Egg Benedict is perfect for a special weekend brunch. The hollandaise made with pasture-raised eggs and ghee is rich and satisfying, while the avocado and komatsuna (Japanese mustard spinach) add vitamins and fiber to this dish.
About This Recipe
This is a recipe for Egg Benedict that you'll want to take a little extra time to prepare on the weekend. We (the geefee team) recommend using pasture-raised or organic eggs to enhance the flavor and nutrition. Hollandaise sauce may seem difficult at first, but it's easier to make than you think if you emulsify it slowly over a double boiler. This recipe is perfect for those who want to make their brunch special and incorporate protein and healthy fats.Ingredients (Serves 1-2)
- For Hollandaise Sauce: Egg yolks (pasture-raised) 2
- Lemon juice 1 tbsp
- Ghee or grass-fed unsalted butter (melted) 1/2 cup (approx. 100-120ml)
- Sea salt A pinch
- For Egg Benedict: Eggs (pasture-raised) 2
- Ripe avocado 1 (halved)
- Komatsuna (or spinach) about 2 bunches (lightly blanched)
- Vinegar (for poached eggs) 4 tbsp
- Cayenne pepper (optional) A pinch
- (Optional) Toasted English muffin or whole wheat bread 1-2 slices
Instructions
- Make the Hollandaise Sauce: In a heatproof bowl, combine egg yolks, lemon juice, and sea salt and mix well.
- Place the bowl over a double boiler and continue to whisk slowly over low heat. Be careful not to let the temperature get too high, or it will separate.
- Once the emulsion becomes smooth, slowly pour in the melted ghee in a thin stream while whisking, adjusting the consistency. If necessary, loosen with warm water.
- Make the Poached Eggs: Bring a pot of water to a boil, add vinegar, and reduce heat to low. Gently stir the water to create a vortex, then carefully crack an egg into the center.
- Cook for about 3-4 minutes (adjust to your preference), then remove with a slotted spoon and gently blot excess water with a paper towel.
- Halve and pit the avocado, then slice it. Quickly blanch the komatsuna and drain well. If desired, toast the bread.
- Place the bread (or half an avocado) on a plate, add the komatsuna, top with a poached egg, and generously drizzle with Hollandaise sauce. Sprinkle with cayenne pepper and serve.
Nutrition and Health Benefits
This recipe contains quality protein (eggs) and a balanced amount of monounsaturated and saturated fats from avocado and ghee. Pasture-raised eggs can be higher in Omega-3s and Vitamin D, and egg yolks are rich in choline and Vitamins A and E. However, hollandaise is high in fat and calories, so it's a good idea to serve it with plenty of leafy greens to supplement fiber and vitamins for a balanced meal. If you are concerned about your health or calorie intake, consider reducing the amount of butter or trying an alternative sauce.Recipe Variations
- For a low-carb option, serve it on an avocado boat instead of toast.
- Add smoked salmon or ham to boost protein and umami.
- For a lighter version, replace part of the hollandaise with unsweetened yogurt (this will add tartness and lightness).
- Instead of komatsuna, spinach, asparagus, or roasted tomatoes also pair well.