Southwest Eggs Benedict with Homemade Spicy Hollandaise

Ingredients

Eggs

4 large

Cornmeal

1 cup

Water

4 cups (for cornmeal)

Unsalted butter

4 tablespoons, divided

Egg yolks

3 large

Lemon juice

1 tablespoon

Cayenne pepper

1/4 teaspoon

Hot sauce

to taste

Refried black beans

1 cup, warmed

Mexican cheese

1/2 cup, shredded

White vinegar

1 tablespoon (for poaching eggs)

Salt

to taste

Instructions

1. To make the spicy hollandaise sauce, combine the egg yolks, lemon juice, and cayenne pepper in a blender. Blend until smooth.
2. With the blender running, gradually drizzle in the melted butter until the sauce thickens. Adjust seasoning with hot sauce to taste, then set aside.
3. In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, then reduce the heat to low. Cook, stirring often, until thickened and tender, about 15 minutes. Stir in 2 tablespoons of butter until well combined.
4. While the cornmeal is cooking, heat the refried black beans in a small saucepan over medium heat, stirring occasionally to prevent sticking.
5. For medium runny poached eggs, fill a separate pan with enough water to cover the eggs and add vinegar and salt. Bring to a gentle simmer.
6. Crack each egg into a separate small bowl. Create a whirlpool in the simmering water and gently slide each egg into the center. Cook for about 4 minutes for a perfect runny yolk, then use a slotted spoon to remove the eggs.
7. To serve, divide the cornmeal mixture onto plates, top each with a poached egg, and drizzle generously with the spicy hollandaise sauce. Serve alongside warm refried beans topped with shredded Mexican cheese.
8. Enjoy your Southwest Eggs Benedict hot for a satisfying and flavorful breakfast!