EatrunwaychefBreakfast

Popover Eggs Benedict

EatrunwaychefBreakfast
Popover Eggs Benedict
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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!

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POPOVER EGGS BENEDICT

Serves 2

INGREDIENTS

  • Popovers

  • Bacon, ham, or smoked salmon

  • Poached eggs

  • Hollandaise sauce (recipe for my lightened-up faux version below)

  • Parsley & paprika for garnish (optional)

INSTRUCTIONS

  1. 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.

NOTES

  • 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).


Recipe Links Perfect Popovers 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)