Egg Benedict

Let's make brunch every day! Especially with so many varieties of our favorite Egg Benedict. We picked out three of our favorites. 

🇮🇹 Italian Style 🇮🇹

• 8 large eggs
• 4 whole English muffins cut in half
• 3 egg yolks
• 12 tablespoons butter
• dash lemon juice
• dash cayenne pepper

🇺🇸  California Style 🇺🇸 

• 12 tablespoons unsalted butter, room temperature
• 6 large egg yolks
• 1/2 cup boiling water
• 2 teaspoons fresh lemon juice
• Pinch black pepper
• 1/4 teaspoon garlic salt
• 1/4 teaspoon sea salt
• 1 teaspoon sriracha sauce, or to taste For the eggs Benedict
• 2 eggs, poached
• 1 avocado, thinly sliced1 large tomato, thinly sliced

PREPARATION

Classic Style

1. Toast English muffin on the pan or in the oven (buy a pre-made one, don’t make it yourself unless you're Martha Stewart)
2. Sear lightly two pieces of Canadian bacon
3.  Put bacon on top of the muffin
4. Place poached egg
5.  Cover with a homemade hollandaise sauce (this one you better make yourself)
6. Garnish with fresh dill

🇮🇹Italian Style🇮🇹

1. Get yourself a Parmesan bun
2. Brush the bun with olive oil
3. Place two pieces of thinly sliced prosciutto
4. Put an arugula on top
5. Next place a poached egg
6. Pour Hollandaise sauce on top
7. Garnish with basil

🇺🇸  California Style 🇺🇸 

1. Get a croissant (the bigger, the better)
2. Cover it with sliced cucumbers and tomatoes
3. Then place smoked salmon
4. Next layer thinly sliced shallots on top
5. Don’t forget about the spring mix salad
6. Next comes gorgeous poached egg
7. Cover it all with Hollandaise sauce
8. Add lots and lots of capers
9. Garnish with dill