Friends With Benedicts: Get the Facebook Live Recipes Here

Who’s up for a DIY Benedicts Brunch Bar with a lineup of creations that will definitely make you LOL? Hello, because food puns are the tastiest puns. Friends with Benedicts was the fun focus of a recent Allrecipes Facebook Live featuring Dinner Spinner TV contestant, Holly Haines, hosted by Allrecipes’ Ishea Brown.

Beautiful Eggs Benedict

Beautiful Eggs Benedict | Photo by Meredith

The mouthwatering event – part of Allrecipes epic Brunchworthy program – served up tips on prepping for a brunch party the night before, so you can relax and enjoy the Benedicts with friends. Holly, who wowed judges with her shrimp cornbread on Dinner Spinner TV, has had loads of practice entertaining, writing about it on her popular blog,  My Impossibly Tiny Kitchen. For the Facebook Live event, Holly created fun twists on the traditional Bennies (full recipes below):

  • Kimchi KarHashian: A kimchi hash topped by an arzak egg and classic hollandaise sauce.
  • Kanyeggs and H.A.M.: An English muffin, plus prosciutto, an arzak egg and Mascarpone hollandaise.
  • Taylor Swiss: An English muffin wearing broiled Swiss cheese and sliced tomato, topped with an egg and avocado hollandaise.
  • Sous-vide-a Gomeggs: Portobello mushrooms, paired with sauteed spinach, sous-vide egg yolks that have been dredged in panko bread crumbs and flash fried, topped with mascarpone hollandaise.
  • Baconcup CumberHash: An English muffin, ham, egg in a bacon cup, avocado hollandaise and cucumber pico de gallo.

The Recipes

All four servings each.

Kimchi KarHashian

  • 4 eggs
  • salt & pepper
  • fresh herbs for garnish
  • spray oil or olive oil + brush
  • 4 – 10” squares of plastic wrap
  • shallow bowl / large ramekin
  • 4 – 12” pieces of twine
  • salt and pepper
  • 4 english muffins, buttered and toasted
  • ½ c kimchi, well-drained
  • 1 batch avocado hollandaise [see below]
  • chopped fresh herbs, for garnish
  • gochugaru (Korean chili flakes, optional)

Instructions for arzak eggs

Brush a ~10″x10″ piece of plastic wrap with olive oil, and place into a bowl or ramekin, oil side up. Crack in one egg and season with salt, pepper and any additional spices or herbs. Twist the ends of the plastic wrap together to create a little purse, taking care to remove any air bubbles as you twist. Tie off with kitchen twine, or a piece of rolled plastic wrap. Tie the edges to a wooden spoon long enough to fit over the pot without falling in. Place the eggs in the simmering water and cook 5-7 minutes, until the whites are set and the yolks are still runny. Remove from the water with a slotted spoon and remove the plastic wrap.

Divide english muffins in half; butter and toast until desired toastiness.  Top toasted muffin half with kimchi, arzak egg and drizzle with hollandaise. Garnish with fresh herbs and pepper flakes, if desired.

Kimchi Hash 

  • 1 tbsp butter
  • 1 tbsp sesame oil
  • 16oz frozen hash browns
  • 1 c kimchi, well-drained and coarsely chopped
  • chopped green onions, for garnish

Heat butter and sesame oil in a medium pan over medium-high heat. While heating, combine frozen hash browns and chopped kimchi in a bowl, mixing well and breaking up any large chunks of frozen hash browns.  Once the oil is hot, add the hash brown mixture in an even layer and leave to cook, untouched, for 5-6 minutes. Check for browning, then flip in large sections to cook the other side, another 5 minutes. Garnish with green onions.

Kanyeggs and H.A.M.

