Pumpkin-Spiced Eggs Benedict
Pumpkin-Spiced Eggs Benedict is a delightful twist on the classic brunch favorite. This seasonal dish combines perfectly poached eggs sat atop a toasted English muffin, slathered with a rich pumpkin-spiced hollandaise sauce. It’s an ideal way to embrace the flavors of fall while enjoying a comforting, satisfying meal.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Fresh lemon juice |
1 tablespoon |
| Canned pumpkin puree |
1/4 cup |
| Ground cinnamon |
1/2 teaspoon |
| Ground nutmeg |
1/4 teaspoon |
| Salt |
To taste |
| Fresh parsley (for garnish) |
Optional |
Cooking Steps:
- Toast the English muffin halves until golden brown.
- In a saucepan, melt butter and whisk in egg yolks, lemon juice, pumpkin puree, cinnamon, nutmeg, and a pinch of salt over low heat until thickened.
- Poach the eggs in simmering water until the whites are set and yolks are still runny.
- Assemble by placing poached eggs on top of each muffin half and drizzling with the pumpkin-spiced hollandaise.
- Garnish with fresh parsley if desired and serve immediately. Enjoy your festive brunch!
Spooky Spinach and Feta Benedict
Spooky Spinach and Feta Benedict is a fun and delicious take on the traditional Eggs Benedict, perfect for Halloween brunches or any fall gathering. This dish features perfectly poached eggs over a bed of sautéed spinach and creamy feta, all atop toasted English muffins and drizzled with a tangy garlic hollandaise sauce. It’s a spooky yet satisfying meal that will impress your guests.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Spinach |
2 cups |
| Feta cheese |
1/2 cup |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Fresh lemon juice |
1 tablespoon |
| Garlic (minced) |
1 clove |
| Salt |
To taste |
| Black pepper |
To taste |
| Olive oil |
1 tablespoon |
| Fresh dill (for garnish) |
Optional |
Cooking Steps:
- Sauté spinach in olive oil until wilted, then mix in crumbled feta cheese, salt, and pepper.
- Toast English muffin halves until golden brown.
- In a saucepan, melt butter and whisk in egg yolks, lemon juice, minced garlic, and a pinch of salt over low heat until creamy.
- Poach the eggs in simmering water until the whites are set and yolks remain runny.
- Assemble by placing sautéed spinach and feta on each muffin half, topping with a poached egg, and drizzling with garlic hollandaise.
- Garnish with fresh dill if desired and serve warm. Enjoy your spooky brunch!
Ghostly Avocado and Egg Benedict
Ghostly Avocado and Egg Benedict is a delightful and visually appealing twist on the classic Eggs Benedict. This dish features creamy avocado spread on toasted English muffins, topped with perfectly poached eggs, and finished with a light and zesty cilantro-lime hollandaise sauce. It’s a delicious brunch option that is both nourishing and fun, making it perfect for gatherings with friends or family.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Ripe avocados |
2 |
| Fresh lime juice |
2 tablespoons |
| Fresh cilantro (chopped) |
1/4 cup |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Salt |
To taste |
| Black pepper |
To taste |
| Olive oil |
1 tablespoon |
| Red chili flakes (optional) |
Pinch |
Cooking Steps:
- Mash the ripe avocados in a bowl with lime juice, cilantro, salt, and pepper to taste.
- Toast the English muffin halves until golden brown.
- In a saucepan, melt the butter and whisk in egg yolks over low heat until creamy.
- Poach the eggs in simmering water until the whites are set, and the yolks remain runny.
- Spread the avocado mixture over each muffin half, top with a poached egg, and drizzle with cilantro-lime hollandaise sauce.
- Sprinkle with red chili flakes if desired and serve warm. Enjoy your ghostly brunch!
Black Olive Tapenade Benedict
Black Olive Tapenade Benedict is a savory yet elegant dish that elevates the traditional Eggs Benedict with the rich, briny flavor of black olive tapenade. This twist is perfect for those looking to add a Mediterranean flair to their brunch table. Served on toasted English muffins with poached eggs and drizzled with a light hollandaise sauce, it makes for an inviting and flavorful meal that guests will adore.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Black olives (pitted) |
1 cup |
| Capers |
2 tablespoons |
| Fresh parsley (chopped) |
1/4 cup |
| Garlic (minced) |
1 clove |
| Olive oil |
1/4 cup |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Salt |
To taste |
| Black pepper |
To taste |
| Lemon juice |
1 tablespoon |
| Red pepper flakes (optional) |
Pinch |
Cooking Steps:
- In a food processor, blend black olives, capers, parsley, garlic, olive oil, and lemon juice until coarsely chopped to make the tapenade.
