Heirloom Squash Benedict Recipe

Preparation Steps

1. 1

   Prepare Squash Purée

   Steam or roast the heirloom squash until tender. Once cooked, blend it until smooth and season with salt and pepper. Set aside.

2. 2

   Make Sage Hollandaise

   In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously. Stir in finely chopped sage and season with salt and pepper.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.

4. 4

   Grill the Greens

   Heat a skillet over medium heat with a tablespoon of olive oil. Add the mixed greens and sauté until wilted. Season with salt and pepper.

5. 5

   Toast English Muffins

   Split the English muffins and toast them until golden brown.

6. 6

   Assemble the Benedict

   On each toasted muffin half, spread a layer of squash purée, top with grilled greens, and place a poached egg on top. Drizzle with sage hollandaise and serve with a side of arugula salad dressed with olive oil, salt, and pepper.