Nova Benedict Recipe
Nova lox between poached eggs and a split English muffin, drizzled with our homemade hollandaise sauce
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Ingredients
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English Muffin
Poached Eggs
Nova Lox
Hollandaise Sauce
Method
Preparing the English Muffins
- 1
Toast the Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
Poaching the Eggs
- 2
Prepare the Water
Fill a medium saucepan with water and add white vinegar. Bring to a gentle simmer over medium heat.
- 3
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Cook for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel to drain.
Making Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat.
- 5
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and water until the mixture is pale and slightly thickened.
- 6
Combine and Whisk
Place the bowl over a saucepan of simmering water (double boiler). Gradually whisk in the melted butter, a little at a time, until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.
Assembling the Nova Benedict
- 7
Layer the Ingredients
On each toasted English muffin half, place a slice of Nova lox. Top with a poached egg, and drizzle generously with the hollandaise sauce.
- 8
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.