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Eggs Benedict Recipe with Beet Hollandaise Sauce

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A top down view of a table with four black plates filled with salad and an eggs benedict.

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
  • 1/2 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 1/2 minutes until the egg white is set and yolk remains soft.

Remove with a slotted spoon, to a plate lined with a paper towel.

To assemble

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. 

A side view image of a buttermilk waffle, layered with cucumber, beet cured salmon gravlax, red onions, a poached egg with a spoonfull of beet hollandaise sauce placed ontop.
Notes

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.

Ontario Pork – Hot Italian Sausage Frittata

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

We started the day with an Ontario Pork Hot Italian Sausage Frittata recipe! Truly, a perfect way to ‘kickstart’ the day, relax over brunch, but also a delicious, midweek dinner solution.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork.
Ontario Pork Hot Italian Sausage Frittata
Ingredients
  • 8 large free run eggs
  • ¼ cup whole milk (or 5% cream)
  • 1 tablespoon chopped fresh chives (+ more for garnish)
  • 2 tablespoon chopped fresh parsley (+ more for garnish)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 Ontario Pork – Hot Italian Sausages, casing removed
  • 1 sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño, seed removed, chopped
  • 8 ripe cherry tomatoes, cut in half
  • 1 cloves garlic, chopped
  • Salt to taste
Ingredients for frittata laid out on a wooden board including, hot Italian sausage, eggs, tomatoes, peppers, milk, celery, salt and pepper.
Italian Sausage Frittata – Ingredients
Preparation

Preheat broiler and set rack to middle of oven.

Whisk together eggs, milk, chives, parsley and pepper. Set aside.

Cook sausage in 10” ovenproof cast iron or non-stick skillet over medium heat until no longer pink. Remove sausage from skillet and set aside. Drain excess fat.

Heat skillet over medium-high heat. Add the red pepper, onion, celery and jalapeno, cook until soft (stirring frequently 4-6 minutes). Stir in garlic and cooked sausage (cook for 1 minute more).

Pour egg mixture over sausage/vegetable mixture and lower heat to medium. As mixture begins to set, use a spatula to gently lift cooked portions and allow uncooked egg to flow underneath. Cook until bottom is set, and top is beginning to set. Place skillet under preheated broiler until frittata is puffed and set, 2 to 3 minutes. Remove from oven and let stand 5 minutes before serving.

Ontario Pork Hot Italian Sausage Frittata in a red cast iron skillet and a slice on a black plate with a black fork and a red cup of black coffee.
Ontario Pork Hot Italian Sausage Frittata
  • Serves: 4
  • Prep Time: 8 min
  • Cook Time: 15 min

This Hot Italian Sausage Frittata recipe was created in partnership with Ontario Pork. Opinions in this post are my own.

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”Paragraph

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes: