EGGS BENEDICT

You want an over-the-top start to the day? Try this super delicious, rise and shine, easy to make recipe! Enjoy a superb version of our beloved breakfast dish - The Ultimate Eggs Benedict!

1 cup + 1 tbsp unsalted butter

3 tbsp minced red onions

Sea salt and freshly ground black pepper

2 tbsp white wine vinegar

1 tbsp freshly squeezed lemon juice

1 tbsp chopped fresh tarragon

2 large egg yolks

Melt 1 tbsp of unsalted butter in a small saucepan over medium heat and add the 3 tbsp minced red onions, a pinch of sea salt, and a pinch of freshly ground black pepper. Sauté the red onions for about one minute. Add the 2 tbsp white wine vinegar and continue sautéing the onions over medium heat until the vinegar has evaporated. The red onions should be translucent. Transfer the onions to a small bowl and set aside. Melt the 1 cup of unsalted butter in a saucepan until the butter is foamy. Transfer the hot butter to a measuring cup. Combine the 2 egg yolks and 1 tbsp freshly squeezed lemon juice in a bowl. Blend the eggs and lemon juice for about 1 minute with a hand blender until smooth and creamy. Slowly pour the hot butter in a thin and steady stream into the egg yolk mixture while blending. Blend the mixture until a smooth and very creamy sauce forms. Stir in the shallot reduction and 1 tbsp chopped tarragon. Cover the bowl and set aside at room temperature until needed.

2 English muffins

2 large eggs

4 slices smoked salmon or 2 slices Canadian bacon

1/2 tbsp white wine vinegar

1 tbsp chopped parsley

Fill a medium-sized pot with about 3 inches of water. Bring the water to a boil and then reduce the heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling. Add 1/2 tbsp of white wine vinegar to the water. The white wine vinegar helps keeping the egg white together. Crack each egg into a separate small bowl. Lower the egg into the simmering water, gently easing the egg out of the bowl. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon. While the eggs are cooking, and if you decided to use Canadian bacon instead of smoked salmon, place the slices of Canadian bacon in a large pan and cook over medium-high heat for about 1 minute on each side. Toast the English muffin. Top each toasted side with 4 slices of smoked salmon or 2 slices of Canadian bacon, and then place a poached egg on top. Finally, drizzle each poached egg with your homemade Sauce Béarnaise! Finish your dish with some freshly chopped parsley and enjoy your ultimate breakfast dish!