Black River Café Eggs Benedict

We use Holistic Acres Eggs from Ashland for our poached eggs and hollandaise, Hartzler’s Family Dairy unsalted butter, and Dee Jays Processing supplies our Canadian bacon.

  • For Hollandaise (makes 12-15 servings of sauce)
  • 14 egg yolks
  • juice of 3 lemons
  • 1 tablespoon red wine vinegar
  • 2 pounds butter
  • 1 cup hot water
  • salt and pepper to taste
  • pinch of cayenne
  • For single serving
  • 1 toasted English muffin, split
  • 2 poached eggs
  • 2 slices of Canadian bacon
  • 2 ounces Hollandaise sauce
  • minced parsley for garnish

Combine the egg yolks, water, vinegar, and lemon juice in a metal bowl set over a sauce pan with simmering water. Wisk rapidly until frothy and the mixture thickens. Slowly pour in warm butter and continue to whisk. Remove from heat as soon as the mixture is set. Be careful not to overheat the mixture as the eggs can over cook and the mixture will separate. Season with salt, pepper, and cayenne to taste.

Split the English muffin and place a piece of bacon and one poached egg on each side. Top with about an ounce of Hollandaise sauce on each half and sprinkle parsley on top.