Kinzie Pickle BBQ Eggs Benedict

Ingredients

• 6 large eggs
• 3 English muffins
• 2–3 tablespoons unsalted butter
• 1 tablespoon white vinegar
• Fresh parsley, chopped (for garnish)

For the Hollandaise Sauce:

• 4 egg yolks, room temperature
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Kinzie Pickle BBQ Sauce (plus more for drizzling)
• Pinch of salt and pepper
• ½ cup unsalted butter, melted
• Fresh parsley, chopped (for garnish)

Instructions

Prepare the English Muffins:

1. Split the English muffins in half and lightly butter each half.
2. Place them face-up on a baking sheet and broil for 3–4 minutes, or until golden brown and toasted. Alternatively, toast in a toaster.

Make the Hollandaise Sauce:

1. In a small blender, combine the egg yolks, lemon juice, Kinzie Pickle BBQ Sauce, salt, and pepper. Blend until smooth.
2. Transfer mixture to a small saucepan and gently heat on low, whisking constantly until slightly thickened.
3. Shortcut Tip: Use store-bought hollandaise and whisk in Kinzie Pickle BBQ Sauce for a flavor boost.

Poach the Eggs:

1. Fill a 4-quart pot with water and bring to a gentle boil. Add vinegar.
2. Crack each egg into a small bowl.
3. Stir water to create a swirl, then gently drop one egg into the center.
4. Cook for about 3 minutes, then remove with a slotted spoon and blot with a paper towel.

Assemble the Eggs Benedict:

1. Place a poached egg on each toasted muffin half.
2. Spoon hollandaise generously over each egg.
3. Drizzle with extra Kinzie Pickle BBQ Sauce and garnish with fresh parsley.

Pro Tip: Make your hollandaise sauce in a blender for a foolproof, velvety finish every time.