Eggs Benedict Day

Where did this name come from anyways – Benedict Arnold, maybe? Not exactly who I would choose to name a delicious dish after, but hey – I wasn’t in charge back then!

April 16th is National Eggs Benedict Day and in honor of the holiday, I thought I would share some of my recent creations. I honestly have never been a fan of poached eggs, but when I eat Eggs Benedict out at a restaurant, I absolutely love it! So I thought I could at least experiment at home with some different flavors. And as you’ll see – I went all across the country with my flavors. From the northeastern shores (feeling crabby?), to chicken and waffles from the Deep South, to the sunny west coast of California – all flavors are here!

 

FullSizeRender 14

California Dreaming Eggs Benedict

Eggs Benedict

  • 1 whole wheat English muffin
  • 1 Roma tomato, sliced
  • ½ avocado, sliced
  • 2 slices turkey bacon
  • ¼ cup spinach leaves
  • 2 eggs

Hollandaise Sauce

  • 1 egg yolk
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Pinch of cayenne pepper or paprika
  1. Place hot water in your blender or food processor, cover, and sit for 5 minutes.
  2. Meanwhile, cook turkey bacon in a small skillet.
  3. In another small skillet, bring about ½” of water to a boil. Carefully crack eggs into water and allow to cook about 5 minutes. Flip over if possible.
  4. Slice tomato and avocado.
  5. Place English muffin in toaster and toast to desired temperature.
  6. After 5 minutes, pour out hot water and dry the inside of blender/processor completely. Add yolk and lemon juice, immediately blending. Add in seasonings and blend again.
  7. To assemble, place spinach leaves and bacon slices on the bottom of each muffin, topped with tomato and avocado slices. Place an egg atop the vegetables and drizzle with hollandaise sauce. Enjoy immediately!

 

FullSizeRender 13.jpg

Chicken & Waffles Eggs Benedict

Chicken

  • 1/4 cup bread crumbs
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp dried thyme leaves
  • 1/4 cup almond flour
  • 1/4 cup low-fat buttermilk
  • 1 large egg yolk
  • 2 chicken breasts, boneless, skinless
  • 1 T EVOO

Waffles

  • 1/2 cup oat flour
  • 1/2 T flaxseeds
  • 1/4 cup vanilla protein powder
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1/4 cup unsweetened almond milk
  • 1 egg white

Hollandaise Sauce

  • 1 egg yolk
  • 1 tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Pinch of cayenne pepper or paprika
  1. In a skillet, heat oil over medium-low heat.
  2. In a shallow bowl, mix together bread crumbs and spices. Set aside.
  3. In another shallow dish, mix together buttermilk and egg.
  4. Dip each chicken breast into the egg-milk wash first, then into breadcrumb mixture.
  5. Place chicken in heated skillet and cook 8-10 minutes, then flip. Cook an additional 8-10 minutes, until cooked through!
  6. While the chicken is cooking, pour hot water into blender or food processor for the sauce. Cover and sit for 5 minutes.
  7. Pre-heat waffle iron according to manufacturer’s directions and grease with nonstick cooking spray.
  8. In a medium bowl, mix together all dry ingredients. Add vanilla and milk, stirring to combine.
  9. In a small container, beat egg white and add to flour mixture.
  10. Pour onto heated waffle iron and cook according to manufacturer’s directions, until golden brown and crisp.
  11. After 5 minutes, pour out hot water and dry the inside of blender/processor completely. Add yolk and lemon juice, immediately blending. Add in seasonings and blend again.
  12. To assemble, place chicken slices on the bottom of each waffles, topped with an egg and drizzled with hollandaise sauce. Top with the remaining two waffles and enjoy immediately!

    **Adapted from Fixate’s Chicken and Waffles

 

 

FullSizeRender 4

CRAB CAKE BENEDICT

Crab Cakes

  • 8 oz. crabmeat, shredded
  • 1/2 cup breadcrumbs
  • 1 T mayonnaise
  • 1/2 tsp lemon juice
  • 1 T parsley
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1 egg, beaten

Hollandaise Sauce

  • 1 ½ T coconut oil, heated to about 95 degrees F
  • 1 egg yolk
  • ½ T lemon juice
  • ¼ tsp salt
  • Pinch of paprika

Eggs Benedict

  • 1 English Muffin
  • 2 eggs
  1. To make crab cakes, mix together all ingredients in a bowl.
  2. Shape into 4 patties and place in a heated skillet with oil. Cook for 3-5 minutes
  3. To make hollandaise sauce, fill a blender/food processor with boiling water and cover with the lid. Let it sit for 10 minutes.
  4. Thoroughly dry the blender, then blend the egg yolks and lemon juice. Slowly pour in the hot coconut oil, season with salt and paprika, then pulse a few times to combine.
  5. To poach eggs, fill a skillet with about ¼ cup water and bring to a simmer. Slowly pour eggs into a ramekin, then into the water. Allow to cook about 2-3 minutes, flipping over if desired.
  6. To assemble, slice a English muffin in half. Place a crab cake and egg on each half. Drizzle with hollandaise sauce.

 

FullSizeRender 5

EGGS BENEDICT WITH SWEET POTATO BISCUIT

Sweet Potato Biscuits

  • 3¾ cups whole wheat flour
  • 2 T baking powder
  • 1 cup buttermilk
  • 1 tsp sea salt
  • ¼ cup coconut sugar
  • 1½ cups mashed sweet potatoes
  • ¼ cup melted coconut oil

Hollandaise Sauce

  • 1 ½ T coconut oil, heated to about 95 degrees F
  • 1 egg yolk
  • ½ T lemon juice
  • ¼ tsp salt
  • Pinch of paprika

Eggs Benedict

  • 2 eggs
  • 1 sweet potato biscuit
  • 2 slices bacon, cooked
  1. Preheat oven to 400 degrees and grease two baking sheets.
  2. To make biscuits, mix all dry ingredients together in a large bowl.
  3. Melt coconut oil and immediately mix with sweet potatoes. Stir in buttermilk.
  4. Make a well in the dry ingredients and pour in wet mixture. Stir until combined – don’t overmix or you’ll have flat biscuits!
  5. Use an ice cream scoop to portion batter onto greased baking sheets. Bake for 12-15 minutes.
  6. To make hollandaise sauce, fill a blender/food processor with boiling water and cover with the lid. Let it sit for 10 minutes.
  7. Thoroughly dry the blender, then blend the egg yolks and lemon juice. Slowly pour in the hot coconut oil, season with salt and paprika, then pulse a few times to combine.
  8. To poach eggs, fill a skillet with about ¼ cup water and bring to a simmer. Slowly pour eggs into a ramekin, then into the water. Allow to cook about 2-3 minutes, flipping over if desired.
  9. To assemble, slice a biscuit in half. Place bacon and eggs on each half. Drizzle with hollandaise sauce and you’re all set!