Eggs Benedict Two Ways (Traditional and Lox)
20
Minutes Prep Time
30
Minutes Cook Time
2
Servings
EQUIPMENT YOU WILL NEED
Medium saucepan
Medium heat-proof mixing bowl
Metal whisk
Plastic wrap
Paper towel
Slotted spoon
Nonstick skillet
INGREDIENTS
BAse
4 large eggs
2 English muffins
2 sticks of unsalted butter (melted)
3 egg yolks (room temperature)
1 tbsp Dijon mustard
1 tbsp lemon juice + juice of half a lemon
¼ tsp salt (to taste)
¼ tsp ground cayenne pepper
¼ tsp garlic powder
Garnish
Finely chopped chives
Pinch of paprika
Traditional Eggs Benedict
2 slices of Canadian bacon
LOX BENEDICT
4-5 oz salmon lox
1 avocado
INSTRUCTIONS
Watch the recipe video for how to prepare your hollandaise sauce. Once made, set it aside and cover the bowl with plastic wrap to prevent skin from forming over the top.
Poach the four large eggs. (Reference the video for tips.)
(FOR TRADITIONAL EGGS BENEDICT) Sauté the Canadian bacon in your skillet over medium to high heat.
Toast the English muffins to your liking.
(FOR LOX BENEDICT) Slice the avocado into long thin slices.
Assemble by placing the toasted English muffin halves on your plate, layer with the Canadian bacon or your lox and avocado slices, then place the eggs. Top with sauce.
Enjoy!
