One of the most popular all-day breakfast dishes has to be the Eggs Benedict. It’s basically made with the components that make up a traditional breakfast plate: aslice of Canadian ham on an English muffin, topped with sautéed spinach mixture, capped with a poached egg, and finally, finished off with a dollop or two of the infamous hollandaise sauce that elevates the dish from delicious to divine.

Out of all this dish’s ingredients, we have to say that the secret’s in the sauce. In fact, this sauce has intimidated cooks (and even pros!) to practice, practice, and practice some more just so they can attain the perfect mixture of flavors. But don’t let that scare you away--we have a trick to help you make this dish homemade-easy! Try out this easy Eggs Benedict version that has been localized using our local longganisas for a lovely breakfast meal.

Lucban Longganisa Eggs Benedict

4 eggs
2 pieces pan de sal
2 Lucban longganisa
2 tablespoons butter
250 grams spinach leaves
7 cloves garlic, chopped

For the hollandaise sauce:

3 large egg yolks
2 tablespoons fresh lemon juice
Salt and ground white pepper to taste
1/2 cup melted butter

1. Poach eggs until medium-cooked in simmering water with a few drops of vinegar. Set aside.
2. In a small saucepan, sauté garlic and spinach in butter. Season with salt and pepper.
3. Slice the pan de sal in half. Toast.
4. Divide each longganisa in half and fry according to package directions.
5. Top toasted bread with one longganisa, the spinach mixture, and 1 poached egg.
6. To make hollandaise sauce, process in blender the egg yolks, lemon juice, salt, and ground white pepper on high speed for one minute. With machine still running, add the melted butter. Serve immediately.
7. Scoop a dollop of hollandaise sauce on top of the eggs. Serve hot.

(Photo by Miguel Nacianceno. Shot at M Museum Café, Ayala Museum, Greenbelt 4, Makati City.)

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