Love & Hollandaise Recipe
All benedicts come with side salad. Sub Potatoes ($2.50) or a fruit bowl ($4.00).
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Ingredients
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Hollandaise Sauce
Eggs Benedict
Side Salad (optional)
Optional Sides
Method
Hollandaise Sauce
- 1
Prepare the Butter
Melt the unsalted butter in a small saucepan over low heat until fully liquid. Remove from heat and set aside.
- 2
Combine Egg Yolks
In a mixing bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until well combined.
- 3
Eggs Benedict
- 4
Toast English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 5
Cook Canadian Bacon
In a large skillet over medium heat, cook the Canadian bacon slices until they are heated through and slightly crispy, about 2-3 minutes per side.
- 6
Poach the Eggs
Fill a medium saucepan with water and add the white vinegar. Bring the water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- 7
Assemble the Benedict
On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with the prepared hollandaise sauce.
Side Salad
- 8
Prepare the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- 9
Dress the Salad
Drizzle the olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste. Toss gently to combine.