RECIPE MAGIC!

BUTTER INFUSED OLIVE OIL (ORGANIC)

The best of both worlds: the luscious flavour of sweet cream butter with the heart-healthy benefits of olive oil. Incredible velvet texture. A fabulous a butter replacement in Hollandaise.  
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EGGS BENEDICT WITH BUTTER-INFUSED HOLLANDAISE

SERVES: 2

INGREDIENTS:
8 bacon slices (or 4 of peameal bacon, your choice)
2 tbsp chopped Italian parsley, for garnish
4 eggs
2 tsp white vinegar
2 English muffins sliced in half or 4 slices country bread, toasted
Optional: Thin slice of smoked salmon
 
HOLLANDAISE SAUCE INGREDIENTS:

1 cup or 200mls Butter olive oil
3 egg yolks
1 tbsp fresh lemon juice
3 tbsp warm water
3/4 tsp salt to taste
Ground cayenne to taste

DIRECTIONS: 
Prepare bacon in your favourite way!  An easy way to make poached eggs is to take a medium pot and fill it 2/3 with water.  Add white vinegar.  Bring to a soft boil. Add eggs, one at a time.  Let each one simmer until they barely solidify before adding the next one.  Turn off heat and leave eggs in the water with lid.  Separately, warm the olive oil in a small sauce pan to 100 degrees (warm to the touch).  While warming, put egg yolks, lemon balsamic, warm water and salt in a blender. Blend on medium to medium high speed for 20-30 seconds, until eggs lighten in colour. Then turn down to lowest setting.  Place warm butter olive oil in measuring cup for easy pouring.  Slowly, slowly drizzle in warm olive oil into blender through lid opening.  Blend for 30 seconds then pulse until the sauce is creamy. If it's too thick you can add more warm water a little at a time. Add more salt and lemon juice to taste.  Assemble putting sliced toasted muffin or bread slices on a plate. Layer on bacon, then poached eggs one at a time from the pot using a slotted spoon, careful to drain all water. If using smoked salmon, layer now. Then ladle on generous amount of hollandaise sauce and you're good to go!

TIP:  Best with fresh mesclun greens with your favourite 3:1 olive oil & balsamic dressing -- or even better, fresh asparagus with an added dollop of Hollandaise.