A few months ago I had the best breakfast in a busy diner in downtown Chicago. The Bongo Room introduced me to the wonderful world of Eggs Benedict – but not your average Eggs Benedict. On my plate sat two halves of an English muffin, poached eggs carefully placed on spinach leaves, a tomato slice and bacon. Carefully drizzled across these eggs were a basil pesto hollandaise sauce.
Ever since this delicious creation graced my tastebuds I have been OBSESSED with creating anything that will compare to the food I had that day, and I think I’ve gotten as close as I can without storming The Bongo Room and raiding their recipe books (but if someone has their recipe for basil pesto hollaindaise sauce feel free to email me using my contact page!)
Since it is extremely difficult to find enough basil around northern Illinois to make basil pesto, I made a kale pesto instead [it is so good, I swear!). However, if you are on a crunch for time, I recommend making McCormick’s Hollandaise sauce mix and mixing in a spoonful or two of jarred pesto.
Servings: 1 | Prep time: 10 minutes | Cook time: 25
What you will need:
- 2 eggs
- 1 English muffin, toasted and buttered to taste
- 1 handful of spinach
- 2 slices of tomato
- 4 strips of bacon, cooked
Kale Pesto Hollandaise
- Two handfuls of kale, stems removed
- 1/4 cup of walnuts
- 1/8 cup of parmesean cheese
- 2 tbsp. olive oil
- one package of McCormick Hollandaise sauce
- 1/4 cup of butter
- 1 cup of cold water
What to do:
1. Poach two eggs (follow the steps below if you need direction on poaching eggs)
- Fill a small saucepan 1/2 way with cold water and add a splash of vinegar.
- Put the saucepan on the stove and boil the water.
- Once the water is boiling, turn the heat down enough so that the water is moving less violently than a boil.
- Using a spoon, move the water in a circular motion to create a vortex
- Slowly and carefully slip the eggs into the water (usually I put the eggs in their own custard cup and lower the up to the water so they don’t drop in)
- Leave the eggs in the water for about four minutes or until the egg is cooked to your desire.
- If you leave the egg in much longer than four minutes, the egg will harden too much to be runny – a runny egg is essential for Eggs Benedict.
2. Add the spinach, then the bacon and tomato on top of the toasted and buttered English muffin halves.
3. When the eggs are done, carefully place them each atop of their own English muffin halves with their toppings.
4. Drizzle the pesto hollandaise [directions below] over the eggs and add freshly cracked pepper on top to taste.
Kale Pesto Hollandaise
- Make the McCormick Hollandaise sauce following the directions on the back of the package – adding butter and water
- Add water to a medium pot and bring to a boil
- Once boiling add kale and cook until kale is wilted, about four minutes
- Remove kale from boiling water, salt and remove excess water with paper towels or rags
- Combine kale, walnuts, olive oil and parmesean cheese to a food processor and pulse until smooth.
- Stir finished pesto into McCormick Hollandaise sauce
If you love, love, love this recipe as much as I do – share it with on Twitter by tagging me @zelijournalism, share on Instagram with #freshlynorthern or leave me a comment down below!