Who doesn’t love a good Eggs Benedict? My only tweak here from the classic recipe is my hollandaise…I substituted the butter and sugar with lemon and dijon. Try it and let me know what you think!
1 biscuit (halved)
4 slices Canadian bacon
2 egg yolks
salt & pepper
1 tablespoon vinegar
1 teaspoon dijon mustard
2 tablespoons extra virgin olive oil
4 cups water
In a small bowl, combine egg yolks, mustard, salt and pepper. Whisk together. Slowly drizzle in olive oil while continuing to whisk. Squeeze in juice of 1/2 lemon. Whisk and set aside.
In a large saucepan combine water and vinegar. Bring to a simmer. Crack 1 egg into a small ramekin and slowly lower into the simmering water. Cook until the whites are solid. Remove onto a paper towel to absorb water. Repeat process for the second egg.
While eggs are cooking, toast biscuit and heat Canadian bacon either in a small frying pan or in the oven.
On a plate, layer biscuits, Canadian bacon, egg, and sliced avocado. Drizzle with hollandaise/aioli. Enjoy!