Recipe
Instant Pot Eggs Benedict Recipe
Published: April 1, 2024
Whipping up my Instant Pot Eggs Benedict is a breeze. Toasted muffins, Canadian bacon, perfectly poached eggs, all smothered in rich hollandaise. It's a breakfast delight that never fails to impress!
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Boy, do I love a classic eggs benedict! Warm, toasty English muffins topped with juicy Canadian bacon and perfectly poached eggs, all smothered with a velvety hollandaise sauce...just thinking about it makes my mouth water. But let me tell you, this isn't your regular eggs benedict, oh no. This version is made using an Instant Pot! So it's easy, quick, and – dare I say – foolproof. Definitely worth a try, don't you think? Trust me, you won't regret it.
Ingredients for Delicious Instant Pot Eggs Benedict
- Eggs: Essential for poaching, they provide a rich, creamy yolk that perfectly complements the other ingredients in this dish.
- English muffins: Serve as the base, their nooks and crannies soaking up the hollandaise sauce and adding a delightful crunch.
- Canadian bacon: Adds a savory, smoky flavor that pairs well with the eggs and hollandaise, creating a classic eggs benedict taste.
- Water: Used for creating steam in the instant pot to cook the eggs perfectly without needing to boil them.
- White vinegar: Helps the egg whites coagulate quickly when poaching, ensuring a neat and tidy poached egg presentation.
- Hollandaise sauce: The crowning glory, its creamy, buttery richness ties all the elements together, adding a decadent finish to the dish.
- Chives: A fresh and mild onion flavor that adds a pop of color and a subtle hint of freshness to the dish.
Did you know that you can make a lighter version of hollandaise sauce by using Greek yogurt instead of butter? It's a healthier twist that still packs a creamy and tangy flavor!
Essential Tools for Making Instant Pot Eggs Benedict
- Instant Pot: Speeds up cooking time for perfectly poached eggs and quick hollandaise sauce.
- Ramekins or Silicone Molds: Helps shape and cook individual eggs for easy assembly and serving.
Common Questions About Making Eggs Benedict in an Instant Pot
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Ingredients:
- 8 large eggs
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 1 cup of water
- 1 tablespoon of white vinegar
- Salt and pepper, to taste
- Hollandaise sauce, for serving
- Chopped chives, for garnish
Instructions:
- Pour 1 cup of water into the Instant Pot and place a trivet inside.
- Crack the eggs into individual ramekins or silicone molds.
- Carefully lower the ramekins or molds onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
- Once done, quick release the pressure and carefully remove the eggs.
- Assemble the Eggs Benedict by placing a slice of Canadian bacon on each toasted English muffin half, followed by a poached egg.
- Season with salt and pepper, drizzle with hollandaise sauce, and garnish with chopped chives.
- Serve immediately and enjoy!
Nutritional value:
Per Serving in Calories: 380 kcal | Carbohydrates: 26 g | Protein: 24 g | Total Fat: 19 g | Saturated Fat: 7 g | Trans Fat: 0 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 440 mg | Sodium: 820 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 350 mg | Iron: 3 mg | Vitamin A: 400 µg | Vitamin C: 2 mg
Tips for Preparing Instant Pot Eggs Benedict in Advance
Make Ahead Instructions
- Poach the eggs as directed and store in an airtight container in the refrigerator for up to 2 days.
- Toast the English muffins and store them in an airtight container at room temperature for up to 2 days.
- Cook the Canadian bacon and store it in the refrigerator for up to 3 days.
- Prepare the hollandaise sauce and store it in the refrigerator for up to 3 days. Reheat gently before serving.
Freezing Instructions
- Unfortunately, poached eggs, hollandaise sauce, and English muffins do not freeze well. It's best to prepare those components fresh.
- Canadian bacon can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
