Caramelized Onion And Brie Benedict Recipe

Caramelize the Onions

Heat olive oil in a skillet over medium heat. Slice the onions thinly and add them to the skillet. Sprinkle with salt and cook, stirring occasionally, for about 20-25 minutes until the onions are golden brown and caramelized.

Prepare the Sage Brown Butter

In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns a light brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and strain the sage leaves out.

Make the Hollandaise

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the brown butter until the sauce thickens. Season with salt and black pepper to taste.

Prepare the Potatoes

Wash and dice the russet potatoes into small cubes. In a skillet, heat olive oil over medium-high heat. Add the diced potatoes, salt, and pepper. Cook for about 15-20 minutes, stirring occasionally, until they are golden and crispy. Garnish with chopped parsley.

Poach the Eggs

Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Assembly

Toast the English muffins and place a slice of brie on each half. Top with caramelized onions and a poached egg. Drizzle with sage brown butter hollandaise and serve with country potatoes on the side.