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'Naughty' eggs benedict with onion jam
'Naughty' eggs benedict with onion jam
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your brunch with spicy mortadella and homemade onion jam on classic eggs benedict.
Ingredients:
  • 4 English muffins, split, toasted
  • 300g thinly sliced mortadella
  • 4 eggs, poached
  • Chilli-infused oil, to drizzle
  • Finely chopped fresh chives, to serve
  • 18.20 gm olive oil
  • 2 brown onions, finely chopped
  • 32.00 gm brown sugar
  • 40.00 ml balsamic vinegar
  • 2 egg yolks
  • 1 egg
  • 23.40 gm American mustard
  • 21.00 gm fresh lemon juice
  • 125g butter, melted, cooled
  • Pinch of chilli powder
Instructions:
  • To make the onion jam, warm oil in a saucepan over medium heat. Sauté the onion for 20 minutes until lightly caramelized, stirring occasionally. Stir in the sugar and vinegar, then cook for an additional 5 minutes until caramelized. Season with salt, then allow to cool off the heat.
  • Create a flavorful hollandaise by whisking the yolks, egg, mustard, and lemon juice until combined in a heatproof bowl. Set the bowl over simmering water, ensuring it doesn't touch the water. Whisk vigorously for 5 minutes until thick and pale. Gradually whisk in butter until the sauce thickens, then add chili powder and season with salt.
  • Spread the muffin bases with the delicious onion jam, layer on the mortadella and poached eggs, generously spoon over the creamy hollandaise sauce, drizzle with flavorful chili oil, sprinkle with fresh chives, and finally, top with the muffin tops. Enjoy your gourmet muffin sandwiches!

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