict:
- Several asparagus stalks
- Olive oil
- Fresh herbs like basil
- First make the hollandaise by melting the butter or ghee in the microwave. Place the egg yolks, lemon juice, 1 tsp salt, dash of pepper and cayenne in a blender or mini food processor (I used my mini food processor). Blend for 15 seconds. Slowly add the butter about 1Tbsp at a time and blend for 30 seconds. Then add 1Tbsp butter and blend for 30 more seconds. Continue until all the butter has been added and the sauce has thickened. If made in advanced add 1 Tbsp hot water and blend before serving.
- For the asparagus cut off the tough bottoms of the asparagus stalks. Toss the asparagus with a drizzle of olive oil, salt and pepper. Roast the asparagus at 400 deg F for 5-7 minutes. Toss asparagus again and cook for 3-5 more minutes or until cooked through.
- In a large sauce pan add water to cover the bottom of the pan about 1½ - 2 inches deep. Bring water to a slow boil with very small bubbles. Crack an egg in a small cup and carefully pour egg into the water. Add as many eggs to the pan as you desire, but few enough that they don't touch each other. Cover pan with a lid and allow eggs to cook for 4-6 minutes, or until the whites have completely cooked through.
- Remove eggs with a slotted spoon, and serve over the asparagus. Top eggs with hollandaise sauce and fresh herbs.