Everyone’s favorite indulgent brunch item sounds fancy, but this recipe proves it’s not difficult to make. You can use the versatile, cannabis-enhanced hollandaise sauce from this recipe for lots of other foods, too. Try it on steamed, poached, or grilled fish dishes or steamed veggies.
Dosage when made with Cannabis butter: About 40 mg THC per serving
For the hollandaise sauce
⅓ cup unsalted butter
1 tablespoon Cannabis Butter
3 egg yolks
2 tablespoons freshly squeezed lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
For the eggs
1 teaspoon white vinegar
2 English muffins, halved
4 slices Canadian bacon
Chopped fresh Italian parsley
To make the hollandaise sauce
1. In a small saucepan, melt the butter and Cannabis Butter together over medium-low heat just until bubbly. Do not let it brown.
2. Put the egg yolks, lemon juice, salt, pepper and cayenne in the food processor and process at high speed for 2 to 3 seconds. With the machine running, drizzle in the melted butter in a slow, steady, thin stream until it is fully incorporated and the sauce is emulsified.
Storage tip: Store leftover hollandaise sauce in an airtight container in the refrigerator for up 3 days. Reheat it in the top of a double boiler, stirring constantly, until just heated. This is a delicate sauce that will break down in the microwave or over direct heat.
To make the eggs
1. Fill a large skillet with about 3 inches of water and the vinegar and bring to a simmer.
2. Put the English muffins in a toaster to toast.
3. Carefully break an egg in a small ramekin or cup. Slip the egg into the simmering water. Quickly repeat this step with the 3 remaining eggs. Cook until the whites are set but the yolks are still soft, 2 to 3 minutes.
4. Place 2 toasted muffin halves on each of 2 plates. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to carefully remove each egg from the pan, letting any excess water drip off before placing 1 poached egg on top of each muffin half. Spoon the hollandaise sauce over the 4 muffin halves. Garnish each egg with the parsley. Serve immediately.
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