With that California sunshine beaming down and LOTS of things to do and see in the parks, a good breakfast is a must-have in Disneyland!
And, you can start your morning off the right way whether you’re staying at the resorts or you’re back home with this hearty recipe!
Steakhouse 55 is home to special events and teas that you DON’T want to miss if you visit the Disneyland Hotel. Plus, the restaurant also serves up the Eggs Benedict with an AH-MAZING hollandaise sauce! And, we’ve got all the details so your day can begin sunny side up (or poached!)!!
- 3/4 cup (11/2 sticks) butter
- 2 large egg yolks
- Dash Tabasco
- Dash Worcestershire sauce
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/2 tablespoons water
- 8 slices Canadian bacon
- 1/4 cup white distilled vinegar
- 8 large eggs
- 4 English muffins
- 1 teaspoon chives
For the Hollandaise Sauce:
- Melt butter in a small saucepan on low heat. When the butter has melted completely, tilt the pan and skim off the foamy liquid that rises to the surface to clarify the butter. You will need 1/2 cup for the recipe. Set it aside and keep it warm.
- Fill a two-quart saucepan with water and bring to a boil over medium-high heat. Reduce the heat to low to maintain a simmer.
- Whisk egg yolks, Tabasco, Worcestershire sauce, lemon juice, salt, pepper, and water in a medium mixing bowl for approximately one-to-two minutes or until mixture lightens in color.
- Place the mixing bowl over the simmering water and whisk to cook the egg mixture. Move the bowl on and off the heat to avoid scrambling the eggs—approximately 10 seconds on, 10 seconds off the heat for three-to-five minutes or until egg mixture coats the back of a spoon.
- Remove the bowl from the heat and gradually whisk in small amounts of the warm clarified butter, one-to-two tablespoons at a time, mixing thoroughly before adding more butter.
- Season to taste with salt and pepper. Set aside and keep warm.
For the Eggs Benedict:
- Cook Canadian bacon in a large skillet over medium high heat until golden brown on both sides. Set it aside and keep warm.
- Fill a two-quart saucepan 1/2 full with water. Add vinegar and bring to a simmer over low heat.
- Crack the eggs into the water and let them cook for two-to-three minutes until set and egg whites turn opaque.
- Lift the eggs out with a slotted spoon to drain the water. Set aside and keep warm.
- Cut the English muffins in half and toast. Place two English muffin halves on each plate.
- Place Canadian bacon on top each English muffin. Place cooked egg on top of the Canadian bacon.
- Spoon Hollandaise sauce over eggs. Garnish with chives.
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Have you eaten at Steakhouse 55 at the Disneyland Hotel before? Let us know in the comments below!