This is a great recipe to indulge yourself in for brunch while not breaking the bank. It is easy, fun to do, and a great way to bond with friends or loved ones while making these delicious breakfast treats. You can even up your brunch game by serving coffee, mimosas, and/or bloody marys to pretend like you’re dining out on the town! This recipe makes enough hollandaise to use on 4-6 poached eggs, depending on how much sauce you like. It can easily be doubled or tripled to serve a crowd.
Ingredients:
(for sauce)
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6 tbs melted butter
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2 extra large egg yolks or 3 small/medium egg yolks
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Juice of half a lemon. About 1-1.5 tbs depending on what you like
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3 dashes hot sauce
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Salt and pepper to taste
(for eggs benedict)
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Desired amount of eggs to poach (4-6)
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1 piece of bacon per egg
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¼ avocado per egg *optional*
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½ piece of toast or English muffin per egg
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1 tbs white vinegar
For hollandaise sauce:
Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, and hot sauce. Blend for 15 seconds. With the blender or food processor running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If the mixture doesn’t emulsify enough, add more lemon juice and blend again until it does.
For eggs benedict:
Boil large pot of water and add vinegar once it is boiling. Crack eggs into water one at a time and simmer for 3 minutes, turning heat down slightly. Remove eggs with slotted spoon and drain on paper towel. Next assemble benedict, placing ¼ sliced avocado on each toast or English muffin half, along with 1 piece of bacon and 1 poached egg. Top with desired amount of sauce and fresh ground pepper if desired. Enjoy!