Eggs Benedict with BBQ Hollandaise
I have been working my confidence up to making eggs benedict, always having put it off, thinking it was too difficult to accomplish properly at home. But I had so dang much fun creating this Eggs Benedict with BBQ Hollandaise, it is now written in permanent ink in our recipe archives!
If you want to know who to thank for finally pushing me to take The Eggs Benedict Plunge, it’s my friend Stephanie. She writes at Fresh Tart, and her friendship and laugh-out-loud hilarious wit have been a huge blessing to me as a newbie Minnesota food blogger. Check out her enticing poached eggs here, here, AND here! Also be sure to oogle over Stephanie’s latest adventure she shares with Susan Powers, a highly skilled woman of both camera and pen, called Shooting the Kitchen. It’s an amazing site with beautiful photos and writing, showcasing restaurant experiences like no other. Grab a napkin and prepare to drool!
None of this eggs benedict creation is difficult. It simply requires some thoughtful orchestration, which I’ve laid out for you in the recipe. It’s perfect for a relaxed weekend morning.
For those of you skilled in making hollandaise, go ahead with your traditional method on the stovetop, and just add in the BBQ flavorings listed. And I have the perfect solution for the rest of you who are just a bit intimidated by the process. It’s called hollandaise in a blender! Yes, it’s made in a blender. And it’s wonderfully easy and delicious. Here is a short video from Bon Appetit that shows you just how simple it is to make blender hollandaise and poached eggs. My husband even dug right in and was making his own poached eggs, right alongside me. We just kept the pan of water on the stove at a steady little simmer and popped in an egg whenever we were ready for another.
Blake and I literally devoured this Eggs Benedict with BBQ Hollandaise, a concoction that I came up with quite accidentally, after trying a method for microwave poached eggs. (Which is quick and fool-proof, by the way!) I was craving something a bit smoky flavored and found myself slathering some leftover creamy BBQ dip – from the prior evening’s vegetable platter – onto my microwave poached eggs. That flavor combo was all I could think about the rest of the week. I knew I HAD to create a BBQ hollandaise. And now I’m so happy to share it with you! Please let me know if you give it a try.
There are a few different steps/recipes that make up this dish, but none of it is difficult. Just follow my directions and you’ll be fine!
Eggs Benedict with BBQ Hollandaise
Eggs Benedict with BBQ Hollandaise is the ultimate Sunday morning breakfast - and it's so easy too! Grab some barbecue sauce and get ready for a tasty twist on hollandaise sauce.
- 8 strips thick-sliced bacon
- 32 thin spears of asparagus, trimming to about 5″ to 6″ long
- 2 T. olive oil
- kosher salt
- freshly ground black pepper
- 4 whole English muffins, halved
- small bunch fresh parsley or chives, finely chopped, for garnish
- for the BBQ Hollandaise in a blender:
- 1-1/4 c. unsalted butter, cubed
- 2 large egg yolks
- 2 T. fresh lemon juice
- 2 T. barbeque sauce (I used Daddy Sam’s brand, which I adored on some ribs Stephanie made)
- 1/2 tsp. powdered mustard
- 1/2 tsp. cumin
- 1/2 tsp. ancho chili powder, plus more for garnish
- kosher salt
- freshly ground black pepper
- to poach some eggs:
- 8 large eggs (2 per person)
- 2 tsp. kosher salt
- First, fry your bacon and let cool a bit. Roughly chop and set aside.
- Then prepare your grilled asparagus. I used a grill pan on the stove, but you could also grill outdoors. Heat pan to medium high. Place asparagus on pan and drizzle with olive oil. Stir a bit to coat, then sprinkle with salt and pepper. Grill for a few minutes, until you see some charred marks on the asparagus. Then flip and grill a few minutes longer, until asparagus is tender and has some char marks. Remove to a plate to cool.
- Set your English muffin halves by the toaster, ready to be toasted.
- Chop the parsley or chives and set aside.
for the BBQ Hollandaise in a blender:
- Check out this video if you’re unsure of creating the hollandaise in a blender – it should set your mind at ease. Fill a blender with hot water and set aside while you gather your hollandaise ingredients. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and lemon juice in the blender and cover. Blend to combine. Working quickly and with blender running, remove lid insert (use a towel to help shield your hand and the insert opening) and slowly pour hot butter into blender in a thin stream of droplets. Blend until a creamy sauce forms, about one minute. Add the barbeque sauce, mustard, cumin, and ancho chili powder. Blend just to combine. Season to taste with salt and pepper.
to poach some eggs:
- Fill a medium size saucepan with about 2″ of water and bring to a boil over high heat. Add the salt and turn heat down to medium. You want your water to be barely simmering, with very small bubbles barely rising to the surface. Crack an egg into a small dish and slide it gently into the water. Quickly do the same with a second egg. Set your timer for 3 minutes for a runny center or 4 minutes for a bit firmer set.
