Easy to make Eggs Benedict with Lemon Hollandaise Sauce just whisk a bottle of Garlic Gold® Meyer Lemon Vinaigrette with two egg yolks until thickened and lightened in color. Serve over eggs benedict, asparagus, or with steamed artichokes.
Eggs Benedict with Two-Ingredient Meyer Lemon Hollandaise Sauce
2014-11-10 21:14:09
Serves 4
Ingredients
- 1 bottle Garlic Gold® Meyer Lemon Vinaigrette
- 4 large egg yolks
- 2 quarts water
- 1 Tbsp. white vinegar
- 8 eggs
- 4 English Muffins or sourdough rolls
- 2 Tbsp. Garlic Gold® Oil
Optional toppings
- 4 Slices Canadian Bacon OR
- 1 4-ounce package cold-smoked salmon OR
- 1 heirloom tomato, cut into four 1/2-inch slices
- Parsley to garnish
To make the Meyer Lemon Hollandaise Sauce
- Pour two inches of water into a double boiler and bring up to a simmer.
- In the top pot of the double boiler, whisk together egg yolks and Meyer Lemon Vinaigrette. Whisk often and vigorously until hot and thickened, about 10 minutes. Set aside. When ready to serve, whisk in a few tablespoons of hot water, until the sauce is a pourable consistency.
To poach the eggs
- In a medium (2 1/2-quart) saucepan, bring 2 quarts of water up to a boil. Add vinegar and turn down to a low simmer.
- Crack an egg into a ramekin or other small bowl, and gently lower it into the simmering water. Repeat with remaining eggs. Let poach for 4 minutes, then use a slotted spoon to remove to a towel-lined plate.
- While the eggs are poaching, split the English Muffins or sourdough rolls, brush with Garlic Gold® Oil, and toast until golden brown.
To assemble
- Place the toasted muffins or rolls on serving plates. Place a poached egg on top of each piece of toast, and spoon a generous amount of Meyer Lemon Hollandaise Sauce on top of each egg. Garnish with parsley and serve.
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