Eggs Benedict is synonymous with “Today is Special”! It is always my birthday breakfast of choice and what I lean to on the big holidays and special occasions. No surprise, it is on the menu this Christmas Morning (along with my favorite Stickiest Brioche Pecan Rolls)! But this year, in the interest of closing out 2014 on a note of good heart health, the decadent Hollandaise has been made with Olivio Buttery Spread and the goodness of California Olive Oil. Imagine, slathering your poached eggs in rich buttery flavor that is made with Olive Oil! Omega 3’s and a smile on your face… A happy belly and a happy heart certainly do make for a Merry Christmas!

Preparation

  1. Combine yolks, water and lemon juice in a heat safe bowl. To make a double boiler, bring 3 inches of water to a light simmer in a medium sauce pan. Place the glass bowl with yolk mixture on top of sauce pan. Be sure that the simmering water does not touch the bowl.
  2. Whisk constantly. When you see a “kiss of steam” come from the egg mixture, you can be certain the eggs have cooked. This usually takes about 5 minutes.
  3. Remove from heat and begin adding Olivio, a tablespoon at a time. Continue to whisk until the Olivio Buttery Spread has emulsified and then season with a pinch of cayenne.

Anna's Notes

This Hollandaise sits well without separating. Set your Hollandaise aside and poach your eggs in the simmering water used in the double boiler.  Meanwhile, toast your English Muffins and sear your Canadian Bacon. Save yourself the time of waiting for a new pot of water to come to a simmer and spare a dish for clean up later!