Anti Inflammatory Classic Eggs Benedict

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the hollandaise

4 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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1 tbsp cold water
1 tbsp fresh lemon juice
1 cup (2 sticks) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp cayenne pepper
salt to taste

For poaching

2 tbsp white wine vinegar or distilled white vinegar
8 large eggs

For assembly

4 english muffins, split
8 slices canadian bacon
Chef's tip
Turkey bacon strips are thinner and smaller than canadian bacon rounds - use two strips for each slice.
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

fresh chives, finely chopped (optional)
paprika, for dusting (optional)

Instructions

1
Melt the 1 cup unsalted butter in a small saucepan over medium-low heat until fully melted and just beginning to bubble at the edges. Remove from heat and keep warm.
2
Combine the 4 pasteurized egg yolks, 1 tbsp cold water, and 1 tbsp lemon juice in a blender. Blend on medium speed for 30 seconds until the mixture is pale and slightly thickened.

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