It’s Mother’s Day weekend! If you haven’t already booked a brunch place for your mom, you’re probably out of luck. No worries though—I got your back! Make this lovely eggs Benedict breakfast for your mom and all will be forgiven. Brunch at restaurants are overrated and overpriced anyway 😉 I’m not sure if this is something you want to serve in bed, but you totally could and impress your mom. Since this is a single serving recipe, you’ll have to double if you decide you want to eat some with mom too. Jump to the recipe here!
Notes on this recipe! You do not need a hand mixer for this but I am incredibly lazy so you’ll see that I’ve used one in this recipe. You definitely can a whisk, so don’t fret if you don’t have a hand mixer. I’m just lazy.
Make sure you have everything prepared and ready to go because this recipe is a little fast paced. You need to get your timing right or something will curdle or overcook, etc etc. For the hollandaise, I initially made it with 2 egg yolks (double the recipe that is listed) but I realized I had way more sauce than I needed, so I cut down the recipe to share with you guys. Either way, it should work the same. Just remember to never stop whisking!
Yes, you can use any bread for this, technically. I just chose onion focaccia because it looked really good, and I had just purchased some from the farmers’ market. Your eggs Benedict will not suffer if you choose a different kind of focaccia or just decide to use a traditional English muffin all together.
Fruit is not a necessity for serving but I recommend it because eggs Benedict is so rich, so it’s nice to have a different taste to cut through the richness of the Hollandaise. The season for stone fruits just started in California, so I would suggest those since they’re seasonal and delicious 🙂
Eggs Benedict with Roasted Peach and Garlic Pork Sausage
IngredientsFor the eggs Benedict:
- 1/4 lb of pork sausage, recipe here
- onion focaccia bread
- 2 eggs
- slice of lemon (about 1/4 to 1/2 tsp of lemon juice)
- 1 tsp chives, minced
- Hollandaise sauce
- 1 avocado
- a dash of paprika
- fruit of your choice to serve (mine was apricots)
For the Hollandaise sauce:
- 3/4 tsp of lemon juice
- 1 egg yolk
- pinch of salt
- 1/8 cup of butter, melted (1/4 of a stick of butter)
- Let’s make this Hollandaise sauce first. You’re going to need a bowl that you can fit over a small saucepan, so find one that can fit comfortably on the saucepan the bottom of the bowl touching the bottom of the pot.
- Fill the saucepan with about an inch of water and heat until the water comes to a slight simmer. Leave that simmering on low.
- Whisk together the egg yolk with the lemon juice until you incorporate a lot of air into it. You’ll be able to tell when it’s ready when you see that the mixture is a little lighter in color than when you first started and it looks a little thicker. This’ll take about 1-2 minutes.
- Place your bowl with your mixture onto your simmering pot. Whatever you do, don’t stop whisking! You may need to lower the heat a little since the water will boil a little more vigorously when you put the bowl on top. Continue to whisk.
- In a steady stream, add the melted butter to your egg mixture while continuing to whisk. Continue to heat and whisk this mixture until you see the mixture thicken. It’ll also double in size because you’re incorporating a lot of air into this mixture as you continue to whisk.
- Once the mixture has thickened, remove it from heat and just keep it warm until you serve. If your mixture gets too thick, add in 1/2 tsp of warm water and whisk. Repeat if necessary until you get the proper consistency (think a little thicker than melted milkshake).
- Now for the rest of your dish! Slice your onion focaccia into a square the size of an English muffin. Slice it in half so you have halves for your eggs Benedict to sit atop.
- Toast your bread in the pan by heating a small slice of butter in a pan on medium high. Once the butter has melted, put your bread in with the insides facing down and let the bread soak in the butter. Toast till brown, flip over and toast for another 30 seconds to make sure both sides are nice and toasty. Think like making grilled cheese sandwiches, except just toasting bread here. Set aside.
- Make your sausage into patties and brown. Set onto your bottom piece of toast.
- Slice your avocado into thin slices and fan them out onto your sausage/toast arrangement.
- Crack your eggs onto 2 small bowls/plates. This will let you slowly slide your egg into the pot to make your poached egg.
- Use another small saucepan and heat water until a slight simmer. Turn the heat down until the water stops simmering (but is still quite hot). Squeeze in a slice of lemon and give the water a slight swirl with a spoon (like a little vortex). Add 1 egg in at a time. Give your pot a gentle shake so your egg doesn’t stick to the bottom of the pot. You may see little ribbons of white eggs floating around your pot—that’s okay, that’s normal.
- Watch your pot and don’t let the water simmer! You just want it hot enough to cook your eggs. Cook them for about 4-5 minutes, and then carefully remove the eggs from water with a slotted spoon. They should be a little jiggly but firm enough to handle (carefully!). Place them onto your little sandwich.
- Go back and whisk your Hollandaise sauce so everything is nice and saucy! Spoon a spoonful or two of Hollandaise onto your egg. Sprinkle a pinch of paprika onto the top and toss on a little bit of minced chives.
- You’re all done! Serve with your choice of fruit to complement the dish—my suggestions: peaches, apricots, or plums.
Questions? Comments? Having trouble with something? Let me know in the comments below!