Spring
Eggs Benedict California
- Serves 2
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
What You'll Need
Ingredients
- Eggs Benedict
-
4
eggs
-
1 bunch
baby spinach leaves
-
1
avocado, halved and sliced
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1-2
heirloom or stem tomatoes, sliced
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2
english muffins, halved
-
hollandaise sauce
- 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
Directions
- Eggs Benedict
- 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
- 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.
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