California Benedict Recipe
English Muffin topped with poached eggs, tomato & avocado, drizzled with our homemade Hollandaise sauce
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Ingredients
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Base
Toppings
Hollandaise Sauce
Method
Preparation
- 1
Poaching Eggs
- 2
Poach the Eggs
Fill a medium pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain excess water.
Hollandaise Sauce
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Slowly drizzle in melted butter while whisking continuously until the sauce thickens and becomes creamy. Stir in cayenne pepper to taste, then remove from heat.