Nothing beats indulging in an Instagram worthy Eggs Benedict on a lazy Sunday unless it is packing a Pakalolo punch and Cypris Hill sings their 1993 song, puff all night long taking hits from the bong.
Eggs Benedict is an American breakfast classically made with both halves of an English muffin topped with Canadian bacon, poached eggs and hollandaise sauce.
The origin story of this boujee brunch is made up of tales ranging from an indecisive diner to an ill-faced gentleman looking to nurse his hangover. The one detail that seems to correspond amongst the so-called inventor’s accounts was that the menu item originated from The Big Apple. New Yorkers were also responsible for introducing the world to potato chips in 1853 and the Club sandwich in 1894, we love NY!
Hollandaise is an emulsion made of egg yolks, butter, lemon juice and seasoning. It is classified as one of five ‘mother’ sauces in French Haute cuisine, which forms the base for sauces used in classic dishes like Filet Mignon with Bearnaise sauce.
Hollandaze SauceCourse: Breakfast, BrunchCuisine: American
½ onion, diced
1 whole garlic clove, minced
30ml vegetable oil
60ml apple cider vinegar
200ml dry white wine
10g black peppercorns
1 bay leaf
4 egg yolks
80g cannabis-infused coconut oil, melted
150g butter, melted
- Saute the onions and garlic in the oil over medium heat until they are lightly caramelized
- Add the wine, apple cider vinegar, peppercorns and bay leaf to the pan
- Allow to simmer until half of the liquid has evaporated, you should have 100ml reduction
- Blend together the egg yolks and reduction until combined
- In a thin stream, while the blender is running, add the butter and then the cannabis-infused coconut oil
- Season to taste and ladle copious amounts over your Eggs Benedict
- Adjust the potency of your Hollandaze by substituting more or less of the butter with cannabis-infused coconut oil.
There are few variations of the classic benedict, you can replace the bacon with wilted spinach for Eggs Florentine.