SPICY JALAPENO HOLLANDAISE SAUCE
- 4 egg yolks
- 1 tablespoon freshly squeezed lime juice
- 1/2 cup unsalted butter, melted (1 stick)
- 1 cup white wine
- 1 small chipotle
- ¼ small jalapeno
- ¼ cup cilantro Pinch cayenne
- Pinch salt
EGGS BENEDICT //
- 8 slices Animal Buffalo bacon
- 1 fresh avocado
- 4 english muffins split
- 2 teaspoons white vinegar
- 8 eggs Salt & pepper, to taste
- Crushed red pepper, for garnish
FIRST | Make your reduction. Add the chipotle and white wine to a pot and bring to a boil. Turn down to a simmer until it has cooked down to half. Strain and cool.
Place the cilantro and jalapeno into blender with chipotle reduction. Quickly blend. Add egg yolks and slowly drizzle in the melted butter and continue to blend on low until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Cook Animal Bacon according to package directions and toast English muffin to your liking.
NEXT | Fill a pot with about 3 cups of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water making sure not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, so that the egg can drain.
NOW | Assemble by laying a few slices of Animal Buffalo bacon on top of each muffin half, followed by a slice of fresh avocado & poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with crushed red pepper. Yield: 4 servings