Most people prefer traditional Eggs Benedict, but I am a bigger fan of the vegetarian or beef versions. For the vegetarian version, I swap out the Canadian bacon for kale and roasted red peppers.
GF* - To make this dish gluten free, use gluten free english muffins.
Ingredients:
2 English muffins
1/2 cup roasted red peppers
1/2 cup kale, shredded in bite size pieces
1 tablespoon olive oil
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. While eggs are cooking, saute kale and roasted red peppers with olive oil in skillet over medium heat, a few minutes per side.
6. Toast English muffin.
7. To assemble, top English muffin halves with kale and roasted red pepper then poached egg. Top off with Hollandaise sauce.
GF* - To make this dish gluten free, use gluten free english muffins.
Ingredients:
2 English muffins
1/2 cup roasted red peppers
1/2 cup kale, shredded in bite size pieces
1 tablespoon olive oil
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. While eggs are cooking, saute kale and roasted red peppers with olive oil in skillet over medium heat, a few minutes per side.
6. Toast English muffin.
7. To assemble, top English muffin halves with kale and roasted red pepper then poached egg. Top off with Hollandaise sauce.