Bacon Eggs Benedict

Prep time 5 minutes  |  Cook time 15 minutes  |  Yield 2 servings

INGREDIENTS 

• 1 English muffin (toasted) 
• 2 eggs 
• 1 large egg yolk 
• 11/2 tsp. water 
• 2 tsp. lemon juice 
• 1 eight-ounce stick of butter, room temperature 
• Salt to taste 
• 4 slices bacon (cooked) 
• Pepper, to taste

INSTRUCTIONS

1. Begin by making the Hollandaise sauce. Melt the butter in a saucepan. 
2. Swirl the butter in the pan until it is no longer frothy. 
3. Place the egg yolk in bowl. Add the lemon juice and water to the cup. 
4. Using an immersion blender, begin pouring the butter into the bowl while the blender is still on. 
5. Blend until the sauce is completely smooth. Whisk in salt to taste. 
6. Store in a lidded pot in a warm place. The Hollandaise cannot be reheated, only kept warm for a short time.
7. For poaching the eggs, boil a pot of water. Add one of the eggs to the water for about 20 seconds, remove and crack the egg into a small bowl. 
8. Stir the water in a swirling motion. Pour the egg into the eye of the swirl. 
9. Continue swirling the water so the egg white wraps around the yolk. Cook for about 1½ minutes or until the whites look set. 
10. Carefully remove the egg with a slotted spoon and place it on a paper towel. Cover to keep warm. Repeat with the other egg.
11. Cut cooked bacon into strips and place them on top of each half of the toasted English muffin. 
12. Top each muffin with a poached egg. Spoon Hollandaise over the top of each and finish with pepper.