Eggs Benedict California

15 ingredients
6 steps

Ingredients

  • 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
  • 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

  1. 1
    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
  2. 2
    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
  3. 3
    Add 1 inch of water to a medium saucepan or bottom of a double boiler, bring to a boil over med-high heat
  4. 4
    Meanwhile, in a separate metal bowl (or the top part of the double boiler) whisk together all ingredients except butter.
  5. 5
    Reduce heat to low, and put bowl on top of boiling water and whisk constantly until the mixture begins to thicken.
  6. 6
    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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