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Eggs Benedict with Hollandaise Sauce





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Featuring Cavendish Farms® Hashbrown Patties


Ingredients

4Eggs
4 cupsWater
½ cupWhite vinegar
½ tspSea salt
4 slicesBack bacon
4®Cooked Cavendish Farms® Hashbrown Patties
1 cupHollandaise Sauce
½ tspPaprika

Hollandaise Sauce

1 cupMayonnaise
½ cupHeavy Cream
¼ cupLemon Juice
½ tspSalt
1 tspCayenne Pepper Sauce


Directions

  1. In a medium-sized non-stick skillet, fry each of the slices of back bacon until crispy. Reserve and keep warm.
  2. In a large pot, bring water, vinegar and salt to a boil.
  3. Place one slice of cooked back bacon on cooked Cavendish Farms® Hashbrown Patties.
  4. Crack the egg and drop the yolk and the white in the boiling water mixture. Poach for about 1½ to 3 minutes depending on how soft of an egg yolk is desired.
  5. Place drained poached eggs on top of bacon and spoon over hot hollandaise.
  6. Serve immediately.

Hollandaise Sauce

  1. Mix all ingredients together and blend well. Heat the mixture in a microwave for 30 seconds on high heat, stir well, and repeat until hot.