Half Benedict + Fruit Recipe
Make Half Benedict + Fruit Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Half Benedict
For the Fresh Fruit
Method
For the Half Benedict
- 1
Prepare the Hollandaise Sauce
In a double boiler or a heatproof bowl set over a pot of simmering water, whisk together the egg yolks, lemon juice, and a pinch of salt. Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Season with salt and black pepper to taste. Set aside.
- 2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown. Set aside.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2-3 minutes on each side until they are heated through and slightly crispy. Remove from heat.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for runny yolks or longer for firmer eggs. Remove with a slotted spoon and drain on paper towels.
- 5
For the Fresh Fruit
- 6
Prepare the Berries
Rinse mixed berries under cold water and drain well. If using strawberries, slice them into halves or quarters.
- 7
Slice the Banana
Peel and slice the banana into rounds.
- 8
Combine the Fruits
In a large bowl, combine the mixed berries and banana slices. Drizzle with honey and toss gently to coat the fruit evenly.
- 9
Garnish with Mint
Finely chop the mint leaves and sprinkle over the fruit for added freshness and garnish.