Eggs Benedict

Fresh, Brunch done right! This Eggs Benedict came together with all the best local finds from the Boise Co-op! Fresh eggs, golden English muffins, and rich, velvety hollandaise made from scratch.

Ingredients:

Hollandaise Sauce

    •    1/2 cup unsalted butter, melted and hot

    •    3 egg yolks

    •    1 tablespoon lemon juice

    •    1/2 teaspoon Dijon mustard

    •    sea salt to taste

    •    Pinch of cayenne pepper

Eggs Benedict

    •    2 English muffins, split

    •    4 large eggs

    •    4 slices ham

    •    1 tablespoon white vinegar

    •    Salt & pepper, to taste

    •    Chopped chives or parsley (optional)

Instructions:

• Make Hollandaise:

  • Add egg yolks, lemon juice, Dijon, salt, and cayenne to a blender. Blend 5 seconds. With the blender running, slowly stream in hot melted butter until smooth. Set aside and keep warm.

• Toast & Cook Bacon:

  • Toast English muffins. In a skillet, cook ham over medium heat until warmed and lightly browned.

• Poach Eggs:

  • Bring water to a gentle simmer and add vinegar. Crack eggs into small bowls, then gently slide them into water. Cook 3–4 minutes. Remove with a slotted spoon.

• Assemble:

  • Top each muffin half with bacon, a poached egg, and spoon over hollandaise. Season with salt, pepper, and garnish with chives.

Recipe Courtesy of Munchkin Time Blog.