Instant Pot Eggs Benedict {21 Day Fix | 80 Day Obsession}




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This Instant Pot Eggs Benedict is a quick and easy healthy breakfast recipe that’s a real showstopper! Perfect for a special breakfast, but easy and quick enough for any day of the week.
Ingredients
  • In the Instant Pot :
  • 1 cup of sliced cauliflower (so it'll fit underneath the trivet) (I weighed this and it was 3.2 oz, just fyi)
  • 1 cup of water
  • olive oil cooking spray
  • Egg mold
  • 2 large eggs
  • Hollandaise:
  • 1 egg yolk
  • 2 tsp lemon juice (or more to taste)
  • 1/8 tsp salt
  • 1/8 tsp white pepper
  • 1 Tbs unsalted butter, melted and hot
  • All of the hot, cooked cauliflower from the Instant Pot, well drained
  • Benedict:
  • 1 whole wheat English muffin, split and toasted
  • 4 slices of low-sodium, fat-free ham
  • chopped chives or green onions for garnish (optional)

Instructions

  1. In the Instant Pot:
  2. Spray two cups in your egg cup mold with the cooking spray and set aside.
  3. Put your sliced cauliflower in the bottom (don't waste the cauliflower stem either, this is a perfect use for it!), cover with the water. Put your trivet on top, followed by your egg mold, cups, or ramekins. Crack an egg into a small bowl (so you can make sure that you didn't break the yolk or get any shell in) and then carefully put it in the mold. Do the same with the second egg. Cover with your IP lid and set to manual for 2 minutes. I've found with my Instant Pot, manual for 2 minutes with a 3 minute NPR is the perfect cooking time, however, IPs vary and yours may require a little testing before you get this just right for you. I also noticed that when I didn't have the cauliflower in the bottom, it took 3 minutes on manual with a quick release. Your eggs should wiggle just slightly if you shake your pot. If they look watery, they're not done yet.
  4. While your eggs are cooking:
  5. In a small food processor or blender (I like using my ninja blender cup for this), put in the egg yolk, lemon juice, salt, and white pepper. Blend for 20 -30 seconds so it's ready to go when the Instant Pot is done.
  6. When your eggs are done cooking:
  7. Carefully remove your trivet from the pot, set aside.
  8. Drain the cooked cauliflower and add it and the hot melted butter to your food processor or blender and process until smooth, thick and creamy.
  9. Serve:
  10. For each serving, put 1/2 of the toasted English muffin on a plate, top with 2 slices of ham, then 1 off the poached eggs (which, btw, are easily removed from the egg mold using a serving spoon). Top it all off with 3 tablespoons of Hollandaise on each serving. Sprinkle with chopped chives or green onions if ya like! Enjoy!
  11. Notes
Note on the cooking time: if you cooked your eggs and released the pressure and you can tell that your eggs aren't finished, you can pop the lid back on, leave it on warm and let it set for a few minutes, should do the trick!

21 Day Fix Containers per Serving: 1 Red, 1 Yellow, 1/2 Green, 1 1/2 tsp

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