Curried Eggs Benedict

Total time: 25 minutes

8-servings

Total time: 25 minutes

8-servings

Give your Hollandaise sauce an exotic flavor with Red Curry Paste. This classic brunch favorite has a Thai twist!

Ingredients

Fill a large skillet with 2-3 inches of water. Add vinegar and 1/2 teaspoon of salt. Bring to a gentle simmer.
Melt butter in saucepan over low heat. Do not let it brown.
For Hollandaise, add egg yolks, lemon juice, Red Curry Paste and remaining 1/4 teaspoon salt to a blender. Blend until combined. With blender on high, slowly drizzle in butter until mixture thickens. Cover blender to keep Hollandaise warm. If a thinner sauce is desired, add 1-2 tablespoons warm water.
Carefully break eggs into water (4 at a time) and cook until whites are set and yolk has skimmed over. Gently remove poached eggs with slotted spatula to a warm plate, lightly pat with paper towel. Poach remaining 4 eggs and transfer to plate.
While eggs are poaching, add oil to another skillet and fry Canadian bacon over medium heat. Toast or broil English muffins until slightly browned.
Butter hot muffins and top with Canadian bacon, 3 avocado slices and then poached egg. Spoon 2 tablespoons curried sauce over eggs and serve immediately.

This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.