Making Eggs Benedict requires a lot of skill and expert timing. Each component should be ready to eat at the exact same time and the hollandaise sauce should be warm and velvety. Making hollandaise sauce is really f*cking hard. I tried, I failed, and I’ll never attempt it again – there is a reason why I only eat it when I’m out. If you have more time, patience and culinary prowess than me, hats off to you, but making it is not my thing. When I made it the sauce broke and it was an extremely frustrating process that caused a lot of ingredient waste. However, one good thing came out of my disaster in the kitchen – spicy faux hollandaise.
This DIY’d version of hollandaise was so easy and it turned out to be the perfect topping for our Tomato Bacon Eggs Benedict. Zelda’s palate doesn’t quite lean towards Canadian bacon yet, so using real bacon allowed us to enjoy the recipe as a family. Paired with poached eggs, fresh tomatoes and chives, it is easy to make, easy to time and easy to clean up. We give this brunch recipe a 5-star rating and it comes without the headache of making real hollandaise.
Photo Credit & Food Styling: Leah Nolan
- 2 Tomatoes, Diced
- 6 Pieces Bacon, Cooked
- 1 Tablespoon Chives, Chopped
- 4 English Muffins
- 8 Eggs
- ¼ Cup Mayonnaise
- 1 Teaspoon Paprika
- ¼ Cup Lemon Juice
- 1/4 Teaspoon Dry Ground Mustard
- 1 Teaspoon Tabasco Sauce
- Salt & Pepper
- Bring a large pot of water to a boil.
- Place one egg into a 1/3 cup measuring cup (or a small ramekin if you don’t have a cup) and pour into the boiling water. You want to make sure you get the cup as close to the water as you can before pouring, this keeps the egg intact. Repeat this process until all the eggs are submerged. Set a timer for 3 ½ minutes.
- While the eggs are poaching, toast the English muffins. Break each piece of bacon in half and place the halves on each English muffin, followed by the diced tomatoes.
- To make the faux hollandaise, whisk together mayonnaise, dry ground mustard, lemon juice, Tabasco sauce, paprika and a sprinkle of salt and pepper. If it needs thickening, add a touch more mayonnaise and if it needs thinning, add more lemon juice.
- When the eggs are done, use a perforated spoon to remove them from the water onto a paper towel. Lightly pat them dry and then transfer one egg onto each English muffin. Sprinkle with salt and pepper.
- Drizzle faux hollandaise over each egg and garnish with chopped chives.
- Serve for brunch with a glass of orange juice!