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.
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
- ---EGGS BENEDICT---
- Toast english muffin until golden brown.
- 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.
- Poach egg in gently simmering water until whites are set and yolk is still runny.
- 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!
- ---BREAD & BUTTER JALAPENO HOLLANDAISE SAUCE---
- Combine all ingredients except butter in a blender and pulse until roughly combined.
- With the blender running on medium-low, slowly stream in melted butter to emulsify.
- Keep blending until smooth and creamy. Use immediately.
Servings: 1
Ready in: 20
Course: Main Dish