Scrambled Egg Benedict
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Ingredients
For the Hollandaise:
- 1500ml Egg Solutions Liquid Whole Egg
- 90ml Lemon juice
- 1500ml Unsalted butter, Melted
- 90ml Kosher salt
- 90ml Ground white pepper
For the Scrambled Eggs Benedict:
- 1 pack Egg Solutions Scrambled Egg Mix, Cooked to package instructions
- 25 each English muffins, Halved
- 300g Baby spinach, Washed
- 50 each Sliced peameal bacon, cooked
Directions
- Prepare a pot with 2cm of water in it, simmering over a medium heat.
- Combine the Liquid Whole Egg and lemon juice in a bowl that will fit snugly over the pot without the bottom touching the water.
- Place the bowl on the pot, reduce the heat to the pot to low (enough that it’s just simmering, while covered with the bowl).
- Whisk constantly, ensuring to scrape the sides of the bowl, until the mixture begins to froth and thicken.
- Slowly drizzle the melted butter into the eggs, whisking constantly. If milk solids have separated from the butter, try not to include them.
- Remove the bowl from the heat once the eggs are thick enough to coat the back of a spoon. This may happen before or after you have put all the butter in.
- If there is remaining butter, continue whisking it into the eggs off the heat. A cloth underneath the bowl will help keep it from sliding.
- If sauce needs to be thickened, you can return it to the heat, whisking constantly.
- Add salt and white pepper to taste.
- Cook the scrambled egg mix according to the package directions, but do not break the eggs.
- Remove eggs from the bag while still hot, cut into 50 equal pieces (about 40g per piece).
- Toast the English muffin halves.
- Top each muffin half with a layer of baby spinach, a slice of peameal bacon, a portion of scrambled eggs, and 60ml of hollandaise.