The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
We’re big fans of eggs, cheese and bread, so breakfast is always the main meal event in our household. After all, it is the most important meal of the day, right? Let’s dive into my new spin on a classic breakfast or brunch recipe.
We love Eggs Benedict, but since we have it quite often, we wanted to try something different. One of the reasons we chose to switch things up was because we could never get homemade hollandaise sauce to turn out the way we wanted. Well, que the applause, because we finally solved our problem, and possible yours too, by using a blender. Check out the instructions below for the simple steps.
Cauliflower is not new to us, but it is for this dish. We love a good cauliflower mash or pizza crust, so we figured why not use a cauliflower medallion for the base of this Eggs Benedict? We were not disappointed in the result!
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For the Hollandaise Sauce
- 3 Heinen's Cage-Free Egg yolks
- 1 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/4 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 cup unsalted butter
For the Eggs Benedict
- Cauliflower, cut into 1/2-inch thick medallions
- 3-4 Heinen's Cage-Free Eggs
- 6-8 slices of Canadian bacon
- Provolone cheese, sliced
- Basil leaves
- Tomato slices
- Melt the butter in a saucepan until it is simmering. Turn off the heat and set aside.
- In a blender, quickly add the egg yolks, lemon juice, Dijon, salt and cayenne. Blend for 5 seconds
- With the blender on medium-high speed, slowly stream the hot butter in until the mixture emulsifies.
- Pour the blended mixture a serving bowl and set aside. The hollandaise sauce is enough for 3-4 benedict stacks, so make more if you need to feed more.
- Coat the cauliflower medallions on in olive oil and generously season with black pepper, salt, thyme and a bit of garam marsala.
- On a grill pan, grill each side of the cauliflower medallions for about 7 minutes. Be sure to flip the medallions gently as they are delicate.
- Fill a small, deep saucepan about 1/2 to 3/4 full with water. Add in a splash of white wine vinegar.
- Strain the cracked eggs to filter out the extra bits of egg whites. This will result in a cleaner poach without stringy whites.
- When the water is boiling, turn the heat off and swirl the water gently create a calm whirlpool. With the egg still in strainer, drop it softly into the whirlpool and let it cook for 4.5 minutes. Do not stir it -just let it poach in the hot water.
- After that 4.5 minutes, gently remove it with a deep spoon and set it on a plate.
- On a grill pan, cook for the Canadian bacon for about 2 minutes per side to get a slight char. When the start to bubble in the middle, flip them. Plan to use 2 pieces of Canadian bacon per stack.
- Place the cauliflower medallion on a plate followed by the cheese, Canadian bacon and tomatoes.
- Spoon on the hollandaise sauce and finish with basil leaves and a egg. Top with more hollandaise, if desired.