Eggs Benedict with Simple Hollandaise Sauce

A decadent breakfast dish featuring crispy bacon, creamy avocado, and a quick hollandaise sauce inspired by my mom, Bonnie “BB” Bell. Perfect for a lazy weekend brunch!

Serves: 2

Ingredients:

Breakfast Sandwich:

• 2 large eggs
• 1 English muffin or 2 slices of your favorite bread
• ½ avocado, sliced
• 4 slices of crispy bacon (or sausage or Canadian bacon)
• 2 slices of American cheese
• Pinch of Rolfe Rub

Quick Hollandaise Sauce:

• ¼ stick (2 tbsp) butter, melted
• Juice of ½ lemon
• 2 tbsp mayonnaise
• ½ tbsp yellow mustard
• 1 tsp sriracha sauce
• Pinch of Rolfe Rub

Instructions:

Prepare the sandwich:

1. Cook bacon or sausage until crispy, then set aside.
2. Toast the English muffin halves or bread slices until golden brown.
3. Fry or poach the eggs, leaving the yolks slightly runny for optimal flavor. (If runny yolks aren’t appreciated, cereal might be the better option!)

Make the hollandaise sauce:

1. In a small saucepan, melt the butter and remove it from heat.
2. Whisk in lemon juice, mayonnaise, mustard, sriracha, and a pinch of Rolfe Rub until smooth and slightly thickened.
3. Adjust seasoning to taste: add more mayo if it’s too tart or more mustard for tang.

Assemble the sandwich:

1. Place the toasted muffin halves or bread slices on a plate.
2. Layer with crispy bacon or sausage, followed by avocado slices.
3. Add a slice of cheese to each sandwich, then top with the cooked egg.
4. Drizzle with hollandaise sauce and sprinkle a pinch of Rolfe Rub on top.

Serve and enjoy your fancy breakfast upgrade!

• enjoy