Broccolini is similar to broccoli but with smaller florets and longer, thiner stalks– which whit works well in this recipe. The broccolini can be roasted or steamed. Steaming seems to work better in the Benedict, allowing it to become a little more tender, and easier to cut through with a knife, keeping the benedict more in tact. Also, steaming requires no oil, reducing the calories some. And you won’t miss it with the Hollandaise sauce.
If roasting, toss with olive oil, salt pepper, lemon zest and 1 or 2 cloves of minced garlic ( optional).
Spread out on a sheet pan, and roast at 400F until fork tender, turning after 15 minutes.
Simply top the roasted broccolini with a poached or fired egg, season with flaky sea salt, chili pepper or ” chili threads” found in Asian markets, and enjoy eating veggies for breakfast!!
Fancy or simple and rustic, you will love these flavors together.
I hope you are having a beautiful week!
Broccolini Eggs Benedict – serves 2
- 4 eggs- poached or fried
- 8 ounces broccolini
- 2 English muffins- toasted
- 1 lemon
- olive oil
- Salt and pepper to taste
- Meyer lemon hollandaise sauce ( see below)
- OPTIONAL –garnish with flaky sea salt, pepper, chili “threads” ( or chili flakes, or Aleppo chili pepper), lemon zest and fresh chopped Italian parsley.
If making the full eggs benedict, with the bread, steam the broccolini until fork tender. ( If just doing the broccolini topped with eggs ( no bread) try roasting the broccolini- toss w/ a little olive oil, salt, pepper, lemon zest, minced garlic- spread out on a sheet pan and roast in 400 F oven until tender.)
Make the Meyer Lemon Hollandaise Sauce ( see below)
Poach or fry the eggs
Toast the english muffins.
To Assemble: place the english muffin on the bottom, then broccolini, season with salt, top with egg, spoon hollandaise over top and around, season again with flaky salt, pepper, chili “threads” or chili flakes ( or Aleppo chili pepper) lemon zest, Italian parsley
Meyer lemon Hollandaise sauce
- 4 egg yolks
- 1/2 C butter, melted
- 1 ½ Tablespoons meyer lemon juice ( or regular lemon juice)
- Pinch salt, pepper and cayenne