Brunch is my favourite meal of all time, it combines two of truly my favourite things in life- eggs and sleeping in. Eggs Benedict are my favourite to cook whenever I have guests over for brunch. Always a crowd favourite and I promise this recipe will win your crowd over too. The process definitely requires some multi-tasking but promise you the end result will be worth it completley!
- Author: Cookingwithchow
- Course: Brunch
- Servings: 2
- Prep Time: 30
- Cook Time: 60
- Total Time: 90
INGREDIENTS
Poached Eggs:
- 3 cups boiling water
- 1/8 cup vinegar
- 2 eggs
Hollandaise
- 1/4 cup melted butter
- 2 egg yolks
- 1 tsp lemon juice
- 1 tsp Garlic Plus Powder
- Pinch of paprika powder
Candied Apple Salad
- 1 apple, peeled and cut into thick slices.
- 1.5 cup water
- 2 tbsp brown sugar
- 2 cups mixed greens
- 1/8 cup freshly grated parmesan
Vinaigrette
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
Fillings:
- 4 pieces of sliced bacon
- 1/8 cup maple syrup
- 1/2 cup of mixed greens
- 2 english muffins (halved)
- CWC’s Bangin’ Breakfast Potatoes
DIRECTIONS
- In a sauce pan, heat up 1.5 cup of water. Once boiled, toss in your apple slices and 2 tbsp brown sugar. Simmer for 20 minutes until fork tender. Refrigerate until cooled, either overnight or 2 hours.
- Preheat oven to 400F.
- Follow instructions for Bangin’ Breakfast Potatoes
- Boil 3 cups of water in a shallow pot. Add 1/8 cup of vinegar into the water.
- Once boiled, crack your eggs into the pot one at a time. Turn the dial to simmer.
- Cook for 3.5 minutes or until the egg white is set and is floating.
- Remove the egg with a slotted spoon and drain on a paper towel.
- Lay your bacon on a pan with parchment paper. Cook for 15 minutes. Then brush with maple syrup. Put back into the oven for 5 minutes. Then brush with maple syrup once more. Put back into the oven for another 5 minutes.
- Heat up your english muffins in the toaster oven for 2-3 minutes until warm and slightly crisp.
- Toss together mixed greens and vinaigrette in a salad bowl. Top with your drained candied apples and freshly grated parmesan.
- Using a double boiler, whisk together your egg yolk while slowly drizzling your melted butter in. Continue to whisk and add in your lemon juice, garlic plus powder, and paprika powder. Continue to whisk until the mixture starts to thicken slightly. Remove from heat right away.
- Note: I like to do this step closer to once everything is completed because the hollandaise sauce thickens quite fast and if you leave it out it will not be as runny. If this does happen, whisk in 1 tbsp of warm water at a time until it is runny again.
- Assemble your english muffins, 1/4 cup of mixed greens, 2 strips of bacon, 1 poached egg, with a dollop of hollandaise sauce on top. Serve with your mixed green salad.
- Enjoy!
Notes:
- You can substitute maple syrup for equal parts brown sugar and warm water.
- You can substitute Garlic plus seasoning for 1/2 tsp of salt.
- You can substitute the “fillings” for smoked salmon and avocado, or just mixed greens if you’re vegetarian!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
