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Hot & Spicy California Eggs Benedict

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3 large egg yolks
½ cup unsalted butter, melted
1 tablespoon lime juice, warmed
Salt & pepper to taste
4 whole eggs, poached
2 English muffins, toasted
1 tomato, thinly sliced
2 avocados, sliced
1 tablespoon Moore’s Spicy Habanero Wing & Hot Sauce


Hollandaise Sauce:
1.      In a double boiler (or heatproof bowl over a saucepan of simmering water set on medium heat) whisk the eggs with 1 tsp. water.  Continue whisking until the mixture lightens in color.  You may have to occasionally remove the bowl from the heat in order to not scramble the eggs.
2.      Once the mixture has lightened and thickened slightly, drizzle in the melted butter (warm, but not hot).  You may not need the entire amount.  Continuously whisk the mixture until it is slightly less thick than mayonnaise.
3.      Make sure the mixture reaches 160 degrees.  Remove from heat.
4.      Whisk in the warm lime juice, salt and pepper. Serve warm

To Assemble Eggs Benedict:
1.      Slice the toasted English muffin in half and top with avocado, tomato and poached egg
2.      Lightly drizzle hollandaise sauce over top
3.      Finish with a drizzle of Moore’s Spicy Habanero Wing & Hot Sauce