Eggs Benedict w/ Spicy Salad Microgreens & Onion Microgreen Hollandaise
Updated: May 14, 2021
Let your Spicy Salad microgreens swim in a pool of yolk once you make that first satisfying slice through your poached egg. Adding some prosciutto & onion microgreen hollandaise won't hurt!
Ingredients (Serves 2):
5 eggs
3 tbs butter
2 tbs white wine vinegar
2 English muffins
2-4 slices of prosciutto
2 tbs onion microgreens
1 cup spicy salad microgreens
Directions:
Preheat the oven to 325.
Start a rolling boil in a large pot over high heat. You will be making the hollandaise in a glass bowl that will be warmed by the boiling water in the large pot. Do this by placing the glass bowl on top of the large pot with the boiling water. The glass bowl should balance on top of the large pot, the boiling water should not touch the glass bowl. The steam from the boiling water will warm the glass bowl as you make your hollandaise.
Melt 3 tablespoons of butter in a separate small pan, heated on low.
Separate 3 egg yolks from their whites. (You can save the egg whites for another meal, they will not be used for this meal). Pour the egg yolks into the glass bowl and whisk quickly. Stir in 1 Tablespoon of white wine vinegar. Slowly pour in the melted butter, a little bit at a time, whisking butter and yolk together quickly and thoroughly, not allowing the yolk and butter separate. Sprinkle in some salt and a squeeze of fresh lemon juice. The result should be thick and creamy hollandaise. Keep the hollandaise sitting in the glass bowl on top of the hot water until you are ready to poach the eggs- this will keep it warm. Stir in 1-2 Tbs of fresh chopped onion microgreens.
Cut two English muffins in half and place all four pieces cut side down in the oven, right on the rack. Cook for 8-10 minutes until the bread has reached your desired crisp.
To poach your eggs, add more water to the pot, filling it at least 2 inches high with water. Add a dash of vinegar and salt and bring to a boil. Once the water is boiling, reduce the heat to low, and stir the water so that you create a whirlpool. Keep the whirlpool going as you crack one of your two remaining eggs into a small mug. Drop the contents of the mug into the whirlpool, the egg should get caught up in the whirlpool which will slowly cook the egg into a poached egg shape. Do the same with the final egg: empty it into the small mug before pouring the egg into the whirlpool of hot water. Scoop each poached egg out with a ladle very carefully, placing it on a paper towel lined plate to soak up the excess water.
Remove your English muffin slices from the oven. Top with one-two slices of prosciutto, 1/2 cup of spicy salad microgreens and one poached egg (drained of excess water). Drizzle hollandaise on top of the poached egg- as much as you'd like. Sprinkle with more onion microgreens.