Eggs Benedict

Eggs Benedict

6 eggs

3 egg yolks

3/4 cup butter

1 pinch of cayenne pepper

1/2 tsp. white pepper

1 1/2 tbsp. lemon juice

1 1/2 tbsp. water

6 english muffins/ pieces of toast

6 slices of Canadian bacon

chives to garnish

Bring a large pot of water to a rolling boil. Spray cooking spray on a ladle and crack one egg inside the ladle. To poach the egg, use a spoon and swirl the water, creating a whirlpool in the pot. While the water is spinning, submerge the ladle with the egg in it and gently tip the egg out of the ladle. Let the egg cook for 4 minutes in the water. With a slotted spoon remove the egg and place in a bowl while you continue cooking. Repeat for all six eggs.

For the Hollandaise, use a medium sized sauce pan to whisk together the egg yolks, lemon juice, and water. Turn the heat on the stove to low. Continuously whisk. Add one tablespoon of butter at a time while whisking. Once one tablespoon of butter is incorporated add another one. Repeat while continuously whisking until all the butter is incorporated. The hollandaise sauce should thicken as you whisk and add more butter. Once the sauce has all the butter, remove from the heat and whisk in the cayenne pepper and white pepper.

Toast all your bread. In a pan you can warm up the Canadian bacon. Fry each side until slightly brown. Then you can begin assembly. On your toast place your Canadian bacon, your poached egg, and then ladle over your hollandaise sauce. Sprinkle over chives for garnish. Get a fork and dig in!

*I used Country Crock Plant Based Butter and Canyon Bake House Gluten Free Bread.*