Eggs Benedict Toasts with Lemon & Chili Hollandaise and Pomegranate Squeezed Juice Mimosas
Prep time 10 minutes
Cook time 15 minutes
Serves 4
Eggs Benedict Toasts
8 cups water
8 eggs
4 slices of rustic bread, sliced in half
2 tablespoons of butter
2 tablespoons olive oil
1 pound shaved deli ham
Salt and pepper to taste
Lemon & Chili Hollandaise Sauce
3-4 egg yolks
Juice of a lemon
1 teaspoon spicy brown or Dijon mustard
Sprinkle of Aleppo chili pepper or pinch of cayenne pepper
1/2 cup butter
2 tablespoons chopped chives
Salt and pepper to taste
Pomegranate Squeezed Juice Mimosas
1 pomegranate Squeezed juice bottle (11 fluid ounces)
1 750 ml bottle of Prosecco or champagne
1. To make the poached eggs, bring the water to a simmer in a medium sized soup pot. Do not boil the water. Line a plate with paper towels.
2. Once the water is simmering, crack 4 eggs gently into the water. Do not swirl the pan water. Allow the eggs to set on the bottom of the pan.
3. After the white is set, use a slotted spoon to gently remove the egg and set it onto the paper towel-lined plate. Poach the remaining eggs.
4. Toast and butter your bread slices. Set aside.
5. Next, make the hollandaise sauce. Crack the eggs and separate the whites from the yolk.
6. Add the lemon juice, mustard, and chili pepper to the yolks.
7. In a sauce pan melt the butter over medium heat.
8. Whisk the yolks and stream the hot butter into the yolk mixture slowly. Continue whisking until it thickens slightly.
9. To assemble the Benedicts lay two halves of toast on a plate and top each with 1-2 ounces of ham, then with a poached egg. Cover with 1-2 tablespoons of the warm hollandaise sauce. Top with a sprinkle of chives.
10. To prepare the mimosas mix 1 ounce of pomegranate Squeezed Juice with 3-4 ounces of Prosecco or champagne. Add a sprig of fresh herbs for garnish. Enjoy!
