I love Eggs Benedict.
It’s one of my favorites to order out for brunch, but I’ve never tried my hand at it at home, mostly because – if I’m being totally honest – hollandaise sauce intimidates me a little.
(We recently had dinner at a pretty nice place here in DC and I ordered fish, which came with a mouth-puckeringly tart hollandaise gooped on top. It confirmed my fear of hollandaise – if a famous chef at a fancy restaurant can’t get it right, how could I?! Lol.)
That being said, I’ve also had quite a few people tell me that hollandaise couldn’t be easier. The bottom line is that it is definitely something I want to master, so don’t be surprised if you see a recipe for it here at some point!
But in the meantime, hollandaise isn’t the only sauce to adorn my benedict, and eggs aren’t the only accoutrement on top. Enter Apricot Benedict with Creamy Peanut Sauce. Sweet roasted apricots take the place of poached eggs, and silky-smooth peanut sauce takes the place of hollandaise. It’s delicious; a pretty simple breakfast that’s dressed to impress.
Head over to the Peanut Butter & Co. Recipe Blog to check out the full recipe for my Apricot Benedict with Creamy Peanut Sauce!