Hot Honey Mustard Eggs Benedicts
A spicy version of a classic North American breakfast favorite.
Filet of beef tenderloin or moked salmon or ham
Belcour Hot Honey Mustard Hollandaise Sauce
3 egg yolks
¼ cup of freshly squeezed lime or lemon juice
4 oz. or 1 stick of butter
2 T. Belcour Honey Mustard Pepper Sauce
¼ t. salt
No special equipment required.
- Beat three egg yolks, add lime juice and warm over a double boiler, whipping continuously. (If you don’t have a double boiler, use a metal bowl that fits atop the saucepan. Make sure the bottom of the bowl doesn’t touch the water) When the yolks start to thicken add ½ of the butter and whisk until it melts. Add the other ½ of the butter and continue whisking. Add the Belcour Honey Mustard Pepper Sauce. Add salt and pepper to taste. Remove from the heat and put aside until ready to use. The hollandaise is ready when you have made a smooth emulsion. If the sauce looks like it is breaking (separating), add a few drops of cold water and whisk again.
- Bring a pot of water to a simmer and add 1 T. vinegar. Crack the eggs, one at a time into a large spoon or small bowl. Keep the yolks whole. Slide into the water and gently push any straying whites back in place. Keeping the water at a simmer, and cook the eggs for 2-3 minutes. Take out of the simmering water with a slotted spoon, draining all excess water.
- Place a slice of ham or a slice of beef tenderloin, or smoked salmon or avocado, on a toasted, English muffin half. Then place a poached egg on a slice of meat of your choosing. Drizzle with warm Hollandaise sauce over the egg.
Honey Mustard Pepper Sauce
Author: Belcour Preserves