Pinoy Eggs Benedict Recipe

Heat oil in a pan over high heat. Sauté onions and kangkong for about 2 minutes or until slightly wilted. Season with salt and pepper. Set aside. 

Make the calamansi hollandaise: Bring water to a simmer in a small pot. Combine yolks and calamansi juice in a stainless steel bowl; whisk vigorously for 2 to 3 minutes or until mixture has thickened and doubled in volume. Place the bowl over the pot of simmering water and whisk continuously. Do not allow mixture to overheat. Check by touching the bottom of the bowl from time to time; you should be able to touch it comfortably.

Gradually pour in clarified butter in a slow, steady stream, vigorously whisking until thick and smooth. Season with salt and cayenne pepper.

Place sautéed kangkong on top of each pandesal. Top each with 1 to 2 bacon slices and a poached egg. Drizzle with calamansi hollandaise and garnish with parsley.