If roasting the broccolini, toss with olive oil, salt pepper, lemon zest and 1 or 2 cloves of minced garlic. Spread out on a sheet pan, and roast at 400F until fork tender, turning after 15 minutes.
Eggs Benedict with Broccolini and a Meyer Lemon hollandaise Sauce.
- 4 eggs- poached or fried
- 8 ounces broccolini
- 2 English muffins- toasted
- 1 meyer lemon
- olive oil
- Salt and pepper to taste
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
Steam or roast the broccolini until fork tender. If roasting, 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: Vigorously whisk the egg yolks and Meyer lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and pepper and cayenne. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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
- Calories: 445
Keywords: Vegetarian Benedict, Eggs benedict without ham, eggs benedict with broccolini, meyer lemon hollandaise