oyster Benedict with Old Bay hollandaise

oyster Benedict with Old Bay hollandaise

Serve cornmeal fried oysters on an English muffin with poached eggs and Old Bay hollandaise. To make the hollandaise, melt 6 tablespoons butter. In a blender, add 2 large (room temperature) egg yolks, juice from 1/2 lemon, and 1/4 teaspoon Old Bay seasoning and season with salt and pepper. Blend about 15 seconds. With blender running, add melted butter and blend another 30 seconds, until sauce is combined (sauce will continue to thicken as it cools/chills). Can be made ahead of time, covered with plastic wrap, and chilled until ready to serve. If hollandaise gets too thick while it chills, stir in 1-2 tablespoons hot water before serving.

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