Eggs Benedict with Atomic Hollandaise
Serving Size: 2-4
Ingredients
- 4 English muffins, split and toasted
- 4 slices ham, bacon, or smoked salmon
- 4 large eggs
- 1 tbsp white vinegar (for poaching)
- Chopped chives, for garnish
Atomic Hollandaise Sauce
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- 1 tbsp Atomic Horseradish
- ½ tsp salt
- ¼ tsp cayenne pepper
Instructions
- Prepare the Hollandaise
- In a heatproof bowl, whisk egg yolks, lemon juice, Atomic Horseradish, salt, and cayenne until smooth.
- Place the bowl over a pot of simmering water (without touching the water) and whisk constantly.
- Slowly drizzle in melted butter while whisking until thick and creamy, about 2–3 minutes.
- Remove from heat and cover to keep warm.
- Poach the Eggs
- Bring a medium pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl and carefully slide it into the water.
- Poach for 3–4 minutes, until whites are set but yolks remain runny.
- Remove with a slotted spoon and drain on a paper towel.
- Toast & Assemble
- Toast English muffins cut-side down in a skillet until golden.
- Place a slice of ham, bacon, or smoked salmon on each muffin half.
- Top with a poached egg and drizzle generously with Atomic Hollandaise.
- Serve & Enjoy
- Garnish with chopped chives and serve immediately.
