Heirloom Squash Benedict Recipe
Recipe information
Make Heirloom Squash Benedict in just 30m. housemade english muffin, poached eggs, squash purée, grilled greens, sage hollandaise, arugula salad
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Ingredients
Heirloom Squash Benedict Ingredients
Preparation Steps
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. 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. 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. 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. Toast English Muffins
Split the English muffins and toast them until golden brown.
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