Recently I blogged about the love for Sunday brunch we have in this household, and shared our version of American pancake stacks. My husband and I also love eggs benedict, although we haven’t tried this out on Little Pickle yet. I just have a feeling that it’s a bit too rich for him and he wouldn’t be able to manage the bacon or spinach (yes – spinach – this recipe is a slightly healthier version!). Lovely, indulgent poached eggs in a velvety sauce on top of smoked bacon, tomato and spinach – delicious!
I’ve called this “Lazy Sunday” eggs benedict, but it could just as easily be “Cheat’s” eggs benedict, since it shows that you don’t have to have perfect ingredients or the full calories of a “real” hollandaise sauce. It proves you can have a little bit of luxury without too much work.
Lazy Sunday Eggs Benedict with Light Mayonnaise
For a large and a small portion (2 people)
3 slices of thick, white bread
3 slices of smoked bacon
1 large tomato sliced
A large handful of spinach
3 large eggs
White wine vingear
For the hollandaise sauce
3 tablespoons mayonnaise
1/2 teaspoon dijon mustard
3 tablespoons lemon juice or to taste (you want it to be a little tart but not too much, making sure the sauce is not too runny, but has that velvety texture)
1 large tablespoon melted butter
- Get your largest, round pastry cutter and cut circles out of the bread and lightly toast it, ready for the assembly line shown above. Or just remember to buy English muffins and use those – totally your call
- Get the sauce ready by whisking all the ingredients together until it tastes just right to you
- Put the bacon under a medium grill so that it cooks slowly while you poach the eggs
- Bring a saucepan of water to the boil and add a good splash of the white wine vinegar*. Break the eggs into the water and reduce the heat to low, covering the pan with its lid so that the eggs poach in the water
- Add a few spinach leaves to each bread circle, followed by one or two slices of tomato
- Once the bacon has reached the desired crispiness, add a slice on top of the tomato
- The eggs should still be runny and not too set by this point (after a few minutes of poaching). Add these on top of the bacon
- Artfully dollop the sauce on top, trying to do it in such a way that it covers the eggs
- Sprinkle a pinch of paprika on top and serve. Voila!
* I used to refuse to believe that white wine vinegar would make that much difference, thinking that the freshness of the eggs was key, along with swirling the water. I can genuinely confirm that it really works to bind the egg together into a nice, round shape and I would never attempt to poach multiple eggs in one pan without it now!
This recipe was based on one I found at the fabulous Kitchn blog. I hope you enjoyed it and might be inspired to make your own Lazy Sunday Eggs Benedict this weekend! If you enjoyed this post / recipe recommendation, please share via the social buttons below or leave me a comment 🙂