Prep Time: 5 minutes
Cook Time: 5 minutes
TOTAL TIME: 10 minutes
Yield: 2 Servings
We’re taking everyone’s favorite eggs benedict and kicking things up a notch with a gin-kissed hollandaise sauce. Introducing the ‘Eggs Ben & Ginny’—the perfect way to be-‘gin’ your day.
hol-gin-daise Ingredients:
- 3 Egg Yolks
- 60 ml (¼ cup) Sheringham Seaside Gin
- 15 ml (1 tbsp) Lemon Juice
- 5 ml (1 tsp) White Wine Vinegar
- 115 g (½ cup) Butter
- .25 ml (¼ tsp) Paprika
- Salt and Pepper (to taste)
benedict Ingredients:
- 2 English Muffins, toasted
- 100 g Smoked Salmon
- 8 Asparagus Spears, cooked
- 4 Eggs, poached
EGGS BEN & GINNY Method:
1. In a blender, add egg yolks.
2. In a small saucepan heat Sheringham Seaside Gin, lemon juice and white wine vinegar, bring to a boil and reduce by half. Add to eggs and blend on high until incorporated (30 seconds).
3. Melt the butter in a glass measuring cup with a spout in the microwave until it’s hot (approximately 1 minute).
4. Turn the blender on and slowly pour in the butter making sure it incorporates. Do not pour all at once as the sauce may split.
5. Divide English muffins between two plates. Top with asparagus, then smoked salmon. Place poached egg on top and top with desired amount of hol-gin-daise.
6. Serve with fresh fruit salad on the side.
TIPS:
- Experiment with Sheringham Beacon Gin for a lighter, more citrus flavor
- To mix it up, try substituting the asparagus with spinach