Candida Diet Friendly Classic Eggs Benedict

Total time40 min

Prep time15 min

Cook time25 min

Candida Diet Friendly Classic Eggs Benedict

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Ingredients

4 servings

For the hollandaise

4 pasteurized egg yolks
1 tbsp cold water
1 tbsp fresh lemon juice
Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.Nellie & Joes Key West Lemon Juice - 16 Fl. Oz.O Organics Organic Pure 100% Juice Lemon - 16.9 Fl. Oz.Sicilia Organic Lemon Juice - 4 Fl. Oz.
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1 cup (2 sticks) unsalted butter
¼ tsp cayenne pepper
salt to taste

For poaching

2 tbsp white wine vinegar or distilled white vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
8 large eggs

For assembly

4 english muffins, split
8 slices canadian bacon
1 tbsp unsalted butter

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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