Jalapeno Hollandaise Eggs Benedict

Prep Time
10

Cook Time
10

Difficulty Level
Intermediate

Jalapeno Hollandaise Eggs Benedict adds a spicy twist to the classic brunch favorite. A toasted English muffin is layered with crispy Canadian bacon, Mt. Olive Majestic Picklery Deli Style Bread & Butter Jalapeno Slices, and a perfectly poached egg. It's all topped with a creamy, tangy hollandaise sauce blended with the same sweet-and-spicy jalapenos, creating a bold and flavorful dish that's sure to impress.

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Ingredients

---EGGS BENEDICT---
1 english muffin
2-3 slices Canadian bacon
¼ cup Majestic Picklery Deli Style Bread & Butter Jalapeno Slices, drained
1 egg
Bread & Butter Jalapeno Hollandaise sauce, recipe follows

---BREAD & BUTTER JALAPENO HOLLANDAISE SAUCE---
4 egg yolks
1 tablespoon freshly squeezed lemon juice
⅓ cup Majestic Picklery Deli Style Bread & Butter Jalapeno Slices
Pinch cayenne
Pinch salt
½  cup unsalted butter, melted (1 stick)

Instructions

  1. ---EGGS BENEDICT---
  2. Toast english muffin until golden brown.
  3. Fry Canadian bacon in a pan over medium high heat until nicely browned and the edges curl up a bit, about 3 minutes per side.
  4. Poach egg in gently simmering water until whites are set and yolk is still runny.
  5. Assemble sandwich by layering canadian bacon, Bread & Butter Jalapeno Slices, and poached egg onto english muffin, then pouring on desired amount of Bread & Butter Jalapeno Hollandaise sauce. Enjoy!
  6. ---BREAD & BUTTER JALAPENO HOLLANDAISE SAUCE---
  7. Combine all ingredients except butter in a blender and pulse until roughly combined.
  8. With the blender running on medium-low, slowly stream in melted butter to emulsify.
  9. Keep blending until smooth and creamy. Use immediately.

Servings: 1

Ready in: 20

Course: Main Dish