Pesto Eggs Benedict
Upon going out to brunch with a friend, we discovered a delightful new take on Eggs Benedict. Instead of using butter on the English muffins, they used Artichoke Dip. Instead of ham, they used a sausage pattie. To the traditional hollandaise sauce, they added pesto. In combination, this was simply the best Eggs Benedict I had ever had. Thus, I had to figure out how to make it at home.
We started by making our own Creamy Artichoke Dip. Once that was prepared, we moved on to the next phase of the adventure: preparing the pesto hollandaise sauce! Check it out.
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Ingredients for Pesto Eggs Benedict: Directions for Pesto Eggs Benedict: Then, start toasting the English muffin. Spread warm creamy artichoke dip on each half. Start making your pesto hollandiase sauce (see below). Then, cook your eggs any way you like. We usually fry ours in a pan because it is quick and easy. However, traditionally eggs benedict is served with poached eggs (boiled out of the shell). When your sausage is done, put it on the English muffins. Then top with the cooked eggs. Finally, pour the pesto hollandaise sauce over each half. Ingredients for Pesto Hollandaise: Directions for Pesto Hollandaise: Melt the stick of light butter in the microwave. Turn the blender onto a low mixing speed and slowly pour the melted butter and salt in. It should start to thicken immediately. When all the butter is poured in, add 1-2 tbsp of pesto and continue blending until well-combined. By waiting until close to the end to make your pesto hollandaise sauce, you are ensuring the sauce will stay warm and hold its consistency. This rich, delicious breakfast will keep you full all day! Savor your Pesto Eggs Benedict with a side of hash browns and some fruit. Enjoy! |
