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.
You guys. This post is about to blow your freaking minds off. Especially if you’re an eggs benedict
addict aficionado, like myself. Because not ONLY did I manage to make a crazy delicious hollandaise sauce with waaaaaaaaaaay less butter than the original, but I also figured out how to make perfect poached eggs (ok, so probably everyone is already doing this, but humor me) and do it all in the Instant Pot (with a little help from a blender) at basically the same time. This is the freaking holy grail of quick and easy breakfasts, my friends and I’m SO damn excited to share it with you.
All links in this post are affiliate links for things I truly love, just FYI! Thanks for supporting my little blog!
So a few weeks ago, some wonderful person in one of my FB groups mentioned that she had been poaching eggs in the Instant Pot and my head basically exploded. I LOVE poached eggs but can never seem to cook them the way I want (and thus, gave up on them long ago). I immediately ordered one of these bad boys ⇓ so I could try it (and these egg bites) out in my much beloved IP.
And then I waited. And waited. #alaskaproblems you guys. But then it finally came!!
I won’t bore you with the details, but once I figured out that I definitely could have Eggs Benedict on the 21 Day Fix and make it quickly and easily in the Instant Pot, I worked and worked until I got it just right. That’s right, I’ve been eating Eggs Benedict for weeks. I mean, the things I do for you people. <3 But seriously – I know you’re going to love it.
There was actually a minute where I thought I was going to get sick of Eggs Benedict. But you know what? I made some for breakfast this morning and it lit my heart a’fire.
Also, in case you haven’t thought of this already, this pretty Instant Pot Eggs Benedict for 2 would make basically the world’s most perfect Valentine’s Day breakfast ever. Just sayin’.
Just FYI – this recipe has only been tested in the Instant Pot 6 quart duo – If you have an 8 qt, you may need to add more liquid.
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
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 (see below)
- 2 large eggs
- 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
- 1 whole wheat English muffin, split and toasted
- 4 slices of low-sodium, fat-free ham
- chopped chives or green onions for garnish (optional)
In the Instant Pot:
- Spray two cups in your egg cup mold with the cooking spray and set aside.
- 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.
While your eggs are cooking:
- 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.
When your eggs are done cooking:
- Carefully remove your trivet from the pot, set aside.
- 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.
- 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!
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
Weight Watchers Freestyle Points: 5
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Pressure Cooker
2Packs Silicone Egg Bites Molds for Instant Pot
Ninja Professional Countertop Blender with 72oz Pitcher and (2) 16oz Cups
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 2 Serving Size: 1 benedict
Amount Per Serving: Calories: 283 Total Fat: 15g
Save This Instant Pot Eggs Benedict to Pinterest! ⇓⇓