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Level Up Your Brunch With This Bite-Sized Eggs Benedict Recipe | Brit + Co

Level Up Your Brunch With This Bite-Sized Eggs Benedict Recipe

Level Up Your Brunch With This Bite-Sized Eggs Benedict Recipe | Brit + Co

If I had to choose one breakfast dish which pleased all my senses, it would be the Eggs Benedict. It was Love at first bite!! I had to sneak it in this challenge some how!  In case you are wondering what is unique about these Eggs Benedict? It’s a medley of all the flavors/textures I relish the most literally in one bite. Luscious sauce, super crunchy and spicy hash patty, light biscuit, and last but not least, my obsession – a perfectly poached egg running through the patty. Sublime!!

Panko Crusted Bean & Chorizo Patty, Poached Eggs, Poblano Hollaindaise

If I had to choose one breakfast dish which pleased all my senses, it would be the Eggs Benedict. It was Love at first bite!! I had to sneak it in this challenge some how! In case you are wondering what is unique about these Eggs Benedict? It’s a medley of all the flavors/textures I relish the most literally in one bite. Luscious sauce, super crunchy and spicy hash patty, light biscuit, and last but not least, my obsession – a perfectly poached egg running through the patty. Sublime!!

Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

Eggs Benedict

Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

NYT Cooking: Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you c...

Eggs Benedict

NYT Cooking: Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you c...

Eggs Benedict: our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

Eggs Benedict

Eggs Benedict: our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

Sometimes I ask myself: What am I doing with my life? What would my friends think? And will I ever see my family again? Pfffff Sister Location references but seriously that game is awesome. My name is Eggs Benedict and I like Angsty teens and casual bongos

Sometimes I ask myself: What am I doing with my life? What would my friends think? And will I ever see my family again? Pfffff Sister Location references but seriously that game is awesome. My name is Eggs Benedict and I like Angsty teens and casual bongos

Eggs Benedict is one of my very favorite dishes on earth.  If I go out for breakfast and they serve it, that’s what I have.   However, it’s one of those things I HATE making at home so …

Eggs Benedict Casserole

Eggs Benedict is one of my very favorite dishes on earth. If I go out for breakfast and they serve it, that’s what I have. However, it’s one of those things I HATE making at home so …

Why is with bite-sized food? Little nibbles, mini mouthfuls or amuse bouche - call them what you like, they taste twice as nice when shrunk down to adorable proportions. Make these super-cute mini Eggs Benedict to wow at your next party!

Level Up Your Brunch With This Bite-Sized Eggs Benedict Recipe

Why is with bite-sized food? Little nibbles, mini mouthfuls or amuse bouche - call them what you like, they taste twice as nice when shrunk down to adorable proportions. Make these super-cute mini Eggs Benedict to wow at your next party!

"Egg Benedict" by Mariette Van Den Heever,  // Enter descrio harm that egg...To harm that egg...just to crack it...To open...to see...past the shell...What memories...what meals...What was lost...what is born...To think of how to fix...the trouble...How many left...to use...And if any...can there be more...The cost...the... // Imagekind.com -- Buy stunning fine art prints, framed prints and canvas prints directly from independent working artists and photographers.

"Egg Benedict" by Mariette Van Den Heever

"Egg Benedict" by Mariette Van Den Heever, // Enter descrio harm that egg...To harm that egg...just to crack it...To open...to see...past the shell...What memories...what meals...What was lost...what is born...To think of how to fix...the trouble...How many left...to use...And if any...can there be more...The cost...the... // Imagekind.com -- Buy stunning fine art prints, framed prints and canvas prints directly from independent working artists and photographers.

Eggs Benedict
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

Brunch

Eggs Benedict Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.

Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise

Eggs Benedict

Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise

Get the Cajun eggs Benedict over crawfish cakes on biscuits all smothered in Creole sauce. To die for. (Note: that's not what is pictured here, but I didn't find a better image to pin, sadly!) ... Warehouse Grill near the WWII Museum in NOLA

Get the Cajun eggs Benedict over crawfish cakes on biscuits all smothered in Creole sauce. To die for. (Note: that's not what is pictured here, but I didn't find a better image to pin, sadly!) ... Warehouse Grill near the WWII Museum in NOLA

Hollandaise. It’s an emulsion. Like mayo. You know. Oil and some acidic liquid like vinegar or lemon juice mixed with egg yolks to thicken the mixture to the consistency of cream. But with Hollandaise, instead of oil, butter is used. What is it for? Well, I found some English muffins in the supermarket last weekend and decided I’d make Eggs Benedict for breakfast the following day.

Hollandaise sauce

Hollandaise. It’s an emulsion. Like mayo. You know. Oil and some acidic liquid like vinegar or lemon juice mixed with egg yolks to thicken the mixture to the consistency of cream. But with Hollandaise, instead of oil, butter is used. What is it for? Well, I found some English muffins in the supermarket last weekend and decided I’d make Eggs Benedict for breakfast the following day.

NYT Cooking: Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you c...

Eggs Benedict

NYT Cooking: Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you c...

Avocado Bacon Eggs Benedict  Ingredients: 8 strips bacon 2 avocados 4 eggs (farm fresh is best) 4 sandwich buns (I prefer brioche, but you can use whatever you fancy) Blender Hollandaise (recipe below)  Blender Hollandaise: 2 sticks butter (1 cup) 3 egg yolks Juice of ½ lemon ¼ teaspoon cayenne

This Is What Happens When Eggs Benedict Meets an Avocado BLT

Avocado Bacon Eggs Benedict Ingredients: 8 strips bacon 2 avocados 4 eggs (farm fresh is best) 4 sandwich buns (I prefer brioche, but you can use whatever you fancy) Blender Hollandaise (recipe below) Blender Hollandaise: 2 sticks butter (1 cup) 3 egg yolks Juice of ½ lemon ¼ teaspoon cayenne