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
For the hollandaise sauce:
⅓ 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
- In a small saucepan, melt the butter and Cannabis Butter together over medium-low heat just until bubbly. Do not let it brown.
- 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
- Fill a large skillet with about 3 inches of water and the vinegar and bring to a simmer.
- Put the English muffins in a toaster to toast.
- 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.
- 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.
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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