  • 4 arzak eggs [see instructions above]
  • salt & pepper
  • fresh herbs for garnish
  • spray oil or olive oil + brush
  • 4 – 10” squares of plastic wrap
  • shallow bowl / large ramekin
  • 4 – 12” pieces of twine
  • 4 buttermilk biscuits
  • 8 slices prosciutto
  • 1 batch mascarpone hollandaise [see below]
  • chopped fresh herbs, for garnish

To assemble: Divide biscuits in half;  Top each biscuit half with 2 slices of proscuitto, arzak egg and drizzle with hollandaise. Garnish with fresh herbs.

Cute Lil Side Salad

  • arugula
  • olive oil
  • lemon juice
  • grated parmesan
  • cherry tomatoes
  • salt and pepper

Sous-vide-a Gomeggs

  • 4 eggs
  • 1/3 c flour + seasoning
  • 1 egg, beaten
  • 1/2 c panko
  • 1.5” canola oil in a skillet, heated to 360 F.
  • 4 large portobello mushroom caps, cleaned
  • salt and pepper
  • 2 cups cooked spinach, warmed, drained and well-seasoned
  • 1 batch chipotle hollandaise [see below]
  • chopped cilantro, for garnish

for the sous-vide eggs

Sous-vide eggs @ 64C for 1 hour.  Separate white sand yolk. Discard whites. Dredge yolks in seasoned flour, then egg, then panko. Fry just until panko is browned, about 20 seconds.

Season mushrooms with salt and pepper. Roast, gill side up, on a foil-lined and oiled baking sheet at 450 F for 20 minutes.

Top each portobello mushroom with spinach, a drizzle of the chipotle hollandaise, and one fried egg yolk. Garnish with chopped cilantro.

Taylor Swiss

  • 12 strips of bacon
  • 8 eggs
  • salt & pepper
  • 4 english muffins
  • 8 slices tomato
  • 4 slices swiss cheese
  • slices of avocado
  • 1 batch mascarpone hollandaise [see below]

Preheat oven 400 F. Fry strips of bacon until slightly cooked and fat becomes translucent, 3-5 minutes. Drain on paper towels.

Line each muffin cup with 1-2 slices of bacon. Crack in one egg and season with salt and pepper. Bake 10-12 mins, until whites are set and yolks are cooked to desired doneness.

Split english muffins and top each with a slice of tomato. Season with salt and pepper. Top with one slice of swiss cheese. Place under broiler until cheese is bubbly and melty and a little bit burnty, about 2-3 minutes. Top with a bacon-wrapped egg, slices of avocado and drizzle with hollandaise.

Baconcup Cumberhatch

  • 8 strips of bacon
  • 8 eggs
  • salt & pepper
  • 4 english muffins, buttered and toasted
  • 1 lb asparagus
  • olive oil
  • salt and pepper
  • 1 batch avocado hollandaise [see below]
  • parsley, for garnish

Preheat oven 400F.

Fry strips of bacon until slightly cooked and fat becomes translucent, 3-5 minutes. Drain on paper towels.

Line each muffin cup with 1-2 slices of bacon. Crack in one egg and season with salt and pepper. Bake 10-12 mins, until whites are set and yolks are cooked to desired doneness.

Trim asparagus and toss with a good drizzle of olive oil. Season with salt and pepper and grill over high heat, about 2-3 minutes until tender-crisp.

Top each muffin half with a couple of asparagus spears, one bacon-wrapped egg and drizzle with hollandaise. Garnish with chopped parsley.

Sauces

Mascarpone Hollandaise

  • 2 egg yolks
  • 1 lemon, juiced and zested
  • 4 ounces mascarpone
  • salt & pepper

Blend yolks + lemon juice. Add in mascarpone and lemon zest and blend until smooth. Season with salt & pepper.

Avocado Hollandaise

  • 1 ripe avocado
  • 1/2 cup hot water
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • salt & pepper

Blend avocado and hot water until smooth. Add in lemon juice and blend. Drizzle in olive oil while blending. Season with salt and pepper.

Chipotle Hollandaise

Either of the recipes above doubled + 1 chipotle pepper blended in.

Watch the full demo right here: