Big fan of Eggs Benedict. Not a fan of Canadian Bacon (sorry Canada...). My favorite version of Eggs Benedict features thick-cut bacon and an avocado/jalapeño hollandaise sauce- be very thankful I managed to take a picture before it was gone...
4 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
1 avocado, cubed
jalapeño sauce, to taste (or any hot sauce, see note below!)
1 cup unsalted butter, melted
pepper, to taste
for the sandwich:
thick cut bacon, cut in thirds
English muffins (or sourdough bread, my favorite!), toasted
Set a heatproof bowl over a saucepan of barely simmering water. Make sure your saucepan is deep enough so the water is not touching the bottom of the bowl.
Combine egg yolks, lemon juice, and water and whisk with a hand blender until the mixture begins to thicken. Add salt, avocado, and jalapeño sauce. Blend with hand blender until smooth.
Remove the bowl from heat and slowly pour in melted butter while whisking constantly. Continue until butter is incorporated (approximately two minutes with the hand blender).
Taste and add additional pepper (I'll usually add a little cayenne pepper), if needed.
Assemble sandwiches. Serve sauce immediately.
*If you don't have a hand blender: follow step 1. Use a regular whisk for step 2 (it will take a little longer to get the sauce thickened). Transfer egg mixture to blender and add avocado, salt, and jalapeño sauce. Put the blender on high and slowly add melted butter. It will thicken and the butter will incorporate very quickly in the blender. Serve immediately.
Here's the jalapeño sauce I always keep in my fridge. Any hot sauce works in this recipe but I especially love the jalapeño/avocado combination.