Southwest Eggs Benedict with Homemade Spicy Hollandaise

Ingredients

• Eggs (4)
• Cornmeal (1 cup)
• Water (2 cups)
• Butter (2 tablespoons)
• Egg yolks (3)
• Unsalted butter (1/2 cup, melted)
• Lemon juice (1 tablespoon)
• Cayenne pepper (1/4 teaspoon)
• Hot Sauce (1 tablespoon)
• Refried Black Beans (1 can)
• Mexican Cheese (1/2 cup, shredded)
• Vinegar (1 teaspoon)
• Salt (1 teaspoon)

Instructions

1. Start by making the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, and cayenne pepper. Blend until smooth. Slowly add in the melted butter while the blender is running. Once the sauce has thickened, mix in the hot sauce. Set aside.
2. In a saucepan, bring water to a boil and slowly whisk in the cornmeal. Reduce heat to low and cook, stirring often, until mixture thickens and cornmeal is tender, about 15 minutes. Stir in butter until well combined.
3. While the cornmeal is cooking, heat the refried black beans in a small saucepan over medium heat. Stir occasionally to prevent sticking.
4. For medium runny poached eggs, fill a pan with enough water to cover the eggs, add vinegar and salt, and bring it to a simmer. Crack each egg into a separate small bowl. One at a time, stir the water to create a whirlpool and gently tip the egg into the water. Cook for 4 minutes, then remove with a slotted spoon.
5. To assemble, divide the cornmeal mixture onto plates, top each with a poached egg and a generous drizzle of spicy hollandaise sauce. Serve with a side of warm refried beans topped with shredded Mexican cheese.
6. Enjoy your Southwest Eggs Benedict while it's hot for a satisfying and flavorful breakfast!