Instant pot eggs Benedict recipe. This Eggs Benedict Recipe is an easy and healthy breakfast that’s perfect for busy weekday mornings.
The History of Eggs Benedict & Why the Trend is Making a Comeback
Eggs Benedict is a dish that has been around since the late 1800s. It consists of an English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.
Eggs Benedict first appeared in 1894 in New York City at Delmonico’s restaurant as a variation on Eggs à la Benedick. The original recipe called for ham and tomato which was replaced by Canadian bacon and hollandaise sauce.
The dish became popular again after the release of the movie “What’s Eating Gilbert Grape?” where it is featured prominently throughout the film.
5 Amazing Ingredients that Make the Perfect Instant Pot Eggs Benedict
Eggs Benedict is a classic breakfast dish that is made up of an English muffin, ham, and poached eggs. The dish is then topped with hollandaise sauce.
It’s no secret that the perfect Eggs Benedict has many ingredients. Some people may think it’s hard to make this recipe in an Instant Pot but it can be done!
The first thing you need to do is prepare your ham slices. If you’re using a store-bought ham, make sure to cut off the crusty edges and discard them. If you’re using a homemade ham, slice it into thin pieces and set it aside.
Next, prepare your English muffin by cutting each piece in half and then toast them until they are lightly browned on both sides.
Lastly, peel and cut your eggs. Make sure to use a small bowl and vinegar to prevent the whites from turning green.
To make the hollandaise sauce, add butter to a medium pan over medium-low heat and cook until it starts to turn brown. Add the tarragon, lemon juice or white wine, salt, pepper, nutmeg, mustard powder, cayenne, and egg yolks. Stirring constantly, cook until the sauce thickens and is slightly reduced. Add the lemon juice or wine to reduce further. Remove from heat, cover, and set aside.
Instant Pot Eggs Benedict Recipe
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Ingredients
- 1 cup (250 ml) water
- 1 teaspoon extra-virgin olive oil
- 4 large eggs
- 4 slices ham
- 1 teaspoon sea salt
- 4 English muffins, halved and toasted
- To Make Hollandaise Sauce:
- 1 stick of unsalted butter
- 3 egg yolks
- 1 teaspoon water
- pinch of sea salt
- pinch of white pepper
- 1 tablespoon freshly squeezed lemon juice
Instructions
To Make Hollandaise Sauce:
In a medium mixing bowl, combine egg yolks, lemon juice, water, salt, and white pepper. Whisk well and set it aside.
Pour 1 cup (250 ml) into an instant pot and place a trivet.
Cut one stick of butter into small chunks, then put them in a ramekin and cover with foil.
Place a tall, thin trivet on top of the ramekin. Arrange the ham slices on top of the trivet so that they rest securely in place.
Very well grease the egg cups and crack an egg in each. Place egg poachers on top of ham on the trivet.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 1 minute.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Remove eggs, ramekin, and trivets from the cooker. Return the taller trivet back into the pot. Leave the pot on "Keep Warm".
Place your mixing bowl over the top of the pot and while whipping eggs vigorously, slowly add in the hot melted butter. Once the whisking becomes persistent and violent, continue until the mixture becomes opaque and pale yellow.
To Assemble:
Place one piece of cooked ham on top of the toasted muffin half.
Using a spoon, lose the eggs, then carefully remove them from the poachers and place them on top of the ham.
Spoon Hollandaise sauce on ham and serve.
