Recently, I shared our go-to recipe for football games. This one is a close second.…
We’re talking breakfast today. A decadent breakfast. An easier-than-you-think breakfast.
Eggs Benedict. A classic recipe. One of the best-known breakfast recipes out there. And while there is nothing wrong with the classic, I couldn’t help tweaking it a bit when I attempted it at home a few months ago. I posted a picture of my creation on my Instagram and Facebook accounts, and I received a bunch of requests from friends and family for the recipe. So, here ya go, guys!
Here’s the thing about this recipe…it looks super impressive and tastes even better, but it really isn’t that hard to put together. You do have to justify the decadence (believe me, this is not an “everyday” kind of meal), but once you get past that, there is no going back.
Everything in moderation, right? Right.
For the hollandaise, I spice things up a bit by adding Sriracha. I love the stuff. I always have it in my pantry and add it to all sorts of things. This hollandaise also strays from tradition because it is made in the blender. There is no reason on earth that I can think of that would make me want to create the sauce by hand. I mean, I’m sure there are some purists out there who would say that a blender hollandaise isn’t REALLY a hollandaise because you aren’t whisking it together by hand, but all technicalities aside, my version still tastes luscious and buttery and lemony and like all the wonderful things. I bet if you served it to one of these supposed purists, they wouldn’t know the difference. Well, they might notice the Sriracha. Hah. There is that.
I also challenge tradition by using crispy baguette as the base, instead of an English muffin. Don’t get me wrong, an English muffin would be delicious too…I just have a thing for French baguette. Use whichever you prefer.
Make the sauce. Poach some eggs. Crisp some bacon. Stack all said ingredients together on toasted bread and devour.
Simple. Decadent. Totally impressive. It’s a win-win-win.
3 egg yolks
1 tablespoon lemon juice
Pinch of salt
10 tablespoons unsalted butter, melted and cooled slightly
1-3 teaspoons of Sriracha hot sauce (or to taste)
4 fresh eggs
4 strips of bacon, crisped
4 slices of baguette, about 1-inch thick
Fresh herbs, for garnish (if desired)
Blend the egg yolks, lemon juice, and salt together in a blender until the mixture lightens in color, about 30 seconds.
Reduce the speed to low and very slowly drizzle in the melted butter while the blender is running. Blend for 20-30 seconds. It should be slightly thick and a light yellow color.
Turn off the blender and add the Sriracha. Blend again until incorporated and then taste the sauce for seasoning. Adjust as necessary.
Keep the sauce at room temperature until ready to serve. It should be used within an hour or so after making.
Heat the oven to 350°F. Drizzle the baguette slices with olive oil and place on a baking sheet. Bake for 10 minutes, or until starting to crisp around the edges and turning golden brown. Keep warm until ready to serve.
To poach the eggs, bring 2-3 inches of water to a gentle simmer in a shallow pan. Pour 1 tablespoon white vinegar into the water and stir to combine. Add the eggs to the pan one at a time: crack each into a small cup, then hold the cup near the surface of the water and gently drop the egg into the water. With a spoon, gently push the egg whites around the yolk. Continue with remaining eggs. Turn off the heat and cover the pan. Let sit for 3 minutes and then remove the eggs with a slotted spoon. I place them on a plate lined with paper towels just to get rid of the excess moisture.
Place a toasted baguette slice on each plate and drizzle the bread with some of the hollandaise sauce. Top with the arugula, bacon, a poached egg, and another drizzle of sauce. Garnish with fresh herbs and serve.
Hollandaise is considered a raw sauce. While the warm butter DOES cook the egg yolks slightly, it still is considered raw. If this is an issue for you, you can try whisking the mixture together in a double boiler over VERY LOW HEAT until the eggs reach a safe temperature, but I have never tried this and cannot vouch for the results. When making raw egg dishes, make sure you are using the freshest product available. Pasteurized eggs also are a safe bet.
