I don’t always go out for brunch, but when I do, I order Eggs Benedict.
For some reason to me, Eggs Benedict just screams ” brunch”. Well maybe not screams, more of a loud shout, but do people really make this on a regular basis at home? Or do they wait for special occasions like Mother’s Day to go out to brunch and order mimosas, Eggs Benedict and Belgian waffles plied high with whipped cream and berries? I would make them more often if they didn’t require just about every pan I own to make them. I am pretty sure I could streamline that but for some reason I am incapable and must really love washing lots of dishes. Not.
I love eating Eggs Benedict but making them can be a bit intimidating. So many elements that need to be ready at the same time. Plus poaching eggs is NOT one of my strongest skills in the kitchen. I decided to go to the interwebs to look for a good tutorial yesterday and my friend Megan from the fabulously photographed and hysterically written blog, Wanna Be a Country Cleaver, has a PERFECT how to poach and egg tutorial. I was all over it. And she has a killer avocado eggs benedict recipe to go with. avocado eggs benny? dude. Yum. So using that tutorial with some extra tips from my friend Claudette of Cavegirl Confections ( who is a professionally educated and trained chef and pastry chef) I poached eggs perfectly!! Go me!
I have to say it was a little nerve wracking as I gently set the egg into the pan of water hoping it wouldn’t stick to the side or have the egg white go everywhere and make a huge mess ( Like every other time I have poached eggs in the past) plus making sure they were cooked enough and not over cooked!! It was also nerve wracking to decide which one to cut open and have the yolk run out for perfect pics. Turns out – after I was happy with my pics and started to shove this in my fave the egg that I didn’t cut open for the pics, the yolk poured out perfectly. Better luck next time I guess.
My inspiration for these is from a fabulous cafe in Kailua, Oahu, Hawaii called Cinnamons that serves Kalua Pork Eggs Benedict and these AMAZING guava chiffon pancakes ( which I want to try to recreate one day) and since I can’t be in Hawaii for Mother’s day I am making the Eggs Benedict at home. So worth the 85 pots and pans I use. Ok maybe not 85, but its a lot. Traditional Eggs Benedict are made with ham or Canadian bacon, and while that is good, I prefer Kalua pork. The salty shredded Hawaiian style piggy goodness just makes these that much better. Oh and adding Sriracha to hollandaise? Money. Do people even say that anymore? ” That is so money” Maybe just Guy Fieri.
I use my Kalua pork recipe found HERE. It can be made ahead of time and reheated for the dish or you can have it cook in the slow cooker all night and be ready first thing in the am.
- For the Benedict
- 2 english muffins, lightly toasted
- 4 large eggs
- 2 tsp white vinegar
- 8-10 ounces kalua pork, shredded**
- 2 small baby bok choy, sliced
- 1tsp Coconut oil
- For the Hollandaise:
- 4 tbsp butter, melted ( I use Kerrygold)
- 4 Egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1-3 tsp Sriracha
- Sea Salt
- Freshly ground black pepper
- 1-2 tbsp water, room temp
- Make the hollandaise:
- Fill a pan less than halfway with water, set it over medium heat until simmering.
- In a medium bowl, that fits the pan with water but wont touch the water when placed on it, whisk the egg yolks and lemon juice briskly until thickened. You can use a hand mixer for this to speed up the process. Set the bowl over the pan of simmering water while continuing to whisk the mixture and slowly add in the melted butter a little at a time. Once all the butter is combined and the mixture has thickened back up, turn off the heat. Add in the salt, pepper and 1 tsp of the sriracha. Whisk again well. Taste and add more sriracha if desired for more heat. The mixture will be thick. If not using immediately keep warm and when ready to use whisk again and add water, 1 teaspoon at a time until you reach desired consistency. Spoon over benedict when ready to serve.
- Make the poached eggs:
- Set a deep saucepan, at least 3” deep with water and bring to a simmer. Add in 1 tsp vinegar. Crack one egg into a very shallow bowl and slowly set it into the simmering water. Using a spoon gently fold any stray egg white to keep the egg as compact as possible. Add 1-2 more eggs this way. You don’t want to over crowd the pan. Simmer 2-3 min for runny yolks, 5-6 min for well done. Remove using a slotted spoon. Gently transfer to a paper towel to get rid of excess water and then place on top of the muffins when ready.
- For the Bok Choy:
- Slice off the bottom of the baby bok choy and separate all the leaves. Rinse well and pat dry. Heat a small sauté pan with 1 tsp coconut oil over medium heat. Add the chopped baby bok choy and sauté about 4-5 minutes until softened. This can be done while the eggs are poaching.
- For assembly:
- Toast the English muffin and place two halves on a plate. Top with each with 2 ounces of the kalua pork, then ¼ cup of the baby bok choy. Top with the poached egg and spoon some of the hollandaise on top. Serve immediately!
I have a small confession. I don’t like runny yolks. Like, at all. I can’t even watch when my husband eats runny yolks. But I KNOW that runny yolks are essential to the perfect poached egg and Benedict. Whenever I order Eggs benny when out to eat I always ask for ” poached eggs well done please” And I always get dirty looks from the waiters. So for YOU I made runny yolks. And I ate them. And you know what? I might be a runny yolk convert. Maybe. I am thinking its the sriracha hollandaise that helped.