EGGS BENEDICT SLIDERS Offer Chorizo Or Sage-Seasoned Breakfast Sausage for a Build-Your-Own Sandwich

CHEF’S TIP Customization is trending! EGGS BENEDICT SLIDERS Offer chorizo or sage-seasoned breakfast sausage for a build-your-own sandwich. A shareable take on eggs benedict, featuring Maplehurst® Ciabatta Slider Buns topped with grilled Canadian bacon, asparagus and a poached egg. Serve with a side of hollandaise.

INGREDIENTS PREP STEPS SERVINGS: 6 | SERVING SIZE: 2 SLIDERS

12 poached eggs To prepare hollandaise sauce, melt butter in a small pot over medium heat 12 slices Canadian bacon, grilled until it’s foamy but not yet beginning to brown, 3 to 4 minutes. 1 pound (455 g) asparagus, steamed Place egg yolks and water in a blender. Start blending, and, working very Salt and freshly ground black pepper slowly, add the hot, melted butter until it’s all incorporated. (If it starts 12 Maplehurst® Ciabatta Slider Buns, toasted to get too thick to blend, add ½ teaspoon (2½ mL) of water.) Add lemon juice and cayenne, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t HOLLANDAISE SAUCE form a skin. Set aside. 1½ cups (360 mL) unsalted butter 5 large egg yolks Toast slider buns, and place 2 slider bun bottoms on plate and top with grilled Canadian bacon. Place 3 pieces of asparagus on top, then place 1 tablespoon (15 mL) lukewarm water a poached egg on top of the asparagus. Spoon approximately ¼ cup 2½ teaspoons (12 mL) fresh lemon juice, plus more to taste hollandaise sauce over eggs. Season with salt and fresh ground black pepper and serve. ½ teaspoon (2½ mL) cayenne or hot paprika, plus more to taste salt and freshly ground black pepper WANT TO TRY IT? ASK YOUR REP ABOUT THE MAPLEHURST® CIABATTA SLIDER BUN (11456)