Eggs Benedict on French Toast
A classic brunch favourite made simple for foodservice kitchens, this Eggs Benedict features perfectly poached eggs, crispy Canadian bacon, and a mock Hollandaise sauce made with Blenders Real Mayonnaise, American Mustard, and a dash of Blenders Hot Sauce. A quick and tasty alternative to traditional Hollandaise, ideal for busy kitchens or when time is tight.
Allergens
Contains Gluten, Eggs, Milk, Mustard, Sulphites
Ingredients
- 14 eggs
- 8 thick slices of bread
- 8 thin slices of Canadian style bacon
For the mock Hollandaise sauce:
- 2 tbsp Blenders American Mustard
- 1 Dash Blenders Hot Sauce
- 2 tbsp White Wine vinegar
- 400ml Blenders Real Mayonnaise
- 200ml Sour Cream
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Method
Step 1:
Preheat the oven to 180°C (160°C fan/gas mark 4). Place the Canadian bacon on a baking tray and bake for 8-15 minutes, or until crispy.
Step 2:
In a bowl, whisk together Blenders American Mustard, Blenders Hot Sauce, white wine vinegar, Blenders Real Mayonnaise, sour cream, smoked paprika, salt, and pepper until smooth.
Step 3:
Transfer the sauce to a small saucepan and warm over low heat, stirring occasionally. Do not let it boil.
Step 4:
Bring a pot of salted water to a gentle simmer. Crack each egg into a small bowl and carefully slide it into the water. Poach for 4-5 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on kitchen paper.
Step 5:
Slice the bread, beat 6 eggs and and lightly soak each slice in beaten eggs.
Step 6:
Toast the egg-soaked bread until golden. Top each slice with crispy Canadian bacon, one poached egg, and a generous drizzle of mock Hollandaise sauce.
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