- Toast the English muffin halves until golden brown.
- In a saucepan, melt the butter and whisk in egg yolks over low heat until creamy.
- Poach the eggs in simmering water until the whites are set and the yolks remain runny.
- Spread a generous layer of black olive tapenade on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Season with salt, pepper, and red pepper flakes if desired, and serve warm. Enjoy your Mediterranean twist on brunch!
Monster Mash Benedict With Sweet Potato
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Sweet potatoes |
1 medium |
| Eggs |
4 |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Heavy cream |
1/4 cup |
| Salt |
To taste |
| Black pepper |
To taste |
| Lemon juice |
1 tablespoon |
| Ground cinnamon (optional) |
Pinch |
| Fresh chives (chopped) |
2 tablespoons |
Cooking Steps:
- Peel and dice the sweet potato, then boil until tender. Drain and mash with a pinch of salt, pepper, and ground cinnamon if desired.
- Toast the English muffin halves until golden brown.
- In a saucepan, melt the butter and whisk in the egg yolks over low heat. Slowly add the heavy cream and lemon juice, whisking until creamy.
- Poach the eggs in simmering water until the whites are set and yolks are runny.
- Spread the sweet potato puree evenly on each muffin half, top with a poached egg, and drizzle with hollandaise sauce.
- Garnish with chopped chives and serve warm. Enjoy your Monster Mash Benedict!
Witch’S Brew Benedict With Beet Hollandaise
Witch’s Brew Benedict with Beet Hollandaise is a vibrant and whimsical brunch dish that combines the earthy sweetness of beets with the classic Benedict flavors. This strikingly colorful dish features poached eggs atop toasted English muffins, smothered in a luscious beet hollandaise sauce, making it an eye-catching and delicious addition to any brunch spread.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Beets |
2 medium |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Heavy cream |
1/4 cup |
| Salt |
To taste |
| Black pepper |
To taste |
| Lemon juice |
1 tablespoon |
| Fresh dill (chopped) |
2 tablespoons |
Cooking Steps:
- Roast or boil the beets until tender, then peel and blend them into a smooth puree. Set aside.
- Toast the English muffin halves until golden brown.
- In a saucepan, melt the butter and whisk in the egg yolks over low heat. Slowly mix in the beet puree, heavy cream, and lemon juice, whisking until creamy.
- Poach the eggs in simmering water until the whites are set and yolks are runny.
- Spread the beet hollandaise sauce over each muffin half, top with a poached egg, and season with salt and pepper.
- Garnish with chopped dill and serve warm. Enjoy your Witch’s Brew Benedict!
Creepy Crawly Crab Benedict
Creepy Crawly Crab Benedict is a delightful twist on the traditional breakfast favorite. This dish features succulent crab meat piled atop toasted English muffins, complemented by perfectly poached eggs and a rich, herby hollandaise sauce. The addition of seaweed garnish gives it an exciting, visual appeal reminiscent of a mysterious oceanic landscape, making it a perfect brunch centerpiece.
| Ingredients |
Quantity |
| English muffins |
2 halves |
| Eggs |
4 |
| Fresh crab meat |
1 cup |
| Unsalted butter |
1/2 cup |
| Egg yolks |
3 |
| Heavy cream |
1/4 cup |
| Lemon juice |
1 tablespoon |
| Fresh parsley (chopped) |
2 tablespoons |
| Seaweed (for garnish) |
To taste |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- Toast the English muffin halves until golden brown.
- In a saucepan, melt the butter and whisk in the egg yolks over low heat. Gradually mix in the heavy cream, lemon juice, and chopped parsley, whisking until creamy.
- Poach the eggs in simmering water until whites are set and yolks are runny.
- Assemble by layering crab meat on each muffin half, topping with a poached egg, and drizzling with hollandaise sauce.
- Season with salt and pepper, garnish with seaweed, and serve warm. Enjoy your Creepy Crawly Crab Benedict!
