Eggs Benedict with Hollandaise

Eggs Benedict and hollandaise are a classic brunch pairing that makes breakfast feel special.

Poach pasteurized eggs until the whites are set and the yolks are still runny. Pan-fry the bacon until crisp, then sauté the spinach in the rendered fat. Whisk Custom Culinary® Hollandaise Sauce Mix into warm water and stir over low heat until thickened. Finish with a little lemon juice and assemble the dish.

As the egg is cut open, the yolk flows into the creamy, buttery hollandaise. Simplified sauce preparation makes this much-loved brunch classic easy to serve with consistent results.

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.