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I've perfected eggs benedict at home using my trusty Instant Pot. This foolproof method delivers perfectly poached eggs every time, nestled atop crispy Canadian bacon and toasted English muffins. Drizzled with velvety hollandaise sauce, this classic brunch dish becomes a breeze to whip up. No more fussing over simmering water or worrying about overcooked eggs. My recipe streamlines preparation, allowing you to impress guests or treat yourself to restaurant-quality eggs benedict without breaking a sweat. Ready to revolutionize your brunch game?
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.
Read more: Instant Pot Egg Noodles Recipe Guide
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.
Instant Pot Eggs Benedict Recipe
Equipment
- Instant Pot
- Ramekins or Silicone Molds
Ingredients:
Main Ingredients
- 8 large eggs
- 4 English muffins, split and toasted
- 8 slices Canadian bacon
- 1 cup water
- 1 tablespoon white vinegar
- Salt and pepper, to taste
- Hollandaise sauce, for serving
- Chopped chives, for garnish
Read more: Instant Pot Egg White Bites Recipe
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!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Egg Bites Recipe Guide
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.
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!
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