You guys. I discovered something about myself recently. No, not the new set of wrinkles across my forehead (my mother fondly refers to it as the “hereditary bear claw marking.” Sigh)… or how my metabolism broke up with me a couple years ago and neglected to tell me that the relationship was over (double sigh). No. It’s something far less devastating…
…much to my surprise, I actually ADORE brussels sprouts. No. Really. I’m obsessed with them. OBSESSED.
Since childhood up until a few months ago, I was convinced that brussels sprouts were one of the foulest vegetables out there. They were on my most-hated list…runner up only to mushrooms…and Miley Cyrus (I just don’t get it). I am not a picky eater. Never have been. But there was no way I was going to eat those bitter, slimy, odd-smelling mini cabbages.
I attribute the hatred to never having them prepared properly. Growing up, my father was the only person in the family who enjoyed brussels. He would force them, simply BOILED, UNSALTED, and UNBUTTERED, on us every Thanksgiving and Christmas. Blech. Never understood his undying love for them. Even my mom resisted the b-sprout (In my dad’s defense, he is actually an excellent cook and a huge contributor to my love of food. He just didn’t realize the b-sprout’s full potential back then).
…UNTIL I discovered that you could roast them. Everything tastes better when roasted, right? So I took a chance and purchased some b-sprouts. And then I roasted them with olive oil, salt, and pepper. To crispy, salty perfection. As soon as they came out of the oven, I stood over the hot pan and STUFFED my face with them. I was devastated and thrilled all at the same time. I was sad for my former self. I had seriously been missing out.
And then to make matters more confusing, I combined them with some of the best things on the planet: caramelized onions, bacon, and CHEESE. All cushioned together in an egg custard and housed in a buttery, delicate pastry. Anything can taste good when you do that! Except mushrooms. I don’t trust them.
Granted, I took a shortcut and used a store-bought pie crust here, but by all means feel free to make your own. I’m just lazy. I reserve homemade crusts for special occasions. This was made for a regular workweek.
This quiche, however, could totally be worthy of a special occasion. Buttery, rich, salty, cheese-y, and smoky all at the same time. Perfect for a nice brunch or holiday breakfast. Or just reheated for lunch. It’s versatile.
Give the humble b-sprout a chance. It won’t disappoint!
Brussels Sprout, Gruyere, & Bacon Quiche (makes 6 servings)
1 (9-in) store-bought pie crust
1 cup brussels sprouts, trimmed and halved
4 strips of bacon, diced
1 tablespoon butter
1 large onion, thinly sliced
1 teaspoon chopped fresh thyme leaves
½ cup grated Gruyere cheese
¼ cup grated Parmesan cheese
3 large eggs
1¼ cups heavy cream
Salt and pepper
⅛ teaspoon freshly grated nutmeg
1. Heat oven to 400°F. Spread the brussels sprouts out evenly on a sheet tray and drizzle with olive oil. Season liberally with salt and pepper. Roast, shaking the pan occasionally, until they are crispy and starting to caramelize (about 15-20 minutes). Remove from oven and allow to cool slightly. Reduce the oven temperature to 375°F.
2. Meanwhile, in a sauté pan, crisp the bacon. Remove from pan using a slotted spoon and distribute evenly over the bottom of the pre-baked pie crust. Top with the roasted brussels sprouts.
4. To the fat remaining in the pan, add the butter, sliced onions, and thyme and cook, stirring occasionally, until onions are soft and lightly caramelized, about 10 minutes. Scatter the onions over the brussels sprouts in the pie crust and top with the grated cheeses.
3. In a large bowl whisk together the eggs, heavy cream, and nutmeg. Season with salt and pepper and then pour the egg mixture over the other ingredients in the pie shell.
4. Bake for 40-45 minutes, or until the custard is set and the top is golden brown. Allow to cool slightly before slicing and serving.
I know I may be late to the b-sprout partaaay, but goodness, I am most certainly going to be the last to leave.