Egg in a Hole Benedict and Tomato and Garlic Hollandaise
Before I get into the weekend’s festivities, I wanted to throw out a little humor. I saw this on Instagram and just had to share. I literally laughed out loud to myself.
We had a great weekend with some sweet friends and their babies and family at a birthday party! Corey had a blast at his cousin’s party playing in the water, playing basketball, and…
DEVOURING a yummy cupcake. He literally smooshed the whole thing in his mouth and chomped bite-by-bite like a beaver. It was fantastic.
That look of pure joy and satisfaction is perfection.
I’ve known this sweet friend since our 5th period 8th grade English class. We were college roomies together (for a semester, until I jumped ship and transferred to another school), we’ve been in each other’s weddings, and now we’re hanging out with our babies and husbands on Friday + Saturday nights until only 10 because we’re all too pooped to stay awake! I love this lady so much!
We had a ton of fun just hanging out with their twins and our little man all weekend in our yoga pants and pj’s. We had yummy food (we even ordered queso to be delivered thanks to the Waitr app – yeahhhh buddy) and tasty drinks and just talked and talked and talked. We talked a lot about our kids’ poop actually. That’s normal right?
Corey was very interested in these two adorable bundles!
On Sunday, I wanted to send our friends home with a bang, so I made one of our favorite brunches:
Egg-in-a-Hole Benedict + Tomato and Garlic Hollandaise
It sounds fancy, but it’s actually super easy. You can even make the hollandaise a day in advance and reheat it when you’re ready to serve.
The egg-in-a-hole part may or may not be new to some of you, but either way it’s a pretty cool way to get the runny egg part of the Benedict without having to poach an egg. If you don’t like the runny egg, just cook it about a minute longer on each side and you should be golden.
You just cut a hole in the bottom of each English muffin, then heat some EVOO + butter in a skillet, and drop an egg into each hole. You cook them for about 3 minutes on the first side and 2 on the second.
Easy peasy, egg’n squeezy.
This sauce is EVERYTHING y’all. I love a regular hollandaise, but this one really gets amped up by the roasted garlic + tomato. Like I said before, the sauce can be made a day ahead and reheated when you’re serving. It doesn’t take a lot of work at all though: roast the garlic + tomato, let it cool, then blend in melted butter, egg yolk, and lemon juice.
The important thing about the sauce (and the only thing that takes a little time/patience) is roasting + allowing the tomatoes + garlic to cool. If you don’t let them cool enough, you’ll end up with scrambled egg yolk in your sauce instead of the rich, creamy deliciousness it’s meant to be.
We had ours with some cooked Canadian Bacon to give it the traditional Eggs Benedict feel. You could also sub for bacon or chicken sausage though if you’re not a CB fan.
Brunch is served!
Eggs-in-a-Hole Benedict with Roasted Garlic + Tomato Hollandaise
For the Hollandaise
2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 tbs. olive oil
Kosher salt
Freshly ground black pepper
2 large egg yolks
1 tbs. freshly squeezed lemon juice
1 stick (8 tbs.) unsalted butter, melted and cooled to room temperature
For the Sandwiches
2 tsp. olive oil
4 slices Canadian bacon
4 English muffins, split
3 tbs. unsalted butter
4 large eggs
Kosher salt
Freshly ground black pepper
Make the Hollandiase
Preheat the oven to 375.
Toss the tomatoes and garlic in the oil; season with salt and pepper. Put on a foil-lined baking sheet and roast until fragrant and soft (about 30 minutes). Allow to cool.
Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm.
Sauce can be made the day before then reheated before serving.
Make the Sandwiches
Heat the oil in a large cast-iron skillet over medium-high heat until it begins to shimmer (about 2 minutes). Add the Canadian bacon and cook, turning once, until heated through and lightly browned (about 2 minutes per side). Remove to a plate and keep warm.
While the bacon cooks, use a 2-inch round biscuit cutter to cut a hole out of the bottom of each muffin. Melt some of the butter in the skillet until foaming and add the halves of the muffins with the holes cut-side down. Crack an egg into each hole (it’s okay if it runs out the sides), season with salt and pepper, and cook undisturbed until the bottoms are golden brown (about 3 minutes).
Using a flat spatula, flip the muffins and cook on the second side until golden brown (about 2 minutes for runny yolks). Remove to a plate and keep warm. Melt the remaining butter in the skillet and toast the other halves of the muffins. Layer the bacon on the egg-in-a-hole, generously pour hollandaise on top, then serve the extra toasted biscuit on the side.
Adapted from Bobby Flay’s Recipe
Egg in a Hole Benedict and Tomato and Garlic Hollandaise