It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
I hate to toot-toot my own horn, but this is a extra epic Sunday Brunch addition! The post title is merely Grilled Cheese Eggs Benny but that’s because I thought inside-out English muffin grilled cheese with prosciutto and gruyère with a 64° sous vide egg and lemony hollandaise was a wee bit too long for a recipe title. Straight-up though, this eggs benny is serious business.
I have a thing for grilled cheese and brunch, so it was inevitable that I combined the two together. Presenting: the grilled cheese English muffin eggs benny. English muffins are perfect for grilling – they have a ton of nooks and crannies which brown up nicely for some extra crispness. Stuff them with prosciutto and gruyère and you’ve got yourself a sandwich. To make it just that much more brunchy, an egg on top is absolutely required.
I’m a big fan of slow-poached, or sous vide eggs. Yes, they take a bit more time, but you can do many eggs at once and you don’t have to stress over whether or not they will come out looking good – they look good every time. For these eggs I used a Nomiku, but you can slow-poach them with a pot (find out how here) or just poach your eggs regularly. Or, if poached isn’t your thing, just fry them up. Definitely don’t skip the egg though – a brunch without eggs isn’t brunch!
you can win this finex skillet!
GIVEAWAY Check out this gorgeous cast iron pan I used to grill my muffin! I teamed up with Finex to celebrate my book, Easy Gourmet, launching on Tuesday. Finex is giving away one seriously awesome cast iron skillet. I LOVE LOVE LOVE my Finex and whoever wins this skillet is going to be one happy person. The non-stick release on this pan is like no other cast iron pan you’ve used and it has a handle that won’t burn you accidentally if you brush up against it.
To enter: Please hop on over and take a look inside Easy Gourmet on its Amazon page and then come back and leave a comment below with what you love to cook in cast iron and why. Giveaway ends on September 6th at 12AM PDT. Open to US residents only. Winner will be chosen by a random number generator. Good luck!
Update: Get ready to crisp up some bacon because you won Natalie Oh! Keep on the lookout for an email from me and congrats!
Grilled Cheese Eggs Benny Recipe
serves 2
- 1 tablespoon dijon mustard, or to taste
- 4 thin slices prosciutto
- 1/2-3/4 cup shredded gruyère
- 2 english muffins, split
- 1-2 tablespoons butter, at room temperature
- 2 slow poached eggs or 64°C eggs (see below)
- hollandaise sauce, as needed
- chives, to garnish
- freshly ground pepper
On a cutting board, butter an english muffin, on the inside (the side with lot of little holes). The inside will become the side that you grill. Flip the muffin halves out so that the butter is facing the cutting board and then assemble your sandwich. Spread a wee bit (or a lot, if that’s you’re thing) of mustard on one muffin half. Top each muffin with a quarter of the shredded gruyère, two slices of prosciutto, and another quarter of the cheese. Top with the remaining muffin half and repeat to make the second sandwich.
Heat up a non-stick pan over medium heat and carefully move the sandwich to the pan. Fry until golden brown and crispy, flipping once. Top each sandwich with a poached egg, hollandaise, chives, and freshly ground pepper. Enjoy immediately.
Easy Hollandaise Sauce Recipe adapted from Harold McGee, via The Guardian
makes about 1/2 cup
- 2 egg yolks
- 4 tablespoons (1/2 stick) cold butter cut into cubes
- 1 tablespoon water
- squeeze of lemon, to taste
Whisk the egg yolks, butter and water in a heavy bottomed saucepan, over low heat. Whisk constantly until the butter melts and the sauce starts to thicken. DO NOT be tempted to turn up the heat – your sauce will break if you do.
Once the butter has melted, turn the heat up to medium-low and whisk furiously until it thickens. When it is thickened to your taste, squeeze in a bit of lemon. Use immediately.
64 Degree Egg Recipe
makes as many as needed
- eggs, as needed
Fill a large pot with water and attach the Nomiku and set it to 64°C. When the water reaches 64°C, gently place as many eggs as needed into the water. Set a timer for 45 minutes. When the 45 minutes are up, remove the eggs from the water bath. To eat, crack the egg into a small dish and if there are any loose whites, tip the dish slightly to pour them out. Gently slide the egg onto your dish and enjoy!
PS – If you’re interested in a sous vide machine, I can definitely recommend the Nomiku! And right now they have a kickstarter for a wifi connected sous vide machine. Plus it’s smaller and cuter too!
I would make shrimps with a special tomatoe sauce. We got this dish from a fresh sea food store in Brussels and we love it since then. The pan would be perfect for this!
Would imagine a fine plate of spaghetti carbonara coming from the Finex would be yummy.
I dont currently have a cast iron skillet, but I would love to be able to go from the stove to oven effortlessly. You can make (almost) anything in cast iron!
On bad days I make grilled cheese with mushrooms and onion in a cast iron skillet. Somehow the sandwich is more comforting out of cast iron. Yes, crazy but true.
I am a big fan of yakiudon and would definitely serve it up in this skillet. Yum!
Nothing sears a steak quite like a cast iron skillet!
I make my shrimp taco filling in a cast iron. In general I don’t eat a lot of meat so I think it’s good for me to get some extra iron from a cast iron pan.
I’d like to make an apple dutch baby pancake in a cast iron since you can put the whole thing into the oven.
I’ve made some good fried rice where it can get crusty kind of like paella does.
This one is so fun with the edges.
I love to cook everything in cast iron, but especially steak; it gives such a nice seared outside. I also like how crispy chicken skin is when I brown on the stove, then finish in the oven.
Cornbread, shakshuka, steak, cobbler – I love a good cast iron skillet!
everything is better in cast iron…but my standout winners are: cobbler and pan-roasted veggies (particularly cauliflower) — get that baby hot, and the carmelization on the veggies is to die for (and helps avoid oven heat during hotter days!)