Ingredients
- 8 eggs
- 4 English Muffins
- 1 Tbsp J. Olive Co. Cilantro & Roasted Onion
- 1/4 cup J. Olive Co. Red Apple Balsamic
- 8 oz smoked salmon
- 2 tsp capers, minced
- 1 Tbsp fresh chives, chopped
- pinch of cracked black pepper
Ingredients for Grapefruit Hollandaise
- 3 egg yolks
- 1 Tbsp J. Olive Co. Grapefruit Balsamic
- 1 tsp Dijon mustard
- 1/2 cup butter, warm and melted
- pinch of cayenne pepper
- salt and pepper to taste
Arugula Side Salad
- 4 cups baby arugula
- 1 1/2 Tbsp J. Olive Co. Cilantro & Roasted Onion
- 1 Tbsp J. Olive Co. Grapefruit Balsamic
Directions
- Fill a large saucepan 3/4 full with water, simmer over medium-low heat. Place egg yolks, J. Olive Co. Grapefruit Balsamic and Dijon in a medium heat-proof bowl and whisk vigorously until fluffy. Place the bowl over the simmering saucepan and slowly whisk the butter in a very thin stream until the sauce begins to thicken.
- Remove the bowl from the saucepan and set aside. Season the Hollandaise with cayenne, salt and pepper.
- Add Red Apple Balsamic to the saucepan, adding more water if necessary, increasing temperature to medium. Return to a simmer and add the eggs, working in batches of 4.
- Poach the eggs for 2 minutes, or until the whites are semi-firm and the yolks are still runny. Using a slotted spoon, remove the eggs and set aside. Repeat with the remaining eggs.
- Drizzle the English Muffins with Cilantro & Roasted Onion and toast until lightly golden. Top toasted muffins with smoked salmon, poached eggs, Hollandaise, capers and chives. Sprinkle each Benedict with cracked black pepper.
- Place arugula in a medium bowl, add Cilantro & Roasted Onion and Grapefruit Balsamic then toss to combine. Divide the Eggs Benedict and salads between plates to serve.
Original recipe and photo found at Prairie Oils & Vinegars.