Eggs Benedict California

By angiecita • September 20, 2009 • 0 Comments

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Author Notes: I first had this at a restaurant in Berkeley, CA, and modified the hollandaise sauce to fit my desire for a spicy-lemony sauce. The nice thing about this recipe is that you can use over-easy eggs instead of poached eggs if that's your preference. If you can get ahold of heirloom tomatoes, they'll transform this dish from delicious to sublime. I recommend using either cayenne, Tabasco, Cholula, or creole seasoning to add both heat and flavor. - angiecita

Serves 2

Eggs Benedict

4 eggs
1 bunch baby spinach leaves
1 avocado, halved and sliced
1-2 heirloom or stem tomatoes, sliced
2 english muffins, halved
hollandaise sauce

Toast english muffins, and put 2 on each plate. Place a handful of baby spinach leaves on each half, then put a slice or two of tomato on top of spinach, and top with avocado slices
Prepare eggs, either poaching in cups or pan frying until over-easy. Place finished eggs on top of muffins and vegetables and top with hollandaise sauce. Top with a pinch of salt and pepper, and paprika or cayenne

Hollandaise Sauce

3 egg yolks
1 tablespoon water
2 lemons, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cayenne or hot sauce
1 stick butter, cut into 16 chunks

Add 1 inch of water to a medium saucepan or bottom of a double boiler, bring to a boil over med-high heat
Meanwhile, in a separate metal bowl (or the top part of the double boiler) whisk together all ingredients except butter.
Reduce heat to low, and put bowl on top of boiling water and whisk constantly until the mixture begins to thicken.
Remove pot and bowl from heat, and begin adding the butter, a chunk at a time, whisking until melted and combined. Add butter until sauce is thick and cover until ready to use.