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Eggs Benedict with Jalapeño Hollandaise


Breakfast & Brunch


  • 1 T of The Olive Bin's Jalapeno Balsamic Vinegar
  • 4 eggs
  • 3 T of The Olive Bin's Butter Olive Oil
  • 1 C milk
  • 1 package hollandaise sauce mix
  • 2 T chopped seeded jalapeño pepper
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon, warmed
  • 4 slices tomato
  • 1 medium ripe avocado, peeled and sliced


  1. Place 2-3 inches of water in a large sklilet with high sides; add Jalapeno vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a saucer. Holding the saucer close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4-5 minutes.
  2. Meanwhile, in a small saucepan, heat Butter olive oil over medium heat; whisk in milk and sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Stir in jalapeno. Set aside and keep warm.
  3. With a slotted spoon, lift each egg out of the water. On each muffin half, layer the Canadian bacon, tomato, avocado, and one egg; spoon sauce over tops. Serve immediately.


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