Popover Eggs Benedict
POPOVER EGGS BENEDICT
ORIGINALLY PUBLISHED APRIL 2, 2015; LAST UPDATED APRIL 15TH, 2022
I live for a popover moment!
But when that popover moment turns into an eggs benedict moment, well, now we’re really talking.
I feel like eggs benedict is one of those dishes that feels so elevated and fancy, but is really quite simple and effortless to put together. A lot of bang for your buck, if you know what I mean. And the best part about it, is the endless ways in which you can it switch it up and make it feel even more special and unique. Whether it’s making it with smoked salmon or crispy bacon, adding different herbs or veggies and serving it on top of hash browns or a waffle or, like today’s recipe, popovers, it’s a brunch dish you just can’t go wrong with. At least, in my humble opinion.
As I mentioned, I live for a popover moment. Popovers are one of my favorite foods. They’re just so fun and different, and omg are they delicious! I mean, you truly haven’t lived until you’ve had a popover straight from the oven with butter melting into all into the pillowy soft warm nooks and crevices with yummy homemade jam melting into the mix. What a moment! I’m drooling just thinking about it.
Ok, reigning it back into reality. And eggs benedict. And the topic at hand. Because eggs benedict is most definitely also at the top of my "Favorite Foods" list. So you can imagine my excitement the moment I thought of the idea to marry two of my favorite foods together. Here’s about how it went down. One weekend, Dave and I decided we desperately wanted, scratch that, NEEDED, eggs benedict for breakfast. But we had two problems- we didn't feel like getting ready to go out (forever my problem when trying to make it out for brunch), and we had no bread in the house. But we did have leftover popovers. Which is exactly the moment the lightbulb idea entered my head! Popovers + eggs benedict. Eggs benedict + popovers. Yes. YES. YES! Obviously, made it. It was glorious. It was magnificent. It was epicly delicious. It was supercalifragilisticexpialidocious. It was all of my breakfast dreams come true.
While I totally understand that it can hardly be called a recipe (layering food on top of each other probably doesn't quite qualify), I knew I had to share it with you guys, because hello! How perfect is this for a Spring brunch? Or Easter breakfast? Or Mother’s day lunch? I mean, truly. Name a better spring brunch dish. I’ll wait. And while I’m waiting, I’ll be grabbing a fork and digging into one of these plates immediately!
POPOVER EGGS BENEDICT
INGREDIENTS
Fresh arugula
Steamed asparagus
Bacon, ham, prosciutto or smoked salmon
Poached eggs
Hollandaise sauce (recipe for my lightened-up faux version here)
Fresh dill, parsley, basil or herbs of your choice
INSTRUCTIONS
Cut popovers in half. Add a generous handful of fresh arugula. Top with a few asparagus stalks then layer with the protein of your choice before topping with a poached egg. Drizzle generously with hollandaise sauce, garnish with fresh herbs and serve immediately.
If I’m making several eggs benedicts at once, I like to have them all assembled up to the protein part, then poach all the eggs, so that way they’re all ready at about the same time.
NOTES
Both the hollandaise sauce and the popovers can be made a day in advance. While you can heat them up before assembling the eggs benedict, it is not necessary. The eggs, however, should be poached right before serving (see link below for any easy, no-fail, one-minute poached egg recipe).
