Love eggs benedict? Put a burger on it and you’ve made eggs benedict burgers. Add a little chili crisp to the Hollandaise while you’re at it.

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Eggs benedict is one of my favorite brunch dishes. The proof is in how many variations and inspired dishes I’ve shared on this blog of mine. Normally I make my Hollandaise with Greek yogurt but I went with the classic this time. Well, classic with a little chili crisp added in.

According to The Kitchn the best chili crisp is made by Lao Gan Ma Chili Crisp, and in fact is the one I have used for years. Don’t have chili crisp and/or don’t want to buy it? You can use any other chili oil/sauce you have on hand or just omit if you prefer.

On top of my medium cooked burger (seasoned with homemade burger seasoning), besides my chili crispy Hollandaise sauce, you will find not just Canadian bacon but pan fried Canadian bacon, and of course the signature poached eggs all sandwiched between toasted and buttered English muffins instead of served open-faced.

You can definitely pick this burger up and eat it with your hands or fork and knife it if you prefer. I served mine with a side of tater tots which we excellent in the extra Hollandaise and yolk drippings.

More Brunch Recipes:

• Pretty in Pink Margarita from A Kitchen Hoor’s Adventures
• Strawberry Tea Cakes from Jolene’s Recipe Journal
• Fruit and Granola Tart from A Day in the Life on the Farm
• Blackberry Streusel Muffins from Blogghetti
• Lemon Lavender Cupcakes from Art of Natural Living
• Easy Cranberry Pomegranate Fizzer from A Little Fish in the Kitchen

EGGS BENEDICT BURGERS

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Yield: 4 Servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

HOLLANDAISE SAUCE

• 2 large egg yolks
• 1/4 cup unsalted butter, melted
• 1 Tbsp fresh lemon juice, or to taste
• 1 pinch salt
• 1 tsp chili crisp*

BURGERS & EGGS, ETC

• Four 1/4 lb (1lb total) ground beef burger patties, seasoned to taste
• 4 eggs, cracked and placed in individual ramekins
• 8 slices of Canadian bacon, pan fried if desired
• 4 English muffins, split, toasted and buttered

Directions

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, butter, lemon juice, and salt. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes minutes. In last minute, whisk in the chili crisp and set aside.
2. Next, grill the hamburgers directly over medium-high heat, turning once, 3-5 minutes per side. Check for doneness using an instant read thermometer**.
3. While the burgers are cooking, fill a wide sauce or saute pan with two inches of water. Bring to a low simmer and gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, place a butter on the English muffin bottom halves. Top with two slices of Canadian bacon, one poached egg, and drizzle with hollandaise. Serve immediately.

Notes

*If you can't find chili crisp you can use any other chili paste or hot sauce you prefer - or omit. **You can cook burgers to different temperatures for desired doneness, such as medium-rare (130-135°F), medium (140-145°F), medium-well (150-155°F), or well (160-165°F). But be aware that the recommended temperature is 160°F for safety.

Source: The Spiffy Cookie original and AllRecipes.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I can’t believe today is the start of the fifth #BrunchWeek! I’ve been participating in this event almost as long as I’ve been blogging (will be 7 years in November) and it’s definitely one of my favorite blogging events. The only downfall is that it’s all digital and we are not sharing all of these creations in person! What an epic brunch that would be if we could all be together, sharing our brunch recipes. Instead I will be drooling over my keyboard all week long. Feel free to join me. We’ve also got an incredible giveaway going on that you should probably enter. Find out more HERE.

When it comes to breakfast or brunch, eggs benedict is one of my go tos, which should be pretty obvious because it wasn’t that long ago that I shared a recipe for an eggs benedict casserole. With Cinco de Mayo recently, I still have tacos on the brain and decided to serve this classic in a tortilla instead of an English muffin. And then I added some Michigan Asparagus and Cabot Vermont sharp cheddar into the hollandaise sauce. Best idea ever!

Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures

BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

One year ago: Hard Root Beer Burgers with Blue Cheese and Crispy Onions

Two years ago: Baked French Toast Boats

Three years ago: Breakfast Casserole Stuffed Mini Bell Peppers

Four years ago: Strawberry Lemonade Rice Krispies Treats

Five years ago: Malted Chocolate and Peanut Butter Chip Cookies

EGGS BENEDICT BREAKFAST TACOS

Serves 2

Ingredients:

TACOS

16 Michigan Asparagus spears, trimmed

1 tsp olive oil

Salt and pepper

1 tsp vinegar

4 eggs, cracked and placed in individual ramekins

4 corn or flour tortillas

4 oz. Canadian bacon, sliced and warmed

CHEDDAR HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot Vermont sharp cheddar

Directions:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil and spread asparagus in a single layer. Drizzle with olive oil, salt and pepper. Roast in oven for 10 minutes.
3. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
4. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
5. To assemble, divide Canadian bacon and asparagus evenly between the 4 tortillas. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Mexican Eggs Benedict with Chipotle Hollandaise.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Eggs benedict may be one of my favorite brunch items, but it can be a bit daunting for a crowd. So just make this overnight eggs benedict casserole instead. Maybe with a cinnamon roll breakfast casserole as the sweet compliment to this savory dish?

