Eggs Benny Bowl: I’m Really Just Here for the Hollandaise

https://youtu.be/mMwpfc0wCXI

Brunch is, without a doubt, no question whatsoever, 1000% my favorite meal. And nine times out of 10, I’m going to order Eggs Benedict. Full disclosure: it’s pretty much for the hollandaise alone. If it were socially acceptable, I’d just order a trough bowl of hollandaise for brunch and call it a day. With a side of waffles, of course. Because both are simply vehicles for siphoning butter directly into my mouth.

So since I’m relatively indifferent about the english muffin base that traditionally anchors Eggs Benny, I figured why not go rogue and 86 it, opting instead for a bed of roasted veggies underneath my hollandaise-smothered poached eggs? Turns out that was a good call on my part. This Eggs Benny Bowl is way easier to eat and allows me to keep this proverbial marriage spicy, switching up the veggies according to season or craving. It’s basically the definition of genius.

The non-negotiable for this recipe: it’s gotta be Vital Farms – both the eggs AND butter, but for the love of GOD, especially the butter. When you’re workin’ with a recipe comprised of very few ingredients, you’ve gotta make sure those ingredients are of the highest quality – both for the sake of taste AND nutrition. And no other egg or butter bests Vital Farms in either of those categories. The eggs come from pasture-raised hens that frolic outside in lush, chemical-free pastures all day long, and the butter comes from happy cows that roam free on small family farms. That’s why the resulting products just taste better – because those animals are grazing outdoors all year long, eating the things they’re meant to eat, which means they’re healthier, which means they produce healthier, tastier eggs and butter. I’m tellin’ you, your hollandaise will thank you.

Eggs Benny Bowl

Print Recipe

Eggs Benny Bowl

All the flavor of Eggs Benny, minus the bread. This. Is. Amazing.

Servings: 2 servings

Author: Katy Allan

Ingredients

Roasted Veggie Hash:

• 1 medium sweet potato peeled + diced
• 2 cups brussels sprouts halved
• 1 yellow onion diced
• 3 tbsp extra virgin olive oil
• sea salt + pepper to taste

Poached Eggs:

• 4 Vital Farms pasture-raised eggs
• 3 tbsp white distilled vinegar

Hollandaise Sauce:

• 1 stick Vital Farms pasture-raised unsalted butter melted until golden brown
• 3 Vital Farms pasture-raised egg yolks
• 2 tbsp freshly squeezed lemon juice
• 1/4 tsp sea salt

Optional topping:

• pinch minced Italian flat leaf parsley

Instructions

• Preheat the oven to 425 degrees.
• Toss the sweet potato, brussels sprouts + onion with the olive oil, sea salt + pepper, then arrange evenly in a single layer on a sheet pan. Bake at 425 degrees for about 20-25 minutes, tossing the veggies halfway through.
• While the veggies are roasting, bring 2-3" of water up to a boil in a small saucepan over high heat. Stir in vinegar + reduce the heat to medium to bring the water down to a simmer. 
• Crack an egg into a small ramekin + hold directly over the surface of the simmering water, gently sliding the egg into the saucepan. Let the egg cook for 3 minutes, then remove with a slotted spoon + repeat with the other eggs.
• Lastly, make the hollandaise sauce by blending the egg yolks, lemon juice + sea salt in the blender. With the blender still running, slowwwwly drizzle the hot melted butter in through the feeder hole in the blender lid. It will thicken up into a sauce immediately. Season further as needed + serve immediately.
• To serve, place the roasted veggies in two bowls, top with the eggs + hollandaise, then garnish with minced parsley.