Eggs Benedict with Caramelized Onion and Hollandaise Sauce
Welcome to a delightful morning culinary experience with this exquisite Eggs Benedict with Caramelized Onion and Hollandaise Sauce recipe, which blends the richness of creamy hollandaise with the sweetness of caramelized onions atop perfectly poached eggs on crispy whole wheat bread. Whether you’re serving it for brunch or enjoying a special breakfast at home, this dish will undoubtedly impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Brown Bread | 4 slices |
| Butter (softened) | 3 tablespoons |
| Onions (thinly sliced) | 2 onions |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Whole Eggs | 4 eggs |
| Egg Yolks | 4 yolks |
| Lemon Juice | 1 teaspoon |
| Unsalted Butter (melted) | ½ cup |
| Red Chilli Powder (or cayenne) | ¼ teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 400 |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 28g |
| Fiber | 5g |
| Sugar | 2g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
Instructions
1. Prepare the Hollandaise Sauce:
- Begin by making the hollandaise sauce. In a large mixing bowl, vigorously whisk the egg yolks and lemon juice together until the mixture becomes thick, fluffy, and nearly doubles in volume.
- In a saucepan, fill it halfway with water and place it on low heat to bring it to a gentle simmer. Carefully place the bowl with the whisked egg yolk mixture over the saucepan, ensuring the bottom of the bowl does not touch the simmering water to prevent cooking the eggs too quickly.
- While continuously whisking, gradually add the melted butter to the egg yolk mixture. Keep whisking until the sauce thickens and doubles in volume. Be vigilant and remove from heat as soon as the sauce thickens. Stir in salt and cayenne pepper to taste, then set aside.
2. Toast the Bread:
- Take your slices of whole wheat bread and spread softened butter generously on both sides.
- Heat a skillet over medium heat and toast the bread slices until they are golden brown and crispy. Once toasted, turn off the heat and place the bread on a serving platter.
3. Caramelize the Onions:
- In the same skillet, add a drizzle of oil, then add the thinly sliced onions along with a pinch of salt. Sauté the onions over medium heat, covering them with a lid to trap steam, which helps in caramelization.
- Allow the onions to cook for about 20 minutes, stirring occasionally, until they become golden brown and aromatic.
4. Poach the Eggs:
- In a separate pot, bring water to a gentle boil and add a splash of vinegar. Using a spoon, stir the boiling water to create a gentle whirlpool.
- Crack one egg into the whirlpool. The swirling water will help keep the egg white neatly around the yolk as it cooks. Cook the egg for about 2 to 2.5 minutes for a perfectly poached egg, then remove it with a slotted spoon and place it on a kitchen towel to absorb any excess water.
5. Assemble the Dish:
- On each toasted bread slice, generously spoon the caramelized onions, creating a delightful base.
- Gently place a poached egg on top of the onions, allowing the yolk to nestle into the sweet layers of flavor.
- Drizzle the prepared hollandaise sauce over the poached egg, ensuring it cascades down the sides, adding that essential creamy touch.
6. Serve:
- This dish is best served immediately. Accompany your Eggs Benedict with Caramelized Onion and Hollandaise Sauce with a side of fresh fruit or a glass of freshly squeezed orange juice for a refreshing balance to the richness of the meal.
Enjoy this delicious take on a classic breakfast dish, where every bite is a harmonious blend of flavors and textures, promising to make your mornings a little brighter and much more delicious!
