Brunch Benedict
Elevate brunch with our Round Dog Benedict—a twist on Eggs Benedict, perfect for sharing on sunny days. Toast an English muffin, top with a savory Round Dog, poached egg, creamy Hollandaise, chopped chives, and cracked pepper. Add mimosas for the ultimate brunch feast!
Rastelli’s
Ingredients
- English muffins or breakfast buns
-
Round Dogs
- Eggs
- Hollandaise sauce
- Chopped chives
- Cracked pepper
Directions
Toast the English muffins or breakfast buns until golden brown.
Grill or pan-fry the Round Dogs until heated through and slightly crispy on the outside.
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl. Carefully slide the eggs, one by one, into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs from the water with a slotted spoon and drain excess water.
Place a toasted English muffin or breakfast bun on a plate. Top with a grilled Round Dog. Gently place a poached egg on top of the Round Dog.
Spoon Hollandaise sauce generously over the poached egg and Round Dog.
Sprinkle chopped chives and cracked pepper over the Hollandaise sauce for added flavor and presentation.
Serve the Round Dog Benedict immediately, accompanied by mimosas for a complete brunch experience.