Mesilla Benedict Recipe
Two Poached Eggs atop English Muffin, sliced Canadian Bacon and Green Chile hollandaise sauce with grilled asparagus.
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Ingredients
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Ingredients for Mesilla Benedict
Method
Directions for Mesilla Benedict
- 1
Prepare the Hollandaise Sauce
In a double boiler, melt the butter. In a separate bowl, whisk together egg yolks and lemon juice until light and frothy. Gradually add melted butter while whisking continuously until thickened. Stir in diced green chiles, and season with salt and pepper to taste. Keep warm.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
Assemble the Benedict
Toast the English muffins and place a slice of Canadian bacon on each half. Top with a poached egg and generously drizzle with green chile hollandaise sauce. Serve with grilled asparagus on the side.
