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7045 R028

7045 - Spicy Bloody Mary Eggs Benedict with Hollandaise

7045 - Spicy Bloody Mary Eggs Benedict with Hollandaise

Prepare the Hollandaise:
Place a metal bowl over a pot of simmering water.
Do not let the water touch the bottom of the bowl.
Beat the egg yolks with juice from ½ lemon until it thickens and doubles in volume.
Slowly whisk in the melted butter a little bit at a time until all the butter is incorporated.
Whisk in Spicy Bloody Mary Salt. Save a little bit to sprinkle on eggs for garnish.
Do not let the mixture get too hot as the eggs will scramble. Remove from the heat as necessary.
If the mixture gets too thick add a little of the simmering water and whisk in. Keep warm and set aside.

Poached eggs:
Bring a pot of water to just below a boil and then add vinegar.
Crack one egg at a time into a small bowl. Stir the simmering water to create a “vortex” in the center.
Gently drop in the egg and cook for 3-4 minutes.

Toast English Muffin and assemble as shown below.

- 4 egg yolks

- ½ cup unsalted butter, melted

- ½ lemon juiced

- 4 thick slices of Canadian bacon

- 2 teaspoons Spicy Bloody Mary Salt

- 2 English Muffins

- 4 eggs

- 1 tablespoon White Vinegar in large pot of simmering water

Serve with a chilled Bloody Mary and Bloody Mary Potatoes for a complete breakfast

A unique twist on a traditional breakfast dish


More Information
SKU 7045 R028


Prep Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Yield 4 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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