Egg Benedict

Serves 2

Ingredients:

4 slices of cooked bacon cut in half crosswise

4 eggs

Hollandaise sauce (ingrediencies to follow below)

2 English muffins splits, toasted and buttered

Directions

Prep and double boiler with about ½ inch of water in the bottom of the pan.

Butter 4 poaches egg cups with butter.

Place 4 eggs in the buttered poacher. Place the eggs in each one.

Hollandaise Ingrediencies: In a food processer, prep the hollandaise (3 egg yolks, a pinch of salt, 2+ tbsps. of fresh squeezed lemon, ¼ tsp Dijon mustard, plus 2 tbsp of hot water and 1/3 cup of room temperature butter. Process until smooth.  Add to the double boiler and stir constantly on med-low.   Once think and creamer, place on low heat.

Add the eggs to the poacher and cook on med-high until the eggs whites are just set.  Turn off the heat and leave on the rimmer.

Toast the English muffins to your desired doneness and butter them.

Top them with bacon on each side.

Add the poached eggs on top of the bacon and top with the hollandaise sauce.

Enjoy!