Eggs Benedict with a Pesto Sauce
Made, Written & Photographed by the creators of the Point
The first time I had Eggs Benedict, I wasn't a huge fan. There was something about the classic Hollandaise sauce that didn't mesh with my taste buds.
Then, we come across this Pesto sauce! The herbs make it so deep and flavorful, but the fact that you can buy premade pesto sauce is a game changer. Tyler liked this sauce so much, he was taking spoonful's to "taste test".
Eggs Benedict with a Quick Pesto Sauce
2 tablespoons butter
1 tablespoon flour
1 cup 2% milk
1 cup Parmesan cheese grated
2 tablespoons prepared pesto
pinch ground nutmeg
4 large eggs
2 brioche buns cut and toasted
8 bacon strips cooked
In a small saucepan over medium heat, melt your 2 tablespoons butter. Stir in your 1 tablespoon flour until smooth and combined.
Slowly whisk in your milk. Bring to a boil and stir constantly to avoid curdling. Cook and stir until slightly thickened.
Stir in your 1 cup parm, 2 tablespoons pesto, pinch of nutmeg and pepper. Keep warm and stir occasionally.
Bring a large pot of water to a boil. Crack 1 egg into a small bowl. Once water is boiling, lower your egg bowl close to the water and slowly slip in. Repeat with the remaining 3 eggs.
Let your eggs cook for 3 to 5 minutes or until the whites are completely cooked and yolks begin to thicken. Use a slotted spoon to remove your eggs to a clean plate (be careful they're slippery!).
Lay out your toasted brioche buns and butter (optional). Add your cooked bacon, top with a cooked egg, and spoon over your pesto sauce. Top with additional salt and pepper and serve hot!