Bison Eggs Benedict
30 MINUTES
2-4 SERVINGS
INGREDIENTS:
- 1lb ground bison or 4 Bison Burgers
- 2 – 4 English muffins
- 4 – 8 organic eggs
- 2 tsp olive oil
- 1 – quart boiling water
- Salt & pepper
- Hollandaise sauce (recipe below)
Hollandaise Sauce Ingredients
- 3 – egg yolks
- 3 – tbsp lemon juice
- 1 – tsp black pepper
- ¼ – tsp cayenne pepper
- 1 – stick salted organic butter melted
STEPS FOR COOKING:
- Cook Bison Burger Patties or cook Ground Bison and form into patties
- Toast English muffins until slightly golden
- To poach multiple eggs, pre-crack eggs
- Heat a large non-stick pan over medium heat, and add oil spreading it around
- Add eggs one at a time quickly, this helps them set individually
- Immediately add the boiling water and cover
- Eggs are done when the top of the egg white is sealed and white in color
- Remove poached eggs from pan with a slotted spoon
- Place buttered muffins on plates, top with cooked Bison burger/ground Bison patties and poached eggs
- Season the eggs with salt & pepper and then drizzle your homemade Hollandaise sauce over the eggs