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Foolproof Hollandaise Eggs Benny
If making homemade Eggs Benedict intimidates you, let us turn you on to this amazing foolproof recipe. Plochman’s Classic Dijon Mustard makes the hollandaise ultra-easy and packed with tangy flavor, all in a recipe that’s very hard to mess up.
Active Time: 15 Min.
Total Time: 25 Min.
Servings: 2 to 4
Ingredients
For the bacon and egg sandwich:- 4 slices Canadian bacon
- 4 sourdough English muffins, toasted
- ¼ cup white vinegar
- 4 large eggs
- Kosher salt, to taste
- 2 large egg yolks
- 2 Tbsp Plochman’s Classic Dijon Mustard
- 1 Tbsp water
- 1 tsp cayenne pepper
- 2 tsp kosher salt
- ½ cup clarified butter or ghee
- Thinly sliced chives, for garnish
Directions
- To make the bacon and egg sandwich: Heat a skillet over medium-high heat. Sear the bacon on both sides until golden brown, about 2 minutes per side. Place one slice on top of each English muffin.
- Fill a large pot with 2 inches of water. Add the vinegar and bring to a very low simmer. Crack the eggs into the water, making sure the eggs do not touch. Cook for 6 to 8 minutes, flipping the eggs halfway through, until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and place one egg on top of each slice of bacon. Season with salt.
- To make the hollandaise sauce: In a 2-cup heatproof measuring cup, combine the egg yolks, mustard, water, cayenne, and salt. In a small pot, heat the clarified butter to 210ºF.
- Place an immersion blender into the measuring cup. While running the blender, slowly pour in the melted butter until the sauce thickens and is silky, about 1 minute.
- Immediately spoon the sauce over the biscuits and garnish with chives.
Recipe source: Ingredient