I whipped this up using my dad’s breakfast casserole recipe as the backbone, substituting seasoned croutons with toasted cubed English muffins, breakfast sausage with Canadian bacon, and bell peppers with asparagus. After it had a sleepover in the fridge it was baked and ready to go for brunch complete with some ridiculously easy to make Greek yogurt hollandaise sauce.

I struggled with deciding whether or not to put poached eggs on top of this because I feel like it’s not a true eggs benedict without some runny yolks, but with 8 eggs already in the mix I convinced myself that was plenty. Did I make a mistake? Nah, this thing as stinking delicious.

Admittedly I wouldn’t have shunned an additional runny yolk on top. But that goes without saying for many things. I seriously wish you could bottle egg yolk to drizzle it on everything. It’s nature’s condiment.

Two years ago: Garlic-Parmesan Chicken Stuffed Shells for Two

Three years ago: Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce

Four years ago: Strawberry, Mango, and Yogurt Smoothie

Five years ago: More Fudge Less Pudge Brownies

Six years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette

OVERNIGHT EGGS BENEDICT CASSEROLE

Serves 12

Ingredients:

CASSEROLE

6 English muffins, cubed and toasted

1 lb. Canadian bacon, chopped

1 lb. asparagus spears

1 (10 oz.) can cream of asparagus soup

2 cups milk

8 eggs

3/4 tsp dry mustard

1/4 tsp salt

1/4 tsp pepper

GREEK YOGURT HOLLANDAISE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

Directions:

1. The night before: Place English muffin cubes in the bottom of a lightly greased 9×13-inch baking dish. Top with Canadian bacon and asparagus.
2. In a large bowl, whisk together the soup, milk, eggs, mustard, salt and pepper. Pour over casserole mixture. Cover tightly with plastic wrap and refrigerate overnight.
3. In the morning, preheat oven to 325 degrees. Bake for 1 hr or until set. Allow too cool slightly before serving.
4. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Drizzle over casserole and serve.

Source: Adapted slightly from my Sausage and Egg Breakfast Casserole and Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Looking for a great brunch idea? This breakfast pizza has a crispy, spiralized potato crust topped with cheese, Canadian bacon, asparagus, eggs, and hollandaise sauce.

When it comes to Easter meals, do you do the traditional dinner with ham or do you stick to brunch instead? Growing up my family always did the ham dinner but I was converted to a bruncher in grad school because a friend hosted every year. However, this year I will be reverting back for a moment and will be cooking some good ol’ ham.

But in the meantime, I had to get out some of my brunching ideas! My latest idea was brought on by the discovery that OXO now makes their very own Spiralizer. The first thing I decided to make was a breakfast pizza with a crust made from fried, spiralized potatoes. Top it with cheese, Canadian bacon, asparagus, eggs, and then serve it up with an easy hollandaise sauce!

I actually do still intend on cooking brunch this weekend as Bob’s parents are coming into town for the holiday, but brunch is on Saturday instead of Sunday since I’m already cooking dinner that day. We will probably check out the Farmer’s Market afterwards to pick up ingredients for the big meal and then maybe the zoo if it’s not too crowded. Maybe a jazz show, who knows! What are your plans for the holiday weekend?

Three years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping

Four years ago: Roasted Cabbage Wedges with Smoked Paprika

Five years ago: Potica Nut Roll

EGGS BENEDICT BREAKFAST PIZZA WITH SPIRALIZED POTATO CRUST

Serves 3

Ingredients:

CRUST

1 lb. Russet potatoes, peeled and spiralized

2 Tbsp unsalted butter, melted

Salt and pepper

HOLLANDAISE SAUCE

1/2 cup plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp granulated sugar

Pinch pepper

Dash hot Tabasco sauce

TOPPINGS

4 oz. shredded mozzarella cheese

2 oz. Canadian bacon, roughly chopped

6 asparagus stalks, cut into pieces

4 eggs

Directions:

1. Preheat oven to 450 degrees.
2. Gently press the spiralized potatoes between paper towels to dry them as best as possible. Place in a large bowl and stir in melted butter until evenly coated. Season with salt and pepper. Dump into a 12-inch cast iron skillet and press evenly into the bottom. Bake for 20-25 minutes until golden brown and starting to crisp. Remove from oven and lower temperature to 350 degrees.
3. While the crust cooks, prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Set aside.
4. When the crust is ready, top with cheese, Canadian bacon, asparagus, and crack eggs over the top. Season with salt and pepper and return to the oven at 350 degrees. Bake for 8-10 minutes or until eggs are set and cheese is light golden brown on top. Slice and serve with hollandaise.

