The origins of Eggs Benedict are uncertain, but their presence on brunch menus everywhere leaves no doubt that Eggs Benny is a truly beloved dish. Our take on this classic is made with grapefruit Hollandaise, a dash of cayenne, and generous slices of peameal bacon – these will get even the sleepiest of weekend snoozers out of bed.
Eggs Benedict Ingredients:
- Florida Grapefruit segments
- 4 eggs
- 1 tbsp. vinegar
- 4 slices peameal bacon
- 1 tbsp. vegetable oil
- 2 English muffins cut in half, toasted
Hollandaise Sauce Ingredients:
- ¼ cup Florida Grapefruit juice
- 1 tsp. Florida Grapefruit zest
- 1/2 cup butter or olive oil
- 1 tsp. white wine vinegar
- 5 egg yolks
- Dash cayenne
- Dash salt
In a cast iron pan, on medium high heat, cook the Peameal bacon in the vegetable oil for 2 minutes per side. In a small pot of water add the vinegar and bring to a light simmer. Use a spoon to create a small whirlpool in the water and carefully add the egg in. Cook for 4-5 minutes and remove with a slotted spoon.
Repeat for the remaining eggs. In a medium pot, bring an inch of water to a simmer; place a metal bowl on top, ensuring that the bowl does not touch the water. Add butter to bowl and allow to melt. Remove from heat.
In another bowl, whisk together egg yolks, Florida Grapefruit juice and zest, vinegar, and cayenne. Transfer the egg yolk mixture to heat over the pot of water, and whisk the mixture until thick.
Slowly drizzle the butter into the egg mixture until combined.
Top the English muffin halves with the Peameal bacon, poached egg, and drizzle with the hollandaise sauce. Serve with Florida Grapefruit segments.