Home Recipes Breakfasts Pink Eggs Benedict Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Pink Eggs Benedict Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 25 min Cooking 25 min Refrigeration 0 min Freezing 0 min 4 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Breakfasts Like it? Share it! Pink Eggs Benedict The Perfect Eggs Benedict Looking for a recipe to impress your guests with during your next brunch? We have the perfect one for you: a revisited version of the classic eggs benedict with a pink hollandaise sauce and cauliflower steak instead of bread, English muffins, or bagels. This recipe will surely get nice reviews thanks to its originality! SIMPLY DELICIOUS: Looking for a lighter version? Check out this light hollandaise sauce recipe! Like it? Share it! Bonà savoir Cauliflower, a bread substitute that's low in carbohydrates! To make beautiful roasted cauliflower slices, make sure to keep part of the stem on each slice. Consider it like the trunk of a tree holding together all the florets. Besides, you can use your cauliflower leftovers in potages, vegetable stir-fries, or to make cauliflower rice. Ingredients Switch to cook mode Metric Imperial Cauliflower steaks Cauliflowers, cut in thick 1 inch slices - 2 2 To discover! Olive oil - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Pink hollandaise sauce Melted butter, divided - 3 tablespoons 45 mL To discover! All-purpose flour - 2 tablespoons 30 mL To discover! Milk - 1 cup 250 mL To discover! White wine - 2 tablespoons 30 mL To discover! Garlic salt - ½ teaspoon 2.5 mL To discover! Onion powder - ½ teaspoon 2.5 mL To discover! Pepper - To taste To taste To discover! Egg yolks - 2 2 To discover! Onion powder - 1 teaspoon 5 mL To discover! Lemon juice - ½ unit ½ unit To discover! Beet juice - ¼ cup 60 mL To discover! Microgreens - To taste To taste To discover! Paprika - To taste To taste To discover! Parsley - To taste To taste To discover! Poached eggs Water - 4 cups 1 L To discover! White vinegar - 1 tablespoon 15 mL To discover! Eggs - 8 8 To discover! Preparation Switch to cook mode Cauliflower steaks Step 1 Preheat the oven to 230 °C (450 °F). Line a baking sheet with a silicone baking mat or parchment paper. Step 2 Baste the cauliflower slices with olive oil and place them on the baking sheet. Cook 20 to 25 minutes, turning half way through cooking. Keep warm until ready to serve. Pink hollandaise sauce Step 3 In a pan, melt 30 ml (2 tablespoons) of butter over medium heat. Then, add the flour, stirring constantly. Step 4 Add the milk and wine. Cook while stirring for about 5 minutes. Add the garlic salt, onion powder, and pepper. Step 5 In another bowl, whisk the egg yolks and add a drizzle of sauce. Incorporate the beaten egg yolks to the sauce. Stir for 2 minutes until the preparation thickens. Step 6 Remove from heat. Add the remaining butter, lemon juice, and beet juice. Whisk vigorously and keep warm until ready to serve. Poached eggs Step 7 In a pan, heat the water and vinegar until the water simmers. Using a spoon, create a swirl in the water. Then, crack the eggs one by one in a ladle placed in the middle of the swirl. Cook 3 minutes for runny eggs. Step 8 Place the poached eggs on a paper towl and set aside. Assembly of the eggs benedict Step 9 Add a bit of sauce on each cauliflower steak. Then, place the poached eggs on top and add the remaining sauce. Garnish with paprika and parsley. Like it? Share it!
