Lindsay House B&B

Sunshine Eggs Benedict: Breakfast-Brunch

Servings: 4

Prep time:15

Ingredients:

• 

  2 split English muffins

• 

  1 tsp butter

• 

  4 eggs, poached

• 

  Splash of white vinegar

• 

  1 avocado sliced

• 

  1 roma tomato sliced

• 

  1 bunch garlic chives diced

Step 1:

Spread butter on English muffins and place on a grill pan and toast ( toasting them on a grill pan keeps them warmer longer), wrap in foil and keep warm in the oven. Fill frying pan with approximately 3 inches of water and bring to a strong simmer, with a splash of vinegar. Crack eggs into a small ramekin one at a time and slide egg into hot water. Poach them until whites are set and place on a plate and cover and keep warm in the oven. Slice avocado and tomato and set aside. Place egg yolks and lemon juice and white pepper in a blender. When ready to plate, melt butter in microwave and pour as you turn blender on and leave on approximately 30 seconds. Plate English muffin halves, place a slice of tomato and a slice of avocado then the poached egg and pour hollandaise over and serve with breakfast meat on the side.

Step 2:

Hollandaise Sauce 3 egg yolks 1 Tbsp lemon juice, fresh or bottled 1 stick butter, melted Dash of white pepper