Braunschweiger Eggs Benedict Recipe
Paradise Braunschweiger Benedict
Makes 2 servings
Blender hollandaise:
2 eggs yolks (reserve whites for another recipe)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon paprika
Salt
2 slices Fantasma’s Finest Braunschweiger
2 large eggs
Vinegar
2 slices of Paradise Locker Meats Braunschweiger
2 English muffins, split and toasted
Chives, snipped, for garnish
Paprika, to garnish
- In a blender, add egg yolks and blend. Add lemon juice, mustard, paprika, salt and blend on high. Add butter and blend the mixture until it emulsifies. Set hollandaise aside.
- Fill a saucepan two-thirds of the way with water. Place saucepan on heat and bring to aboil. Add vinegar and return to a boil then turn down to a simmer. Crack an egg into a wide-mouth bowl. Carefully slide the egg into the water to cook. Repeat the process with the other egg. Place lid on the top of saucepan and allow eggs to cook at a simmer for about 4 minutes.
- Heat a small skillet on high heat. Sear braunschweiger on both sides.
- Carefully remove eggs with a slotted spoon and build the benedict on each muffin half: slice of fried braunschweiger and poached egg. To serve, cover Benedict with hollandaise and garnish with chives and paprika.
