Eggs Benedict with Oleastro Olive Oil

Give your morning a Mediterranean twist with Eggs Benedict dressed in a silky Oleastro Olive Oil Hollandaise sauce. This recipe reimagines the classic brunch dish with the healthful touch and rich flavors of Oleastro Olive Oil, making it a heartier and more flavorful start to your day.

Ingredients:

• 4 English muffins, halved
• 8 slices of ham or bacon
• 8 eggs
• For the Hollandaise Sauce:
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup Oleastro Olive Oil
• Salt and cayenne pepper to taste
• Chopped parsley or chives for garnish

Instructions:

1. Prepare the English Muffins: Toast the English muffins until golden brown. Set aside on serving plates.
2. Cook the Ham/Bacon: Cook the ham or bacon slices until crispy. Place them on top of the toasted English muffins.
3. Poach the Eggs: Poach the eggs in gently simmering water until the whites are set but the yolks remain runny, about 3-4 minutes. Remove with a slotted spoon and place on top of the ham/bacon.
4. Make the Hollandaise Sauce: In a blender, combine the egg yolks and lemon juice. Blend until light in color. Slowly drizzle in the Oleastro Olive Oil while blending, until the mixture thickens. Season with salt and cayenne pepper.
5. Assemble and Serve: Spoon the Hollandaise sauce over the poached eggs. Garnish with chopped parsley or chives. Serve immediately.

This Eggs Benedict with Oleastro Olive Oil brings a delightful and healthful variation to a beloved brunch classic. The Olive Oil Hollandaise sauce not only adds a unique twist but also incorporates the benefits of Oleastro Olive Oil, making this dish a guilt-free indulgence. Enjoy the luxurious taste of this Mediterranean-inspired Eggs Benedict and start your day with a burst of flavor.