Eggs Benedict and the Pandemic goes on
This week has stretched on with a crazy load of fear and uncertainity. As with everything after the initial shock a sort of acceptance settles in. As always, cooking and sticking to a routine helps me find solace. I have worked and perfected this recipe for a very easy take on Eggs Benedict. I mean you could go all out and make your own English Muffins. Trust me you will not regret that. But, other than that with my blender hollandaise you will be in the Eggs Benedict business in 35 minutes or less. In a week of one pot simple meals, closing down with this brought my kids infinite happiness.
My Eggs Benedict Story
As for me, I will be happy if I make this for my mother sometime soon. Honestly anything. I just want to see her. I am terribly grateful to my childhood friends who have taken turns to safely visit mom and sent me pictures. Not the same, but at this point I am just glad for the moment she is safe.
Last weekend inspired by the chives in my garden I concocted an easy version of Eggs Benedict. The two things that make this version seriously easy is using blender Hollandaise and poaching the eggs in the Instant pot. I will offer a more detailed post on just this one of these days. I have found this the easiest of the options. None of the fuss of boiling water and such. It is a few good key ingredients; this is about the magic of eggy softness and butter coming together with lemon. Typically put together over Canadian Bacon, you can skip it and it will still taste pretty good.
In our house, we usually do this for the four of us. Two with the bacon and two without. And that is often what being a mother is about. Being about to be flexible.
More Eggy Business
We take eggs pretty seriously in the Spice Chronicles household. Here is an Indian inspired egg curry that works pretty well for breakfast, and an Egg Biryani that is elegant and wholesome all in one.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
An easy and foolproof take on Eggs Benedict.
Ingredients
- 4 eggs
- 1 tablespoon coconut oil
- Salt and Pepper
- 2 English Muffins
- Butter for the Muffins
- 4 slices Canadian Bacon
- 1 serving Easy Hollandaise Sauce.
- Chopped Chives to Finish
Instructions
- To make the poached eggs in instant pot, you will need silicon moulds or muffin cups. Gently grease the molds using coconut oil. You will not need all of it. Just use enough to evenly grease the cups.
- Place 1 and 1/2 cups of water in the instant pot and start the saute mode. Carefully crack each egg into the molds. Place a trivet with handles into the instantpot. Place the molds over the trivet.
- Turn off the saute mode. Cover and set to 3 minutes of pressure and do a quick release. Remove the trivet with the eggs immediately.
- In the meantime toast and butter the English Muffins.
- Place a slice of Canadian Bacon over the muffins. Carefolly remove the eggs (one at a time and place over the bacon. Sprinkle with salt and pepper.
- Top with about a tablespoon of the Hollaindaise. It is quite rich and I find this is enough. Top with the chives and enjoy!