In celebration of World Egg Day, I have made Eggs Benedict two ways.
The first eggs benedict recipe has a beet hollandaise sauce on a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg, beet hollandaise sauce, topped with dill and capers.
The second is a traditional English muffin, topped with lettuce, tomato, grilled peameal bacon, a poached egg, hollandaise sauce and microgreens.
Which option would you choose? Leave me a comment below.
Beet Hollandaise Ingredients
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter, melted (1 stick)
- 2-3 tablespoons beet juice
- Pinch salt
Beet Hollandaise Preparation
Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and double in size.
Place the bowl over a saucepan containing barely simmering water (don’t let the water not touch the bottom of the bowl).
Continue to whisk rapidly. Do not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Slowly add in the beet juice and beat until combined.
Remove from heat, whisk in salt. Cover and place in a warm spot until ready to use.
TIP: If the sauce gets too thick, whisk in a few drops of warm water before serving
Eggs Benedict Ingredients
- 2 teaspoons white vinegar
- 8 eggs
- 8 ounces (8+ slices) beet cured salmon gravlax
- 8 small buttermilk waffles
- 16 thin cucumber slices
- 8 very thin slices of red onion
- 2 tablespoons capers
- Salt and pepper, to taste
- Beet Hollandaise Sauce, recipe above
- Fresh dill, for garnish
Eggs Benedict Preparation
Fill a 4 qt sauce pan half full of water.
Add white vinegar to the cooking water. Bring to a slow boil.
Gently break each of the eggs into separate ramekins (or small bowls). If any yolks break, discard and crack another. Add eggs (one at a time) into the water.
Adjust heat to maintain a gentle simmer. Cook 3 ½ minutes until the egg white is set and yolk remains soft.
Remove with a slotted spoon, to a plate lined with a paper towel.
Lay 2 cucumber slices on top of each waffle, followed by an ounce of gravlax, slice of onion, poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with dill and capers.
I like to make ahead a big batch of waffles and freeze them for meals like this. Just lightly toast or warm in the oven before serving.
You can make your own beet cured gravlax l, or many fish markets & boutique grocery stores make it. If you can’t find it, substitute quality gravlax or smoked salmon.
This Eggs Benedict with Beet Hollandaise Sauce recipe was developed in partnership with Egg Farmers of Ontario. Opinions in this post are my own.
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