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Discover a vibrant twist on the classic Eggs Benedict with our recipe featuring roasted sweet peppers and a zesty cilantro lime hollandaise. This dish combines bold flavors and colorful presentation, perfect for brunch or a special breakfast.
Ingredients
- 4 large eggs
- 2 toasted English muffins
- 4 roasted sweet peppers, sliced
- Fresh cilantro, chopped
- For the hollandaise:
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Preparation Steps
Begin by roasting the sweet peppers until their skins are slightly charred. Remove the skins and slice them into strips. Keep aside.
To prepare the hollandaise, whisk the egg yolks in a heatproof bowl over simmering water. Slowly add the melted butter while whisking continuously until the sauce thickens. Remove from heat and stir in lime juice, chopped cilantro, salt, and pepper. Adjust seasoning to taste.
Poach the eggs in gently simmering water until the whites are set but the yolks remain runny. This typically takes about 3-4 minutes.
To assemble, place each toasted English muffin half on a plate. Top with roasted sweet peppers, then carefully add a poached egg. Spoon generous amounts of cilantro lime hollandaise over the top.
Serving Suggestions
Garnish with additional cilantro and lime wedges for an extra burst of flavor. Serve immediately for a delicious and colorful brunch experience.