Rainbow Eggs Benedict

Rainbow Eggs Benedict- Eating the colors of the rainbow with marinated tomatoes, turmeric poached eggs, a quick hollandaise, and homegrown microgreens.


January , 2022 by Nicole Collins


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HAPPY NEW YEAR!


Can you believe it’s 20 freaking 22?

I know time doesn’t exist, and the points don’t matter these days, but holy heck. The past year feels like such a blur. So much and so little has happened at the same time.

But, onward and upward in this new year!


We’re starting this new year out in the brightest, happiest, most colorful way that I can think of.

Today, we’re making Rainbow Eggs Benedict!


With this special brunch plate, we’re eating all the colors of the rainbow. We have marinated tomatoes. We have turmeric poached eggs. We have a quick and simple homemade hollandaise sauce. And, we have homegrown microgreens. Then, we pile it all up on a toasty English muffin, serve some blueberries on the side, and we have the most beautiful breakfast plate around!


Let’s start with the red in our rainbow. We’re going to make a simple dressing using some olive oil, white wine vinegar, and a couple spices to toss some juicy tomatoes in. We’ll let those tomatoes hang in the dressing for about a half hour while we work on the rest of our components for our eggs benny.


For the orange, we’re going to make a gorgeous turmeric poached egg. I never thought the day would come where I’d say that something orange was gorgeous, but here we are! We’re going to follow all of the basic steps to poaching an egg: get some barely simmering water, add a little white vinegar, and let the egg very gently cook for exactly 3 minutes. But, the trick here is to stir a little turmeric right into the poaching liquid before we drop in our eggs, and the eggs will absorb all of the beautiful color.


For the yellow in our rainbow, you can’t have eggs benedict without hollandaise sauce. So, we’re going to make my simple, no fail recipe for fool proof hollandaise. We need some egg yolks, some lemon juice, a little water, and a whole stick of melted butter. All the hard work is done by a stick blender; so we’ll blend it up, and we have luscious hollandaise sauce in less than 5 minutes!


For the green in our rainbow, we’re going to finish our stack with a sprinkling of microgreens. I like to grow my own from a seed kit; and if a plant killer like me can say that, you know it’s easy. The only catch to that is that you have to plan ahead, because the greens typically take 7-10 days to grow. So, of course, you can buy microgreens from most organic grocery stores or farmers markets. Or, you could switch gears completely and finish the dish with some fresh chives right on top.


Once we have all of our components, we’ll load it up on a toasted English muffin, and we’re ready to eat. If we really want to carry the theme out, we can serve some fresh blueberries on the side with a nice glass of butterfly pea flower tea to drink. Butterfly pea flower is blue when you first steep it, but once you add a little citrus, it becomes a beautiful purple color.


This is the most literal version of tasting the rainbow I can offer. The tomatoes are savory and juicy. The eggs are rich and gooey. The hollandaise is smooth and velvety. Then, that pop of fresh green on top brings the whole thing home.


If this is what food looks like in 2022, I am SO HERE FOR IT!


Ok, everyone! First recipe of the year is in the books. Tell me what you want to see here at The Yummy Muffin in 2022.

Enjoy, and let’s eat!






Rainbow Eggs Benedict

Serves: 2 Print


Ingredients:

For the Marinated Tomatoes:

  • ¼ cup olive oil

  • 1 tbsp white wine vinegar

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ tsp garlic powder

  • ¼ tsp sumac

  • 2 small tomatoes, sliced ¼ inch thick


For the Eggs Benedict:

  • 4 eggs

  • 1 tsp white vinegar

  • 1 tsp turmeric

  • 1 tsp salt

  • 2 english muffins, split and toasted

  • microgreens, for garnish (I used radish microgreens)


For the Hollandaise:

  • 2 egg yolks

  • 2 tsp lemon juice

  • 2 tsp water

  • 1/8 tsp salt

  • 1/8 tsp cayenne pepper

  • 1 stick butter


Directions:

  1. Marinate the tomatoes: Add olive oil, vinegar, ¼ tsp salt, pepper, garlic powder, and sumac to a bowl. Whisk well until fully combined. Add tomatoes, and toss to coat in the dressing. Allow the tomatoes to marinate at room temperature for 30 mins, tossing once half way through. Drain tomatoes, and set aside.

  2. Make the Poached Eggs: Fill a medium saucepan or a high sided skillet 2/3 full with water and 1 tsp vinegar. Heat over medium high heat until the water just starts to lightly bubble. Add 1 tsp each turmeric and salt to the water, and stir once or twice to mix in. Crack each egg into an individual ramekin. Carefully drop each egg into the water, and cook at a low simmer for exactly 3 minutes. If the water starts to bubble more than a very light simmer, reduce the heat to medium. Use a slotted spoon to remove the eggs from the water, and gently dab with a paper towel to get off any excess water. Set aside.

  3. Meanwhile, make the hollandaise sauce: Place the butter in a glass measuring cup, and microwave until the butter is melted and just starts to bubble (about 1 ½ – 2 mins). In a tall cup that completely fits the base of an immersion blender, add 2 eggs yolks, lemon juice, water, salt, and cayenne pepper. Turn the blender on high, and blend for about 15 seconds to start to combine the ingredients. With the blender running on high, very slowly drizzle in the melted butter until you get to the bottom of the glass with the white solids. Stop drizzling when you reach the white solids, and discard what's left in the glass (about ½ tbsp). It should take about 45-50 seconds to drizzle all of the butter in and for the sauce to become thick and creamy.

  4. To serve, lay tomato slices on top of toasted english muffin halves. Top each with a poached egg, a drizzle of hollandaise, and a pinch of microgreens. Serve immediately.

Recipe notes:

*I like to grow my own microgreens at home, and they're usually ready to eat within 7-10 days of planting. This is the kit I use, and even a plant killer like me can grow them indoors or outdoors in leftover takeout container. If you don't have or can't find microgreens, fresh chives would work great to finish this dish, as well.

*Most immersion blenders (or stick blenders) come with a cup that's the perfect size for blending. Use that to make your sauce if you have it.

*It's very important to drizzle in the butter VERY slowly to make our sauce. If we pour it in too quickly, it won't blend with the sauce properly which will cause it to break and separate.

*To complete the rainbow of this meal, serve with blueberries on the side, and butterfly pea flower tea. Pea flower tea is naturally blue, but adding citrus (like lemon juice) makes it turn purple!



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