Eggs Benedict is a beautiful cross between fancy brunch fare and classic comfort food. This version brings easy poached eggs, smoked salmon, and heavenly, cannabis-infused Hollandaise sauce together via a process that’s far more streamlined than your typical labor-intensive Benedict recipe.
The poached eggs required for Benedicts often strike fear into the hearts of home cooks, but the procedure we use makes them a breeze. We also skip the usual vinegar or salt in the water, as we get better results without them. Finally, most Hollandaise sauce recipes require a great deal of time and work, but this recipe uses a hand blender, making it quick and easy.
Eggs Benedict With Cannabis-Infused Hollandaise Sauce
Start to finish: 20 minutes
Yield: 4 servings
Approximate dosage: 20mg per serving*
For the Benedicts
- 4 English muffins, sliced
- 1 tablespoon chives, chopped
- 9 ounces (250 grams) smoked salmon, thinly sliced
- 8 fresh eggs
- 4 ramekins
- 1 large Dutch oven
- Place the ramekins in