The roasted red pepper pesto adds a tang and an extra boost of flavour to the hollandaise sauce.
|6||slices Villaggio® whole wheat bread, toasted and buttered|
|1 1/2 cups||(375 mL) fresh arugula|
|12||thin slices Black Forest ham|
|Red Pepper Hollandaise:|
|3/4 cup||(175 mL) salted butter|
|2 tbsp||(30 mL) lemon juice|
|1 tsp||(5 mL) Dijon mustard|
|2 tbsp||(30 mL) roasted red pepper pesto (*see Tip)|
|1/2 tsp||(2 mL) paprika|
|1/4 tsp||(1 mL) each salt and freshly ground pepper|
Red Pepper Hollandaise: In small saucepan, heat butter over medium-high heat until melted and bubbling. Combine egg yolks, lemon juice and mustard in blender; purée until smooth. With motor running, pour the bubbling butter into the blender. Stir in red pepper pesto; season with paprika, salt and pepper. Serve immediately.
Eggs Benedict: Divide arugula and ham evenly among slices of bread; top each with poached egg. Spoon Red Pepper Hollandaise over top; sprinkle with paprika.
Tip: For a quick roasted red pepper pesto, purée roasted red peppers, 2 tbsp (30 mL) freshly grated Parmesan cheese, 4 tsp (20 mL) olive oil, 1 clove garlic, 1/4 tsp (1 mL) dried oregano and pinch each salt and pepper in food processor until smooth.
Tip: To poach eggs, fill saucepan with enough water to come 3 inches (15 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above sim-mering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.
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