Green Chile Eggs Benedict
- 2 English muffins
- 4 poached eggs
- 4 slices Canadian bacon
- Splash of vinegar
- 4 egg yolks
- 4 tbsp butter
- Pinch of sea salt and black pepper
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tsp 505 Southwestern Flame Roasted Hatch Valley Green Chile
- Fresh chives, chopped
Melt butter in a small saucepan. In a separate bowl, beat the egg yolks. Mix in salt, pepper, lemon juice, Dijon mustard and 505SW Flame Roasted Hatch Valley Green Chile. Add warm butter slowly, stirring constantly for about 20-30 seconds. Sauce will thicken as it cools.
Prepare poached eggs. Fill the pot with water and bring to a boil. Reduce heat to a simmer, not a full boil. Add a splash of vinegar to the water. Crack one egg into a small dish and slowly lower into the pot, releasing it into the water. Cook the egg for about 3-4 minutes. Remove poached egg with a slotted spoon.
Assemble eggs benedict with toasted English muffin on the bottom, top with Canadian bacon, then a poached egg. Top with 505SW Green Chile hollandaise sauce. Garnish with chopped chives.
Enjoy ☺Credit: @global.appetite