Surely, we are not the only ones who feel super REGAL when eating Eggs Benedict? Something about the delicately poached eggs coated in a savory hollandaise atop some Canadian bacon we know must be served in a palace, Royalty or not, Eggs Benedict is DELICIOUS and we’re it making all the time with this recipe!

Eggs Benedict

Ingredients

• 2 tomato slices
• 2 poached eggs
• 2 slices Canadian Bacon, cooked
• 6-8 Fresh Spinach Leaves
• 2 Avocado slices
• Hollandaise Sauce (Recipe below)

Poached Eggs

1. Fill skillet with approximately 2” of water and add 2 tablespoons of vinegar.
2. Crack the egg into a ladle or small bowl.
3. When water starts to boil, reduce heat and gently transfer the egg into simmering water. *Optional Whirlpool Method: stir boiling water in a circular direction forming a “whirlpool”. Drop the egg in center of the whirlpool to help to fan out of egg white.
4. Cook for 3-4 minutes occasionally spooning water over the egg, until egg whites are firm to touch
5. Remove with a slotted spoon and place on a paper towel to dry.

Hollandaise Sauce

Ingredients

• 4 egg yolks
• ½ cup melted butter
• 1 Tbsp of fresh lemon juice
• 1/8 tsp red pepper
• 1/8 tsp salt

Instructions

1. Whisk together egg yolks and lemon juice in a saucepan until thickened.
2. Set the pan on the stovetop over low heat and continue to whisk. Note: You want the yolk mixture to thicken not scramble. If you notice tiny pieces of scrambled egg beginning to form, remove the saucepan from heat and place it in cold water. 
3. Make sure to whisk the bottom and sides of the pan where the mixture will easily overcook.
4. Eggs will become frothy and double in volume.
5. Slowly add the melted butter until the sauce has thickened to desired consistency.
6. Whisk in salt and red pepper.

Putting it all together!

1. Top tomato slice with Canadian bacon, spinach, and egg.
2. Cover with hollandaise sauce
3. Garnish with avocado slice
4. Put your crown on and enjoy this regal meal!

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