Sumo Citrus Hollandaise Sauce and Eggs Benedict

Instructions

How to make the Hollandaise Sauce:

1. In a small bowl, beat the egg yolks and then add Sumo Citrus juice, heavy whipping cream, salt, and cayenne (if using).
2. In a small saucepan, melt the butter over medium to medium low heat.
3. Slowly add one spoonful of the melted butter to the egg yolk mixture, mixing well after each addition. This will help temper the eggs.
4. After adding all of the butter, pour the mixture back into the saucepan. Cook on low heat, stirring constantly, for 30 seconds to 1 minute until the sauce has thickened slightly (easily coats the back of a spoon). It is important to be patient with this step as heating up the mixture too quickly will cause the sauce to split.
5. Remove from heat and set aside to cool. Sauce will continue to thicken as it cools.

How to Poach an Egg:

1. There are multiple ways to poach an egg. First, you could crack an egg into a bowl and then gently place it into a medium pot with just simmering water (small bubbles, not a rolling boil). Cook for 3 minutes and then use a slotted spoon to recover the egg.
2. Another way would be to add a splash of vinegar to just simmering water. Crack the egg in a small bowl over a strainer and then place the strainer with the egg into the water. Cook for 3 minutes. When done, pull the strainer out of the water and use a slotted spoon to ease the egg onto a plate.

How to assemble the Eggs Benedict:

1. Warm the Canadian bacon in a large skillet and cook on medium heat for 1- 2 minutes on each side.
2. Top each English muffin half with one Canadian bacon, one poached egg, and then top with Sumo Citrus hollandaise sauce and fresh chives.

Sumo Citrus hollandaise sauce is best enjoyed the day of and would also make a great topping for vegetables, fish, or meat.