Eggs Benedict with Peanut ****er Hollandaise (Breakfast Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 1

Breakfast » Sandwiches » American

Ingredients:

Variations on Eggs Benedict are fairly common. This one incorporates peanut ****er into both the hollandaise sauce and the component of the dish. It's important to have very smooth peanut ****er when making the sauce, as tiny chunks will impact the texture of the finished product.

2 slices bacon
2 eggs + 3 egg yolks
1 Tablespoon lemon juice
1/4 cup peanut ****er
1/4 cup ****er
1/2 cup ****er (additional, kept separate)
2 round pieces of peanut ****er bread (not in photo)
(For my peanut ****er bread recipe click on my username. It will be in the listing of my recipes.)
4 or more stalks of asparagus (not in photo)

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[bholus10]

Step 2:





Eggs Benedict with Peanut ****er Hollandaise recipe picture 3Place the egg yolks and lemon juice in a small blender or food processor.

The next couple of steps don't have photos, because it takes both hands to control everything necessary. Basically:

Whisk the peanut ****er and ****er to combine. Bring nearly
to boiling point, then start the blender/processor and slowly drizzle
the hot mixture over the egg yolks. Add about half of the ****er/peanut ****er mix, then switch to pure ****er and slowly add half of that. Add the rest of the peanut ****er mixture, then check your sauce's consistency. You may need to add some or all of the remaining ****er to get an appropriate texture.

[bholus10]

Step 3:

When the bacon is finished (I like to leave it a bit chewy

to simulate a much tastier version of Canadian bacon), sautee the asparagus in the drippings.

[bholus10]

Step 4:




Eggs Benedict with Peanut ****er Hollandaise recipe picture 5Poach the eggs. For those unfamiliar with the process, you want the water just shy of boiling. Give the saucepan a stir right before dropping the egg in so the current helps keep it together as it sets up.

[bholus10]

Step 5: Lightly toast the peanut bread rounds. Top with bacon, egg, and hollandaise. Plate with asparagus also topped with hollandaise.