Bring brunch to you with our take on the classic Eggs Benedict! Conquer your fears of making the perfect Hollandaise with this two-punch recipe, featuring a Cauliflower Daily Kneads Bagel as the scrumptious base to your delicious and nutritious breakfast.
Hollandaise is a notoriously finicky sauce, but don’t let that stop you! You can still create the perfect Eggs Benedict, with a little help from your friends here at Daily Kneads. Here’s our stovetop-free cheat:
Heat the butter until hot, not just melted. You can use a microwave-safe bowl and heat your butter in the microwave for 1 minute.
Take all of your other ingredients and combine in a blender. Give them one or two pulses, and then prepare to pour your hot butter in.
Slowly (SLOWLY) pour in the hot butter with your blender running on a high speed setting. This will mix your ingredients well, and give you the delicious velvety texture you love!
Add to a small bowl for serving, or drizzle directly onto your meal!
Now that you have your cheat Hollandaise, you’re ready to put it aside and focus on your next ingredients.
With your Hollandaise sauce safely to the side, start cooking the bacon. We used a grill tray to cook ours, with heat on high. Add a bonus touch by curling the bacon into more circular forms before adding to the grill - this way it sits nicely on your bagels! Throw on some freshly ground pepper to bring out extra flavor.
While your bacon is cooking to your desired texture, grab a pan of water and get ready to poach your eggs. Bring water to a slow boil, and gently break your egg into the water - be sure to be gentle to not break your yolks. Repeat with next egg. Your eggs should be in the water for 3-4 minutes before you remove them.
*PRO TIP: Use a slotted spoon or other easy draining scoop to take eggs out and avoid watery eggs.
Toast your Daily Kneads Cauliflower Bagels! Once toasted, begin plating with bagel halves facing upwards. Remove cooked bacon from grill tray, and place on bagel after dabbing oil off. Sprinkle arugula on top for next layer, and nestle your poached egg in the arugula for your pre-sauced Benedict.
Take your Hollandaise, and make sure it’s still hot. Spoon the sauce over your poached eggs on their bagel perches, and add a pinch of Paprika and a touch of Fresh Dill to step up your presentation skills. Voila! The Bagel Benedict.