- While the eggs are cooking, you’ll want to pop 2 English muffin halves into the toaster. Butter when toasted, place on a plate, and then top with 4 grilled spears of asparagus each.
- When the timer goes off for your eggs, use a slotted spoon to scoop the first egg out of the water. Tilt the spoon to drain any water off the egg. Place egg on top of the asparagus and repeat with the second egg. Top eggs with BBQ Hollandaise, chopped bacon, chopped parsley, and a sprinkle of barbeque seasoning. Finish with kosher salt and freshly ground black pepper, to taste. Serve immediately.
- Prepare additional eggs and English muffins.
Blender Hollandaise method and basic recipe (non-BBQ) adapted from Bon Appetit. Poached Eggs method adapted from Fresh Tart and Bon Appetit.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 2294Total Fat: 221gSaturated Fat: 126gTrans Fat: 0gUnsaturated Fat: 82gCholesterol: 1077mgSodium: 2962mgCarbohydrates: 46gFiber: 3gSugar: 13gProtein: 40g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Can you make this hollandaise in advance- like the night before?? Looks delicious! Thanks!
I was so disappointed that Bonappetite took down the video for the BBQ hollandaise sauce. Am I correct, that there are 2 egg yokes in it, but they are not cooked? I am having trouble getting my head around that. //-:
Yes, 2 egg yolks is correct. You could always used pasteurized eggs if the thought of raw eggs bothers you!
This looks absolutely delicious! I love the BBQ Hollandaise with a touch of Ancho powder. YUM!! The pictures are gorgeous!
I really like the sound of a bbq hollondaise sauce!
It’s so very delicious!! Thanks for stopping by, Kevin.
WOW that looks amazing. I’ve never made poached eggs, eggs benedict or hollandaise, but this looks so good, I just might do that!!!!
Wow! This looks amazing! Eggs Benedict Florentine is my favorite breakfast – ever. I am from the south, so bbq is almost all I ever think about… this will be an awesome combination! :) Can’t wait to try! Yum! :)
oh myyy!! How amazing does this look!!! I wish I could eat this now! :D
Oh my goodness this looks incredible! I’ve never been brave enough to make my own eggs benedict but I think I will with this recipe! I’ll let you know how it turns out – can’t wait to try it!
PS your pictures are incredible! I am always having a hard time making pictures of my food look good – yours look delicious!
This looks amazing! I love the idea of a BBQ hollandaise and it looks really easy to make as well. The little bits of bacon (pancetta?) make a nice touch. I always create a disaster when I make poached eggs so I’ll try your method and see if I can get it to work for me!
Oh. My. Heavens. WOW! This looks wonderful! I can’t wait to give it a try! I saw this on TidyMom. :)
This looks FABULOUS!!!
Thanks for linking up!!! I featured your post in my wrap up! http://tidymom.net/2011/im-lovin-it-wrap-up-5-21-11/
That looks amazingly tasty! I’ve never tried making eggs benedict at home. I’ve been a little hesitant to try it because I thought it was difficult too. I think my husband would love that BBQ Hollandaise sauce.
It truly isn’t difficult. It’s about having a laid-back morning to have fun with it. I’m looking forward to many mornings of eggs benedict around here! I hope you try it.
Wow, what a recipe, what great photos! You are making me think that I should make these for my husband for breakfast this weekend. Trouble is I only make him breakfast when we have company and we don’t have any this weekend and if I made these he’d be totally spoiled. LOL
I think everyone deserves some spoiling once in awhile. Go for it, Paula!
This looks so delicious. And your photos are awesome Brenda. :)
Thanks, Mom! xoxo
Oh my goodness that sound sound heavenly! The asparagus are a gorgeous addition too! Most definitely *droolable* indeed!
I love this! My hollandaise sauce is a bit different but is there anything better than eggs benedict? I don’t think so, at least that’s how I feel today. Depending upon your next recipe I might change my mind! Great photography.
Thank you Maureen – great to hear from you!
Whoa! Creative wonderful dish!! YUM.
Thanks Kelli!! xo
Eggs Benedict is my favorite breakfast and yours looks fantastic. I can not wait to try your recipe
Thanks Pam – if you make this, I would love to know what you think!