On Sundays, if my hubby has been good for the week, I like to whip up something tasty. Possibly DEFINITELY unhealthy. The rent had just been paid, and we were low on supplies, but I couldn’t let that stop me from rewarding my sweet, hungry man. I’d recalled him mentioning a craving for Eggs Benedict. After a bit of elbow grease (and actual grease), and some creativity, I presented him with the On a Budget Benedict. The food disappeared faster than the water took to simmer – I would call that a victory. And the bowlful of leftover homemade hollandaise sauce wasn’t too bad either.

I see you doubting yourself already. Don’t. Eggs benedict is made from things you already have in your kitchen: eggs, breakfast meat like ham or bacon, a starch like bread or an english muffin, eggs, lemon juice, white vinegar, and butter. There are a million ways to make it your own and the result always produces a “wow”. If you’re a mother, then congratulations, you have the most important things necessary to master eggs benedict: Organization, speed, the ability to multi-task, and patience — because you will inevitably screw up your first few attempts.

Print Recipe

On a Budget Benedict

Who says brunch is only for Sundays? Here's a benedict that you can make using things you already have in your fridge.

Servings: 2 people

Equipment

small pot
medium heat-resistant bowl
whisk
braising pan/shallow sauce pan
small heat-resistant bowl
slotted spoon

Ingredients

4 Slices of white bread crusts cut off
4 slices cooked bacon / ham
1 asparagus optional

For Hollandaise

2 egg yolks
1/2 cup melted butter
1 pinch of cayenne
a squeeze of lemon juice
salt and pepper TT
dash of milk / cream – optional if you accidentally cook the sauce

For Poached Egg

2 eggs
1 tbsp white vinegar
water enough to submerge your egg

Instructions

For your poached egg - Fill braising pan with 3″ of water and 1 tbsp of vinegar.
For your hollandaise - Fill small pot with about 1″ of water.
Put both on medium heat.

Poach the Eggs

Bring the water in your braising pan to a simmer. Crack your whole egg into a small heat-safe bowl and add a dash of vinegar.
Add the egg with vinegar into the water by dipping glass into the water a little bit, allowing some of the hot water to get into the bowl, then gently releasing it into the center.
Use the slotted spoon to gently swirl around the egg (creating a vortex or a cyclone). This will keep it from turning into egg drop soup. Allow the egg to poach for 3 – 4 minutes. When the eggs are finished, remove them with the slotted spoon and drain on a paper towel.
Put your egg yolks in your medium bowl and whisk in lemon juice.

Make the Hollandaise

Bring small pot of water to a simmer. Add egg yolks to your medium-sized heat-safe bowl and whisk lightly. Put this bowl on top of the small pot to create a double boiler.
Whisk vigorously and slowly drizzle in the melted butter. Your mixture will double in size and thicken to a sauce consistency. Remove the bowl from the heat once finished.
**If your sauce overcooks, IMMEDIATELY add a splash of milk and whisk until the desired consistency is achieved. If it's still a little gritty or scrambled, you can try passing the sauce through a sieve/strainer.
Toast your white bread in a pan with a knob of butter.

Assemble your budget benedict

Stack your benedict — Toasted bread on bottom -> Bacon -> Poached Egg -> Hollandaise Sauce
If you want to be fancy — take a peeler and run it across an asparagus lengthwise to create a fresh garnish