This recipe for medicated Eggs Benedict is reprinted from my new book, The Easy Cannabis Cookbook (2018, Callisto Media).
Everyone’s favorite indulgent brunch item might sound fancy, but this easy-to-make recipe proves it’s not difficult to make.
You can use the versatile medicated hollandaise sauce from this recipe for lots of other foods besides just Eggs Benedict. Try it on simple steamed, poached, or grilled fish dishes or steamed veggies. Store leftover hollandaise sauce in a tightly covered container in the refrigerator for up 3 days. Reheat in the top of a double boiler, stirring constantly, until just heated. This is a delicate sauce that will break down in the microwave or over direct heat.
I use marijuana butter to medicate this recipe. Check out my Making Marijuana Butter tutorial for directions on how to make it.
A note about the Dosing on this recipe!
This recipe will have about 55 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Course that will teach you how to use the handy dosage calculator tool on this page.
- 1 tablespoon cannabis butter
- 1/3 cup butter
- 3 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 teaspoon white vinegar
- 4 large eggs
- 2 English muffins split into halves
- 4 slices Canadian bacon
- Paprika or dried parsley for garnish optional
Prepare hollandaise sauce by melting cannabis butter and butter together in a small saucepan over medium-low heat until butter is bubbly, but do not brown.
Place egg yolks, lemon juice, salt, pepper, and cayenne in the bowl of a food processor or jar of a blender and process at high speed for 2 to 3 seconds. While processor or blender is running, drizzle in melted butter in a slow, steady, thin stream. Set aside.
Fill a large skillet with about 3 inches of water, add vinegar and bring to a simmer.
Put split English muffins in the toaster.
Carefully break an egg in a small ramekin or cup. Slip egg into simmering water. Quickly repeat with 3 remaining eggs. Cook until whites are set but yolks are soft, about 2 to 3 minutes.
Place 2 toasted muffin halves on each plate. Top each muffin half with a slice of Canadian bacon. Use a slotted spoon to remove each egg from pan, letting excess water drip off before placing one poached egg on top of each muffin half. Divide the hollandaise sauce over the 4 muffin halves. If desired, garnish with a sprinkling of paprika or dried parsley. Serve immediately.