Pesto Eggs Benedict

Ingredients

• 4 eggs, poached
• 4 English muffins, toasted
• 4 Canadian bacon slices, toasted
• 1/2 cup pesto sauce (made with Marina’s Artisan Foods organic extra virgin olive oil)
• 1/4 cup hollandaise sauce (made with organic egg yolks and lemon juice)
• Salt and pepper, to taste
• Fresh basil leaves, chopped (optional)

Instructions

1. Toast the English muffins and Canadian bacon slices.
2. Poach the eggs and set aside.
3. Spread a layer of pesto sauce on each toasted English muffin half.
4. Top each muffin half with a slice of Canadian bacon, a poached egg, and a spoonful of hollandaise sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
7. Drizzle with organic extra virgin olive oil before serving.

Pesto Sauce Recipe

• 1 cup fresh basil leaves
• 1/3 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup organic extra virgin olive oil
• 2 cloves garlic, minced
• Salt, to taste

Combine basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Process until well combined. With the processor running, slowly pour in the organic extra virgin olive oil. Season with salt to taste.

Hollandaise Sauce Recipe

• 3 organic egg yolks
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper, to taste

In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined. Set the bowl over a pot of simmering water and slowly melt the butter, whisking constantly. Season with salt and pepper to taste.

Enjoy your delicious Pesto Egg Benedict with Marina’s Artisan Foods Organic Extra Virgin Olive Oil!