This is a classic egg dish that you can enjoy at any time of the day. We love it at breakfast and dinner. And sometimes, we’re prone to adding a lot more Sriracha than we should. Still, we’re certain you’re going to flip when you get a taste of this Mad Dog Hollandaise sauce. We’ve tried to make it as easy as possible for you (without the bain marie or other advanced techniques). Still you need to keep an eye on it and we do suggest preparing everything else before you get going on your Hollandaise. Just a note, Eggs Benedict is traditionally made with ham or bacon, but you can substitute with tomatoes and avos for a vegetarian dish. This recipe makes four servings and you may not to cut the Hollandaise, but you can play around with the rest of the ingredients.
For the Mad Dog Hollandaise:
¾ cups Butter, room temperature
6 large Egg yolks
½ cup Warm water
1 teaspoon Mad Dog Reaper Sriracha sauce, or more to taste
2 teaspoons Fresh lemon juice
½ teaspoon Salt
For the Eggs Benedict:
4 large Eggs, poached
2 each English muffins, split, toasted and buttered
Slices of Serrano ham, avocado, tomato
Green onions, sliced, to serve
For the Mad Dog Hollandaise, heat the butter and egg yolks together in a sauce pan over the lowest possible heat. (You don’t want the eggs to cook, as much as thicken. Feel free to remove the saucepan from the heat at any time you feel it’s cooking too quickly.) Whisk the egg yolks and butter until smooth. Slowly add the water while continuing to whisk. Heat the mixture until it thickens – and don’t stop whisking. Don’t worry; it won’t take more than 10 minutes. Then remove sauce pan from the heat. Whisk in the Sriracha, lemon juice and salt. Cover and set aside while you assemble your Eggs Benedict. Drizzle the Mad Dog Hollandaise over the top of your Benedict stack and top with sliced green onions.