This recipe puts a fun spin on classic hollandaise! Pesto gives the sauce an added kick of flavor and makes for the most delicious eggs Benedict ever!
I used to have this thing about eggs. Unless they were hard boiled, I never used to eat them. Not scrambled. Not sunny side up. And definitely not in omelet form. I think it was a texture issue.
The first time that I visited Alex for the weekend after we started dating long distance, he cooked me an omelet for breakfast. Alex loves eggs, and I knew that it was an attempt to impress me. I guess I’d forgotten to tell him that I hated omelets. I was falling in love with him, and so I decided to be a good sport and choke down the omelet that he made for me with a smile.
Now, after so many years with Alex, I’ve actually learned to like eggs. I still hate omelets, but I can now enjoy scrambled eggs, an egg and cheese breakfast sandwich, and eggs over easy (or “dippy eggs", as we call them here in Pittsburgh). And within the last couple of years I discovered the holy grail that I’d been missing out on all this time: eggs Benedict.
With a toasty English muffin, crispy Canadian bacon, a perfectly poached egg, and dreamy, creamy hollandaise sauce, eggs Benedict is basically a breakfast sandwich on crack. I’m always excited when I see eggs Benedict on a brunch menu, but it’s just too tasty not to make at home! And now this breakfast classic gets a fun twist with the addition of basil pesto to the hollandaise sauce.Print