Elevate your brunch game with this luxurious Eggs Benedict recipe featuring our signature Funnel Mill Hollandaise Sauce. The result is a rich, subtly complex hollandaise sauce that pairs beautifully with perfectly poached eggs.
Total: 15 mins | Prep: 15 mins
Ingredients:
- 4 large eggs
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- Fresh chives, for garnish
- Paprika, for garnish
Funnel Mill Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- ½ cup unsalted butter, melted
- 1 tsp Tahitian Select Vanilla Sugar
- ½ tsp Raw Cocoa, plus more for dusting
- Salt to taste
Instructions:
- Make the hollandaise: Whisk egg yolks and lemon juice in a double boiler over low heat until thickened. Slowly drizzle in melted butter, whisking constantly. Stir in Tahitian Select Vanilla Sugar and Raw Cocoa. Season with salt.
- Poach the eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small cup and gently slide into the water. Poach for 3–4 minutes until whites are set.
- Assemble: Place Canadian bacon on toasted English muffin halves. Top with a poached egg, then spoon the cocoa-vanilla hollandaise generously over each.
- Garnish: Dust lightly with Raw Cocoa, sprinkle with paprika, and finish with fresh chives.
Serve immediately and enjoy a brunch experience elevated by the rare flavors of Funnel Mill!