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Eggs Benedict with Ranch Hollandaise Recipe

Name: Eggs Benedict with Ranch Hollandaise Recipe
Total time: 30 MINUTES
Yield: 4
Ingredients: 4 ea Egg Yolks; 2 tbsp Litehouse® Homestyle Ranch; 1 ½ tbsp Freshly Squeezed Lemon Juice; ½ cup Melted Butter; ¼ tsp Salt; 4 ea English Muffins, sliced in half; 8 ea Eggs, poached; 8 ea Slices Canadian Bacon; 1 ea Hollandaise

December 23, 2018 Litehouse

30 MINUTES

Serves: 4

These eggs benedict topped with ranch hollandaise are the perfect treat for any breakfast lover. Made with poached eggs, canadian bacon, and a warm english muffin, these are a hearty meal for brunch. Top the eggs with a rich and luscious ranch hollandaise sauce to complete the meal!

Ingredients

Hollandaise Recipe Ingredients

4 eaEgg Yolks
2 tbspLitehouse® Homestyle Ranch
1 ½ tbspFreshly Squeezed Lemon Juice
½ cupMelted Butter
¼ tspSalt

Eggs Benedict Recipe Ingredients

4 eaEnglish Muffins, sliced in half
8 eaEggs, poached
8 eaSlices Canadian Bacon
1 eaHollandaise

For Topping:

1 eaChives

Directions

Fill a pot halfway with water and bring to a simmer.In a heat-safe glass bowl, whisk together egg, ranch, and lemon juice. Place the bowl over the pot on the stovetop, making sure the bottom of the bowl is not touching the simmering water.Slowly whisk in the butter, whisking constantly until the sauce thickens (about 2 minutes).Remove from heat, season with salt and serve. If the sauce thickens up too much, whisk in 1/4 tsp hot water until it thins out.Toast english muffins & Cook Canadian bacon in a skilletPoach eggs by filling a pot with water and 2 tbsp vinegar. Bring to a boil and create a vortex by swirling the spoon vigorously through the water. Crack eggs into the vortex and let cook for 3 minutes.Top each half of English muffins with Canadian bacon, poached egg and hollandaise. Garnish with fresh chives.