Pesto Eggs Benedict

INGREDIENTS

Eggs benedict

• 2 English muffins
• 4 large eggs
• 4 slices Canadian bacon
• white vinegar
• Botticelli Pesto Sauce

Hollandaise sauce:

• 4 tbsp. butter
• 4 egg yolks
• 2 tsp. lemon juice
• 1 tbsp. heavy whipping cream
• salt and pepper to taste

PREPARATION

For the Hollandaise sauce:

1. Make a double boiler by bringing a small saucepan of water to a boil and placing a glass or metal bowl on top (don't let the bowl touch the water). Reduce the heat so the water is simmering. Add the butter to the bowl and melt.
2. In a separate small bowl, beat the egg yolks then mix in the lemon juice, whipping cream, salt and pepper.
3. When the butter is fully melted, very slowly drizzle it into the egg mixture, whisking constantly. If you add the butter too quickly the eggs could curdle.
4. Once the butter has been incorporated, place the bowl back onto the double boiler and cook for another 30-45 seconds. Whisking vigorously.
5. Remove from heat and set aside, it will continue to thicken as it cools.

For the poached eggs: 

1. Using the same saucepan of water, add a splash of vinegar and then add the eggs, one at a time. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
2. Remove the poached egg with a slotted spoon.
3. While the egg is cooking, place the slices of Canadian bacon in a large pan and cook on medium-high heat for about 1 minute on each side.
4. Toast the English muffin.
5. Top each toasted side with a slice or two of Canadian bacon, and then a poached egg.
6. Top with hollandaise sauce and finish with Botticelli Pesto Sauce.