Anytime we go to brunch, my eye is immediately drawn towards the Eggs Benedict. I think a big part of that is just because I was NEVER going to make it at home– who has time or patience for that?!– but also because it’s just the greatest breakfast dish ever created. Between the rich, citrusy sauce, the salty Canadian bacon, and the sour crunch of the English muffin, there’s simply nothing better on a Sunday morning. Thanks to baby, though, I ended up craving it way more often than our budget would allow brunching, so I set out to make my own “Cheater’s Eggs Benedict with Quick Hollandaise Sauce.” I literally make this on a school morning after I’ve dropped my eldest off at school, before Mass on Sundays, or for a quick breakfast-for-dinner on a night when Ryan is gone.
What makes it “Cheater’s?” Well, for starters, the quick hollandaise sauce never sees a double boiler or pan (other than to melt the butter, but technically you could do that however you want). You use a mason jar and an immersion blender to combine the ingredients into that thick, rich, incredible sauce. Second, I don’t poach the eggs. Since there’s something about a family budget that makes me loathe trashing egg whites, I decided to try scrambling the leftover egg whites from the quick hollandaise sauce and using it. They’re still fluffy with that smooth texture, but you ARE missing the runny yolk you’d get if you’d poached it. That said, if you add a little more of the sauce on top, you (almost) can’t even tell the difference and it’s SO worth not having to deal with poaching eggs.
Okay, so how DO you make Cheater’s Eggs Benedict with Quick Hollandaise Sauce? The first thing you’ll do is work on the quick hollandaise sauce so it can thicken up while you cook everything else Start by putting a stick of butter in a pan over medium-low heat to melt. You want it to just get to the melting point and then pull it off to cool slightly. Meanwhile, you’re going to dump three egg yolks (save the egg whites for later!), squeeze some lemon juice, and a pinch of salt in a pint-sized mason jar (or other similar container). Go ahead and start blending it using the immersion blender until it’s fluffy-ish. Slowly stream in the melted, hot-but-not-boiling while blending the egg yolk mixture– you don’t want it scrambling them, after all. Once you have all the butter in, blend it for another 30 seconds to a minute, making sure to move the blender up and down so you get all of the sauce incorporated, until you can run a finger across the outside of the blender and it leaves a trail. Taste for salt and citrus and adjust as needed, blending slightly afterwards, again until it leaves a trail. Set it aside while you put together the other components of Cheater’s Eggs Benedict with Quick Hollandaise Sauce.
Toast your English muffin and butter it if you wish (I don’t– I feel like the sauce has more than enough butter in it, even for my Southern sensibilities). Warm the Canadian bacon (I use the butter pan rinsed out so that I only end up with one pan and one mason jar to wash– told you this was a Mama’s dream dish!) and set it on each half of the English muffin. Then, using the same pan, scramble your egg whites leftover from the quick hollandaise sauce. Scoop those onto your Canadian bacon and then pour the now-thickened quick hollandaise sauce over top of all of it!
We love a good, hearty breakfast in this house and this fits the bill perfectly. If your kids aren’t so into it (this is one of my kids’ favorites when I make it the dairy-free way), try these sweet potato muffins or some warm, comforting steel cut oats made just in time for fall!