Eggs Benedict with Hollandaze Sauce
How about eggs benedict with an infused hollandaise sauce? This is one of my favorites and will make Sunday brunch an experience to remember! It takes approximately 20 minutes to make and makes two servings.
Servings: 2
Ingredients
Ingredients for Hollandaze Sauce
- 3 large egg yolks
- 1 Tbsp fresh lemon juice
- 1- 2 Tbsp cannabutter * melted and warm
- ⅓ cup unsalted butter melted and warm
- ⅛ tsp cayenne pepper
- Salt and pepper to taste
Ingredients for Eggs Benedict
- 2 English muffins halved and toasted
- 4 pieces of bacon, ham, or veggie of your choice
- 1 Tbsp white vinegar
- 1 Tbsp Kosher salt
- 4 eggs
- 1 ½ Tbsp chives chopped (optional)
Instructions
- Heat the protein or veggie of your choice and place on English muffin halves.
- Heat a small pot of water with the salt and vinegar to simmer. Place a ladle in the water and crack an egg into it and slide into the water. Repeat with other eggs.
- After 3 minutes take eggs out of the water with a slotted spoon and gently place on top of the protein or veggie.
- Blend egg yolk, lemon juice, salt, and pepper in a blender on high for 20 seconds. Then slowly start drizzling melted butter and cannabutter in a thin stream until fully incorporated.
- Once the sauce is thick and creamy, gently spoon over eggs, garnish with chives if desired, and serve immediately. Enjoy!
Notes
* The amount of cannabutter used depends on the strength of the THC and the potency you desire. Start with the small portion of a serving and wait one to two hours to make an informed decision on whether to consume more.