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.
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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 🙂
📖 Recipe
Instant Pot Eggs Benedict {21 Day Fix}
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 (see below)
- 2 large eggs
Hollandaise:
- 1 egg yolk
- 2 teaspoon lemon juice (or more to taste)
- ⅛ teaspoon salt
- ⅛ teaspoon 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
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.
Serve:
- For each serving, put ½ 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!
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, ½ Green, 1 ½ tsp
Weight Watchers Freestyle Points: 5
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Nutrition Information:
Yield: 2 Serving Size: 1 benedictAmount Per Serving: Calories: 283Total Fat: 15g
Save This Instant Pot Eggs Benedict to Pinterest! ⇓⇓
Lauren says
Excited to try this for Easter brunch this year.
Do you see any reason the hollandaise couldn’t be made ahead, put in fridge and reheated?
Stephanie says
Nope, I've done that and it worked out great!
Crystal says
Do you know about how much the cauliflower yields after its blended? I already have some cauliflower purée made up that I could use, but wonder how much to add…1/2 cup maybe?
Stephanie says
Hi! I'm sorry I'm not sure, but I think 1/2 cup would be a pretty good guess. Just make sure it's good and hot when you add it 🙂
Karl says
Lost me when I read cauliflower.
Stephanie says
Bummer! You can't taste the cauliflower at all! Hope you can keep an open mind and give it a try, it's so good!
Anna Hugley says
Same!
Karen Kaito says
I was wondering if I could use the pre-chopped cauliflower? Or will it be too mushy?
Stephanie says
Do you just mean the pre-chopped bagged cauliflower in the produce aisle? That would work perfectly! I think if you're talking about cauliflower rice, it would be hard to get all of the liquid out and would make the sauce really thin.
Chris says
This was awesome! I love breakfast and especially eggs benedict. The 2 min cook, 3 min NPR was pretty perfect in mine. I was out of white pepper so I used 1/2 the amount of black pepper and it tasted great. This will definitely be a go-to weekend breakfast for me 🙂
Stephanie says
So happy to hear that! Thank you so much for your comment!
Lauren Hawkins says
Hi Stephanie! This looks delish. Going to try to make it tonight because who says you can't have breakfast for dinner on a Monday?! Is it high or low pressure for the eggs?
Stephanie says
Absolutely! And it's high pressure - hope you love it!
Kelly J says
Richmond, VA - 2 min cook and 3 min NPR is way too long for the eggs. Will try 1/1 on the next attempt and go from there.
Stephanie says
Good luck! I swear every Instant Pot is slightly different, and even your elevation can change how it cooks. But once you figure out the right time for you, you're going to love it!
Vesna says
You are right, getting the egg cooking time right is a bit tricky, and it really depends on the IP. I have been eating overcooked poached eggs for a few days now:) I am using both glass and ceramic ramekins ( I do not have the silicone cups) and it takes only 1 min with QR for the glass one. I gave up on the ceramic one, still no runny yolk..I do not cook cauliflower in the IP just eggs..Great sauce!
Stephanie says
Yes, they're all different, it's weird, but SO worth it to figure it out in your IP! So glad you enjoyed the sauce, I love it so much!
Nancy says
If you have a stick blender you can make the hollindaise in a wide mouth pint mason jar and then store the rest easily in the fridge .
Stephanie says
Great tip, thanks!
Gillian says
Have you figured the timing for more poached eggs, or does it remain the same - thanks?
Stephanie says
It should stay the same!
Denise says
Can you explain the purpose of the cauliflower? I am thinking of making this recipe this mornng. 😉
Stephanie says
Hey Denise! It replaces about a half cup of butter or so 😉