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.

Classic eggs benedict is great and all, but have you tried it with fried green tomato, served on Texas toast, and topped with cheddar hollandaise?

Eggs Benedict is the first thing that comes to mind when I hear the word “brunch”. It’s a dish I probably only make in my house once or twice a year and therefore I love ordering it when I go out to brunch. While it’s not overly difficult to make, it requires a bit more mindfulness than just frying up some eggs, bacon, and toast. As someone who needs to eat within 30 minutes of waking up my breakfasts tend to be more on the simpler side, even on the weekends. But every now and I then I will make something special for breakfast (with a bowl of fruit to snack on while I prepare it to ward off the hanger).

My favorite thing about eggs benedict is how versatile it is. The first time I ever had a non-traditional benedict was almost a decade ago and I still never tire of the different types I see in restaurants or those that I come up with on my own. Since I’ve been feeling my Texas-born roots lately (even if I only lived there a few short years early in life), I decided to add some of that flair to a benedict with Texas toast instead of an English muffin, thick-cut bacon instead of Canadian bacon, and a cheddar hollandaise. But wait there’s more! I also added an oven-fried green tomato and microgreens before topping it with a poached egg. So it’s a little BLT and a little Texas eggs benedict. Maybe add some cheesy grits souffle on the side.

For the assist in the slam dunk of this recipe was the use of Cabot Greek yogurt to create my easy hollandaise sauce, with a sprinkle of their bacon cheddar to make it cheesy! I also used a small amounts of Dixie Crystals  sugar. Want to win some prizes from our sponsors? After the recipe you will find a Rafflecopter widget to enter! More info about the prizes and sponsors can be found HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

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Salted Caramel Peach Sweet Rolls from The Redhead Baker

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Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
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Three years ago: Chicken Parmesan Salad

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Five years ago: Grilled Chicken Gyro Salad with Pita Croutons

Six years ago: Funfetti Macarons

Eight years ago: Mexican Mac and Cheese

FRIED GREEN TOMATO BLT BENEDICTS

Serves 8

Ingredients:

TOMATOES

1 cup all-purpose flour

2 tsp salt, divided

2 tsp Cajun or Creole seasoning

2 cups panko breadcrumbs

1 cup buttermilk

3 large firm green tomatoes, sliced into 1/4-inch slices

Nonstick cooking spray, for the tomatoes

CHEDDAR HOLLANDAISE

1/2 cup Cabot 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 bacon cheddar (or regular cheddar)

EGGS & ASSEMBLY

8 eggs, cracked and placed in individual ramekins

2 oz. microgreens

8 slices of bacon, cooked and cut in half

8 slices of Texas toast, toasted until golden

Directions:

1. Preheat the oven to 375 degrees F. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
3. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
4. 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.
5. 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.
6. To assemble, divide microgreens, bacon and tomatoes evenly between the 8 slices of toast. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Eggs Benedict Breakfast Tacos and Food Network.

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Eggs benedict is awesome already but how about with chorizo and chipotle hollandaise? Don’t wait untilk your next brunch out, make this Mexican version at home.

In life you have to celebrate the small victories: remembering to turn the slow cooker setting to “ON” before plugging it into the outlet timer and leaving for work, finally working out the kinks in a lab protocol (VICTORY IS MINE), and perfectly poached eggs.

Actually that last one isn’t quite true as the eggs for today’s recipe were not as runny as one would prefer, but heck they certainly looked good which is half the battle when it comes to poached eggs. And poached eggs should be on your menu today because today is National Eggs Benedict Day!

Eggs benedict is my go-to order when dining out for breakfast. It’s one of those things that I rarely cook at home and is a special treat to have delivered in front of me without any effort of my own to get it there.

Yet somehow I have yet to explore Hang Over Easy, a campus breakfast/brunch restaurant that I could walk to from where I work. I blame it on discovering that their chorizo “dirty sanchez” eggs benedict is not longer on the menu after hearing tales of it (at least it is not listed on their online menu). So instead I decided to make it myself.

While I am not certain what theirs entails, mine consists of the usual suspects such as a poached eggs and English muffin but has a chorizo sausage patty instead of Canadian bacon and the hollandaise has been kicked up a notch with some chipotle pepper. Would have been even better with a side of homemade refried black beans. Breakfast for dinner anyone?

One year ago: Broccoli and Cauliflower Quiche with Hash Brown Crust

Two years ago: Hot Oat & Quinoa Cereal

Three years ago: Blueberry Oatmeal Bagels

MEXICAN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Serves 2 (or 4 as a light breakfast)

Ingredients:

CHIPOTLE HOLLANDAISE

1/4 cup plain Greek yogurt (I used 4% Chobani)

1 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

1/4 tsp chipotle chili powder

EGGS etc.

1 Tbsp olive oil

1/2 lb. ground chorizo sausage, formed into 4 patties

1 tsp white vinegar

4 eggs, cracked and placed in individual ramekins

2 English muffins, halved and toasted

Avocado, sliced (optional)

Salsa, for topping (optional)

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 all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6-8 minutes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add chorizo patties and cook until browned on each side, about 3 minutes. Remove and let drain on a paper towel-lined plate.
3. While the chorizo cooks, 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.
4. To assemble, top each toasted English muffin half with a chorizo patty, egg, and hollandaise. Serve with avocado and salsa if desired.

Source: The Spiffy Cookie original, hollandaise adapted from my Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

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