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.
Ingredients
8strips thick-sliced bacon
32thin spears of asparagustrimming to about 5″ to 6″ long
2T.olive oil
kosher salt
freshly ground black pepper
4whole English muffinshalved
small bunch fresh parsley or chivesfinely chopped, for garnish
for the BBQ Hollandaise in a blender:
1-1/4c.unsalted buttercubed
2large egg yolks
2T.fresh lemon juice
2T.barbeque sauceI used Daddy Sam’s brand, which I adored on some ribs Stephanie made
½tsp.powdered mustard
½tsp.cumin
½tsp.ancho chili powderplus more for garnish
kosher salt
freshly ground black pepper
to poach some eggs:
8large eggs2 per person
2tsp.kosher salt
Instructions
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.
topoach 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.
Notes
Blender Hollandaise method and basic recipe (non-BBQ) adapted from Bon Appetit. Poached Eggs method adapted from Fresh Tart and Bon Appetit.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.