Breastfeeding Friendly Eggs Benedict with Hollandaise
Total time40 min
Prep time15 min
Cook time25 min
4.5(7)
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Learn more →Ingredients
4 servings
For the hollandaise
- 3 pasteurized egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp water
- ½ tsp dijon mustard
- 1 stick (½ cup) unsalted butter
- ¼ tsp cayenne pepper
- salt, to taste
For the poached eggs
- 1 tbsp white vinegar
- 8 large eggs
For assembly
- 4 english muffins, split
- 8 slices canadian bacon
- 1 tbsp unsalted butter
For serving
- paprika, for garnish (optional)
- fresh chives, chopped, for garnish (optional)
Instructions
- 1
Make the hollandaise: Melt 1 stick (1/2 cup) unsalted butter in a small saucepan over low heat until fully melted and hot but not browned. Keep warm.
- 2
Combine the 3 pasteurized egg yolks, 1 tbsp lemon juice, 1 tbsp water, and 1/2 tsp Dijon mustard in a blender. Blend on medium speed for 20–30 seconds until the mixture is pale and slightly thickened.
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