This Eggs Benedict recipe is one of my favorite go-to breakfast dishes. Despite the high calorie count, I order it almost every time we go out to brunch, and we regularly make it at home. This dish can be easily prepared, whether you use a packaged Hollandaise, such as Knorr brand (which is very good), or make your own sauce.One of my favorite twists on this classic is adding smoked salmon, sauteed spinach and a Bearnaise sauce, which is basically a Hollandaise sauce with fresh tarragon. Feel free to doctor up this recipe with your favorite proteins, whether it's sausage, bacon or even crab and lobster! Add some sautéed spinach for a healthy addition.
4slicescooked Canadian bacon, proscuitto or hamor substitute smoked salmon, lobster/crab meat, sautéed spinach
4eggspoached
Blender Hollandaise Sauce
3egg yolks
1/2tspsalt
1/8tspwhite pepper
2tblemon juice
1/2-1cupbutter
Instructions
Blender Hollandaise Sauce
Place egg yolks, salt, white pepper and 2 tablespoons lemon juice in blender jar. Cut butter into pieces and heat to foaming hot in small saucepan.
Cover jar and blend egg yolk mixture at top speed 2 seconds. Uncover and still blending at top speed, immediately start pouring in 1/2 of hot butter in thin stream or droplets. Sauce will be thick cream.
Pour into saucepan or bowl. Vigorously whisk in remaining melted butter, added in steam of droplets.
Optional Add Ons: Tabasco to taste, Paprika to taste to taste, Sriracha hot sauce to taste, Chopped cilantro leaves to taste. Makes 1 1/2 cups sauce.
For Eggs Benedict
Toast or broil the muffin halves and spread with butter.
Top each muffin half with the slices of Canadian bacon or ham, then top with the poached eggs.
Cover eggs with hot hollandaise sauce and serve, two halves per person.