marijuana-eggs-benedict-cannabis-recipes-weed-infused-recipes

Marijuana Eggs Benedict

December 27, 2017

Nut-free

Note: this recipe is from a specialized marijuana cookbook by Cheri Sicard; "The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles"

Everyone’s favorite indulgent brunch item sounds fancy, but this recipe proves it’s not difficult to make. You can use the versatile, cannabis-enhanced hollandaise sauce from this recipe for lots of other foods, too. Try it on steamed, poached, or grilled fish dishes or steamed veggies.

  • Serves 2
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes

Ingredients

For the hollandaise sauce:

  • marijuana-eggs-benedict-cannabis-recipes-weed-infused-recipes-pot⅓ cup unsalted butter
  • 1 tablespoon Cannabis Butter (page 37)
  • 3 egg yolks
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon cayenne pepper

For the eggs

  • 1 teaspoon white vinegar
  • 2 English muffins, halved
  • 4 eggs
  • 4 slices Canadian bacon Chopped fresh Italian parsley

To make the hollandaise sauce

  1. In a small saucepan, melt the butter and Cannabis Butter together over medium-low heat just until bubbly. Do not let it brown.
  2. Put the egg yolks, lemon juice, salt, pepper, and cayenne in the food processor and process at high speed for 2 to 3 seconds. With the machine running, drizzle in the melted butter in a slow, steady, thin stream until it is fully incorporated and the sauce is emulsified. Set aside.

To make the eggs

  1. Fill a large skillet with about 3 inches of water and the vinegar and bring to a simmer.
  2. Put the English muffins in a toaster to toast.
  3. Carefully break an egg in a small ramekin or cup. Slip the egg into the simmering water. Quickly repeat this step with the 3 remaining eggs. Cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
  4. Place 2 toasted muffin halves on each of 2 plates. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to carefully remove each egg from the pan, letting any excess water drip off before placing 1 poached egg on top of each muffin half. Spoon the hollandaise sauce over the 4 muffin halves. Garnish each egg with the parsley. Serve immediately.

Storage tip

Store leftover hollandaise sauce in an airtight container in the refrigerator for up 3 days. Reheat it in the top of a double boiler, stirring constantly, until just heated. This is a delicate sauce that will break down in the microwave or over direct heat.



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