Eggs Benedict with Quick Homemade Hollandaise

Eggs Benedict
Serves: 1
Hollandaise
Serves: 2


Eggs benedict is my all time favorite breakfast. I eat it every single time that we go out for breakfast, no exceptions. Even if something else sounds amazing, I can't resist my all time fav. I enjoy all kinds of variations, with different breads, such as croissants, and different meats, such as smoked salmon instead of ham.






Hollandaise:
1 egg yolk
1/2 stick of butter
pinch of salt
pinch of cayenne
juice of half a lemon

Instructions:

Place egg yolk, salt, cayenne and lemon juice in blender.

Melt butter in microwave until liquid.
Slowly pour butter into blender while running until all butter has been added.

Whip for a few seconds until mixture is light in color and thickened.

Pour into dish to reserve.


Eggs Benedict:

1 roll, bread or croissant. In my case, I have these rolls called bolillo's that are from Central America, but taste like a small french bread roll. Croissants or english muffins are also good choices.

2 eggs
2 slices canadian bacon - or meat of choice

Instructions:

Split and Toast bolillo 

Heat ham slices
Take a small sauce pan and fill 1/4 with water, and add 2-3 tablespoons white vinegar.
Heat until bubbles form but do not break the surface.

Crack egg into small dish to make it easier to add to pan completely. Next, take a large open slot spoon and begin to stir water until it forms a whirlpool. 

Add egg to whirlpool, so that the white of the egg will actually wrap itself around the yolk, creating your poached egg.

 Let poach in warm water for 3 minutes, until whites of egg look completely cooked, but careful not to cook the yolk. Use the same slotted spoon to remove poached egg. Place on plate to allow the water to run off and cool slightly. Repeat process with second egg.

Assemble your eggs benedict. Pour reserved hollandaise sauce over the top and enjoy. I usually eat with hash browns or some other tasty potato side, they taste amazing with some of the hollandaise sauce.