Loaded Eggs Benedict

Recipe

Total Time: 20 min

Servings: 4

onion-tomato paste

Ingredients
4 eggs
3 egg yolks
1/4 tsp Dijon mustard
1 tbsp fresh lemon juice
1/4 tsp hot pepper sauce
1/2 cup butter
1 tbsp butter
1 tsp butter
1 tsp salt, divided

half muffin

4 halves English muffins
3 roma tomatoes, chopped
1/4 large white onion, diced
1/2 tsp freshly ground black pepper
1.5 tbsp cream cheese
4 slices of Canadian bacon
4 slices muenster cheese

Steps

square cut cheese

1. Grease 4 silicone egg poachers with 1 tsp butter. Place eggs in poachers and top with 1/3 tsp salt (a dash for each egg.) Set aside
2. Heat a large frying pan over medium heat and add 1 tbsp butter and onion. Add the butter and onion at the same time so butter doesn't burn). Add the tomatoes and cook until onions are transparent. Add 1/3 tsp salt and 1/2 tsp pepper. Set aside
3. Fill a frying pan (at least 3 inches depth) 1/2 full of water and bring to a boil

silicone egg poachers

4. In the meantime, bake English muffins in a 300 degree oven for a couple of minutes. Remove from oven and spread the cream cheese on top of the muffins. Square cut the cheese slices into 4 smaller squares and place on top of the cream cheese spread. Place a slice of Canadian bacon on top of the cheese slices. Bake the muffins again in a 300 degree oven until the cheese melts. Set aside

5. Place silicone egg poachers in frying pan as soon as water starts to boil and cover pan with a lid. Cook over high heat for 4 minutes (if you like them runny) 5 minutes (medium firmness) and 6-7 minutes (if you like a firmer yolk)

6. Meanwhile, prepare the Hollandaise sauce: In a blender, combine the egg yolks, mustard, lemon juice, 1/3 tsp salt and hot pepper sauce. Cover and blend. Melt 1/2 cup butter. Pour the butter into the egg yolk mixture and blend. Pour this in pot a cook over low heat and stir constantly until ready to serve

7. Remove the egg poachers from frying pan and scoop out the eggs with a spoon. Place the eggs on top of the prepared warmed muffins. Top the eggs with 1 tbsp of the egg yolk mixture and 1 tbsp of the onion-tomato paste

hollandaise sauce

According to the original recipe, after the first cut the yolks should flow out onto the plate. Anyway you should enjoy them, so if you don't like runny eggs, just cook them for a few more minutes on step 5 and eat them however you like. Just indulge yourself in a delicious breakfast and start your day with a smile!