Eggs Benedict with Lemon Hollandaise Sauce

Made with our Calivirgin Lusty Lemon Olive Oil

Servings: 4   |   Prep Time: 15 min   |   Total Time: 35 min

Eggs Benedict:

For the Hollandaise sauce:

  • 2 tablespoons butter
  • 2 tablespoons Calivirgin Lusty Lemon Olive Oil
  • 4 egg yolks
  • 2 teaspoons lemon juice, or lime juice
  • 1 tablespoon heavy whipping cream
  • Salt and pepper, to taste
  1. Melt the butter and Calivirgin Lusty Lemon Olive Oil in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
  2. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. (Adding the butter slowly, a spoonful at a time, will temper the eggs and ensure they don't curdle).
  3. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, just for 30-40 seconds. Remove the heat and set aside. It will thicken as it cools. Stir well and add another splash of cream, if needed, to thin.
  4. Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce the heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
  5. Add a little splash of Calivinegar Prosecco Vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
  6. Crack one egg into a small cup. Lower the egg into the simmer water, gently easing it out of the cup.
  7. Cook the egg in the simmering water for about 3-5 minutes, depending on how soft you want your egg yolk.
  8. While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
  9. Toast the English muffin. Top each toasted side with a slice or two of Canadian bacon, then a poached egg. Top with hollandaise sauce.

Lusty Lemon Olive Oil

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