Recipe: Pineapple Eggs Benedict

This version, slightly sweet and salty, is a fun take on the classic brunch dish.

By Khalil Hymore

I definitely fancy myself an Eggs Benedict connoisseur--it's my favorite brunch dish! Once, when Scott and I were visiting his family in the Berkshires, he volunteered me to make it for breakfast one morning. Sure, no big deal, oh...and did I mention that it was for 18 people! Ugh, I was so mad at him. "What's the big deal?" he asked. Well, the big deal is that Eggs Benedict is a great dish to prepare for 4 or even 6 people...but 18!?! That's a lot of work. In the end, I pulled it off (I had to start poaching eggs at 7 A.M.) and it was delicious. This version, slightly sweet and salty, is a fun take on the classic brunch dish. Mom will love it!

Pineapple Eggs Benedict
Makes 2 servings

• 4 slices canned pineapple, drained and juice reserved
• 1 tablespoon light brown sugar
  
• 3 large egg yolks
  
• 3/4 cup unsalted butter, softened
• 3 teaspoons reserved pineapple juice
• 1 teaspoon lemon juice
• 1/8 teaspoon cayenne pepper
  
• kosher or sea salt
  
• 2 brioche or Challah rolls, split and toasted
• 4 slices thick cut bacon, cooked crisp
  
• 4 large eggs, poached
• chopped fresh chives
  

1. Heat broiler. Place pineapple slices on a baking pan and sprinkle with the brown sugar. Cook under the broiler until the sugar melts and begins to caramelize, about 3 minutes. Set aside.

2. Combine the egg yolks with 1 tablespoon of water in a large heatproof bowl and place over a pot of simmering water, make sure that the bottom of the bowl does not touch the hot water. Whisk until the mixture becomes frothy and thick. Keep whisking until it increases in volume and the bottom of the bowl is visible in the streaks left by the whisk. Remove from the heat and whisk in the soft butter 1 to 2 tablespoons at a time until emulsified. Stir in the pineapple and lemon juices and cayenne. Season with salt.

To serve, place a slice of pineapple and bacon onto each brioche half and gently lay a poached egg on top. Spoon the hollandaise sauce over the eggs and garnish with chives.