Eggs Benedict with Simple Hollandaise Sauce
Posted by Jim Rolfe on
Inspirations: Too fancy of a breakfast for our family of 5 growing up – especially three bucked toothed boys, but the quick hollandaise sauce was inspired by my mon – Bonnie “BB” Bell.
Serves: 2
Ingredients:
- 2 large eggs
- 1 English muffin or any sliced bread
- ½ of an avocado – sliced
- 4 slices of bacon – crisp, sausage or Canadian bacon
- 2 slices of American cheese
- Pinch of Rolfe Rub
Sauce;
- ¼ stick of butter
- ½ of a lemon – juice
- 2 T. of mayo
- ½ T. of yellow mustard
- 1 tsp of sriracha sauce
- Pinch of Rolfe Rub
Prepare:
- Cook bacon or sausage until crisp
- Toast each half of the English muffins or bread
- Fry or poach eggs – you want to make the yolk a bit runny – (if your spouse or guest don’t like their yolk runny, then stop and pour them a bowl of cereal.
Sauce:
- In a saucepan, melt butter and turn heat off
- Add lemon juice, mayo, mustard and sriracha
- Pinch of Rolfe Rub
- Wisk until smooth and thick.
- (if too tart, add mayo – if not tart enough, add mustard)
Build:
- Bottom layer – toasted muffin halves
- Bacon or sausage
- Avocado
- Slice of cheese
- Place egg
- Drizzle hollandaise sauce and sprinkle on the Rolfe Rub and
- enjoy