Eggs Benedict Breakfast Tacos
Hollandaise Blender Sauce:
3 egg yolks
1 tsp dijon mustard
1 Tbs fresh lemon juice
1 dash hot sauce
Half cup butter, melted and hot
Salt and pepper to taste
Ingredients for Tacos:
8 small flour tortillas, warm
6 eggs, whisked with 2 Tbsp milk
8 strips bacon, cooked and diced
Leftover roasted potatoes, diced
In a blender, combine the egg yolks, mustard, juice and hot sauce and blend. Slowly stream in the hot butter, keeping the blender running until thickened. Season with salt and pepper to taste.
In a medium non-stick pan, melt a little butter until hot. Add the eggs and scramble. Divide among the flour tortillas, then top with some potatoes and bacon. Drizzle each taco with Hollandaise.