Eggs Benedict

Ingredients

* 2 pieces of Canadian bacon
* 2 eggs
* 2 egg yolks
* 2 English muffins or rolls(like I used)
* Butter
* Dash of vinegar

Hollandaise

* 5 Tbsp unsalted butter
* 2 small egg yolks(if you use large just add more butter)
* 1 Tbsp lemon juice
* 1/2 teaspoon salt

Cooking

1) Start with the bacon. Cook it on medium low heat

2) While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Then lower the heat to simmer. Next you are going to poach your eggs. Working one egg at a time you crack an egg into a small bowl and slip it into water. Turn off the heat, cover the pan, and let sit for about 4 minutes. To remove eggs gently lift out with a slotted spoon.

3) Melt 5 Tbsp unsalted butter. Beat the 2 egg yolks, tablespoon of lemon juice, and 1/2 teaspoon salt in a bowl, until eggs lighten in color. Slowly pour in the hot melted butter, while continuing to stir. Don't do this on the stove because the yolk will over cook themselves.

4) Toast your roll or muffin, Cut your roll or English muffin in half then place the bacon, followed by the eggs, and then top with the sauce!

5) ENJOY!


I love cooking this on Saturday mornings, because it is so easy once you get the hang of it! I hope you enjoy!