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Taking brunch to a whole new level by making a burger out of the classic eggs Benedict.
Start by making the hollandaise sauce. I went with a standard recipe as I wanted to explore and try something different. This sauce was good, but I will use my own next time.
Start by slowly melting the butter in a medium sized skillet over medium low heat. During this time, add the egg yolks, lemon juice, salt and cayenne to a blender. Blend the mixture at medium, to medium high speed until it lightens in color. This will take about 20-30 seconds. Once the yolks have lightened in color, turn the blender speed down to its lowest setting, and begin drizzling in the melted butter. Do this very slowly, while the blender is still going. Continue to blend until all of the butter has been added. Turn off the blender, and taste the sauce. It should be buttery, lemony and lightly salted. Store in a warm spot until you are ready to use. I stored mine near the stove.
Now, onto making the burger.
I used the same skillet that I melted the butter in to lightly cook the Canadian bacon, as well as make my burger. I know, shameful right?
So add the Canadian bacon into the pan over medium heat and warm through on both sides. Once the Canadian bacon is warmed through, set this aside.
Form your ground chuck into a ball, and season with salt. Heat the skillet on medium high heat.
Add the burger into the hot skillet and let it cook for about three minutes. Smash it down, and continue to cook for a few more minutes until the bottom is browned to your liking. Flip, and continue to cook for another 3-4 minutes or until cooked to your preference.
Remove it from the skillet, season with cracked pepper, and set aside.
Toast the English muffin using your preferred method. I thinly sliced the tops off, and only used the bottoms of each. I did this just so that I would have a bit larger muffin to work with on this burger.
Add 1/2 tablespoon of butter into another skillet and bring that up to medium heat. Once melted, crack the egg. I went with an over easy egg on this one, not poached. Cook to your desired likeness.
Now it is time to build the burger.
Lay the burger on top of a slice of the toasted English muffin. Add the Canadian bacon, then the egg, then pour over as much hollandaise sauce as you desire. Top with the remaining muffin.
Dig in. This is a two handed burger that you will most likely not want to put down. If you feel guilty eating it, then I am OK with it. It’s not like you are eating these once a day, but you talk about a killer brunch burger idea, well, this would be the one. I hope you enjoy the eggs benedict burger.
Hollandaise sauce recipe adapted from Simply Recipes.
This homemade version of cheeseburger macaroni is much healthier than the boxed version and it’s also gluten-free.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!