Island Style Hollandaise Sauce with Eggs Benedict Recipe

Instructions

1. Hollandaise Sauce Instructions
2. Vigorously whisk the egg yolks and Da Vine Foods' Passion Fruit Puree together in a stainless-steel bowl until the mixture is thickened and roughly doubles in volume.
3. Place the bowl over a saucepan containing barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
4. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and has grown in volume.
5. Remove from heat, whisk in cayenne pepper and salt.
6. Cover and place in a warm spot until ready to use for the Island Style Eggs Benedict.
7. If the sauce gets too thick, whisk in a few drops of warm water before serving.

1. Eggs Benedict Instructions
2. Brown the SPAM (or Canadian bacon) in a medium skillet, set aside.
3. Toast the English muffins with cut sides up on a baking sheet under the broiler.
4. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a very gentle boil and reduce heat slightly.
5. Gently break 1 of the eggs into the water taking care not to break the yolk. Repeat with remaining eggs.
6. Keep the heat at a gentle simmer.
7. Cook 3 minutes until the egg white is set and yolk remains soft.
8. Remove with a slotted spoon, allowing the egg to drain.

1. To assemble: Lay a slice of browned SPAM on top of each toasted muffin half, followed by a poached egg.
2. Season the eggs with salt and pepper then spoon the island style hollandaise sauce over the eggs.
3. Garnish with finely chopped parsley.
4. Serve immediately.