Eggs Benedict with Jalapeño

Recipe by: Nailea Farias

Eggs Benedict with Jalapeño, Low-Calorie Muffin Bread, and Zero-Sugar Bacon

Make This Recipe

Hollandaise Sauce

4 Eggland's Best eggs, large (yolks only)

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup unsalted butter, melted and slightly cooled

1 jalapeño pepper, seeded and minced

The Eggs

5 low-calorie muffin bread halves, toasted

5 zero-sugar bacon slices

5 zero-sugar ham slices

10 Eggland's Best eggs, large

1 tablespoon white vinegar

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Hollandaise Sauce:

In a heatproof bowl, whisk together egg yolks, lemon juice, salt, and pepper.
Place the bowl over a simmering pot of water, making sure the bottom of the bowl doesn't touch the water.
Gradually whisk in the melted butter, one tablespoon at a time, until the sauce is thick and creamy.

The Eggs

Bring a large pot of water to a gentle simmer. Add the vinegar to the water.
Crack one egg into a small bowl and gently slip it into the simmering water.
Cook for 3-4 minutes, or until the egg white is set but the yolk is still runny.
Repeat with the remaining eggs.