thepioneerwoman4.5
Instant Pot Poached Eggs
I think just about everyone has an Instant Pot by now, right?
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Natalie Perry📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●pan
- ●skillet
- ●blender
- ●measuring cup
- ●microwave
- ●bowl
- ●stove
📝 Preparation Steps
1
You will also need 4 silicone poaching cups if using an Instant Pot for poaching.
2
Turn oven to warming settings. If you don't have a warming setting, preheat to the lowest possible temperature, then turn it off.
3
Meanwhile, divide chorizo into 4 portions and smash each portion flat, forming thin patties.
4
Heat a skillet over medium-high heat and cook each patty until completely done on the inside and has dark, crispy bits on the outside. Transfer the patties to a sheet pan and put them in the oven to keep warm.
5
Make the hollandaise by putting yolks, lime juice, and chipotles in a blender. Blend well.
Lime, Juiced1/2
6
Put the butter in a large glass measuring cup and microwave for about ⏱️ 45 seconds until completely melted and hot.
Butter, For The English Muffinsc. Butter1
7
While the blender is running, slowly pour hot butter into the yolk mixture. It should thicken up pretty quickly. Taste, and add a pinch of salt or more chipotles if you think it needs it. Transfer the hollandaise to a bowl. Cover and place it in the oven with the chorizo patties to keep warm.
Butter, For The English Muffinsc. Butter1
8
Start getting the eggs ready by poaching your eggs. If you prefer to do this on a stove top, then go for it. If you’d like to use your Instant Pot, put a cup of water in the insert pot along with the wire rack. Place 4 silicone poaching cups on the wire rack. Crack an egg into a liquid measuring cup, and then pour it into a poaching cup. Repeat with the other 3 eggs, making sure the yolks aren’t broken when they’re in the poaching cups.
Eggs4
9
Put the lid on the Instant Pot and set the steam release valve to “sealing”. Set it to high pressure for ⏱️ 3 minutes. When the ⏱️ 3 minutes is up, immediately turn the steam release valve to “venting” and get the poaching cups out of there as quickly as possible.
10
Run a spoon along the inside of the cup to release the egg (kind of like how you get an avocado half out of the skin). Place them on a paper-towel lined plate to catch any accumulated moisture.
Avocado1/2
11
Slice the avocado half into thin strips and toast (and butter) the English muffin halves if you haven’t already. You can also do this while the eggs are cooking.
Avocado1/2Butter, For The English Muffinsc. Butter1English Muffin Halves, Toasted And Buttered4Eggs4
12
Serve the eggs immediately by making the eggs benedict—place a chorizo patty on each muffin half. Top with a poached egg, a slice of avocado, and a drizzle of hollandaise. Sprinkle a pinch of chipotle powder on top if you like.
Eggs4Avocado1/2
13
Note: To make a gluten-free or low carb version, use roasted sweet potatoes in place of the English muffins. Just cut a fat sweet potato into 1/2-inch slices, put them on a sheet pan and drizzle with avocado oil. Add a pinch of salt and roast at 425ºF for 15–⏱️ 20 minutes. Start these at the very beginning and keep them warm in the oven while you finish the rest of the components.
Avocado1/2
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...