The Goat’s Benedict Recipe
Toasted brioche, baby spinach, poached egg, Canadian bacon, hollandaise
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Slowly drizzle in the melted butter while whisking until the sauce is smooth. Season with cayenne pepper to taste, and set aside.
- 2
Poach the Eggs
In a pot, bring the water to a gentle simmer. Crack each egg into a small bowl, then carefully slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 3
Cook the Canadian Bacon
In a skillet over medium heat, cook the Canadian bacon slices for about 2 minutes on each side or until heated through and slightly crispy.
- 4