Truffle & Harissa Spice Eggs Benedict
Difficulty: Easy | Makes: 2 Servings
A luxurious and spicy twist on an American breakfast classic, this eggs benedict makes the flavors of harissa and truffle the stars of the show.
For the Eggs Benedict
- 2 eggs
- 2 slices Canadian bacon
- 2 English muffins
- Roland® Harissa Spice Blend, to garnish (available on Amazon)
- Thinly sliced chives, to garnish
For the Truffle & Harissa Spice Hollandaise
- 1 stick and 1 tablespoon of butter
- 3 egg yolks
- 1 teaspoon Roland® Condimento Bianco
- 1 1/2 teaspoons lemon juice
- Salt, to taste
- 1 1/2 teaspoon Roland® Harissa Red Chili Pepper Spread (available on Amazon)
- 1/2 teaspoon Roland® Organic Black Truffle Oil (available on Amazon)
Directions
For the Truffle & Harissa Spice Hollandaise
- Melt the butter in a saucepan and skim any white solids from the surface. Keep warm on low heat
- In a mixing bowl combine egg yolks, vinegar, lemon juice, salt, and cold water. Mix for a few minutes then put on a double boiler of barely simmering water and whisk until pale and thick, 3-5 mins
- Remove from heat and slowly whisk in the melted butter
For the Eggs Benedict
- Bring water to a boil and add a splash of white vinegar. Crack the egg into a ramekin. Set the water to a light simmer, not a boil. Swirl the water to make a whirlpool and drop in the egg. Cook for around 4 minutes
- Toast the English muffin in a toaster or pan. Fry the Canadian bacon until golden brown
- To plate, lay out the English muffins, and top with the Canadian bacon and poached eggs. Finish with the truffle and harissa spice hollandaise, a sprinkle of harissa spice seasoning, and chopped chives
