Eggs Benedict has always been the go to for Sunday brunch: classy, delicious, and a general crowd pleaser. But let me ask you this — what would happen if we spiced up that Sunday Brunch with some Sriracha sauce?
Today talked about Sriracha and how this new trend is spicing up every snack. But we didn’t stop at snacks. This hot product has been voted the #1 hot sauce in the entire universe because its both tasty and healthy. Now thats big. So, just by adding a touch of Sriracha to the hollandaise sauce, you’re not only spicing up your traditional brunch, but also supporting the #1 hot sauce in the universe.
California Eggs Benedict
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- 12 tablespoon unsalted butter, room temperature
- 6 large egg yolks
- 1/2 cup boiling water
- 2 teaspoon fresh lemon juice
- 1 pinch black pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon sea salt
- 1 teaspoon Sriracha sauce
- 2 eggs, poached
- 2 English muffins
- 1 avocado, thinly sliced
- 1 large tomato, thinly sliced
- 1/2 cup Monterey Jack cheese, shredded
- Green onions (for garnish)
Place a heatproof bowl over a saucepan of barely simmering water set on medium heat
Whisk the butter and egg yolks together until smooth.
Slowly add the boiling water to the mixture, whisking constantly.
While constantly whisking, heat the mixture until it is thickened. This should be after about 10 minutes.
Remove the saucepan from the heat. Gently whisk in the lemon juice, black pepper, sea salt, garlic salt, and Sriracha.
Be sure to poach the eggs.
Butter and toast the English muffin.
Place the cheese on top of the English muffin.
Place the sliced tomatoes on the cheese.
Place the slices of avocado on the tomato.
Place the poached egg on top.
Drizzle the warm hollandaise sauce over the top.
Garnish with green onion, salt, and pepper.