Source: Adapted from my Breakfast Nachos, Breakfast Pizza, and Broccoli and Cauliflower Quiche with Hash Brown Crust.

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Mornings are better with broccoli quiche. Filled with eggs, ham, onion, garlic, two cheeses, and of course broccoli!

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I don’t eat very exciting things for breakfast during the week. My usual rotation is either cereal, a toasted English muffin with crunchy peanut butter, yogurt with granola or (if I’m feeling “fancy”) a smoothie. In other words, this ham and broccoli quiche was not breakfast, it was dinner.

Even though this only took about 45 minutes, my current weekday-morning routine with a non-intensive breakfast takes 30 minutes from the moment my alarm goes off until I lock the door behind me. I rarely have any desire to wake up any earlier (6:30am normally, but today was special with a 2:15am alarm – yay grad school!).

My favorite part of this broccoli quiche is the crust, is that sad? Not that I don’t love the cheesy goodness complete with yummy broccoli and eggs in this quiche, or a crustless quiche, but the bites with most crust in them were the best! I found myself saving the crust edge for last so that my last bites could be the ones I remember. I actually do that with most things I eat – save the best parts for last. Does anyone else do this?

The good thing about this broccoli quiche, is that it is also great as leftovers which means I can in fact have this on a weekday morning after all! Unless of course you are making this for a group and they devour it all (can confirm from experience).

If you are not a lover of leftovers, you do not make sense to me. I understand some things cannot be as good as they were the first time around (although I have discovered that reheating in a toaster oven does wonders), but many things make fantastic leftovers and are the reason I manage to have a packed lunch most days, or even a complete meal ready for dinner on a busy night.

Best Brunch Entrees

• Apple Pachadi from Magical Ingredients
• Chilaquiles with Fried Eggs from Jen Around the World
• Chile Relleno Casserole from That Recipe
• Currant Scones from Art of Natural Living
• Mushroom Cheddar Baked Eggs from A Kitchen Hoor’s Adventures
• Pumpkin Cinnamon Rolls from Hezzi-D’s Recipe Box

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Pizza Dough

BROCCOLI QUICHE

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Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 Tbsp butter, divided
• 1 medium yellow onion, minced
• 1 tsp minced garlic
• 2 cups chopped fresh broccoli
• 1-9 inch unbaked pie crust
• 1 cups shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar
• 1/4 cup chopped Canadian bacon
• 6 eggs, well beaten
• 1/2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Preheat oven to 350 degrees.
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft, about 5 minutes. Spoon vegetables into crust and sprinkle with cheese. Top with Canadian bacon.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 minutes, or until center has set.

Source: Adapted slightly All Recipes

Post updated 9/12/24. Photos above and below are the originals.

I made a breakfast sandwich using an Asiago bagel with some garlic & chive cream cheese, over-easy eggs, slices of Canadian bacon leftover from toppings for my meat lover’s pizza, and Fontina from preparing grilled cheese awhile ago (I love how long cheese can stay). All of these random ingredients I found stashed away in my refrigerator made for one fabulously delicious breakfast for one! And I have a weakness for drippy yolks. I could sop that stuff up with toast all day.

Ingredients:

1 Asiago bagel

Cooking spray

2 eggs

1 slice Fontina cheese

2 slices Canadian bacon

1 Tbsp Garlic & Chive cream cheese

Directions:

1. Slice bagel in half, toast in toaster oven.
2. Meanwhile, coat a small pan with cooking spray heated over medium-low heat. Crack eggs and open over the pan. Cook until egg whites are no longer runny. Press spatula against the pan near the edge of the white, then slide spatula quickly under the yolk. In one swift move, flip the egg over gently by tipping the spatula sideways. Repeat for second egg.
3. While you allow the eggs to cook another minute, place the Fontina cheese on the cut side of the top bagel slice still toasting in the toaster oven. Allow to melt.
4. Assemble your sandwich: Spread the cream cheese on the bottom bagel slice followed by two slices of Canadian bacon. Firmly slide spatula under the eggs, take out of the pan and place it on top of the Canadian bacon. Place top bagel slice with melted Fontina cheese onto the completed sandwich, and devour!

Source: The Spiffy Cookie original