B-A-T Eggs Benedict

B-A-T Eggs Benedict

Eggs are such a versatile food. I’ve never been a big fan of them on their own, but they can be delicious when paired in the right dish. Eggs benedict is one of my favorite such dishes! However, poached eggs have always intimidated me, so I’ve avoided making them at home. Since this blog is about growth and learning new things, I decided to quell my insecurities with some good ole fashioned research. Here’s what I found that helped me this time around:

  • Apparently, I’ve been using the wrong pan. I had always used a large pot, when a nonstick skillet is a much better choice because there should only be 1.5-2 inches of water.
  • Vinegar has properties that help the egg whites coagulate, so adding a tablespoon to the water makes the final poached egg a much tighter egg shape (less of the stringy egg white yuck). Science🔬 rocks, and so does the word coagulate.👌
  • Cracking the egg in a small bowl first, then tipping it into the barely simmering water is much easier than cracking it directly into the water.
  • Using a wooden spoon to turn and flip the egg (very very carefully) also helps to give the egg a tighter shape.
  • When the eggs are done cooking, removing them with a slotted spoon is easiest. They should be dried off with a paper towel or another smooth surface. This makes serving them much easier 🙂
B-A-T Eggs Benedict Preparation

I loved this particular take on eggs benedict. Avocado and bacon 🐖 is always a winning combination, and the roasted tomatoes kick it up another notch. Roasting the tomatoes deepens their flavor and adds a nice depth to the dish. Traditionally, hollandaise is rich and indulgent, but I wanted to keep this dish on the lighter side. The “mockandaise” sauce I created is a light, but still creamy alternative that uses some healthy ingredients!

Breakfast for dinner is a winner. 🍳

B-A-T Eggs Benedict Overhead
B-A-T Eggs Benedict
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B-A-T Eggs Benedict
  1. 2 tomatoes (I used beefsteak)
  2. 1 T olive oil
  3. salt to taste
  4. 2 english muffins (or 4 slices of your favorite bread)
  5. 1 avocado sliced
  6. 4 strips crispy bacon
  7. 4 eggs poached
  8. fresh parsley to garnish
Mockandaise Sauce
  1. 1/3 c greek yogurt
  2. 2 T mayo
  3. juice from 1 lemon
  4. 1 t mustard
  5. 1 T butter melted
B-A-T Eggs Benedict
  1. Preheat oven to 400° F and put foil over a baking pan
  2. Cut the tomatoes in half and place them on the foil
  3. Drizzle olive oil over tomatoes and salt to taste
  4. Bake in oven for 30 minutes
  5. While the tomatoes are cooking, prepare the poached eggs, bacon, and “mockandaise” sauce (recipe below)
  6. When the tomatoes are done allow them to cool, then slice into pieces you can layer.
  7. Toast the english muffins then layer the sliced avocado, the tomatoes, the bacon, and finally the eggs
  8. Drizzle with mockandaise sauce, top with fresh parsley and enjoy!
Mockandaise Sauce
  1. Mix the yogurt, mayo, lemon and mustard together.
  2. Right before serving, stir in the melted butter
The Kitchen Adventurer http://thekitchenadventurer.com/

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  1. I love the picture- it looks beautiful and delicious! Perfect meal for when I need something simple that also makes me feel sophisticated! Congrats on the blog!

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