Now, I know that a ‘real’ cook will make their own Hollaindaise sauce for their Eggs Benedict. They would totally give you stink face if you suggested they try a packaged version but I just don’t make it from scratch – how I love it. I mean, it’s not bad or anything, actually it’s pretty good, but it never gets that Knorr Package flavor I crave. So instead, I cave and use Simply Organic’s Hollandaise sauce mix. Unfortunately it’s been discontinued and I’m going to have to perfect my own sauce.
Anywho, to any Hollandaise recipe I add a pinch of cayenne Pepper and a couple of drops of Tabasco. It doesn’t make it spicy but it gives it a kick and that kick makes it AWESOME in whatever mix or from scratch recipe you use.
The other day I made this all for myself. Just made myself breakfast because I wanted some Hollandaise. I can’t just make it to drink or dip a spoon into and eat by itself right. Or can I?
Making Eggs Benedict is super easy, fast and it looks like the most delicious and fancy breakfast you’d have to pay to get
All you need to make this is a package of your favorite Hollandaise Sauce Mix (and add my tip above, you won’t regret it) or from scratch recipe and ingredients, Some Fresh Spinach, 2 Eggs, 1 Sourdough English Muffin (sometimes I use my own homemade gluten free ones but I was out so I used one of the kids muffins), Some Ham or Beefsteak Tomatoes (or both) and some parsley for garnish.
While I toast my English Muffin I’m simultaneously making my Hollandaise and cooking my eggs. I don’t poach them. I like them cooked sunny side up instead so that actually makes them easier to make.
Here’s How I Layer it:
Bottom – Muffin, Ham (cold), Spinach, Eggs, Hollandaise, Garnish