Burnt Ends Benedict

Here’s a new family favorite with leftover competition burnt ends. We took a traditional eggs benedict and upgraded it with a BBQ twist. Start with competition Snake River Farms Wagyu burnt ends and place them on a sour dough roll, lightly toasted. We added a drizzle of Blues Hog original, eggs over easy, and drenched it with a traditional hollandaise made with Kerry Gold butter. Enjoy!!!

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Burnt Ends Benedict
• Sourdough roll, lightly toasted
• SRF Burnt Ends, skillet warmed
• Eggs, over easy
• Hollandaise, sauce
• Dusted with smoked paprika

Hollandaise Sauce
• 1 stick Kerry Gold Butter
• SPG to taste
• 1 TB fresh squeezed lemon juice
• 4 egg yolks
• Smoked paprika to taste