Sriracha and Lime Peppered Eggs Benedict
This twist on a traditional breakfast from @Poppytalk is perfect for Valentine’s Day! Try substituting an English muffin for delicious fried Bannock, along with torched ham for a bit of smoky barbeque flavor. This Hollandaise sauce gets a spicy kick from Club House Sriracha & Lime Signature Blend, and a nice hit of ground pepper. The Sriracha & Lime seasoning also delivers a garlicky vinegar note similar to hot sauce, with the tangy taste of lime!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Makes: 6 servings
All You Need
- 2 cups (30 mL) flour
- 2 tbsp (30 mL) baking powder
- 1 tbsp (15 mL) sugar
- 1/2 tsp (2 mL) Club House Sea Salt Grinder
- 2 tbsp (30 mL) melted butter (or vegetable oil)
- 1 cup (250 mL) water
- Oil for frying
- Torched Ham
- 12 slices ham, about ¼-inch (0.5 cm) thick
- Heart-Shaped Poached Eggs
- 12 eggs
- 1/2 cup (125 mL) butter
- 1 cup (250 mL) water
- 1 pkg (56 g) McCormick International Hollandaise Sauce Mix
- 1/2 tsp (2 mL) Club House Sriracha with Lime Signature Blend Seasoning
- 1/4 tsp (1 mL) Club House Ground Black Pepper
For the bannock: in a bowl, mix together dry ingredients and create a well. Pour butter and water into the well. Mix with a fork until well blended. Create a ball with your hands, adding flour to your hands if needed. Set the ball on a floured surface and roll out until approximately a 1/4 inch (0.5 cm) thick. Using a cookie cutter (such as a heart shaped one), cut out shapes for the bread. Set aside.
To fry the bannock, heat oil in a frying pan on medium high heat until hot but not smoking. Gently place the cut-out dough slowly into the frying pan. Fry until browned and bannock has puffed up, about 1 to 2 minutes per side. Remove and place the fried bannock onto a plate lined with paper towel to collect any excess oil. Repeat until all pieces of bannock are fried.
For the ham: using a heart-shaped cookie cutter, cut out a heart from each slice of ham. Place ham on baking sheet. Using a kitchen torch, torch all sides of the ham until nicely browned. Place each piece of ham on each piece of bannock. Set aside.
For the eggs: grease heart-shaped cookie cutters inside and out. Also grease the bottom of a medium saucepan. Place cookie cutters in saucepan and crack eggs inside each. Add just enough water to saucepan to reach the top of cookie cutters. Cover with a lid and bring just to a boil. Once boiling, lower heat and simmer 3 to 4 minutes or until whites are set. To make sure eggs cooks evenly, spoon simmering water over eggs until they start to turn white, Cover with lid and check every 10 seconds or so, prodding the egg with a spoon to see if the yolk is cooked to your liking. Once set (only takes a couple minutes), remove from heat. To remove the egg from the cookie cutter, cut it out using a knife tracing the edges. Then lift the cookie cutter away while still in the pan. Then, use a spatula to remove egg from the pan, gently. Place on top of the torched ham and bannock.
For the hollandaise: melt butter in medium saucepan. Remove from heat and stir in water and sauce mix. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for approximately 3 minutes or until thickened.
Pour hollandaise over top of the eggs; sprinkle with sriracha lime seasoning and pepper. Serve immediately!