Eggs Benedict with Hollandaise

Hollandaise is a classic accompaniment to eggs Benedict. The pairing elevates brunch with elegance.

Poach pasteurized eggs until the whites just set and the yolks are molten. Sear the bacon until it becomes crispy, and stir-fry the spinach with the remaining fat of the bacon. Whisk Custom Culinary® Hollandaise Sauce Mix with warm water, heat gently while stirring until thick, then add a dash of lemon juice. The classic sauce is easy to make.

Finally, arrange the dish on a plate. When cut open, the yolk and hollandaise are blended, with egg, cream, and butter coming together in layers. The sauce turns complexity into simplicity, presenting a popular Western brunch classic with both elegance and consistent quality.

Made with:

Custom Culinary® Hollandaise Sauce Mix

What You'll Need

Amount	Ingredients
2	English muffins
2	Pasteurized eggsv
60 g	Sliced ham
50 g	Mixed salad greens
20 g	Cherry tomatoes

A little	White vinegar
As needed	Water

Hollandaise Sauce:

Amount	Ingredients
50 g	Custom Culinary® Hollandaise Sauce Mix
190 g	Water

Preparation

1. Crack each pasteurized egg into a small dish and add 2 drops of white vinegar. Add a splash of white vinegar to a pan of hot water. Stir the water with a ladle to create a gentle whirlpool, then carefully slide in the egg and poach.

2. For the hollandaise, whisk Custom Culinary® Hollandaise Sauce Mix into warm water in the recommended proportions until dissolved. Bring to a boil over low heat, whisking briskly until smooth and thick. Let the sauce stand briefly to thicken, then stir before serving.

3. Warm the English muffins in a frying pan for 20 seconds.Top with sliced ham and poached eggs, drizzle with hollandaise sauce, and serve with mixed salad greens.