I love Eggs Benedict. If a brunch menu has them, you can count on me to order them. I am never disappointed. Seriously, try to find somewhere that serves bad eggs benedict. I don’t think it exists. Naturally the next step in my love of eating eggs benedict was to make them myself. Pioneer Woman never fails to disappoint with a fabulous recipe. I was terrified about poaching the eggs properly, but take a look at how everything worked out!
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 2 Eggs Benedict
2 English muffins
1 cup spinach
Pinch of garlic powder
Tablespoon of olive oil
2 whole eggs
3 egg yolks
2 sticks butter
Juice of 1 lemon
Cayenne pepper (to taste)
Bring a pot of water to a rolling boil. This is important!
With a wooden spoon, stir boiling water until there is a small tornado in your pot. I’m serious. The faster the better!
This is me trying to tornado boiling water and photograph at the same time. It didn’t go as well as I planned. Crack one egg into a bowl and then pour it into the swirling tornado of boiling water.
Cross your fingers and hope for the best! The swirling motion should make the egg stay together, but don’t be alarmed if some egg whites separate. I poached my eggs one at a time so as not to panic too much about it not working. It was surprisingly not as difficult as I thought it would be, although my eggs did end up being significantly smaller than expected in the end. Boil eggs for 2-2 ½ minutes.
Prep for the Hollandaise sauce by separating 3 egg yolks into a bowl.
Melt two sticks of butter in a pan.
Put your 3 egg yolks in a blender and blend on low speed until combined. Once your butter has completely melted, open the top of the blender and slowly pour the butter into the egg yolks while the blender is still running on low. Beware of splattering!
That’s it — enjoy these babies on your weekend to make it perfect.
How do you poach eggs? Do you use a fancy poacher, or do you do it tornado-style?