I’ve always kind of shied away from ol’ Eggs Benedict. I’ve gotta say, I’m not the biggest fan of mayonnaise (that’s putting it mildly; come within ten feet of me with the stuff and I’ll whip out a crucifix and holy water) – and hollandaise sauce is pretty much a relative of the white stuff. Also, I’ve always been a bit nervous about making it myself. I mean, combining egg yolks and hot butter whilst simultaneously poaching another couple of eggs to perfection is not the kind of stress I’m after on a Sunday morning.
Who knows what the hell possessed me to give it a go a couple of weekends ago, but after a bit of trial and error I found a really easy way of whipping up the hollandaise sauce – and I even livened it up a bit with some lime juice and chipotle paste. Tada! Really easy, stress free and scrumptious Mexican Eggs Benny (…Benito?). I’ve served them up on a simple slice of toasted sourdough bread here, but they’d be even better with a layer of smashed avocado, salsa and bacon. Banging!
Mexican Eggs Benny (serves 2)
For the Smoky Hollandaise Sauce:
2 egg yolks
Juice from half a lime
1 tsp of chipotle paste
Salt and pepper
Four poached eggs (check out my egg poaching tips here)
Sourdough bread, toasted
Salt and pepper
- To make the hollandaise sauce, blitz your egg yolks, lime juice and chipotle paste in a blender until combined.
- Next, melt your butter in the microwave and then very slowly pour it into the blender while it’s blitzing on a low setting. This is a cheeky way of making the sauce without having to worry about faffing around on the hob and having the eggs scramble because the butter is too hot. It works a treat, and allows you to set the sauce aside while you poach your eggs and toast your bread.
- To serve, heat the sauce for a couple of minutes on low on the hob – always stirring – then pour over your poached eggs and toast.
- Season with salt and pepper, and sprinkle with some chopped chives.
It’s almost the weekend – have a good one! Check out more of my favourite recipes, here.