Breakfast for dinner is a holiday in my house, and we celebrate at least once a week. When we do, our favorite dish is Eggs Benedict, because it's fairly quick and can support an endless combination of leftovers and pantry items that I already have on hand.
The hollandaise is easy (and easy to fix if it breaks), and if egg-poaching is difficult for you, skip it and do over-easy or scrambled eggs instead — they’re just as delicious. Also, store-bought English muffins work just fine as the base. The goal in my take on Eggs Benny is to stay out of the weeds with the basics and focus on heightening the flavors of your add-ons.
My favorite Benedicts have come from using leftover roasted vegetables. Cauliflower, broccoli, and carrots produce an incredible flavor profile that you’ll crave. So much so, I’ve gotten into the habit of roasting extra vegetables to serve on the side. My favorites are cherry tomatoes, and I always have some in the house that are past their fresh prime but not far enough gone to compost. A quick slice, a drizzle of olive oil, a sprinkling of kosher salt, and about 20 minutes in a 375-degree oven, and you’ve got a yummy complement.
Sauteed vegetables are also a great addition. In the summer, I like to slice up zucchini and saute it in butter for a few minutes. But spinach is an ingredient that I have in my house year-round and is the perfect addition to this dish. It's also easy and quick — a few minutes in a hot pan with olive oil and salt and you're done.
Sliced avocado, pickled jalapenos, and even leftover meats have a place in this recipe. And after Thanksgiving, I’ve been known to pile on the turkey, stuffing, and cranberry sauce for a leftover feast. The combinations are truly endless, so pick your favorite flavors and get crackin' on this meal.
My easy and endlessly adaptable Eggs Benedict recipe
Ingredients:
- Store-bought English Muffins. If you want to make your own, try this recipe from King Arthur Flour
- Eggs
- Add-ons, like roasted vegetables, spinach, cherry tomatoes, and sliced avocado
For the hollandaise sauce:
- 8 tablespoons (1 stick) of unsalted butter
- 3 egg yolks
- Juice of 1 lemon
- Salt to taste
- A pinch of paprika (or cayenne, if you’re feeling spicy)
Directions:
Start by prepping your add-ons. For this version, I added roasted cherry tomatoes, sauteed spinach, and sliced avocado.
Next, prepare your eggs. If poaching is your preferred cooking method, but you aren’t sure how to start, try this easy recipe. Toast the English muffins.
For the hollandaise, melt the butter in the microwave. The goal is to get it to a warm melted state; too hot and it will break the sauce. I use 30-second intervals to help it along.
In a blender or food processor, add the melted butter, egg yolks, lemon juice, and salt to taste. Blend until thick and smooth, about 1-2 minutes. If your sauce breaks, keep blending and add a spoonful of hot, boiling water. I’ve always had success with this method.
Place your toasted English muffins on a plate and top with your add-ons, and then your eggs. Spoon the hollandaise on top and add paprika (or cayenne, if you want to spice things up!).
I like to serve my Benedicts with breakfast potatoes cooked in a hot, cast-iron skillet. Their salty profile is a perfect pairing for the rich egg and hollandaise. Enjoy!
