Eggs Benedict is one of our favourite breakfast dishes. Since we tend to wonder what most things that we eat would taste like on a burger, we thought that it was time to bring burgers to breakfast time and construct an Eggs Benedict burger. This one should certainly set you up for the day, if you decide to whip it up on a Saturday or Sunday morning…
1 Toasted Muffin
Hollandaise sauce (we used store-bought, but feel free to make your own)
125g of Angus mince (Roughly a golf ball-sized amount)
(Makes one burger)
We were unsure as to how we should build this burger. Initially, we thought about serving it on a burger bun with half of a toasted muffin in the middle, but in the end it worked out better simply using the muffin as the bun.
For the patty:
We didn’t want to add too many flavours since there were already a lot of powerful ones present, so we simply seasoned the patty with salt and papper and nothing else, which worked well here.
Heat up a skillet or pan with a little oil. Roll up the mince into approximately golf ball sized shape.
Sprinkle salt on the top side only. Place the ball of meat into the hot pan (salt side down). Cook for one minute.
Sprinkle salt on the top and flip over. At this point you want to smash the patty down. Following the instructions above should ensure that it stays together and doesn’t fall apart. To ‘smash’ it, simply press down on the patty with a fish slice until it reaches your desired look.
Flip and cook until done.
For the rest:
Cut the toasting muffin in half and press it face down on a dry pan to lightly toast
In the same pan, remove the muffin and heat a little oil. Pan fry the pancetta until ready, then set aside. Normally, Eggs Benedict is served with Parma ham; however, we wanted to make the burger a little different. We didn’t want to use bacon, so we went with pancetta instead to give it an added crispy texture.
Poach the egg. For simplicity, we use silicone egg poachers that we bought from Amazon. These are very easy to use and we couldn’t recommend them highly enough. Simply crack an egg into the pod and place in a pot of boiling water. Put the pot lid on and leave for 4 to 5 minutes. Then simply lift out the pod, remove the egg and place on to your burger.
Now it’s time to build the burger. Place the pancetta on top of one half of the muffin and then add the burger. On top of the burger, add the poached egg and then generously top with the hollandaise. Then, simply add the other half of the muffin and serve.
This was an unusual burger. It tasted great; however, we’d perhaps look at a different hollandaise sauce next time. The jar that we bought contained a hint of lemon and it was a little overly strong and didn’t really go well with the burger. A regular hollandaise would work much better here.
Enjoy! Be warned, this one gets messy!
Tried our recipe? Let us know what you thought and send us a photo too! Contact us via e-mail, Twitter & Facebook here.