Did you manage to hang on to a few extra popovers from Tuesday? What do you mean you ate them all?! I know they’re super duper delicious, but how dare you! I mean, I only have the best eggs benedict recipe to share with you. Go ahead. Go make yourself another batch. The recipe and I will be here hangrily (hungry+ angry) waiting. But while we wait, let’s have a little chat, shall we? As I mentioned, popovers are one of my favorite foods, and eggs benedict is most definitely at the top of my “Favorite Brunch Foods” list. On a recent weekend, Mr. RC and I decided we desperately
needed wanted eggs benedict for breakfast, but we had two problems- we didn’t feel like getting ready to go out, and we had no bread in the house. But we did have popovers. Wait. Popovers + eggs benedict. Eggs benedict + popovers. Yes. YES. YES! We made it. It was glorious. It was supercalifragilisticexpialidocious. It was all of my breakfast dreams come true. Though it can hardly be called a recipe (layering food on top of each other probably doesn’t quite qualify), I knew I had to share it with you guys, because hello! Perfect Spring and Easter brunch! And because our bikinis will soon be coming out of hiding season, I’m also sharing my lightened-up faux hollandaise. Grab a fork and get ready to dig in!
- Bacon, ham, or smoked salmon
- Poached eggs
- Hollandaise sauce (recipe for my lightened-up faux version below)
- Parsley & paprika for garnish (optional)
- Cut popovers in half. Layer on the meat of your choice and top with a poached egg. Drizzle with hollandaise sauce, garnish with parsley and/or paprika and serve immediately.
- For an extra boost of flavor (and to add some greens to your meal) layer on sautéed spinach, kale, or asparagus along with the meat, or skip the meat altogether and just use vegetables for a vegetarian option.
- Both the hollandaise sauce and the popovers can be made a day in advance. While you can heat them up before assembling the Benedict, it is not necessary. The eggs, however, should be poached right before serving (see link below for any easy, no-fail, one-minute poached egg recipe).
- 1/2 cup Greek yogurt
- Juice of half a lemon
- 1 egg yolk
- 1 tablespoon mayonnaise
- 1/2 teaspoon salt (you can use more or less, depending on taste preference)
- 1/2 teaspoon Dijon mustard (you can use more or less, depending on taste preference)
- A large pinch of paprika (optional)
- In a small microwaveable bowl, whisk together the yogurt, lemon juice and egg yolk, until fully combined. Begin microwaving for 4-5 minutes, stopping every 30 seconds to stir. After about 2 minutes, whisk in the mayonnaise, salt, Dijon, and paprika. Continue microwaving, still stopping every 30 seconds to give it a good stir. As you get towards the end of the 4-5 minutes watch it very closely, stopping it after 10 or 20 seconds, if need be. Use as you would any hollandaise sauce.
- Alternatively, you can make this sauce in a double boiler. In a heatproof bowl, mix the yogurt, lemon juice, and egg. Set it over a pan of gently boiling water and begin whisking the mixture.
- Continue whisking and after about 5 minutes add the remaining ingredients. Stir for another 5 minutes before removing from the heat.
- Yields approximately 3/4 cups.
- Refrigerate any remaining sauce in an airtight container for up to 5 days. You can reheat the sauce in the microwave or on the stovetop...it should take no more than 2 minutes to warm (depending on how much sauce you have). Just make sure to stir it as you reheat it.
- The sauce does taste good both hot and cold.
Easy, no-fail, one-minute poached egg recipe (if you like your yolk less runny, like me, cook your egg for about 10-15 seconds extra)