INGREDIENTS
- 2 large egg yolks
- 1 Tbsp water
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 Tbsp fresh lemon juice
- 1/2 tsp Acala Farms Jalapeño-Lime Cottonseed Oil
METHOD
- In a medium saucepan, bring 2-3 inches of water to a boil.
- Whisk together egg yolks and water in a medium-sized stainless steel bowl.
- Place the bowl over the boiling water, making sure the bowl is not touching the water. Whisk until warm.
- Slowly incorporate the melted butter one tablespoon at a time until all the butter is added and sauce is thickened.
- Whisk in lemon juice and Acala Farms Jalapeño-Lime Cottonseed Oil and serve immediately.
Eggs Benedict
INGREDIENTS
- 8 slices Canadian bacon
- 2 tsp white vinegar
- 8 large eggs
- 4 English muffins
- 2 Tbsp butter
METHOD
- Prepare Hollandaise sauce
- Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned. Set aside.
- Add water to non-stick skillet until 3/4 full and add the vinegar. Bring to a boil, then reduce to a simmer.
- One at a time, break eggs onto a saucer and gently slide into the simmering water. Remove the eggs using a slotted spoon once the whites turn opaque and yolks lose their shine. Place eggs on a plate lined with a paper towel and repeat until all eggs are cooked.
- While eggs are cooking, split and toast the English muffins.
- To assemble, place two English muffin halves on one plate. Top each half with a slice of Canadian bacon and a poached egg. Top with Hollandaise sauce and serve immediately.
Image: Simply Recipes
