Rainbow Eggs Benedict

With this special brunch plate, we’re eating all the colors of the rainbow. We have marinated tomatoes. We have turmeric poached eggs. We have a quick and simple homemade hollandaise sauce. And, we have homegrown microgreens. Then, we pile it all up on a toasty English muffin, serve some blueberries on the side, and we have the most beautiful breakfast plate around!

Let’s start with the red in our rainbow. We’re going to make a simple dressing using some olive oil, white wine vinegar, and a couple spices to toss some juicy tomatoes in. We’ll let those tomatoes hang in the dressing for about a half hour while we work on the rest of our components for our eggs benny.

For the orange, we’re going to make a gorgeous turmeric poached egg. I never thought the day would come where I’d say that something orange was gorgeous, but here we are! We’re going to follow all of the basic steps to poaching an egg: get some barely simmering water, add a little white vinegar, and let the egg very gently cook for exactly 3 minutes. But, the trick here is to stir a little turmeric right into the poaching liquid before we drop in our eggs, and the eggs will absorb all of the beautiful color.

For the yellow in our rainbow, you can’t have eggs benedict without hollandaise sauce. So, we’re going to make my simple, no fail recipe for fool proof hollandaise. We need some egg yolks, some lemon juice, a little water, and a whole stick of melted butter. All the hard work is done by a stick blender; so we’ll blend it up, and we have luscious hollandaise sauce in less than 5 minutes!

For the green in our rainbow, we’re going to finish our stack with a sprinkling of microgreens. I like to grow my own from a seed kit; and if a plant killer like me can say that, you know it’s easy. The only catch to that is that you have to plan ahead, because the greens typically take 7-10 days to grow. So, of course, you can buy microgreens from most organic grocery stores or farmers markets. Or, you could switch gears completely and finish the dish with some fresh chives right on top.

Once we have all of our components, we’ll load it up on a toasted English muffin, and we’re ready to eat. If we really want to carry the theme out, we can serve some fresh blueberries on the side with a nice glass of butterfly pea flower tea to drink. Butterfly pea flower is blue when you first steep it, but once you add a little citrus, it becomes a beautiful purple color.

This is the most literal version of tasting the rainbow I can offer. The tomatoes are savory and juicy. The eggs are rich and gooey. The hollandaise is smooth and velvety. Then, that pop of fresh green on top brings the whole thing home.

If this is what food looks like in 2022, I am SO HERE FOR IT!

Ok, everyone! First recipe of the year is in the books. Tell me what you want to see here at The Yummy Muffin in 2022.

Enjoy, and let’s eat!