Scrambled Eggs Benedict

 

I love Eggs Benedict.  Its such a simple dish and yet at the same time it feels so special . .  toasted english muffin topped with some bacon, an egg and hollandaise sauce.  Yum!  Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that.  It uses softly scrambled eggs, and it is delicious!   This is the perfect holiday morning breakfast!

 

Toasting English muffins beneath a grill  . . .  simple.  Check.

 

Grilling some back bacon . . .  simple.  Check.

 

Topping the bacon on the muffin  . . .  delicious softly scrambled eggs.  So simple to do, and so very tasty.  It's easy to do the whole lot all at once.  Check.

 

A final gilding of Hollandaise sauce . . .  not so simple to do, unless of course you buy it ready made.  (I had some lovely ready made pouches from Christian Potier and they worked very well.  But if you want to make an easy hollandaise from scratch, blender hollandaise is the way to go.  There is a great recipe on Simply Recipes.  This is the one I use.  Its easy to follow and always turns out.  Check.

 

If you like Eggs Benedict as much as I like Eggs Benedict you will be in Eggs Benedict heaven with this.   Your family will love this and you will love the ease of creating it.  It makes the perfect Christmas morning holiday breakfast.  Elegant, delicious,  and yet . . .  so very simple.

 

*Scrambled Eggs Benedict*

Serves 4

Printable Recipe 

A simple and yet special breakfast for a special morning that won't stress you out.  It tastes and looks like you spent all day, but is so simple.  Who knew elegant could be so simple!  

8 large free range eggs

120ml milk (1/2 cup)

1/8 tsp black pepper

2 TBS butter

1 jar (7.5 ounces) prepared hollandaise sauce

8 slices back bacon

4 English muffins, split and toasted, kept warm

paprika and chopped parsley to garnish if desired 

Beat the eggs, milk and pepper together in a bowl until well blended. 

Melt the buter in a large nonstick skillet over medium heat.  Once it begins to foam, pour in the egg mixture.  Let set just until it begins to set on the bottom and around the edges, then begin to lie the cooked portion with a wooden spatula so that the uncooked portion can flow underneath.  Repeat until the eggs are softly cooked.  No stirring needed.  They will be thickened through and yet still moist and fluffy.  

Keep warm. 

Grill the back bacon until cooked through.   Heat the hollandaise sauce in th microwave on high for about a minute. 

Lay two toasted muffin halves on each of four plates.  Top each with one slice of bacon.  Divide the scrambled eggs between each muffin half, about 1/3 cup on each.  Spoon the hollandaise sauce over top and garnish with a sprinkle of paprika and parsley if using.  Serve immediately.  Enjoy!

 

 Now where is my fork  . . . . mmmm . . . .  Bon Appetit!

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