Pasture-raised Eggs Benedict

Pasture-raised Eggs Benedict:

A delicious take on the traditional brunch staple, pasture-raised eggs Benedict showcases the exceptional quality of pasture-raised eggs with a rich and flavorful dish. In contrast to regular eggs, pasture-raised eggs have richer yolks and are produced by hens that are allowed to roam freely on open pastures. Perfectly poached pasture-raised eggs and flavorful Canadian bacon are combined in this dish, which is served over toasted English muffins and liberally covered in rich hollandaise sauce. This version of Eggs Benedict is a true celebration of farm-fresh goodness because it uses pasture-raised eggs, which not only improve the taste but also offer a more sustainable and ethical option.

Ingredients:

4 pasture-raised eggs

2 English muffins, split and toasted

4 slices Canadian bacon or ham

2 tablespoons white vinegar

Fresh chives, chopped (for garnish)

For the Hollandaise Sauce:

3 egg yolks

1 tablespoon lemon juice

½ cup melted butter (preferably pasture-raised)

Salt and freshly ground black pepper

Optional: a pinch of cayenne pepper for some heat

Steps:

Prepare the Hollandaise Sauce:

In a heatproof bowl, whisk the egg yolks and lemon juice together until they thicken and double in volume.

Place the bowl over a saucepan of gently simmering water (not boiling).

Continue to whisk rapidly, making sure the eggs don’t scramble.

Slowly drizzle in the melted butter and continue whisking until the sauce is thick and creamy.

Season with salt, pepper, and cayenne (if using). Keep warm.

Poach the Eggs:

Fill a large saucepan with water and bring to a gentle simmer.

Add the white vinegar to the water.

Crack each egg into a small bowl and gently slide them into the simmering water.

Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.

Remove with a slotted spoon and drain on paper towels.

Assemble the Eggs Benedict:

In a skillet over medium heat, cook the Canadian bacon or ham slices until they are just browned.

Place a slice of Canadian bacon or ham on each toasted English muffin half.

Top with a poached egg.

Spoon the warm hollandaise sauce over the top.

Serve:

Garnish with freshly chopped chives.

Serve immediately and enjoy this classic breakfast dish! Yuuuuummmy!!!