Scrumptious, classic Eggs Benedict comes with a special twist – perfect for lazy Sunday brunch.
Today I am sharing with you a spin on eggs benedict by giving the classic Hollandaise sauce some pizzazz and big flavors – HORSERADISH! I love the horseradish flavor in this sauce which helps to offset the richness of the cream-based sauce. It’s not overpowering but just enough to give it an unexpected zing.
To make perfect poached eggs, check out my quick tutorial.
By the way, this sauce would be perfect for dressing up blanched asparagus or pan-seared halibut. Hope you give it a try!
- 4 egg yolks
- 1 tsp horseradish
- 1 tbsp fresh lemon juice
- 1 tbsp water
- ½ cup unsalted butter, melted
- Salt and pepper, to taste
- 4 English muffins or crusty bread, toasted
- 8 strips ham or bacon
- 8 large eggs, poached
- Fresh parsley, for garnish
- In a double boiler (or a heatproof bowl over a pan of hot water) over low simmer, whisk together egg yolks, horseradish lemon juice, and water until the mixture turns pale yellow.
- Slowly drizzle in melted butter, whisking constantly, until the sauce is smooth and all of the butter is incorporated. If the sauce gets too thick, whisk in a teaspoon or two of hot water. Season with salt and pepper to taste. Use immediately, or transfer to double boiler and keep warm over very low heat, whisking occasionally.
- Place English muffins or toast on a plate and layer ham on top. Place an egg over each toast and drizzle with prepared sauce. Garnish with fresh parsley and serve immediately.