HANGOVER EASY EGGS BENEDICT SANDWICH
Hollandaise is probably the last thing anyone wants to make when they're nursing a hangover. We took a major shortcut by using mayonnaise as the base for a lemony sauce that does the job. And we decided that it was easier to fry an egg, but if you're up for it, go ahead and poach!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.
- Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.
- Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
- Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.
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Abeh Avwerosuo jude
[email protected]I can't believe I've never tried this before.
Md selim Reja
[email protected]This recipe sounds amazing!
Stala Zulu
[email protected]I'm adding this recipe to my must-try list.
Ajayi Praise
[email protected]This looks delicious!
Muhammad Hadeeb
[email protected]I can't wait to try this recipe!
Edward Baca
[email protected]This is a great recipe for a special occasion.
Addobea Sheritta
[email protected]I'll be making this again soon!
Creator
[email protected]Definitely a keeper!
Jayden Lancaster
[email protected]Yum!
sunny Yadav
[email protected]This recipe was a hit at my brunch party! Everyone loved the unique flavor of the sauerkraut.
Big dog
[email protected]I'm not a big fan of sauerkraut, but I still enjoyed this dish. The eggs Benedict was cooked perfectly and the hollandaise sauce was nice and creamy.
Eddie Adame
[email protected]The hollandaise sauce was a bit too lemony for my taste, but the rest of the dish was delicious.
Gunday Gunday
[email protected]I love the simplicity of this recipe. It's easy to make, but it still feels special enough for a weekend brunch.
Khall mii Topmost
[email protected]This is now my go-to hangover cure! The eggs Benedict is so rich and satisfying, and the sauerkraut helps to settle my stomach.
Tanaka Mapira
[email protected]I was skeptical about using sauerkraut on my eggs Benedict, but I'm so glad I tried it! It added a nice tanginess and crunch that really complemented the rich flavors of the eggs and hollandaise sauce.