California Benedict Recipe
Two poached eggs, bacon, tomato and avocado on a grilled croissant and topped with hollandaise sauce
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
For the Eggs Benedict
- 1
Prepare the Ingredients
Begin by gathering all your ingredients. Slice the croissants in half, the tomato, and the avocado.
- 2
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove and let drain on paper towels.
- 3
Poach the Eggs
Fill a saucepan with water and bring 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 are runny. Remove with a slotted spoon and drain on a paper towel.
- 4
For the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, set aside to cool slightly.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is pale and thick.
- 7
- 8
Add the Butter
Slowly drizzle in the melted butter while whisking constantly until the sauce is creamy and smooth. Season with salt and a pinch of cayenne pepper.
- 9
Serve
Drizzle the hollandaise sauce over the assembled eggs benedict before serving.
