Eggs Benedict with Buffalo Bresaola

Name: Eggs Benedict with Buffalo Bresaola
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 – 4-ounce packages Wild Idea Buffalo Bresaola; 4 – English muffins, split; butter; 8 – farm-fresh or pastured/organic eggs; 2 – teaspoons olive oil; 1 to 2 – cups boiling water; salt &amp; pepper; 3 – egg yolks; 2 – tablespoons lemon juice (1 room temp, the other heated); 1 – teaspoon black pepper; ¼ - teaspoon cayenne pepper, more if desired; 1 – stick salted organic butter, melted and still hot

by Jill O'Brien on Apr 30, 2015 0 comments

Eggs Benedict with Buffalo Bresaola

Rated 4.0 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

5 minutes

Author:

Jill O'Brien

Say goodbye to questionable Canadian Bacon and say hello to Wild Idea Buffalo's 100% grass-fed/finished, nitrite free, delicious Bresaola! The subtle tang of our Bresaola pairs very well with farm-fresh eggs and buttery, lemony Hollandaise sauce! You're going to love this rendition!

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Ingredients

2 – 4-ounce packages Wild Idea Buffalo Bresaola
4 – English muffins, split
butter
8 – farm-fresh or pastured/organic eggs
2 – teaspoons olive oil
1 to 2 – cups boiling water
salt & pepper

Hollandaise Sauce Ingredients:

3 – egg yolks
2 – tablespoons lemon juice (1 room temp, the other heated)
1 – teaspoon black pepper
¼ - teaspoon cayenne pepper, more if desired
1 – stick salted organic butter, melted and still hot

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Directions

Preparations:

Rest the Bresaola at room temperature for an hour or two. This will make separating the slices easier. Separate into 8 portions.
In a pan or on a griddle, over low heat, heat the portions of bresaola for about 1 minute each side. Remove from heat. Or, microwave until warmed.
Toast English muffins in toaster or on griddle until slightly golden. Spread hot muffins with desired amount of butter.
To poach multiple eggs, pre-crack eggs into individual ramekins.
Heat a pan over medium heat, and the add oil. Heat the oil for about 30 seconds. Quickly add the eggs one at a time. This helps them set individually, keeping a presentable shape. Immediately add the boiling water, basing the amount of water you use on the size of your pan. Or, use an egg poacher. Poach until desired yolk doneness is achieved.
Place buttered muffins on plates and top with warm bresaola and eggs. Season the eggs with a little salt & pepper and drizzle the Hollandaise over the eggs. Sprinkle with a pinch of cayenne or paprika.

Hollandaise Sauce Preparation:

Place egg yolks, 1 tablespoon lemon juice, black pepper, and cayenne in a blender and blend until slightly thickened.
Slowly add the hot melted butter through the small opening of top of the blender while the blender is still running. Blend to incorporate. Stop, and hold until you are ready to serve.
When ready to serve, flash blend again, adding the last hot tablespoon of lemon juice. Season to taste.