8 pieces of bacon (or 4 pieces of Canadian bacon)
2 tablespoons chopped parsley, for garnish
4 eggs
2 teaspoons white vinegar
2 English muffins
Butter
Chopped parsley, for garnish (optional)
9 Tablespoons unsalted butter
3 large egg yolks
1 Tablespoon fresh lemon juice
salt & fresh ground pepper, to taste
In a skillet over medium heat, cook bacon.
While bacon is cooking, bring a large saucepan of water to a boil. Add vinegar and bring to a boil again, then lower to a simmer.
Make the Hollandaise Sauce: in a blender add egg yolks and lemon juice. Blend on high for 30 seconds until combined. Melt 9 tablespoons of butter. Then turn your blender on medium speed and slowly pour in melted butter. Blend until creamy. Add salt and pepper to taste.
Poach eggs.
Toast the English muffins to your liking.
To assemble the eggs Benedict: butter one side of an English muffin, top with two slices of bacon, put a poached egg on top of the bacon, then pour Hollandaise sauce on top. Sprinkle parsley over it if you want. Serve immediately.