A Nutritious Easter Recipe: Eggs Benedict with Tumeric Brown Butter Hollandaise
Did you know that Easter falls on April Fools Day this year? I guess that means we should make sure to load our family up with tons of sweet treats and candies, right? Wrong! Let’s not be fooled this April– make sure your family is eating nutritious and delicious meals, throughout this tempting season of Easter sweets. And it’s easier than you might think!
Check out this Eggland’s Best recipe for Eggs Benedict with Turmeric Brown Butter Hollandaise. By swapping out a regular egg for an Eggland’s Best egg, you’ll keep tummies full with a delicious and nutritious brunch!
Not all eggs the Easter Bunny brings are created equal. Eggland’s Best eggs are the ONLY eggs that offer superior nutritional benefits such as 6 times vitamin D, more than double vitamin B12 and omega-3s, 25% less saturated fat and 10 times more vitamin E.
Eggland's Best eggs come from hens fed an all-vegetarian diet consisting of healthy grains, canola oil and supplements like alfalfa and vitamin E. So it’s plain to see that a better egg makes for a better recipe!
Speaking of which, I put Eggland’s Best eggs in both the hollandaise sauce as well as poached them on top of this English muffin making this one of my family’s favorite breakfasts!
Another thing I want to mention is that independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to Eggland’s Best unsurpassed quality processes and wholesome, all-vegetarian hen feed. And since I made this recipe with fresh eggs, it equals a fresh recipe! If you’ve got a great recipe to share, there’s still time to enter the Eggland’s Best 2018 America’s Best Recipe Contest. From now until April 30, EB-enthusiasts from across the country are encouraged to show off their hometown pride and submit recipes featuring EB eggs combined with their favorite local or state ingredients or dishes. To submit your original recipes head on over to AmericasBestRecipe.com for a chance to win $10,000! Doesn’t that sound egg...cellent?!
So whether you’re making a delicious Easter Brunch or helping the Easter Bunny create beautiful Easter baskets your family will enjoy, make sure to add Eggland’s Best eggs for added nutrition. And if you’re going to hard boil & dye eggs, Eggland’s Best will be the best choice as well...that’s one of my favorite Easter traditions and an easy way to sneak in better-for-you options!
So next time you’re at your local grocer, look for that distinctive “EB” stamp on the shell and be sure to participate in the “America’s Best Recipe Contest”! Hop to it!
You can find more information and other delicious recipes like this one at EgglandsBest.com.
Eggs Benedict with Tumeric Brown Butter Hollandaise
Prep Time: 10 min | Cook Time: 20 min | Yield: 6 servings |Recipe by: TermiNatetor Kitchen for Eggland's Best
4 Eggland’s Best Eggs (Large), yolks only
3 1/2 tablespoons lemon juice
1 pinch ground black pepper
1 teaspoon turmeric
1 tablespoon sriracha or hot sauce
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup + 4 tablespoons butter
1/4 teaspoon salt
6 Eggland’s Best Eggs (large)
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
6 strips Canadian-style bacon
3 English muffins, split in half
Fill the bottom of a double boiler part-way with water, making sure that the water does not touch the top pan.
Bring water to a gentle simmer. While that is happening, melt your butter in a medium saucepan over medium to high heat.
Cook, stirring occasionally until the butter goes from yellow to a hazelnut color. Remove from the heat and set aside.
In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, turmeric, Worcestershire sauce, sriracha, and water.
Add the brown butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated.
Whisk in salt, then remove from heat. Place a lid on the pan to keep sauce warm.
Fill a large Dutch oven with 3 inches of water. Bring water to a gentle simmer, then add the vinegar and lemon juice.
Carefully break eggs into a ramekin or small bowl. Gently pour the egg into the simmering water.
Take a slotted spoon and gently push the egg whites over the yolk. Allow cooking for 2 1/2 to 3 minutes. (You’ll know when they are done because the whites will be slightly springy to the touch and the yolks should still be soft in the center.)
Remove eggs from water with a slotted spoon and set on a warm plate.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Top each toasted English muffin slice with a slice of bacon, followed by one poached egg.
Drizzle with the hollandaise sauce, sprinkle with chopped chives, and serve immediately.