Who doesn’t love a good Eggs Benedict? My only tweak here from the classic recipe is my hollandaise… I am a huge fan of butter and sugar but sometimes I like to lighten things up so I created one that reminds me more of a lemon aioli than it does a hollandaise. 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!