Breakfast
The Sunnyvale Benedict
1
benedict
Serving Size
45
mins.
Prep Time
1
hr.
Total Time
Serve The Sunnyvale Benedict as an indulgent breakfast or brunch option. With a crispy tostada, rich and spicy hollandaise sauce, and savory turkey breakfast sausage, this combination of flavors and textures is a must-have for your morning menu.
Ingredients
The Sunnyvale Benedict
Yield: 3 benedicts
3 ea.
Tostadas (4-inch diameter)
6 slice(s)
Fresh avocado
3 ea.
Eggs, hard-cooked and sliced
6 oz.
Spicy Hollandaise
3 tbsp.
Green onions, bias cut thin
1 tbsp.
Pico de gallo
Directions
- 1. Arrange the tostadas on a platter.
- 2. Shingle 3 halves of sausage patties on each tostada.
- 3. Arrange 2 slices of avocado over the sausage patties on each tostada.
- 4. Place a sliced egg on each pair of avocado slices.
- 5. Top each egg with 2 ounces of Spicy Hollandaise and garnish with a sprinkle of bias-cut green onions.
- 6. Top with 2 ounces of pico de gallo.
Ingredients
Spicy Hollandaise
Yield: 8–10 oz.
8 oz.
Butter, unsalted
½ cup(s)
Water
1 tsp.
Chili powder
½ tsp.
Salt
2 tsp.
Cholula sauce
4 ea.
Egg yolks, large
2 ½ tbsp.
Fresh lime juice
½ tsp.
Black pepper
1 to 2 ea.
Jalapeños, chopped
¼ cup(s)
Cilantro leaves, chopped
Directions
- 1. In a small saucepan, melt the butter and hold it very hot (butter must be heated just prior to adding it to the blender).
- 2. Combine the water, chili powder, salt and Cholula sauce and bring to a boil. Do not evaporate too much—½ cup of liquid must be maintained.
- 3. Combine the egg yolks and lime juice in a blender and blend for 2 seconds. With the blender on, slowly add the seasoned boiling water.
- 4. Slowly add the hot, melted butter to the blending egg yolks and hot water.
- 5. Add the black pepper and adjust the salt.
- 6. Add the chopped jalapeños and chopped cilantro and blend for 3 seconds.
- 7. Hold in a double boiler over low to medium heat.
- 8. Serve.
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