Rhino Spice Eggs Benedict

A bold twist on a brunch classic using your choice of Rhino Spice blends.

Ingredients (Serves 2)

For the Hollandaise Sauce:

3 egg yolks

1 tbsp lemon juice

½ cup unsalted butter, melted

½ tsp Rhino Spice (Original or Ol’ Smokey recommended)

Dash of cayenne pepper (optional)

For the Benedict:

4 large eggs

2 English muffins, halved and toasted

4 slices Canadian bacon or ham (or substitute smoked salmon or sautéed spinach)

Rhino Spice blend of your choice:

  • Original – classic savoury punch

  • Ol’ Smokey – rich and smoky depth

  • Hot Ol’ Smokey – a smoky heat kick

  • Zesty Original – bright and tangy twist

1 tsp white vinegar (for poaching water)

Fresh chives or parsley, chopped (optional garnish)

Instructions

1. Make the Hollandaise Sauce:

In a heatproof bowl, whisk egg yolks and lemon juice until lightened.

Place over a double boiler and whisk continuously.

Slowly drizzle in melted butter while whisking until the sauce thickens.

Season with ½ tsp Rhino Spice (Original or Ol’ Smokey preferred).

Keep warm while preparing other components.

2. Poach the Eggs:

Fill a saucepan with water and bring to a gentle simmer. Add vinegar.

Crack eggs into ramekins, swirl water, and gently add eggs.

Poach for 3–4 minutes until whites are firm but yolks soft.

Remove with slotted spoon and let drain.

3. Toast and Prep:

Toast English muffin halves until golden.

Lightly butter if desired and sprinkle with your chosen Rhino Spice blend.

Warm Canadian bacon or alternatives in a skillet.

4. Assemble:

Place meat or veg base on each muffin half.

Add poached egg on top.

Spoon over Hollandaise sauce generously.

Garnish with chopped herbs and finish with a final dusting of Rhino Spice.