Description
This classic Eggs Benedict recipe features perfectly poached eggs and Canadian bacon atop toasted English muffins, all smothered in a tangy and rich Sumo Citrus Hollandaise sauce. The citrus-infused sauce adds a bright, flavorful twist to this beloved brunch dish, making it a delightful combination of creamy, savory, and zesty flavors.
Ingredients
Scale
Eggs Benedict
- 2 English muffins, halved
- 4 large eggs
- Splash of vinegar
- 4 slices of Canadian bacon
- Fresh chopped chives, optional
Sumo Citrus Hollandaise Sauce
- 4 tbsp butter
- 4 large egg yolks
- 1 tbsp heavy whipping cream
- 2 tsp Sumo Citrus juice
- ⅛ – ¼ tsp salt
- Pinch of cayenne, optional
Instructions
- Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together the egg yolks, heavy whipping cream, Sumo Citrus juice, salt, and cayenne pepper if using. Place the bowl over a pot of gently simmering water (double boiler) and whisk continuously. Slowly add the melted butter in a thin stream while whisking until the sauce thickens to a creamy consistency. Remove from heat and keep warm.
- Cook the Canadian Bacon: In a skillet over medium heat, cook the Canadian bacon slices until browned and heated through, about 2-3 minutes per side. Remove and set aside, keeping warm.
- Poach the Eggs: Bring a shallow pan of water to a gentle simmer and add a splash of vinegar to the water (this helps the egg whites coagulate). Crack each egg into a small bowl and gently slide it into the water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain briefly on paper towels.
- Toast the English Muffins: While the eggs are poaching, toast the halved English muffins until golden and crisp.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a slice of Canadian bacon, then a poached egg. Spoon generous amounts of the warm Sumo Citrus Hollandaise sauce over the eggs. Garnish with freshly chopped chives if desired.
- Serve Immediately: Serve the Eggs Benedict warm, enjoying the luscious combination of citrusy Hollandaise and savory bacon on toasted English muffins.
Notes
- Use fresh eggs for the best poaching results.
- The splash of vinegar in the poaching water helps keep the egg whites intact.
- Adjust the cayenne in the Hollandaise sauce according to your spice preference or omit it altogether.
- For a dairy-free variation, substitute butter with a plant-based alternative and cream with coconut milk, but note that this will alter the flavor.
- Chives add a mild onion flavor; feel free to substitute with parsley or omit garnish as desired.
