The Two Bries Eggs Benedict
This scrumptious egg breakfast recipe is a modern twist on an old classic. Uniquely crafted with a brie cheese topping, this Egg Benedict recipe is a perfect weekend dish poached to perfection.
Ingredients
Hollandaise Sauce
- 3 Egg Yolks
- 3/4 Cup Unsweetened Yogurt (milk or dairy alternative yogurt)
- 1 tbsp lemon juice
- 1 tbsp Dijon Mustard
- 1/2 tsp Tabasco sauce
- Pinch salt and pepper
Benedict
- 4 Eggs poached
- 2 slices Sourdough Bread
- 4 slices Taylor Ham
- 8 slices Brie Cheese
Instructions
- Using the double broiler method (fill a pot 1-2 inches with water and place a metal bowl over it. Turn stove burner to medium heat), add all sauce ingredients. Occasionally stir for 10-12 minutes.
- Bring a saucepan to medium heat, cut 1 slit halfway into each slice of Taylor Ham, and cook until brown. Using the same pan, add buttered toast and brown each side to your preferred crispiness.
- While the sauce is cooking, fill a pot halfway with water, bring to a boil and begin poaching your eggs.
- Add toast, Taylor Ham, poached egg, hollandaise sauce, and 1-2 brie slices per egg onto a plate and serve immediately.
- Enjoy!