Eggs Benedict with Easy Hollandaise
Prep Time:
10 mins.
Cook Time:
7 mins.
Yield:
4 servings
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.
Ingredients
Mock Hollandaise
- 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
Eggs Benedict
- 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
Directions
- 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.
