Eggs Benedict with Easy Hollandaise
With this creamy, lemony mock Hollandaise sauce you can make at home in no time, serving Eggs Benedict for breakfast or brunch becomes fun and easy. It’s a perfect entree for a lazy weekend morning, a holiday gathering or special occasion such as Mother’s Day.
- 1 cup Blue Plate® Mayonnaise
- 1 egg yolk
- 1 1/2 teaspoons fresh lemon juice + more to taste
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon turmeric powder
- Salt, to taste
- 1 tablespoon white distilled vinegar
- 4 eggs
- 2 teaspoons salt
- 2 English muffins, sliced horizontally
- 4 slices Canadian bacon or thick-cut ham
- 2 tablespoons butter, room temperature
- Chives, chopped, for garnish
- Make the Hollandaise: In a heat-proof bowl, whisk together the mayonnaise, egg yolk, lemon juice, cayenne, turmeric and salt. Place the bowl over a pot of steaming water and keep warm, while whisking occasionally.
- Poach eggs: Fill a medium saucepan with water. Add vinegar and salt and bring to a simmer. Stir the water in a clockwise motion and crack the eggs one at a time into the pot, allowing the swirling water to envelop the eggs. Cook for 4 minutes or until the whites are opaque and the yolks are still runny. Using a slotted spoon remove each egg from the water and let drain on a paper towel lined plate.
- Cook the Canadian bacon in a saute pan over medium heat for 3 minutes per side or until golden brown and crisp around the edges. Toast the English muffins until golden brown.
- Place the 4 English muffin halves on a platter and brush with butter. Top each with the Canadian bacon and a poached egg. Spoon the mock Hollandaise over the top and sprinkle with chopped chives.