Eggs Benedict
This Eggs Benedict recipe with Gandy Dancer Pepper Hollandaise sauce is a classic brunch dish with a spicy twist. It features crispy Canadian bacon, perfectly poached eggs, and a rich hollandaise sauce made with egg yolks, lemon juice, and melted butter seasoned with Gandy Dancer Pepper and salt. The Gandy Dancer Pepper adds a subtle heat to the hollandaise sauce, making it a unique and flavorful addition to the dish. The dish is assembled by placing the Canadian bacon and poached egg on top of a toasted English muffin, followed by a generous drizzle of the hollandaise sauce. The finished dish is garnished with extra Gandy Dancer Pepper for an added pop of flavor. This Eggs Benedict recipe is perfect for a special occasion brunch or a leisurely weekend breakfast. It's sure to impress your guests and satisfy your taste buds!
Ingredients
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 poached eggs
- 1 tablespoon white vinegar (for poaching the eggs)
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon of Gandy Dancer Pepper
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter, melted
Instructions
- Begin by poaching the eggs. Fill a large, deep skillet with water and bring to a boil. Reduce the heat to medium-low and add the white vinegar. Crack an egg into a small bowl and carefully slide it into the water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Use a slotted spoon to carefully remove the eggs from the water and set aside.
- To make the hollandaise sauce, whisk together the egg yolks, lemon juice, Gandy Dancer Pepper, and salt in a heatproof bowl set over a saucepan of simmering water. Slowly drizzle in the melted butter, whisking constantly, until the sauce thickens and becomes glossy. Remove from heat and keep warm.
- Meanwhile, toast the English muffins and cook the Canadian bacon in a nonstick skillet over medium heat until browned and crispy.
- To assemble the Eggs Benedict, place a slice of Canadian bacon on each toasted muffin half, followed by a poached egg. Drizzle the hollandaise sauce over the top of the eggs.
- Serve immediately, garnished with extra Gandy Dancer Pepper, if desired.
Notes
This recipe is perfect for a special occasion brunch or a leisurely weekend breakfast. The Gandy Dancer Pepper adds a unique and flavorful twist to the classic hollandaise sauce, while the poached eggs and Canadian bacon provide a delicious and satisfying base. Enjoy!
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